Summer CSA | Week 15
In our box: peppers, onions, garlic, delicata squash, potatoes, watermelon, celery, muskmelon, and tomatoes
It's starting to feel, just a little bit, like fall. Here and there Silas finds a leaf on the ground. There have been days that we need a sweater in the morning and we are inundated with tomatoes and peppers. They seem to find their way into every meal we have these days, those tomatoes. Not that I'm complaining. After the heirloom tomato tasting that we went to a couple weeks back, I've been reminded that simplicity is key. A little olive oil, some balsamic...maybe some cheese. These are the veggies that we love on their own and feel no need to dress them up in order to enjoy them. So simplicity has been the key word this week (as it should probably be every week).
Last year: The Joy
Two years ago: Spicy Green Bean and Pak Choi Stir Fry
Balsamic Tomato & Mozzarella Salad
2 C. chopped tomato
1/2. yellow pepper, chopped
1/4. C. chopped red onion
Handful parsley, minced
6-8 basil leaves, cut into a chiffonade
1/4 lb. mozzarella cheese, cubed
1 TBS. extra virgin olive oil (give or take)
1 TBS. balsamic vinegar (give or take
salt and pepper, to taste
ground cumin, to taste
1. Add all the chopped vegetables, herbs, and cheese to a bowl.
2. Drizzle on the olive oil and vinegar.
3. Season with salt, a few cracks of freshly ground black pepper, and a shake or two of cumin.
4. Serve immediately or make ahead and chill.
Servings: 2 adults, 1 toddler
Time: 10 minutes