Insalata Caprese

Sometimes less is more….. and that is never more true than it is in food.  If you start with really fresh and good quality products and don’t mess with them too much, you can achieve gastronomic perfection.

A classic example is the mozzarella and tomato salad known as Insalata Caprese.

Beautiful heirloom tomatoes.  It is really nice to use different varieties and colors.

Fabulous mozzarella!!!  It is so soft and creamy and delicious.

Slice them up to really see the vibrant colors.

The sliced cheese and the fresh, fresh basil add to the flavors.

Place it all together and drizzle a simple vinaigrette  and enjoy.

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Food is Love

I have posted in the past about my friend Chef Jimmy.  He has Mojo!  And he sells it too!  It is a really great blend of spices that is very healthy and tasty.

It can be found at Amazon under the food section.  You should give it a try.  It’s great on any kind of protein, and it is really good on peanuts.
He made us dinner the other night and it was delish!
The strawberries were so fresh, and juicy so he decided to incorporate it into a salad:
The candies pecans were a nice addition.  Hey, do you suppose he put some of his Mojo on them?
And it had a super yummy dressing:
It was an overcast day, so some comfort food was the order of the day.
Braised Chicken over fresh pasta.  Yummm.
So check him out at And
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Warm mushroom salad

This is a simple salad, but a very interesting one.  It is hearty enough for a light supper. And it is a breeze to make.

Saute a package of mushrooms, about 2 cups in 2 tablespoons of olive oil. You can use regular white button mushrooms or you can use dried mushrooms that you soak in warm water.  Make sure to cut off any tough ends if you use dried. Add chopped onions, garlic or shallots to taste.  Add salt and pepper to taste.  Meanwhile fry bacon until crispy.  You could also use pancetta if you would like.  Once the mushrooms are cooked, add 3 Tablespoons of balsamic vinegar and a splash of olive oil.  Saute a few minutes.  Then add to the greens.

You can use arugula or spinach.  Pour the warm mushrooms on top with some of the dressing.  Crumble the bacon on top and add some cheese.  You can use goat cheese or blue cheese.  Add some toasted pine nuts and serve.

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Quinoa is an ancient grain.  It has been a diet staple for over 6,000 years.  The Incas ate Quinoa and considered it to be sacred.   It is a very versitle grain that can be used in place of rice or pasta.  It can be used cold as a salad or hot as a risotto or pilaf.   Quinoa is very high in protein and it’s a complete protein which makes it very healthy.


To cook take one part Quinoa and two parts liquid (water, stock etc.), salt and simmer for about 15 mins or until the liquid has been absorbed.  The Quinoa should be a bit crunchy but not hard.

This can then be eaten as a rice pilaf or as a salad.  For a salad, you can add whatever herbs and vegetables you would like with a vinaigrette and serve cold.  For a side dish you can add butter or cheese and serve warm.  It is a unique grain that is underutilized.


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Noodles by Kenichi

Noodles by Kenichi


There is a new restaurant in town and that is always fun.  And this is great because it is a gourmet fast food place.  I had been seeing the ads in the newspaper and was very curious.
So they say they have “Custom Salads and Asian Inspirations”.  You can build your own salad or choose from a list of local favorites.  You choose your greens, pick “throw ins”, determine your dressing and add protein.  The list of “throw ins” is quite large.  Everything from avocado, tomatoes, fruits, veggies, cheeses and nuts.  They provide a good selection.  And the dressings are interesting, some with an Asian twist.  The proteins are vegetarian and non-vegetarian.

I decided to try the tofu.  They recommended the house baked tofu that is marinated in a special sauce then baked and wok stir fried right before serving.  It was probably the best tofu I have had.   It was really good.  But you could also pick chicken,shrimp or beef.

noodle's salad


They also have 6 different Noodle bowls.  There were several interesting choices.  But the one we tried was the
Chiang Mai Green Curry.  It had rice noodles, baby bok choy, eggplant, shitake mushrooms, bamboo shoots with lemon grass kaffir lime green curry sauce.  It was excellent.  There too you could add protein.  We asked for the beef tenderloin.  It finished the dish nicely.Noodle's soup

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