Breakfast Pita
4 whole wheat pita bread
4 slices ham
4 slices provolone cheese
Salt and pepper to taste
1 thinly sliced granny smith apple
Apricot preserves
Preheat oven to 350°F. Lay a slice of ham, cheese and thinly sliced apple inside each pita. Wrap each pita in aluminum foil. Warm in oven for 10 minutes or until cheese is melted. Cool as needed and enjoy.
Ham Linguine
2 cups ham, shredded
1 pound linguine
4 tablespoons virgin olive oil
3 garlic cloves, minced
2 tablespoons capers
1 cup peas, fresh or frozen
juice of 2 lemons
1 teaspoon sea salt
1 teaspoon ground black pepper
1 cup mint, chopped
1 cup basil, chopped
While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. Sauté garlic. Add ham and continue to sauté until ham begins to brown. Finally add capers and peas, sauté for one more minute. While skillet is still hot, drain pasta and add to ham mixture. Add lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil. Sauté for 1-2 minutes to let flavors combine. Remove from heat and toss with herbs. Serve immediately.
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