Category Archives: Recipes

recipe: nectarine mozzarella salad with balsamic vinaigrette

July 25, 2013

Summer and salads go hand in hand for me.  I was at the market the other day, and they had nectarines on sale.  I bought several, and have been eating them like crazy ever since!  I have been eating them with everything, so I thought, why not on a salad.  They were amazing!
{Nectarine Mozzarella Salad with Balsamic Vinagrette}
Mixed Greens
Fresh Mozzarella, cut into bit-sized pieces
Nectarines, Sliced
Balsamic Vinagrette
{makes 1 1/2 cups}
1/2 cup balsamic vinegar
3/4 cup olive oil
2-3 cloves garlic, minced
3 tablespoons brown sugar
1/3-3/4 cup olive oil
Little fresh ground black pepper
Place all of the ingredients in a jar, and shake well.
Serve over salad.
Enjoy!

Recipe // fresh tomato, artichoke, olive, and mozzarella salad

July 11, 2013

For me, summer is all about eating fresh!  I love to make delicious salads with fresh ingredients for lunch or dinner.   It helps keep the heat from the stove and oven out of my house on these hot summer days, and helps me to take advantage of all the amazing fresh foods available this time of year!
Fresh Tomato, Mozzarella, Olive and Artichoke Salad
1 can (8.5 oz) artichoke hearts in water, quartered
2 cups fresh mozzarella balls
2 cups cherry tomatoes
1 jar (6.5 oz) kalamata greek olives (black olives will work as well)
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon agave nectar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Place artichokes, mozzarella, tomatoes, olives, and basil in a medium bowl.
In a small bowl whisk together red wine vinegar, agave, salt, and pepper.  Slowly whisk in olive oil, then pour over the salad and toss to serve.
Enjoy!

Recipe: panna cotta

July 4, 2013

Happy 4th of July!  We hope you are all enjoying celebrating with those you love!  I wanted to share a fun red, white, and blue dessert with you on a special day!
Panna cotta in Italian means “cooked cream.”  This is such a simple dessert that includes cream, sugar, and vanilla simmered gently and thickened with gelatin, giving it a smooth and creamy texture. Panna cotta can be paired with berries, drizzled with a sweet sauce, or even drizzled with a little balsamic vinegar and olive oil with a little sprinkle of sea salt.
{Panna Cotta with Berries}
Serves 8
Panna Cotta
1 quart heavy cream
1/2 cup sugar
1 tablespoon vanilla bean paste
2 1/4 teaspoons (1 packet) unflavored powdered gelatin
3 tablespoons water
In a medium saucepan over medium heat, combine the cream, sugar, vanilla paste and bring it to a simmer.
Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until it “blooms,” or becomes evenly moistened, about 4-5 minutes.
Remove the cream mixture from the heat, add the gelatin and stir until completely dissolved.
Pour the panna cotta mixture into eight, 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggles, about 3 hours.
To serve: run a knife around the edge of the ramekin and invert it onto a plate to remove the panna cotta from the ramekin.  Arrange some berries around the plate and serve immediately.
Enjoy!