Mountain Mary's is located in the small town of Eagle River, in the pristine Eagle Glacier Valley of the 495,000 acre, Chugach State Park in South Central Alaska.
Mountain Mary's is a labor of love. Love of herbs, nature and a more natural healthy life. MM's started in a kitchen 17 or so years ago, morphed into a store front and back to the home shop that it is today.

Friday, July 10, 2009

Melon Panzanella

Makes 6 servings, about 1 cup each

4 ounces whole-grain bread, torn into bite-size pieces (about 2 ½ cups)
3 tablespoons extra-virgin olive oil
1 ounce thinly sliced prosciutto, cut into thin strips (about ⅓ cup)
2 cloves garlic, minced
2 tablespoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups torn arugula leaves
2 cups cubed firm ripe melon
2 tablespoons chopped fresh basil

1. Preheat oven to 250°F.
2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper.
4. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.

1 comment:

  1. that looks so delish Mary! What time is dinner? lol