Hello summer! I could live on caprese salads all summer long. Farm fresh tomatoes, fresh basil (both purple and green) freshly picked from my garden & a wonderful balsamic vinaigrette that everyone who tastes it adores. I say that with a caveat, I use a wonderful quality balsamic vinegar. I use Olivier balsamic vinegar that has been aged 25 years from Williams Sonoma. I honestly believe that this vinegar, or any other finer quality vinegar adds to the recipe. Sometimes it doesn’t matter… but when eating it straight up – it does!
Ingredients for the balsamic vinaigrette:
1/4 cup or so of balsamic vinegar
1 teaspoon of dijon mustard (I used Maille)
Salt & pepper
Dash of red pepper flakes
1 garlic cloves, smashed and finely chopped
Whisk together and top your tomatoes and basil with the vinaigrette. Also perfect for a dipping sauce for your crusty bread.
Eating the rainbow just got a whole lot tastier! This fresh peach salsa is perfect alone with chips or atop chicken, pork or fish. Tonight, it will sit along a lovely grilled pork tenderloin.
2 peaches, pitted and chopped
1/4 of a red onion, diced
1/2 jalapeño, diced
1 yellow pepper, finely chopped
1 red pepper, finely chopped
1 handful of cilantro leaves, washed, chopped
1 lime, juiced
1 tablespoon of good quality balsamic vinegar
1 tsp of olive oil
Add all of the ingredients to a bowl. Toss and refrigerate for 2 hours or so to let the flavors meld. Enjoy!
Perfectly light and wonderful on my fruit shish kabobs tonight. Would also be a lovely pairing with a lemon or fruit pie. So many options…
1 c of whipping cream
2 tbl of confectioners’ sugar
1 tsp of lemon extract
Zest from one lemon
In your stand mixer, with the whisk attached, pour in the whipping cream and beat. I typically beat this for about 1 minutes then add the sugar and lemon zest and extract. Beat on medium to high until it takes on a whipped cream consistency. Serve immediately.
We love taco night in our house. Plus, it’s my go-to quick dinner that I know everyone will gobble up. Tonight my kids had swim practice & my father & I have been tirelessly working on our backyard construction project/re-do. Finally today, it’s taking shape! Can’t wait for it to be done & for our parties to start!
This recipe is super easy, adjustable to your taste and protein-packed. Plus with the crazy price of avocados, it extends them a bit by adding the Chobani.
3 cloves of garlic
1 jalapeño, seeded (if you don’t like it spicy, leave the seeds in if you do)
3 avocados, pitted and the inside scooped out
2 tbl of lime juice
1/4 c of Chobani non fat plain yogurt
1 handful of cilantro leaves, washed
1 tbl ground cumin
1/2 – 1 tsp of cayenne pepper depending on how spicy you like it. (omit if you don’t like it spicy)
1 tsp of salt (adjust this per taste)
Directions: In your food processor blend the garlic and jalapeño until finely minced. Then add the remaining ingredients and blend until smooth. Adjust the spices to your liking. Serve immediately.
If you love hummus with a kick… this is a must try! Best made ahead of time & refrigerated. Serve this with pita chips or veggies. Packed with flavor, this is sure to be a favorite!
5 cloves garlic, peeled
2 – 15 oz cans of garbanzo beans, I used low sodium version — drained and rinsed.
4 tbl of fresh lime juice
1/2 tsp salt
1/2 c or so of good olive oil
1 c of fresh cilantro leaves
1 jalapeño, stem removed
In your food processor, place the cloves of garlic and pulse until finely chopped. Then add the beans, lime juice and salt. Puree for about 1-2 minutes. It will look like a chunky oatmeal texture. Then through the spout, finely pour a stream of the olive oil. This will blend with the bean mixture and make a smoother, hummus type texture. Then add the jalapeño & cilantro and pulse again until incorporated.
You can serve right away or refrigerate for 1-6 hours and then remove before serving, allowing enough time for it to return to room temperature for optimum flavor.