Summer is here: Traditional Caprese Salad

 

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I was in Grand Central Station last week for a meeting and decided to stop in to pick up some produce at their fashionable market on my way back up to CT.  For anyone that hasn’t been to the Grand Central Market it is a little paradise of food – farm stand produce, gourmet cheeses, artisan breads, jams, jellies, pastries, chocolates and truffles, cured/aged meats, fresh fish and poultry, and the list goes on.  As you can imagine, this little haven of food comes at a cost and is the biggest tourist trap going.  I knew I’d probably pay top-dollar, but I promised to bring a side to the dinner-party I was headed to that evening and knew I wouldn’t have time to hit up the grocery store beforehand.  Poor planning on my part.

1slice of tomato

As I scanned the abundant selection, I stopped short in my tracks at the sight of a table full of gorgeous vine-ripened tomatoes in every shape, size, and color known to the imagination.

Tomatoes

Right now is probably a good time to pause in the story and tell you about how much I love summer tomatoes.  There are obvious reasons – I am half Italian, I grew up every summer picking them from my grandparents garden, I even have a best friend from college that loves tomatoes just as much, if not more, than I do – but aside from posterity and fond memories, there is an X factor there that I can’t quite put my finger on that makes tomatoes stand out.  Among the many splendid summer fruits and vegetables, garden tomatoes are by far those that I look forward to the most.  They’ve always just made me happy.

Tomato Slices

So as I was saying, I approached the tomato table and carefully selected 3 perfect tomatoes.  I was in a rush, half paying attention, and texting with my hubbie when I was rung up.  I’m not going to tell you how much my total came to (because it’s embarrassing), but let’s just say the cost was more than my round-trip train ticket to and from CT.

Mozz

As mentioned, I was in a rush and really had my heart set on the tomatoes at that point so reluctantly forked over my card and ran out of the market to catch my train.  I vowed on the way home to never, ever again pay so much for produce, but I have to admit (and I think everyone at the dinner-party can tell you) that they were pretty outstanding.

Finished Salad

 

Caprese Salad Recipe Card

Roasted Baby Carrots and Shallots

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Easter is obviously over, but carrots are always in style.  The carrot has become a symbol of Spring due to its affiliation with Easter, but the best time to harvest carrots is actually in the Fall.  Despite the fact that it’s not currently the ideal season, I’ve been making a mean baby carrots and shallot side lately that is so delicious and versatile, I must share.  I don’t mean the kind of baby carrots that come shaped by a machine and packaged in a plastic bag (although those do make great snacks), but the kind that look like they’ve been yanked right out of the ground.

Full Carrots

Carrots remind me of something playful, like a bouquet of daisies or tulips.

Pot of carrots

This side is beyond simple to prepare, yet looks elegant.  For some reason there is something about baby carrots (and shallots) for that matter that make people think a lot of time and effort went into preparing, but in reality they are pretty low maintenance. One tip to keep in mind, the stems are a bit longer above (to make my photos look pretty!), but the reality I found was that the stems come out tough and chewy when roasted.  I’d recommend trimming the green stem down to no longer than an inch (as seen in the finished product).

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I also like leaving the tail end of the shallot in place, which holds the bulb together.

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Toss everything cleaned up with a vinaigrette and into the roasting dish they go to cook for about an hour or until you can pierce easily with a fork.

Tossed

I adore this dish with a pork tenderloin or chicken, but steak and a number of other meats and poultry would work as well.  Enjoy!

Finished Recipe

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