When the weather gets hot, Food Orleans goes no-cook with simple recipes like a peachy take on the caprese salad.
by OnSugar Blog
When the weather gets hot, Food Orleans goes no-cook with simple recipes like a peachy take on the caprese salad.
Did someone say heat wave? Can I get a witness sweatband?
Look, it's too hot to cook, but the good thing is, there's plenty of ripe fruit and veggies to gorge on. Take a simple caprese salad, for instance: tomatoes, basil, mozz, vinegar, and oil. I love it, you love it, we've all eaten plenty of them. But don't think a caprese has to stop there: use fruit, like peaches, nectarines, and avocados. Use other vegetables, like roasted eggplant, squash, and cukes. The caprese salad is one of the best Italian inventions ever, and I'm not going to let the traditional recipe stop me from going ca-ra-zay with it.
This recipe is so simple, I'm gonna lay it out for you in pics. These amounts will serve 2 non-gluttonous adults a light salad or appetizer, or 1 very sweaty girl a light lunch:
Get a nice, ripe peach and a plum. Any kind of plum will do; I got a black one. Cut 4 or 5 slices of each fruit—you'll still have 3/4 of the fruit left. Get a little basil and tear off a few big leaves and a few tiny ones.
Get 4 slices of fresh mozzarella—this is about half of an 8-ounce ball. Cut the slices in half to make half-circles.
Arrange the peach, plum, and mozzarella slices in some sort of overlapping, alternating fashion. Or just plop them all on a plate. Tuck some basil leaves in and around, and scatter smaller leaves over the top.
Read on to learn about the dressing — and to get the full recipe! — for this Summer salad.
The fertile area of Marlborough in New Zealand is known for its Sauvignon Blanc wines, and the 
Confession time 
I'm a sucker for all things bivalve and crustacean but had yet to try my hand at shellfish cookery at home. It seemed only fitting to follow 
While honeydew is categorized as a Winter melon, it's actually at its tasty peak during the Summer months. The sweet, refreshing flesh of honeydew pairs perfectly with the warmer weather, and because of its cooling effect on the palate, it's one of the favorites at the farmers market that I look forward to all week long. 
This dessert is absolutely perfect for summer seeing how it combines two of my favorite things — red wine and icy sorbet. While this sorbet is a little different — it contains some dairy — the ingredients easily come together and you end up with a bright and delicious berry treat. The Cabernet adds a nice layer of flavor and also helps break down the raspberries. Next time you are craving a cool and refreshing treat I highly recommend you try this!
