Add ingredients to a large bowl then mash until desired consistency is reached. Adjust salt and pepper as necessary.
Toss together and refrigerate until ready to serve.
The Players:
The Game: 1. In a small bowl, combine the basil leaves, vinegar, oil, salt and sugar. 2. Add the cubed mozzarella and gently toss to be sure all of the cheese is well coated. Cover with plastic wrap, place in the refrigerator, and marinate for 15 minutes. 3. While the cheese is marinating, cut the strawberries, horizontally, into 1/4 to 1/2-inch slices. (There will be a handful of "scraps" that you should eat. Right now, while you're cooking. Delicious!) 4. Remove the marinating cheese from the refrigerator and place 1 dozen of the largest strawberry slices on a serving plate. Place one piece of cheese on top of each strawberry base, being sure to pick up bits of basil and lemon zest with each one. Add a second slice of strawberry on top, followed by another piece of cheese (again, well coated with basil and zest). Now gently stick a toothpick through each stack. 5. Crack black pepper over the entire plate and serve. (Be generous with the pepper, it adds a nice kick to the sweetness of the berries.)
To thinly slice the basil, pile the leaves on top of each other to form a stack. Roll them up tightly, lengthwise, and then horizontally, cut this roll into thin slices. (This cut is called a chiffonade.)
Here is what everyone needs to try that is fun, delicious, and oh so amazing! Apple cheese toast. I mean it is the bomb diggity bomb (Michelle and maddy will be embarrassed that I said that ) It is great for breakfast, lunch, dinner, and dessert.
The Players:
The Game:
Crispy Baked Asparagus FriesAsparagus coated in panko bread crumbs and parmesan and baked until golden brown and crispy.
Source: Closet Cooking Bacon Wrapped Asparagus BundlesThese bundles can be easily prepared on an outdoor grill or in a hot oven.
Ingredients
Directions Preheat oven, if using, to 400 degrees F. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients. To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes. Source: Rachel Ray Daikon Radish Dip(yields about 1.5 cups)
Peel garlic, and combine with cream cheese and salt in a food processor. Wash and dry the radish. Use a vegetable peeler to remove the skin plus any root hairs. Cut a five-inch section of the radish, discarding the top and end of the vegetable. Chop that section into inch-long pieces and add those to the food processor bowl. Pulse in the food processor until dip has a creamy texture with no big pieces of radish. For best results, chill finished dip in the fridge overnight. This firms up the texture of the dip and keeps it from getting watery. Serve with crudite or use as a sandwich spread with leftover Thanksgiving turkey. source: http://austingastronomist.com/daikon-radish-dip/ |
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