Stars & Stripes Caprese Salad

Recipe adapted from The Baker Mama

Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Stars & Stripes Caprese Salad
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This American Flag Caprese Salad is as delicious as it is patriotic! Top with a Blueberry Balsamic Drizzle and serve with grilled baguette for a perfectly-fresh, kid friendly and festive summer dish!
Servings Prep Time
10 10
Cook Time
10
Servings Prep Time
10 10
Cook Time
10
Ingredients
Blueberry Balsamic Drizzle
Servings:
Units:
Instructions
Instructions
  1. Preheat the oven to 375°F.
  2. Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside.
  3. With a serrated knife, slice the baguette on the diagonal into 20 even slices. Brush each slice on both sides with olive oil and place in a single layer on a baking sheet. Bake for 6-8 minutes, until lightly toasted and golden brown around the edges.
Prepare Blueberry Balsamic Drizzle
  1. In a large saute pan over medium heat, add blueberries and balsamic vinegar. Continuously stirring. Once blueberries burst reduce heat to low and simmer for 5 minutes until the sauce begins to reduce and thicken.
Assemble
  1. Arrange toasted bauqette by layering sliced mozzarella, basil, tomato and fresh blueberries. Garnish with mozzarella stars and drizzle with blueberry balsamic glaze. Repeat and enjoy!
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Whole Wheat Pasta with Swiss Chard

Recipe adapted from Melissa Clark, New York Times

Whole Wheat Pasta with Swiss Chard
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Servings
4
Servings
4
Whole Wheat Pasta with Swiss Chard
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Servings
4
Servings
4
Ingredients
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Instructions
  1. In a large skillet over medium heat, melt the butter
  2. Add 3 anchovies to the skillet and mash them while you cook about 2 minutes, or until they have “melted”
  3. Add the garlic and cook 1 minute
  4. Stir in the breadcrumbs and cook until golden (3-4 minutes,) then transfer everything to a bowl. Wipe skillet clean
  5. In skillet over medium-high heat, add the olive oil, onion and pinch of salt. Stir and cook until caramelized (15-20 minutes)
  6. Chop 2 anchovies and add to the skillet along with chopped chard ribs, cook until anchovies melt
  7. Add chard leaves a handful at a time and cook until wilted (4 minutes) remove from heat and cover.
  8. Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain.
  9. Toss with chard mixture and breadcrumbs
  10. Taste. Add salt, pepper, Parmesan and parsley. Then drizzle with oil and Enjoy!
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Pea-Shoot Salad with Warm Cream Dressing

Recipe adapted from MarthaStewart.com

Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Pea-Shoot Salad with Warm Cream Dressing
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Prepare an ice-water bath; set aside. Bring a small saucepan of water to a boil. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain.
  2. Transfer to a serving bowl. Add pea shoots, snap peas, lettuce, and radishes; set aside.
Prepare Warm Dressing
  1. Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain.
  2. Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes.
  3. Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.
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Winter Citrus & Kale Salad

Recipe inspired by Sapana Chandra, Real and Vibrant

Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Ingredients
Salad
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Instructions
  1. Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Set aside.
  2. In a large mixing bowl, massage the kale with olive oil and lemon juice until tender, for about a minute or two.
  3. Add the avocado, jalapeno, citrus fruit, almonds, onions, cranberries. Drizzle with the vinaigrette and toss gently. Serve immediately.
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Cucumber & Radish Salad with Ricotta

Recipe inspired by Susan Bell, Saveur

Cucumber & Radish Salad with Ricotta
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Servings
4
Servings
4
Cucumber & Radish Salad with Ricotta
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Place thinly sliced cucumbers and radishes in a large bowl. Season with kosher salt, vinegar, 1 tablespoon olive oil, and black pepper, then add the scallion and dill.
  2. On a large serving platter, crumble the ricotta in a loose layer, then drizzle the cheese with the heavy cream and olive oil to moisten
  3. Season lightly with salt and pepper. Pile the cucumber mixture in a loose nest atop the cheese and serve immediately. Enjoy!
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