I have been cooking this week but nothing really in the way of "recipes". The produce is so good all I need is some olive oil, salt and pepper. Mike went to the Farmers Market Tuesday near his office and got more tomatoes and a weird looking melon. I went today and got some more assorted cherry tomatoes because I wanted to make caprese salad. I also made pesto because Abigail is back from her trip and it is one of her favorites. One nice thing about her being gone for month she really missed my cooking!
Caprese Salad
about 3/4 pint of small, ripe tomatoes, rinsed and cut in half or 1/4 depending on their size
about 4 ounces of mozzarella ciliegine or small balls of fresh mozzarella, halved or the same size as your tomatoes
1 garlic clove, pressed
1-2 tablespoons extra virgin olive oil
1 small sprig basil cut into chiffonade
kosher salt and pepper to taste
Combine all ingredients together and let marinate 1/2 hour to 1 hour before eating. Return to room temperature before serving.
Pesto
1 bunch fresh basil, washed and leaves picked from stems
1 garlic clove, peeled and inner stem removed
3 tablespoons pine nuts, toasted
kosher salt and pepper to taste
~1/4 cup olive oil
1/4 Parmesan cheese, freshly grated
Combine basil, garlic and pine nuts in food processor. Blend to combine. Add olive oil through feed tube as food processor is running. Taste and season with salt and pepper. Add Parmesan cheese to pesto before serving. Do not add cheese if you are going to refrigerate pesto. Add just before serving.
Pesto is great on any kind of pasta or sandwiches or bruschetta. Be creative.
Enjoy!
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