Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2
Peel and core 2 large pears and slice each into 8 wedges. Wrap each wedge with 1 thin slice high quality prosciutto. Serve immediately. This can also be done with melon balls wrapped with prosciutto.
My name is Carrie Meszaros, I’m a Naturopathic Doctor in Stratford, Ontario. I’ve been living gluten free for over 10 years and wheat free for another 5 years before that. I’m a mom, wife and stepmom. Every day I see the difference avoiding food sensitivities makes for my own health, my family’s health and for many of my patients. This site is to share recipes with people that are learning to cook for food sensitivities or just looking to try some new recipes. Enjoy!
