Heirloom Tomato Salad
- 10 ounces fresh mozzarella, or mozzarella balls
- 1 1/2 pounds assorted heirloom tomatoes
- 2 tablespoons vinegar
- 6 tablespoons extra virgin olive oil
- 1 cup basil leaves
- sea salt
- freshly ground pepper
Slice tomatoes and set them aside. In a medium bowl whisk together vinegar, a pinch of salt and freshly ground black pepper to your taste. Drizzle in the olive oil and continue to wish until the vinaigrette is a smooth consistency. Tear basil leaves into small pieces and sprinkle over tomatoes. Tear mozzarella into bite-sized pieces and scatter across the salad. Spoon the vinaigrette evenly over the salad, then sprinkle with sea salt, add a final drizzle of olive oil and serve.
Cherry Tomato Corn Salad
- 1/4 cup minced fresh basil
- 3 Tablespoon olive oil
- 3 Teaspoons lime juice or balsamic vinegar
- 1 Teaspoon sugar
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 2 Cups cold cooked corn
- 2 Cups cherry tomatoes, halved
- 1 Cup chopped and pealed cucumber, seedless the best for this
- Chop onion to taste
In a jar with tight-fitting lid combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl combine corn, onions, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.
Roasted Baby Eggplant, Tomato, and Zucchini
- 4-baby eggplants
- 1-pinch of salt and freshly ground pepper
- 5-plum tomatoes, or more to taste, cut into 1 1/2 inch cubes
- 2-zucchini cut into 1 1/2 inch cubes
- 1-large onion cut into 1 1/2 inch cubes
- 5-cloves of garlic or more to taste
- 2 tablespoons olive oil
Preheat oven to 450, line rimmed baking sheet with aluminum foil. Put eggplant cubes in a colander, sprinkle liberally with salt, let sit to drain for 30 minutes. Toss tomatoes, zucchini, onion and garlic in bowl and coat with olive oil; season with salt and pepper. Rinse eggplant to remove salt and pat dry; add to other vegetables on baking sheet. Roast until tender, about 30 minutes.
Peach Glazed Pie
This is a delicious pie that does not require baking, my favorite!
- 1-cup water
- 1-cup sugar
- 2 tablespoons cornstarch
- 1-3 ounce package peach jello
- 3 cups sliced peaches
- 1-9 inch graham cracker crust or baked pie shell
- 1-3 ounce package cream cheese
- 1/2 teaspoon vanilla
Sift together sugar and cornstarch; add water and stir well. Cook until clear. Add gelatin. Set mixture aside Refrigerate until cool. In pie shell spread the softened cream cheese mixed with enough milk and vanilla to make it spreadable. Line the peaches on top of the cream cheese. Cover the peach slices with the gelatin mixture. Refrigerate until set. Top with whipped cream before serving.