Tomato, Basil, Mozzarella Salad

Tomato Basil Mozzarella Salad 

Summer is my favorite time to make this salad.  Going out to the garden and picking tomatoes and fresh basil for this recipe tastes out of this world.  So simple, yet so delicious!!  It can be made anytime of the year with store bought items too. 

You will need 1 package of fresh mozzarella cheese. One tomato.  Approximately 6 - 12 basil leaves (to your preference).  Pepper, olive oil and possibly a dash of salt. 

Slice the mozzarella.

Slice or dice the tomato and put on top of the mozzarella cheese.  Drizzle lightly with olive oil.  Pepper according to your taste.  I have found that during the summer with the fresh tomatoes that I usually do not need to use salt.  When I don't have fresh garden tomatoes, I have found that I need to lightly salt the tomatoes.  Salt could always be used on the side for everyone to salt themselves to their preference.

 Chop the fresh basil.  Sprinkle on top of the cheese and tomatoes. Again, you can use the amount of basil that suits you.  When I have a garden tomato, I use an average amount of fresh basil.  If I am using a store bought tomato, I use a lot more basil. 

 Now for the best part!!  Eat !!

Mango Salsa

Mango Salsa

1 large ripe mango

1 can 16 oz. diced tomatoes - well drained 

1 small onion - diced very small

2 tsp fresh basil - chopped

1 tsp garlic - finely chopped 

1/2 tsp jalapeno or chili

optional: salt and pepper to taste

Peel mango, remove seed and dice. 

Mix with all of the listed ingredients. 

Serves with tortilla chips. 

Curry Roasted Cauliflower

Curry Roasted Cauliflower

 

Curry Roasted Cauliflower Recipe: 

1 Cauliflower head

2 Tbsp oil (I use Canola or Olive oil)

2 tsp curry paste

1/4 tsp salt

1/2 tsp turmeric

1/4 tsp cayenne pepper (more or less if preferred) 

optional: fresh parsley

 

Preheat the oven to 450F. 

 

Wash and cut the cauliflower into pieces.

 

 

In a small bowl, mix all of the ingredients except the cauliflower.

Put the cauliflower into a large bowl.  Pour the curry mixture over the cauliflower and toss together until the cauliflower is coated. 

Lightly spray a baking sheet.  Pour the cauliflower on to the baking sheet. Put it in the oven.  Toss the cauliflower every 10 minutes until done.

The total baking time is 20-30 minutes depending on how roasted you like your cauliflower.

 

Remove from the oven.  Put it in a serving bowl or on a serving plate and top with fresh chopped parsley.

  

Enjoy!

mini peach raspberry pie

Mini Peach Raspberry Pie Recipe

3 cups organic peaches (frozen or fresh)
3/4 cup organic raspberries (frozen or fresh)
1/2 cup and 1 tablespoon white sugar
2 tablespoon and 3/4 teaspoon flour
3/4 teaspoon cinnamon

2 pie crusts
1 tablespoon butter, softened
2 tablespoons granulated sugar

Preheat oven to 375℉. 

If using frozen fruit, drain in a strainer to remove excess liquid.  Warm in a saucepan on low heat.  Gently fold in the sugar, flour and cinnamon. 

Roll out the pie crust and cut with a biscuit cutter, glass or bowl depending on the size of your muffin tin. Press crust into greased muffin tin.  Add fruit filling from sauce pan and top with a layer of crust.   Cut vents into the top of the crust.  Brush the butter onto the top crust and sprinkle with sugar. 

Bake for 25 - 35 minutes, until crust is golden.

Potato Cabbage Dish

1/2 small cabbage, shredded
 2 Yukon potatoes (or other type),  peeled or unpeeled
 1/2 small onion, finely chopped
 caraway seeds, to taste
 1-2 tablespoons curry powder
 1 cup grated carrots
salt and pepper, to taste
water/broth
canola oil


Cook potatoes and cube. Saute onion in a tablespoon of canola oil. Add caraway seeds.  
Mix curry powder with enough water or broth to make a paste and  add to pan. Add cubed potatoes, shredded cabbage and carrots. 
Add about 1/2 cup broth or water and salt and pepper. Cook until cabbage and carrots are done. Serve.