Tomato, Mozzarella and Basil Salad

This is a classic summer salad.  Fresh tomatoes and basil are coming into season.  Add some fresh mozzarella and you have a light salad that is perfect for a casual weekday dinner or a fancy dinner party.  This is something that is just assembled and not cooked, perfect for a warm night.  I use all local and organic ingredients from my local farm stand and the garden.

Serves 6 to 8 as an appetizer

Ingredients:

3 large tomatoes, cleaned.  Do not use plum. Red, green, yellow or any color will look and taste great

1 lb fresh mozzarella

1 bunch fresh basil, cleaned

Salt

Fresh cracked pepper

Olive oil

Balsamic vinegar

Here's how:

Cut the tomatoes into slices, between a half and a quarter inch thick.

Slice the mozzarella into the same size slices.

Pick off large basil leaves. 

You should have an equal number of tomato and mozzarella slices and basil leaves.

On a large platter or plate, time to assemble the salad.

In three rows next to each other, layer a tomato, then a basil leaf and then a slice of cheese.  Try to make the cheese and tomatoes the same size as you layer for a better appearance.  

Continue layering as explained above until you have filled the plate or you run out of ingredients.   Any extras are a snack for you!  

Lightly sprinkle a pinch of salt and then a pinch of pepper over the top.  Cut up four or five extra basil leaves you have and sprinkle them over the to too.

Serve with olive oil and balsamic vinegar on the side and sprinkle a bit of each on top right before you eat it.  This is to taste and need not be done if you do not like them.  It just adds an extra punch of flavor.

Grilled Potatoes

I know it has been a while since I last posted.  We sold our house and are living in a rental while most of our things are in storage, including my kitchen tools.  But this recipe was an easy one to make and I have all of the ingredients and tools on hand.  I used organic potatoes from the farm stand and my kitchen staples salt, pepper and oil.  Not much easier than that.  I serve these potatoes along side a grilled Ribeye Steak.  What is better than steak and potatoes on the grill?  I use a grill pan on the grill that is made for vegetables so the potatoes do not slip through the grates.  If you do not have one, cut the potatoes thicker to prevent it and cook them a few minutes longer.   These potatoes come out crisp and delicious, almost like a potato chip.  They are so good.

Serves 6 people as a side dish or 4 hungry men at my house

Ingredients:

6 medium size Yukon gold potatoes, about 2 - 2.5 lbs

3 TBS olive oil

1 TBS kosher salt

1 tsp fresh cracked black pepper

Here's how:

Preheat the grill with a grill pan on it on high heat.

Slice the potatoes thinly so they are almost translucent but not so that they fold over onto themselves. 

In a large bowl, place all of the ingredients and toss until the potatoes are completely coated with oil, salt and pepper.

Reduce the grill to medium high heat.  Place the potatoes in a single layer on the grill pan.  It should take two batches to do all the potatoes.

Grill on each side about 5-7 minutes until crispy and lightly browned.  Remove the potatoes fom th grill.  Place them back in the large bowl they came out of in the beginning and toss again to get them full of flavor.

Eat. Enjoy.