When it comes to parties and gatherings, I was taught to never show up empty handed, but the task of picking something to bring outside of wine always puzzled me. Do you bring an app or maybe dessert? How do you know it will be enough for the number of people attending? Or if you’re the one hosting, what you can have that fits most people’s preferences? Enter this salad.

I saw this recipe on Instagram last summer and immediately wanted to make it based on the pictures. It is the epitome of summer flavors and we made It several times within a span of a couple weeks. I think it would be great for a party as well! Here’s what you’ll need:

Grilled Peach, Burrata, arugula, and Prosciutto Salad

Time to cook: 20 min | Serves: 4-6 people

Ingredients:

• 2 cups of arugula

• 3 peaches pitted and cut in half

• 3 balls of burrata cheese (4 ounces each)

• 3 ounces thinly sliced prosciutto (about 6 slices)

• 1 tablespoon lemon juice

• 3 tablespoons extra virgin olive oil

• fresh cracked black pepper to taste

• 2-3 tablespoons of balsamic reduction

Instructions:

1. Prepare the peaches by washing them and cutting them in half to remove the pit. We personally peeled the peaches as we prefer them that way, but the recipe works either way! Once the peaches are halved, brush with olive oil and place on a hot grill for 5-7 minutes depending on how charred you’d like them. Remove and let cool.

2. While peaches are grilling, begin balsamic reduction. Place balsamic vinegar in a saucepan over medium heat until it begins to simmer. Reduce heat once simmering and continue to cook for 15-20 minutes, stirring occasionally, until consistency is like syrup. If you prefer a sweeter reduction you can add a little brown sugar to the pan at the beginning of cooking. *If simmering with sugar, it will take about 8-10 minutes to reduce.

3. Toss arugula with lemon juice.

4. Begin planting your salad - we prefer a platter to bowl for presentation purposes. Arrange a layer of the arugula on the platter and then add sliced prosciutto. Cut the burrata in half or desired size and place it around the salad. The cheese will be creamy and a bit messy once broken and spread.

5. Cut peaches to desired sizes like slices or leave them halved and place them on the salad.

6. Combine cooled balsamic and olive oil and then drizzle over the salad just before serving.

7. For added protein, add grilled chicken.

Notes: if making in advance - wait to assemble until ready to serve. This salad is a bit more ‘wet’ and may create a soggy texture if prepared too early. You can also bake the prosciutto at 350 for 5-10 minutes to make it crispy and crumble it on top. The balsamic reduction can be stored for 2-3 months in a sealable container in the fridge for further use or if prepared ahead of time.

Wines to pair it with

This salad is perfect for summer and these flavors pair perfectly with summer wines. Try a Sauvignon Blanc, dry rosé, Pinot Gris, Champagne or Prosecco to complement the sweet, earthy and tangy flavors in this salad. Each will play up with fruit flavor of the peach and keep the dish light and refreshing.

Hey, y’all! I can’t believe that Christmas is a week away. One thing I know most people will be having this time of year is great food and baked goods!

I’d rather have a baked good than much else, and my love for freshly baked cookies runs deep. A few years ago, my husband’s family wanted to do a cookie baking day and we all had to bring a recipe. I found a recipe in an old book when we lived in Chicago and of course, now can’t find it, but the recipe below is the closest I’ve gotten to making the same ones! My husband is not a huge dessert or sweets person, but loves these cookies and asks me to make them every year!

They are surprisingly delicious and flavorful for how simple of a cookie they are, but the simple things in life generally are the best. When you check out the recipe you might think to add to these cookies - chocolate chips or other add-ins, but resist that urge until you try them! Full of molasses and cinnamon, they are so good!

Prep Time: 2 hours, 15 minutes

• Cook Time: 13 minutes

• Total Time: 3 hours

• Yield: 20 cookies

Ingredients

• 2 cups (250g) all-purpose flour

• 1 teaspoon baking soda

• 1 and 1/2 teaspoons cornstarch*

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 3/4 cup (170g) unsalted butter, melted and slightly cooled*

• 1 and 1/4 cups (250g) packed dark brown sugar

• 1 large egg, room temperature

• 2 teaspoons pure vanilla extract

• 1/3 cup (67g) granulated sugar (optional for rolling)

Instructions

1. Mix together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. You can use a mixer, but it is not required. A wooden spoon or spatula works too! Set aside the dry mixture.

2. In another bowl (I used my Kitchen Aid mixer), mix the melted butter and brown sugar together until no brown sugar lumps remain. Mix in the egg. Finally, add the vanilla. Pour the dry ingredients into the wet ingredients and mix them together. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days (if you’re in a pinch this step isn’t mandatory, but be sure to bake right away once done baking).

3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.

4. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5. Take 2 tablespoon-sized amounts of dough and roll it into a ball, then roll it into the sugar if you’d like. Place 3 inches apart on the baking sheets.

6. Bake for 8-12 minutes. Remove from the oven when the cookies are done spreading out and have rounded at the top. The cookies will be puffy and still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely. They will continue to cook in the center on the baking sheet after being removed from the oven.

7.  Cookies will stay fresh if covered at room temperature for 1 week.

NOTES

1. You can make this dough ahead of time and keep it in the fridge for up to 3 days. The dough will freeze well for 3 months. If baking from the freezer, place on the counter and leave at room temperature for 30 minutes and then bake as directed.

2. You can melt butter in the microwave - be sure to watch it though as it can melt quickly and burn if left too long. Once it is melted let it cool slightly before adding it to your mixture. If it is too hot it will cook the egg in the dough.

If you’re looking for an easy way to package up the cookies try these baker boxes. I found them on Amazon and really like them! They come in a ton of sizes and are easy to assemble and store, unlike Christmas tins. Add a ribbon and card and you’ll have the perfect hostess gift!

Enjoy, y’all! What cookie recipes does your family make? I’d love to see them.
Comment below and tell me your favorites!