Mixed Greens Salad with Mozzarella*, Mint, Peach and Prosciutto and Olive Oil and Lemon Dressing

From: Jamie Oliver's 'The Naked Chef Takes Off'
Music: Strict Joy by The Swell Season

This is a super quick and easy salad, and if fresh peaches are in season you have to try this!
*We substituted goat cheese for the mozzarella and that I would recommend, as it was creamy and had a little more flavor than fresh mozz usually does.

(Serves 2, double or triple as needed)
2 ripe peaches
Ball of mozzarella (or crumbled goat cheese)
3-4 slices of nice prosciutto
Salt and Pepper
Chili Flakes (optional)
Dark mixed greens
Fresh Mint
Olive Oil
Lemon Juice

Skin and cut the peaches up into small pieces. (About 1 peach per person.) Crumble cheese over the peaches, and also rip a couple slices of prosciutto over the top as well. Lightly season with salt if you want and definitely pepper! Mik liked it with some chili flakes as well for some kick. Add a couple of handfuls of dark mixed greens to each plate and 5 or so torn up mint leaves. Add S&P to taste.

For the dressing, simply add 2 tablespoons of fresh lemon juice to 5 tablespoons of olive oil and S&P, shake and you're ready to pour.

Easy right? And perfect and easy meal that tastes summery. I bet served with some nice crusty bread and butter and a glass of white wine, this couldn't be beat. Bon Appétit!

A Maryland Themed Meal for 4

What We Had:
Maryland Crab Cakes (See below. The stars are our adaptations.)
Corn and Scallion Salad
Garlicky Roasted Asparagus
Lemony Smashed Potatoes
Entertainment: Season 1, Episodes 1-3 of THE WIRE

Maryland Crab Cakes, adapted from a recipe by Martha Stewart (Serves 8)

1 pound small-size fresh crabmeat, such as special or claw
1 pound larger-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh parsley, chopped
*1/8 cup fresh lemon juice (from 1 lemon), plus wedges, for serving (We halved the amount of lemon.)
1 large egg
1 tablespoon Dijon mustard
*2 tablespoon Old Bay Seasoning + a little extra for sprinkling on top (And we doubled this amount from the original recipe.)
Coarse salt and ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons butter, melted
Tartar Sauce, homemade or store-bought, for serving

1. Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.

2. In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, teaspoon coarse salt, and 1/4 teaspoon pepper.

3. Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in larger-size crabmeat just until combined. Dividing evenly, form mixture into 8 cakes. (To make ahead: Arrange cakes in a parchment-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)

4. Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tartar sauce and lemon wedges.