Fiftieth Post ~!! ~ Quick and Light Insalata Caprese

Today the girls invited me out to lunch for sushi. You all know how much I love sushi AND girl-talk, so this was one painful invite to turn down. Today needs to be spent focused on the books.

...But a girl's still gotta eat, right?

...And it's got to be packed with goodness to create a day of massive productivity...

...And it's gotta be darn quick.

So, in keeping with the theme of summery goodness, here's what you'll need for this ingredients-to-tableside in less than 5 minutes Insalata Caprese:

~ Prewashed grape tomatoes

~ Fresh basil

~ Mini mozzarella balls

~ Lemon

~ Balsamic vinegar (see August's post on Insalata Caprese before you jump to conclusions on this one!)

~ Ground sea salt

In a bowl, combine your mozzarella and grape tomatoes (sliced if that's your thing). Squeeze the juice of less than half of a lemon over the whole thing. Snip up some fresh basil, add a dash of balsamic, ample salt, and toss.

Enjoy!

Yours in the love of tasty, quick lunches,

AL

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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Forty-ninth Post ~ Citrus Salmon with Sugar Snap Peas

This post is very similar to the Salmon en Papillote from a few months ago; however, it is a simplified version inasmuch as it is all about the fresh salmon and bright green veggies! No potatoes in this parcel!

I got a salmon fillet from Wegmans, and, after looking in my cart, realized I must be craving some serious Vitamin C - a lemon, a lime, grape tomatoes and a basil plant all graced my basket screaming out to me with the warmth of sunnier places!

Here's what you'll need for tonight's dinner:

~ One salmon fillet

~ Veggie of your choice

~ Lime slices and juice of half

~ Dried or fresh parsley

~ Dried or fresh tarragon

~ Dried or fresh basil

~ Course-ground salt

~ White wine (I didn't add any to this papillote package and it really could have used a little sweetness to balance out the pucker-power of the lime. It was still tasty, but could have benefited from a little vino!)

Place your salmon fillet on one half of your parchment heart. Add salt and herbs. Cut two slices of the lime and juice the other half. Place the slices over the salmon, add your veggie, and crimp the edges, pouring the lime juice and wine (about two tablespoons total) into the spout at the point of the heart.

Bake on 350 for about 12-15 minutes. I enjoyed tonight's meal with some light and sweet Vetter Vineyards Cracker Ridge Rose - a sauvignon blanc would probably also be great with it! The sweet rose actually helped offset a bit of the tartness from the lime, making it an enjoyably balanced meal.

All in all, a fresh, healthy, quick dinner!

Yours in the love of good food and wine,
AL

~~~~~~~~~~~~~~~~~

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.