I came up with this idea because I couldn’t decide if I wanted to make some baked stuffed tomatoes or a simple Caprese Salad. I had these beautiful Campari tomatoes. They’re larger than a cherry tomato but not a full sized variety. Too large for a one bite uncooked idea like these Cheese and Olive Stuffed Cherry Tomatoes. And too small for a Caprese Salad. Perfect size for stuffing and baking. And although I’ve already made Pesto recently, I’ve still got lots of fresh basil in my herb garden. So I took the elements of a traditional caprese salad and combined them to make these Caprese Stuffed Tomatoes.
I make regular visits to JLK Asparagus Farms during the short season. I always enjoy visiting with my friend Lisa who owns the farm with her husband Jake. I recently talked to her about how she would recommend cooking jumbo asparagus and she told me she wraps it in bacon along with some cheese and bakes it. Of course I had to try it. Anything is better with bacon!
Coleslaw is another perfect summer salad. Now that it’s outdoor dining season, the best meals are the ones with as little last minute prep as possible so you can enjoy the nice weather while it’s here. This creamy dressing is very easy to make and Creamy Coleslaw can be made earlier in the day or a day ahead.
Now that summer is around the corner (after a long LONG winter) it’s time to think about outdoor dining, picnics and barbeques. Potato Salad is one of those classic side dishes that always seems to appear in the summer. Like Coleslaw. What I like about it the most is that you make it ahead. Early in the day is fine but the day before is even better. That way the potatoes have a chance to soak up the dressing and you have a relaxing dinner prep.
We eat so much asparagus during the short season that I try to come up with a variety of ways to prepare it. Prosciutto Wrapped Asparagus is a big hit around here. It’s really easy but it looks impressive and there are never any leftovers.