Roasted Tomatoes with Fresh Basil and Mozzarella

Easy and so good!

Recipe by Dava Parr, Delicious Living

Serves 8 / An easy appetizer. Be sure to use a glass or enameled pan (not plain metal) to avoid any reactivity with the acidic tomatoes. Splurge on a flavorful, fragrant olive oil for the best results.

Good-quality olive oil
4 medium-large, ripe tomatoes
½ cup chopped fresh basil, plus whole leaves for garnish
4 large cloves garlic, crushed
8 very thin slices mozzarella cheese

1. Preheat oven to 450˚. Pour a little olive oil into a glass or enameled baking dish.
Cut tomatoes in half and roll cut part in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic, salt and pepper to taste, and a thin cheese slice. Drizzle again with olive oil. Roast for 20 minutes, until tender and lightly browned.

Garnish with whole basil leaves.

PER SERVING: 86 cal, 5g fat (2g mono, 0g poly, 3g sat), 18mg chol, 7g protein, 2g carb, 0g fiber, 177mg sodium

Summer Lentil & Couscous Salad

This is one of my favorites. I don't have a recipe for it but if you combine all the below ingredients it's hard to not have it turn out super delicious. Enjoy!

1. Cook 2 cups of green or brown lentils until tender (DO NOT overcook they should be still al dente).

2. Put the lentils in a bowl and sprinkle rice vinegar over the top, stir until coated. Refrigerate overnight.

3. Make 1 cup of wheat couscous - per instructions.

4. Mix the couscous with the lentils and refrigerate.

5. Make a homemade balsamic vinaigrette; Balsamic vinegar, Extra virgin olive oil, ground pepper, sea   salt, minced fresh garlic (2 cloves), fresh chopped basil and about 1 tbsp of dijon mustard. Mix thoroughly. The color should come out to a nice creamy brown.

6. Rinse a container of cherry tomatos, slice in have length wise. - Add to the lentils & couscous.

7. Take a small container of feta cheese - add to the lentils and couscous.

8. Small jar of Kalamata olives, drain, cut in half, add to the lentils and couscous.

9. Fresh basil, chop, add to the above.

10. Pour some, not all, of your dressing over the top of the salad and mix until coated.

Refrigerate to let all the flavors soak in. Then enjoy!

Fresh Basil Pesto

An abundance of Basil...Make Pesto!

This recipe from www.simplyrecipes.com is one of the easiest and one of my favorites.

INGREDIENTS

2 cups fresh Basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (I use Romano)

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts (I use toasted pine nuts from Trader Joes)

3 medium sized garlic cloves, minced - toss in an extra for some more kick

Sea Salt and Ground Black Pepper to taste

Equipment - Food Processor or Powerful Blender (I use my VitaMix)

METHOD

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few more times.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 Cup.

Serve with pasta, I use Rotini so it can get between the curves. Add some Kalamata olives, roasted chicken and extra parmesan on top. Yum!

Caprese Salad

Large red or yellow tomatoes, sliced

Fresh Mozzarella cheese, drained and sliced

1 bunch of fresh basil leaves

Olive oil

Salt and Pepper

Slice tomatoes and place on platter, top with slice of cheese and a basil leaf. Drizzle olive oil over the top and sprinkle with salt and pepper.

Alternative recipe;

Sliced tomatoes cut into bit size pieces

Small fresh Mozzarella balls - cut in half

Fresh basil - chopped

Kalamata Olives - cut in half

Sea Salt and Fresh ground black pepper

Olive Oil

Summer Pasta

Olive Oil – good quality

Spaghetti

Mozzarella Cheese

Cherry Tomatoes

Black Olives

Fresh Basil

Fresh Garlic

Slice cherry tomatoes in half and place in medium size bowl.

Mince fresh garlic and add to the tomatoes.

Chop olives and add to the garlic and tomatoes.

Chop fresh basil and add to above.

Pour olive oil over the top of above mixture until covered.

Let this sit for at least 3 hours at room temperature.

Boil pasta according to instructions on bag.

Grate Mozzarella cheese.

When pasta is ready place in a large bowl and pour mixture over the top, stir until thoroughly coated. Add cheese and stir in.

Serve warm!