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Savory Summer Eats

Prosciutto Wrapped Asparagus

Ingredients

• 3 cups cooked rice (cooled)

• 1 large zucchini • 2 green onions

• 3 Tbs bottled CREAMY Italian dressing

• ¼ tps black pepper • 1 avocado (optional)

• 1 Tbs lemon juice (if adding avocado)

Stuffed Burgers

Instructions

1. Heat the grill.

Ingredients

Ingredients

• 1 1/2 lbs. asparagus spears, trimmed 4”-5” tips

• 6 – 10 Slices of Prosciutto (thinly sliced)

• Cream Cheese (or Goat Cheese) softened

Instructions

Blanch the asparagus in boiling water for 1 min. Transfer to an ice bath for about 1 min. to stop the cooking. Slice the Prosciutto lengthwise into 3” long strips. Dab the ends of the Prosciutto with the cheese and wrap around the asparagus. Chill.

Zucchini & Rice Salad

Instructions

Steam zucchini, slice into ¼” pieces. Reserve a few slices for garnish. Thinly slice green onion. Mix zucchini & green onions together with the rice and dressing.

Just before serving, peel the avocado, slice & dip in the lemon juice. Arrange around the salad (or gently toss into salad). Or simply garnish with zucchini slices.

• 2 lbs. ground beef, 85% lean

• 2 tbsp. chopped garlic

• 1/2 tsp. kosher salt

• 1/4 tsp. ground black pepper

• 3 tbsp. herbed garlic cream cheese, i.e. Boursin

• Oil for coating grill grate

2. Mix the beef, garlic, salt, and pepper in a bowl until well blended; form into 12 patties no more than 1/2” thick.

3. Put about 1 1/2 tsp. of cream cheese in the center of each of the 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.

4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 9 min, ipping after 5 min, for medium-done (slightly pink). Add a minute per side for well-done.

5. To toast the buns, put them cut-sides down directly over the re for the last minute of cooking.