From the garden: A summer antipasti platter

July 5, 2013

Summer Antipasti Plate

One of the grand things about summer is grazing on the fresh fruits and veggies that pop up in our gardens, farmers markets, and local groceries. Tomatoes, squash, beans, berries – they’re all at their peak in flavor, and that means you don’t have to do too much to them to make them scrum-diddly-uptious!

Last week I showed you a slightly more involved way to enjoy your summer squash. This week I’ll show you all the other super-simple antipasto I made to fill up my antipasti platter. Caprese, melon e prosciutto, and roasted shishito peppers made it to my platter this time, and their preparation couldn’t be simpler. (more…)

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Summer’s Simple Pleasures

July 18, 2011

Caprese salad

It’s that time of year again! When tomatoes start ripening, and the basil grows big and bushy. Of course, I’ve killed my basil and I only have one ripe San Marzano thus far, but that isn’t holding me back. My CSA was full of Roma tomatoes and basil this week, and what better to make than the classic combo — tomatoes, basil, fresh mozzarella — a Caprese salad.

During summer I eat these every chance I get. Breakfast, snack, lunch, appetizer, between two slices of bread if I need more sustenance. While you could simply throw the three ingredients together and it would taste wonderful, there are a couple of additions that I like to add to take this over the top. Want to know what they are? (more…)

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