Hello, sweet friends! I know, I sound a little mushy – I once had a friend tell me that I’m as cuddly as a porcupine! Clearly, as the author of this somewhat lovey food blog that’s not true. I prefer to think of me as selectively reserved.
Despite my social issues, I need you to know how much I APPRECIATE/LOVE all of you who read this little blog of mine. Bite by Michelle started as, and continues to be, a way for me to tell my daughters stories, document my life, and create food. Three years ago, I nervously started to type and take pictures. Today, I’m being hired to write and photograph for other websites. I feel incredibly blessed that you helped to make that happen! here and here
For a while, I shared a lot of personal history in the preambles to my recipes. I noticed ‘bite’ was becoming a little too introspective. Sort of like my personal web-based stretch-on-the-couch. My life isn’t always happy and the food I make doesn’t always turn out. I’m a normal person: a mom, wife, sister, daughter, friend, gardener, cook and soon to be grandmother figuring it out as I go.
Now, I’m trying to limit how much I share of my personal life. I’m guessing you want the good stuff, the happy stuff not the rants and therein lies the challenge. With all the crazy in my life; being married to a travelling salesmen, daughters living in different time zones, family illnesses and losses, sometimes it’s overwhelming. My challenge is to find the joy, no matter how buried, because I know it’s there. Thank you for inspiring me to look.
Today is easy. My happy metre is through the roof. Meggie’s home and Sara and Kaitie are on their way. When I have a house full, grilling makes meal times simple and relaxed. These appetizer skewers are a snap to make and over the top DEELISHIOUS!
GRILLED ZUCCHINI, HALOUMI AND PROSCIUTTO SKEWERS
Preheat grill to high
Makes 6 Skewers
Juice and zest of 1 lemon
¼ cup fresh mint, chopped
2 garlic cloves, minced
¼ cup extra-virgin olive oil
Sea salt and freshly ground pepper
2 medium zucchini, very thinly sliced lengthwise on a mandoline or use a sharp knife
125 grams Haloumi cheese, cut into large cubes
6 slices thinly sliced prosciutto
Extra virgin olive oil, for brushing
- In a small bowl, combine the lemon zest and juice with the mint, garlic and olive oil.
- Season to taste with salt and pepper.
- Alternately, thread the zucchini ribbons with the haloumi cubs and prosciutto onto 6 6-inch bamboo skewers.
- Lightly brush the vegetables and prosciutto with extra virgin olive oil and season generously with salt and pepper.
- Grill the skewers over high heat until the zucchini ribbons are lightly charred – about 1 minute per side.
- Serve with the mint dressing on the side.
THE LOVE: Soak your wooden skewers for at least an hour before using. This will help keep them from catching fire as you grill.
one year ago: country health bread
two years ago: sugar snap peas with wild mint
three years ago: potato gnocchi with brown butter and sageThanks for reading.