Caprese

Ingredients:

Tomatoes
Mozzarella Cheese (part skim)
Fresh basil
Olive oil
Balsamic vinegar
Sea salt
Pepper


Directions:

Slice cheese and tomatoes into thin slices
Pick basil off stalk, wash and pat dry with a paper towel
Stack however you wish, drizzle olive oil and balsamic vinegar to taste
Salt and pepper to taste



Maria Doney

Roasted Brussels Sprouts and Red Radishes

Ingredients

• 1 lb Brussels sprouts, halved
• 1/2 pound red radishes, halved, quartered if large
• 1 T olive oil
• Salt and pepper
• 1/4 cup balsamic vinegar, reduced by at least half, until thick

 

Instructions

1. Preheat oven to 400 degrees. Cut sprouts from stem, cut large ones in half, peel stem and cut into similar sized chunks. Toss in large bowl with olive oil and radishes. Space on a large roasting pan and place in top rack of the oven. If you have a convection oven turn it on, watching they don't burn as this will cut your cooking time in half. Roast until leaves are brown and crisp and heads are tender and brown. Radishes will be brown but still slightly crunchy. Remove and plate, sprinkling with balsamic reduction.

 

Via: Gabrial Avil-Mooney - Feed the Family