There was a time when I used to be obsessed with pasta. I don’t think my obsession really ever went away, but for a good reason. Pasta dishes can range from being really simple and quick to intricate and complex, but both can be equally delicious. That’s what I love. This pasta dish is pretty easy and on the healthier side (at least that’s what I told myself), as there aren’t too many ingredients and the recipe is adjustable. It can be vegetarian, and even gluten-free if the pasta is substituted.
Nothing says summertime more than a fresh and savory salad. Summer has arrived early in the district (alarming those of us who still haven’t finished our summer workout plans!) and it’s just in time for Memorial Day weekend. A side to a juicy barbecue dinner or a light eat before heading to the beach, this Warm Caprese Salad is perfection.
In this recipe, I used roma tomatoes but I can’t say that other varieties wouldn’t work just as well. Just about any medium – large tomatoes will work if it suits your taste. The farmers market near my house sells THE best heirloom tomatoes which I might serve as an excellent variety for round two. This creation will probably be on my table many many times this summer.
The best thing about caprese salad is that it’s practical, affordable, and simple. Tomatoes and mozzarella are very common ingredients that won’t leave you feeling lost if you have some left over. More importantly, cooking on a budget can be a serious task. Prime example: when I learned how to make pesto and discovered the cost of pine nuts. I think we have all been in a situation where we have thought about tossing a whole recipe because of one difficult and/or outrageously priced ingredient. As a student, an ingredient like pine nuts can be a real luxury!