Grilled White Pizzas with Peaches, Arugula and Prosciutto
Grilling gives these pizzas a smoky, blistered character like you’d expect from a pizza-oven pie. A simple flip-and-top technique makes things easy — the dough is par-grilled before topping so it stays sturdy under the cheese. At the same time, the peaches pick up light char that deepens their sweetness. Tossing the peaches with peppery arugula and fresh basil creates a bright, slightly bitter counterpoint that cuts through the rich, melty pizza. It’s a balanced mix of flavors that all come together right on the grill.
Arugula Salad with Asparagus, Artichokes and Speck
This salad combines seasonal thick asparagus spears with peppery arugula. Be sure to look for bunches of arugula here, not the clamshells of the baby version. This spring salad is colorful, crisp and slightly bitter, balanced by the addition of tender artichokes, salty Parmesan and smoky speck. It's finished with the decadent acidic sweetness of aged balsamic vinegar.
Fusilli with Arugula Pesto and Crispy Pancetta
“Everyone loves this pasta, especially the crispy pancetta, which is far superior to bacon in my opinion!”
