Fabulously Fresh Eats This Fall

Who says you can’t extend the taste of summer into the new season? It’s all about keeping your recipes light, flavorful, and fresh…

Prosciutto and Honeydew Skewers

A take on the Mediterranean classic, these little skewers are visual and flavorful. I like to use honeydew instead of cantaloupe, as the color combo is so pretty.


1 honeydew melon
4 oz thinly sliced Prosciutto
Olive oil
Black pepper


  1. Cut melon into bite-sized pieces.
  2. Roll up strips of the prosciutto.
  3. Place a toothpick into each piece of prosciutto then add the melon.
  4. Set on a plate, drizzle with olive oil, and crack black pepper over the top.
  5. Garnish with basil and rose petals.


Fresh Blueberry Ice Cream

There’s nothing better than fresh blueberries as summer winds down, especially when they’re bursting with flavor and blended into a rich, creamy, delectable ice cream! This is one of my favorite desserts — at our house we eat it all year long since it’s a great way to keep your summer berries on the table throughout the fall! Try it alone, on top of grilled fruit, or even in a fresh fruit sundae with layers of whipped cream, fresh berries, and berry purée. Enjoy!


4 cups fresh blueberries, washed
2 cups sugar
2½ cups heavy whipping cream
1½ cups whole milk
½ tsp salt
1 tbsp vanilla extract
1 lemon wedge


  1. Blend blueberries in a blender.
  2. Add blueberry purée and sugar to a saucepan over a medium heat and stir until the sugar dissolves (about 4-5 minutes). Don’t let it boil!
  3. Refrigerate the mixture until cold.
  4. Add in vanilla, salt, milk, and heavy cream; mix until combined.
  5. Squeeze in lemon wedge and stir until combined.
  6. Pour into ice cream maker and churn according to its instructions (usually 20 minutes on speed 1).
  7. Freeze for at least an hour to allow your ice cream to set.
  8. Enjoy with fresh blueberries!


Striped Salad with Honey Balsamic Vinaigrette

This is such a great way to serve a Cobb salad. It is easy to assemble and sure to impress! Serve it in as large a serving piece as you can find — these gorgeous colors need a giant canvas. You can really use any type of ingredients you like … add in diced ham, avocado, or anything else you love in a salad!

Honey Balsamic Vinaigrette

½ cup balsamic vinegar
2 tbsp fresh lemon juice
2 tbsp honey
1 cup extra virgin olive oil
Salt and cracked black pepper


1 head romaine lettuce, chopped
1 large bag of mixed greens
3 tomatoes, diced into ½-inch cubes
1 can sweet corn, drained
¾ cup pine nuts
2 small red onions, diced
1 packet bacon, chopped
2 grilled chicken breasts diced into ½-inch cubes
6 hard-boiled eggs, peeled and diced into ½-inch cubes
3 carrots, peeled and diced into ½-inch cubes
2 cans cooked beets, diced into ½-inch cubes
1 cup crumbled blue cheese

Vinaigrette Instructions:

  1. Whisk vinegar, lemon juice, and honey in a medium bowl.
  2. Gradually whisk in olive oil. Season with salt and pepper.

Salad Instructions:

  1. In a small pan, fry bacon until crisp. Remove from pan and let drain on a paper towel.
  2. In a large bowl, toss the lettuce with half the dressing. Place your lettuce into your serving bowl or spread over a large, deep platter.
  3. Arrange the rest of the ingredients in stripes along the salad. Try and alternate color tones so that the individual ingredients stand out. You can also put an ingredient all the way around the outside of the bowl like I’ve done here with the beets.
  4. Serve with the remaining dressing on the side.

Contributed By Pandora Vanderpump-Sabo

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