- 1/2 pound fresh mozzarella cheese sliced 1/4-inch thick
- 2 large vine-ripened tomatoes, sliced 1/4-inch thick
- 1 cup fresh basil leaves
- Sea Salt
- Freshly-ground black pepper
- 2 tablespoons drained capers (optional)
- 1/4 cup extra-vergin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices with sliced tomatoes, overlapping to look like a pinwheel. Tear and sprinkle your fresh basil leaves on top. Salt and pepper to taste. Sprinkle capers if desired.
Just before serving, drizzle your best extra-virgin olive oil. Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar should be used on this type of salad – not even balasamic.
Photo Courtesy Flickr.
1 Medium Head Cauliflower, cored and roughly chopped
2 Leeks, White and Light Green Part Only, sliced
6 Cloves Garlic
1 Piece Kombu
1 quart Bone broth
1 Tbs. Sea Salt
1 tsp ground nutmeg
1 lemon, juiced
1 tsp ground white pepper
1 bay leaf
Preheat oven to 425 degrees Farenheit.
Spread chopped cauliflower, leeks and garlic on baking sheet and sprinkle them with sea salt. Roast in oven for 40-45 minutes. Vegetables should be brown on edges and slightly softened.
Pour roasted vegetables into a saucepan and add broth, kombu and spices. Over medium high heat, heat vegetables and broth until it bubbles. Allow to steep another 10 minutes off the heat then remove the kombu.
Using an immersion blender (stick blender), thoroughly puree all contents of the saucepan. If you don’t have an immersion blender, you can use a regular blender. Just be careful putting hot liquids in a blender as they can cause the lid to come flying off sending your yummy soup all over your kitchen. (You can vent the lid a little to help reduce the chance of this happening.) Squeeze in your lemon juice, adjust salt to taste and enjoy!
Photo courtesty of Flickr