Lela Loren didn’t know a garlic press from a potato peeler until she faked her way into a cooking job on an Alaskan fishing boat at age 19. If not for her foodie brother, Daniel Sharp (now a chef for NYC’s trendy Meatball Shop restaurants), she would have been sunk.
“Every five days, we’d come back into port, and I’d call him so he could explain how to do things,” recalls the actress, who plays tough prosector Angela Valdes on Starz’s Power (Saturdays, 9 p.m.).
These days, she’s a pro at whipping up dishes such as grilled peach arugula salad. “It’s great for a dinner party because you can make it quickly,” noted the single L.A.-based star, 35. The only snag: Her old pals are a bit hungrier since she started filming the crime drama in NYC two years ago. “When I was unemployed, I hosted lots of dinner parties,” she says. “Now I have time to make a pot of soup for the week — if I’m lucky!”
Lela Loren’s Grilled Peach Arugula Salad with Burrata and Prosciutto
Credit: Courtesy of Lela Loren
Grilled Peach Arugula Salad with Burrata and Prosciutto
1 tbsp grape-seed oil
2 peaches, halved and pitted
1 cup balsamic vinegar
4 cups arugula
3 tbsp extra-virgin olive oil
6 thin slices prosciutto
8 oz fresh burrata
Sea salt and freshly ground black pepper
1. Preheat grill to medium. Brush grill with grape-seed oil. Place peaches away from direct heat. Grill about 5 minutes; cool and slice.
2. In a small saucepan over medium heat, bring balsamic vinegar to a boil. Reduce to a simmer and stir until liquid is reduced by half; cool.
3. In a shallow platter, toss arugula with olive oil. Arrange peaches, prosciutto, and dollops of burrata on arugula. Season with salt and pepper; drizzle with reduced balsamic. Serves 4.
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