3 large fresh tomatoes
2 large balls Fresh mozzarella
Extra virgin Olive oil
Salt and pepper
1. Slice the tomato quarter inch slices.
2. Slice the mozzarella into quarter inch slices.
3. Layer the mozzarella, tomato, and basil leaves around a large plate, alternating tomato, basil,cheese,tomato until plate is full.
4. Drizzle with oil and vinegar. Salt and pepper to taste.
Drinking water is key to great health, a lot of water. We thought that giving you a few tips on how to boost your water with flavor would be a perfect motivation to stay hydrated in these last days of summer.
To infuse water the steps are simple. Take a fresh fruit or vegetable of your choice, peel it and slice it. Take a few sprigs of a fresh herb that compliments your veggie or fruit (watermelon and mint for example), and gentle crush the herb in your hands. This bruises the leaves which releases the oils. Place the sliced fruit/veggie in a large glass jar and muddle with a wooden spoon to allow the juices to loosen. Add the herbs. Add water, preferably filtered but tap will do. Cover the jar and set in the fridge for two hours. Pour a cold glass and enjoy!
Our favorite combinations
Watermelon + Mint
Blueberries + Lemon + ginger
Cucumber + orange + Rosemary
Simple Tomato and Cucumber Salad
This bright salad makes an excellent side to any meal.
2 medium cucumbers halved and sliced
4 medium tomatoes cut into ½ inch wedges
3 tablespoons of rice vinegar
1 tablespoon of olive oil
1 sweet onion halved and thinly sliced
1 tablespoon of dry oregano
1 tablespoon of chopped fresh basil
½ teaspoon of salt
½ teaspoon of pepper
1. Place the tomatoes, cucumbers, onion, and basil in a bowl and toss.
2. In a small bowl, whisk the oil and vinegar and dry oregano. Pour over the vegetables.
3. Add salt and pepper and toss. Let sit in fridge for 20 minutes before serving.
Roasted Red Peppers
Roasted red peppers are great toppers for salads, burgers, grilled chicken, you name it. The also make a pretty addition to a cheese platter during happy hour!
8 red peppers
4 Tablespoons of olive oil
½ Teaspoon of salt
½ Teaspoon of Pepper
1. Preheat oven to 450 degrees.
2. While oven is preheating, slice red peppers in half and remove seeds.
3. Place in bowl and toss with olive oil, salt and pepper.
4. Place the peppers face down on a large cookie sheet and roast for 30 minutes or until the skin begins to bubble.
This Southern classic makes a great side or appetizer. Recipe compliments of instructables.com
• 3/4 cup cornmeal
• 3/4 cup flour
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup buttermilk – add 1 tablespoon vinegar to a measuring cup, fill with milk to make 1/2 cup, let sit 5 minutes
• 2 pounds okra, cut in 1/2 inch pieces
• Oil for frying (I like peanut or vegetable oil)
1. In a cast iron skillet or deep pan, heat about 6 cups of oil to 350F (125C).
2. Place cut okra in buttermilk to soak for a couple minutes while you assemble the coating.
3. In a bowl, combine cornmeal, flour, and seasonings.
4. Transfer okra to coating mixture and toss well to coat.
5. Fry okra in hot oil for about 5 minutes, stirring to fry evenly.
6. Remove to paper towels to drain.