Whew! It’s been a minute since I’ve posted. The last month or so has been wrapped up in packing, moving, and unpacking. Though I tried to save the kitchen things for last – and then unpacked them first – I wouldn’t say that my apartment was exactly ready for photos 😉
But now I live in Colorado, I am thrilled by my new life adventure out here, and I am back in the kitchen!
You’ve probably seen these around instagram – there’s a reason for the popularity! This is an amazingly simple and delicious summer appetizer. Whether you’re looking for a light snack, an appetizer, or a sharing dish for potluck, this recipe is a quick fix that is not only good for you, but tastes great too! And have I mentioned how easy it is? You can pick from a wide variety of pre-made tortellini to customize these to your preference. If you want even less steps, use a bottled balsamic vinaigrette to make it even easier!
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Step One.
Start with the tortellini so that they can cool before assembling the skewers. Cook the tortellini according to package directions. Drain them and put them in a heat-safe bowl. Pour some olive oil and balsamic vinegar over the top, stir, cover, and refrigerate them until they are cold.
Step Two.
Prep step! Measure out the oil, vinegar, and lemon pepper. Drain the mozzarella, wash the tomatoes, and cut the basil into strips about 1/2 inch thick.
Step Three.
Prepare the vinaigrette. Pour the vinaigrette into a jar, and slowly add the oil while you stir it. Mix in the pepper. Seal the jar and shake the vinaigrette to complete the emulsion.
Pro Tip: If you want to make the emulsion even more perfectly, use a blender or a food processor to incorporate the oil.
Step Four.
When the tortellini are cold, begin to assemble the skewers. I use this order, but pick whatever you like best: tortellini, basil, tomato, basil, mozzarella. When they are fully assembled, drizzle with the vinaigrette, and serve!
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Category: appetizer
Whether you're looking for a light snack, an appetizer, or a sharing dish for potluck, this recipe is a quick fix that is not only good for you, but tastes great too!
Ingredients
Instructions
On a sticky summer day, I just love to crunch down on a crisp, flavorful salad. Usually I like to enjoy a hot dinner at night, but I just can’t bring myself to do that when it’s 95° outside!
I have a cooking philosophy that I think this salad does a wonderful job of exemplifying. Gourmet cooking is fun and zen, but sometimes “what’s in the fridge” is just as good, and way easier. This is that salad.
I didn’t run to the store. I didn’t spend a lot of time. Any cook of ANY skill level can whip up this salad and bite into yum.
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
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Step One.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 1 entree salad
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
Ingredients
Instructions
Don’t get me wrong – I LOVE Southern food. It’s comfort food; what’s not to like?!? But I also laugh a little bit when a nice Southern feast is served – brown, brown, tan, and brown.
It’s easy to feel unhealthy while you feel oh-so-satisfied and full of gravy, grits, and biscuits. Adding this light and yummy salad will trick your stomach into thinking that you are being healthy, and your taste buds will appreciate it too!
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Step One.
Prep all of your ingredients – cut the melon, crumble the cheese, yada yada.
Step Two.
Make your vinaigrette. Make sure that you add the oil SLOWLY!
Is that really necessary? How come these ingredients are having family feuds?!
Oil and vinegar are not meant to mix. When you get all chemistry about it, vinegar is polar and and oil is non-polar. They are not friends. They are not soluble. So you have to confuse them into mingling. This is why dressings (like Italian) settle in the fridge and you have to shake them up before using. Not a sign of something bad, just a chemistry war going on.
Step Three.
Put all those salad ingredients together on a plate and drizzle with your homemade vinaigrette! Voila!
Simple. Tasty. Healthy.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6 side salads
This is a lovely green addition to your Southern Brunch!
Ingredients
Instructions
Notes
adapted from Southern Living: Watermelon, Mâche, and Pecan Salad