Strawberry Caprese Salad

A new twist on caprese salad makes this one refreshing summer dish!

Ingredients:

- strawberries
- mozzarella
- 2 cups fresh basil
- 3 Tbs olive oil
- handful of raw almonds
- 1 to 2 tsp. white balsamic vinegar 

Note I didn't put how many of the strawberries and mozzarella to add to this delicious salad. That is because it can be totally left up to you! Some people may like a lot of mozzarella and less strawberries, while others prefer the opposite. 

Dice the strawberries and mozzarella into small bite-size pieces. Put 2 cups fresh basil in a food processor, along with 3 tablespoons of olive oil and a handful of almonds. Process until well blended and drizzle in about 1 to 2 tsp. balsamic vinegar.  Combine basil mixture with strawberries and mozzarella, and you have yourself one amazing salad! Enjoy! 

"Let food be thy medicine and medicine be thy food." - Hippocrates 

Tuscan Romesco

A sauce you will literally want to eat as a soup! Add to meats, fish, veggies, eggs, etc. etc. etc.  Delicious on just about anything you put it on! Two thumbs up, according to the family! :)

Ingredients:

- 6 Roma tomatoes, halved
- 1 large red bell pepper, quartered and seeds removed
- 12 cloves of garlic
- 1/3 cup olive oil
- 1 slice of bread, toasted
- 1/2 cup whole almonds
- 1/4 cup red wine vinegar
- 1 tsp. smoked paprika
- 1/2 tsp. red pepper flakes (use more or less depending on your likeness)
- 1 tsp. kosher salt
- Cooking spray

Preheat oven or grill to 425 degrees. Spray baking sheet with cooking spray and line with tomato halves (cut side down), quartered bell peppers (cut side down), and garlic. Brush with a little bit of the olive oil. Bake for 20 to 25 minutes or until the veggies start to blacken slightly or the garlic is a deep golden brown. (If you can't get them to blacken, switch the oven to broil and that will do the trick.) Remove from oven and allow to cool 10 minutes. While vegetables are cooling, toast bread slice and let cool. Place vegetables into a food processor or blender. Break the bread into pieces and add to blender along with almonds, paprika, vinegar, red pepper flakes, and salt. Puree until almost smooth (still being able to taste the bits of almonds), then drizzle in the remaining olive oil while the food processor is running. ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

*TIP: Feel free to use 1/2 jar (12 oz.) of roasted red peppers if you do not have a fresh red bell pepper on hand. No need to bake or grill, just add to blender.

"Life is beautiful!" - Me

Salmon in Smoky Tomato Sauce

This delicate tomato sauce is the perfect base for cooked-to-perfection succulent salmon. An easy recipe to keep on hand for last-minute company or just a fantastic meal for your family. 

Ingredients:

- 1 can Campbell's tomato soup

- 1/4 cup chicken stock

- 1/4 cup dry white wine

- 2 Tbs sherry vinegar, divided

- 1 tsp. smoked paprika

- 3/4 tsp. kosher salt, divided

- 2 Tbs olive oil, divided

- 3, 6 oz. salmon filets

- 1/4 tsp. pepper, divided

- 2 Tbs roasted slivered almonds

- 2 green onions, thinly sliced

In a medium sauce pan over medium-high heat, combine tomato soup, chicken stock, wine, 1 1/2 teaspoons sherry vinegar, paprika, and 1/4 teaspoon salt. Bring to a boil, stirring occasionally, and turn the heat down to simmer for 5 minutes. Remove from heat. 

Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add salmon to pan and cook 3 to 4 minutes on each side.

In a small bowl, combine remaining 1 1/2 tablespoons sherry vinegar, 1/4 teaspoon salt, 1 1/2 tablespoons oil, 1/8 teaspoon pepper, roasted almond slivers, and onions in a bowl; toss to coat.

Divide tomato sauce mixture among 3 bowls. Place one salmon in each bowl; and top with almond mixture. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Celebrate every tiny victory." - Anonymous