
Bat 1000 when it comes to healthy eating at the ballpark
Batter up! It’s time for the 2025 Padres season and the wonderful food options that Petco Park offers.
Greasy, cheesy pizza delivery is quick in a pinch and easy on the cleanup. Yet it can be high in calories, sodium and fat – and if loaded with meaty toppings, includes highly processed foods.
This make-at-home flatbread won’t solve the cleanup problem, but it’s easy to make — and lighter on fat and calories. Plus, heaps of arugula and other veggies up the nutrients and offer a dose of fiber. Get creative by using different cheeses, or unique toppings, such as figs.
2 pieces lavash or other flatbread, halved
1 tablespoon extra-virgin olive oil, plus more for brushing
1/2 cup grated fontina cheese (about 2 ounces)
4 ounces thinly sliced prosciutto, shredded
4 cups baby arugula
1 bulb fennel, halved, cored and thinly sliced
2 tablespoons roughly chopped fresh parsley
1/2 red onion, thinly sliced
2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces)
Preheat the grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto.
Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper; and toss. Pile the combination on top of the flatbread; and sprinkle the gorgonzola to taste.
This recipe was courtesy of The Food Network.
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