1 c diced seedless watermelon
1 c cored and diced heirloom tomatoes
2 TBS thinly diced shallots
1 TBS hot sauce
1/2 lemon, juiced
1 TBS honey
2 TBS chopped basil leaves
1/2 c crumbled goat-milk feta cheese
1. Combine watermelon, tomatoes and shallots in a bowl. Crush the tomatoes a but with your hands to provide a little extra juice.
2. Add hot sauce, lemon juice, and honey. Season with salt, and garnish with basil and feta. Then serve with tortilla chips and pretzels.
Hint: If you have any left over, serve it over grilled chicken for dinner.
4 large portobello mushroom caps
1/4 c balsamic vinegar
2 TBS olive oil
1 tsp basil
1 tsp oregano
1 TBS minced garlic
salt and pepper to taste
4 oz. thinly sliced Provolone cheese
1. Cut stems off mushrooms, and place smooth side up in shallow dish.
2. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, and salt and pepper. Pour over mushrooms. Let stand at room temperature for around 15 minutes or so, turning twice.
3. Preheat grill for medium high heat.
4. Brush grate with oil. Place mushrooms on the grill over medium high heat, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese, if desired, during the last 2 minutes of grilling.
1 1/2 C baby spinach leaves
3/4 C fresh basil leaves
1/2 C toasted pine nuts
1/2 C grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 TBS fresh lemon juice
1/2 tsp lemon zest
1/2 C extra virgin olive oil
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
time: 20 minutes
1/2 lb fresh mozzarella, sliced 1/4 – inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 c fresh basil leaf
freshly-ground black pepper
2 Tbsp drained capers (optional)
1/4 c extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste.
Sprinkle capers over the top.
Just before serving, drizzle some olive oil.
Note: This dish should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese.
Makes 4 servings.