Everyday Fare With Extraordinary Flair
This Chicken Caprese Recipe with Lemon and Thyme transforms a classic Caprese salad into a flavorful meal! It strikes the right balance between being satisfying but not overly heavy.
One of the best things about summer is the food.
Whether your favorite is corn, watermelon, peaches, green beans, or tomatoes, there seems to be some new local produce popping up at the farmers market every week. I, for one, am hard-pressed to choose a favorite.…
In the collage above, on the left, top to bottom: Sun-Cooked Heirloom Tomato Pasta Sauce from From Away and Roasted Heirloom Salsa from Fork & Beans. On the right, top to bottom: Tomato Salad with Burrata Cheese from The View From Great Island; Heirloom Tomato and Avocado Panzanella Salad from An Edible Mosaic; and Kale and Sausage-Stuffed Heirloom Tomato from Running to the Kitchen. One of my favorite ways to eat a ripe, local tomato in peak season is out-of-hand, just like an apple, except with a salt shaker nearby for an occasional sprinkle....
There is nothing better than fresh, local tomatoes in their peak season. I crave them just about nonstop this time of year, and have been known to make dinner out of them for the better part of a week straight (and I could have happily gone longer if I hadn’t run out of tomatoes and if the farmer I bought them from weren’t a two-hour car ride away)....
The other day Mike watched Julie & Julia with me. It was his first time and I wasn’t sure if he’d like it (since admittedly it is a bit girly), but he said he enjoyed it (he is the best hubby ever…I’m pretty sure he was just being sweet!). I think the best thing that came out of the movie for him is that it reminded me of the amazing bruschetta that Julie makes with heirloom tomatoes, basil, and bread that’s pan-seared in olive oil. Of course the movie gave me a serious craving for this bruschetta, which to me is the most delicious way you will ever […]...
I love this salad because it’s so light and refreshing, and it really showcases the flavor of the heirloom tomatoes. This salad is great to serve with cider vinaigrette chicken – just make extra vinaigrette and use it to marinade chicken before grilling. Heirloom Tomato and Walnut Salad with Cider Vinaigrette (Yield: 2 servings) Tomatoes: 2 heirloom tomatoes, sliced ½ inch thick 2 TB chopped walnuts, toasted 1 TB fresh minced chives Fresh shaved Pecorino Romano cheese to taste (other cheeses that work well include Parmesan, goat, bleu, and feta) Cider Vinaigrette: ½ TB organic, raw, unfiltered apple cider 1 […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
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