The Minimalist
Clean Eating|Summer 2022 / July - September 2022
Summer cooking is all about fresh and fast and avoiding the stove.
SARAH SWEENEY
The Minimalist

MELON, PROSCIUTTO AND MOZZ SALAD

SERVES 4. TOTAL: 15 MINS.

4 cups arugula

½ small cantaloupe, scooped with a melon baller

½ small honeydew, scooped with a melon baller

3½ oz prosciutto slices, halved

8 oz fresh mozzarella ball, torn into 1-inch pieces

2 tbsp extra-virgin olive oil

1 tbsp sherry vinegar

½ tsp salt and pepper, each

¼ cup fresh basil leaves, torn, for garnish

1. Arrange arugula, cantaloupe, honeydew, prosciutto and mozzarella on a platter.

2. Drizzle with olive oil and sherry vinegar. Season with salt and pepper, to taste. Sprinkle with basil leaves, if desired.

HONEY-SRIRACHA GRILLED SHORT RIBS

SERVES 4. TOTAL: 25 MINS.

1/3 cup balsamic vinegar

2 tbsp red wine vinegar

2 tbsp honey

2 cloves garlic

1 tbsp sriracha

This story is from the Summer 2022 / July - September 2022 edition of Clean Eating.

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This story is from the Summer 2022 / July - September 2022 edition of Clean Eating.

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