Friday, July 4, 2008

Veggie-Rich Dinner

Mom came in on Wednesday and made us vegetable (or fruit, if you want to get technical) plentiful dinner. I made the Caprese salad and she made roasted asparagus, red bell peppers, and some sweet corn. All from the local farms out here. Yay for the Amish!

Classic Caprese Salad1 large beefsteak tomato
1 large yellow tomato
1 large ball of fresh mozarella cheese
about 10 good sized basil leaves
juice of 1/2 a lemon
about 2 T extra virgin olive oil
salt and pepper to taste
  1. Slice tomatoes about 1/4 inch~1/2 inch thick.
  2. Slice cheese to match.
  3. Roll basil leaves up together, then with a very sharp knife, slice thin. Layer tomatoes and mozzarella cheese, alternating tomatoes and cheese, like photo. Sprinkle basil on top.
  4. Drizzle with lemon and olive oil, then sprinkle with salt and pepper.

and p.s. since I was busy with little miss demanding baby, Blake actually took these pictures for me. Not bad, huh

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