And just like that <snap!> summer was over...
Technically we still have three more weeks of summer. And technically, summer sort-of already ended when school started. But as I type this we are expected to have temperatures in the 90s today, so it still is decidely summer-like outside. But once Labor Day passes, in my book, summer has ended.
So what are you doing to celebrate the end of summer this weekend? The Sweet Pea family is trying our hand at homemade chipotles. We have copious jalapenos growing in our garden...which is a very good thing. What is not so great is that they are so super-duper-over-the-top hot that even SPH, who adores heat in his food, can barely eat them. We’re hoping a good smoke will mellow their flavor a bit, and then we can use the chipotles in small amounts in cooking, so look for some upcoming chipotle recipes!
In the meantime, our tomato plants in the garden are ripening tomatoes by the boatload, so I’ve been trying to enjoy them any which way I can. I’ve made homemade salsas, homemade marinara, frozen some and may even try my hand at canning. But my favorite way to enjoy tomatoes is Insalata Caprese.
A simple Italian salad recipe, Insalata Caprese is basically fresh mozzarella, basil and tomatoes, drizzled with olive oil, balsamic and salt and pepper. No dish yells “summer” like a good Insalata Caprese, so why not turn it into a main-dish meal? With the simple addition of Italian Cannellini Beans and some corn, this salad transforms into a quick and cook-free dinner or lunch!
Insalata Caprese Dinner (for 4)
1 - 15 ounce can Cannellini Beans
diced fresh mozzarella, about ½ cup
2 cups corn kernels
4 roma or like-sized tomatoes
a good handful of basil, chopped
olive oil
balsamic vinegar
salt and pepper
Divide the beans between four plates or shallow bowls. Mix in ¼ of the mozzarella in each bowl, and toss to combine.
Top the bean and mozzarella combination with ¼ of the corn in each bowl, followed by ¼ of the tomatoes and basil.
Drizzle a teaspoon or so of olive oil and balsamic vinegar in each bowl, as well as a pinch of salt and pepper.
Toss before eating!
This dish takes little to no effort, but tastes as fresh and delightful as an end-of-the-summer day.
Have a sweet Labor Day weekend!
SPC