Sunday, February 2, 2014

TwoFaced Tuesday Peaches

"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
You might have noticed Ive been getting pretty lazy with the blog posting. Id say its directly attributable to two things: a hectic work schedule thanks to my new gig and an unhealthy obsession with finishing the "Fifty Shades of Grey" trilogy (Im 3/4 through the second book and O. Em. Effing. Gee. you guys). Pretty much if Im not reading about Christian Grey, Im thinking about reading about Christian Grey. Its sick and crazy, and I dont care who knows it!

So yes, Ive been a bit neglectful of my Cupcult, but Im pretty sure youll like what Ive got in store for you this week, (in the book, this is the point where Christian whips out some kind of humiliating sex toy or initiates sex for the 8th time in the day...) starting with yet another perfect salad:
I know what youre thinking: "for someone who doesnt like salads, you sure to make a lot of them." 

The truth is, there are only two salads I make. That one and now this one.
With roasted peaches, prosciutto, and the surprise addition of ricotta cheese, whats NOT to like??
Unless, of course, ricotta cheese tells you youre not allowed to touch it...
...or peaches tell you they like to hurt you for their sexual pleasure...
...or prosciutto insists on making you sign an NDA.
Because if thats the case, youve got an entirely different set of problems, but a peach aint one.
OHHHHHHHHHHH!!! Did you see what I just did there?
Get even more peachy goodness from Jenna at The Paleo Project! 

Peach, Prosciutto, and Ricotta Salad
Makes 1 salad
  • 1 ripe peach
  • 3-4 slices of prosciutto
  • mixed greens
  • fresh ricotta cheese
  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • juice of half an orange
  • dash of cinnamon
1. Preheat oven to 375 degrees F. While oven preheats, slice peach into 4 sections.
2. Lay peach sections on a cookie sheet and drizzle with olive oil. Roast for about 10 minutes, or until tender and juicy. Sprinkle lightly with cinnamon and allow them to cool slightly.
3. Combine olive oil, vinegar, and orange juice in a large bowl to make a dressing. Add salad greens and toss to coat.
4. Assemble salad on a large plate, starting with salad greens, then a few dollops of ricotta, the peach sections, and prosciutto. Season to taste with salt and freshly cracked pepper.
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