After several unseasonably hot days I decided to go a for light, chilled dinner. With a quick check of what I had on hand, I came up with this fresh, healthy and delicious twist on a Caprese salad.
Zucchini Carpaccio Caprese with Burrata
- 1 zucchini
- 12 grape tomatoes
- Fresh chopped herbs – basil, parsley & chives
- 1 -2 T pine nuts – toasted
- 1 T fresh lemon juice
- 3 t olive oil
- salt and pepper to taste
Slice the zucchini into very thin rounds and place in a single layer on a platter. Halve the grape tomatoes and arrange on top of the zucchini. Cut the Burrata into pieces and place on top followed by the herbs and then the pine nuts. Salt and pepper to taste. Mix together the lemon juice, olive oil, with a pinch of salt and pepper, drizzle over the top. Serve immediately or refrigerate until ready to eat.
Everything’s blooming this week – or at least growing, after days of long steady rainfall followed by early intense summer sun and heat. It’s been an incredibly beautiful Memorial Day weekend in spite of the pandemic and my outdoor oasis is giving me a place to exercise, enjoy nature and escape. Don’t we all need to connect with those things that feed our soul?
Be safe friends.
My fancy zip-up, ultra suede puzzle mat seems to be irresistible to Biscotti. He struck so many cute poses that I abandoned the puzzle to take these photos. I mean, how do you resist this sweet boy?
Sunshine, blue skies, warming temps and light steady rains are making my garden “pop” back to life, with blooms emerging from under last autumn’s leaves. Here’s a few flowers that brightened my Tuesday.
On March 9th I started a new Instagram account featuring photos of meals I’ve prepared and food enjoyed during my travels. With our world in crisis this account has connected me with chefs and foodies around the globe – and right now we can all use more connections. You can find me on Instagram at laurasprettyfood
Mediterranean Veggies & Shells Salad
- 1 c uncooked medium pasta shells
- 1/2 c kidney beans
- 1/2 c garbanzo beans
- 1/2 c navy beans
- 1 c Haricots Verts (fresh or frozen)
- 1/4 c minced onion
- 1 c chopped bell peppers (I used yellow, orange & red)
- 1 small chopped jalapeño
- 1/2 c chopped celery
- 2 T capers
- 3-4 T chopped fresh herbs – I used parsley, cilantro & thyme
Boil pasta in 6 cups heavily salted water for twelve minutes. Place the Haricots Verts in a colander. When the pasta is cooked pour into the colander with the beans, draining the pasta while blanching the beans. Set aside to cool. Place the rest of the ingredients into a large bowl and stir to combine. Add the pasta and Haricots Verts to the bowl and combine. Pour the dressing (recipe below) over the mixture and stir to combine. Eat now or refrigerate for later.
- 3-4 T fresh lemon juice
- 1/2 c olive oil
- 2 t sugar
- 1 T dijon mustard
- 1/2 t garlic powder
- red pepper flakes, salt and pepper to taste
I mixed this together in a Mason jar, shaking it vigorously before lightly dressing the salad.
Depending on what you have on hand, you could substitute ingredients for some of these:
- chopped carrots
- green olives
- basil, mint, oregano or chives
So go crazy and create your own combination- it’s all about having fun while making delicious, healthy food right?