Caprese made with heirloom yellow tomatoes and beefsteak tomatoes from my garden, fresh mozzarella, basil from my garden, olive oil and a drizzle of balsamic reduction.
If fresh mozarella is on hand,
and tomatoes are abundant in the garden,
the next logical step is tomato-basil pizza,
made with homemade pizza crust of course.
A favorite all summer long this year,
enjoyed by every member of my family...
grilled corn on the cob.
I rub them down with butter mixed with salt, paprika and chilie powder and then grill.
My weekday lunch as of late,
a veggie burger, dill pickle, and whatever veggies I have. I dip them in hummus mixed with salsa. Unsweetened iced tea is consumed in large quantities around here :)
What have you been eating lately?