My sister came to visit me the other weekend. We took a leisurely trip to the local farmers market and came home with some beautiful fixin’s for a family style dinner in the backyard.
We bought a whole bunch a fresh vine-ripened tomatoes, and decided to make a nice caprese salad to use them. We toasted up a few pieces of nice bread, rubbed them with a little crushed garlic and a drizzle of olive oil and balsamic vinegar. Then we layered thick slices of beefsteak tomatoes, basil leaves, and fresh mozzarella. On top of the mozzarella we piled a rainbow of smaller tomatoes, halved or quartered to be bite-size. We finished it all off with a little salt, pepper, and another drizzle of extra virgin olive oil and balsamic vinegar.
Rosemary Roasted New Potatoes
They had these beautiful tri-color fingerling potatoes at the farmer’s market. I halved them and tossed the with salt, pepper, olive oil, and about 2 T of chopped rosemary from my yard. Then I roasted them in a 400 degree oven for about 40 minutes.
Pesto Marinated Talapia
I had some left over pesto, so we threw the fish in a plastic bag with the pesto and let it sit in the fridge for about 30 minutes. Then we made a pouch out of tin foil and dumped the fish and the remaining pesto in the pouch and put the whole thing on the grill for about 10 minutes until the fish was white all the way through and flaky.
I had a very happy family that afternoon!