Mediterranean caprese salad

I don't know if we can go back to regular oil-and-vinegar caprese after this. I love a good caprese salad, but I accidentally keep typing "craprese" and that's sort of a fitting description for a lot of them. If the mozzarella is rubbery or cold, if the tomatoes are mealy or out of season, and if the dressing isn't lively and tangy, then they're just...nothing. I mean, they're bad, but more than that they're just absent any flavor or texture or redeeming qualities.

However, tomato season is upon us, so it's much more likely that your tomatoes will be delicious. And if you have any access to a backyard, side yard, fire escape, community garden, etc, I implore you to plant some basil and mint. Both of these plants are hardy in the summer and will save you so much money at the grocery store. AND, you'll have no excuse not to make the pesto that accompanies this caprese salad (and that you'll want to pour on everything).

So, we have good tomatoes and a tangy interesting pesto, but what else does this salad need? Well, I also implore you not to serve cold mozzarella. Room temperature is SO MUCH BETTER. If you can get even a decent mozzarella, I think it's improved exponentially by sitting out for a short time (or, if you're also in the middle of our current heatwave, a few seconds?). And, I like to guild the lily by sprinkling a generous amount of crumbled, salty, briny feta on top. Is it necessary? No. Is it delicious? Yes. Should you do it? Without hesitation.

Buy a rainbow of heirloom tomatoes and you have a showstopper for a dinner party that requires basically no effort (I even opted for a pre-cut cheese because I'm that lazy) and better yet, NO COOKING. Did I mention the heatwave?

We ate it yesterday as Sunday lunch on our back porch with some prosciutto and salami, some Bantam Bread, and white peaches. A glass of cold rose or Sancerre would have made it heaven, but I'm old now and can't day drink without needing a nap and an Advil, so we forwent the wine. Boo.

Mediterranean caprese salad

4 large heirloom tomatoes
1 large or 2 medium balls of mozzarella or burrata
½ cup crumbled feta
¼- ½ cup mint and basil pesto (recipe below)

Mint and basil pesto
1½ cups basil leaves, loosely packed
½ cup mint leaves, well packed
1 large garlic clove (or 2 smaller ones)
1 medium shallot, quartered
2-3 Tbsp lemon juice (juice of 1 large lemon)
1/3 cup olive oil
1 tsp kosher salt

To make the pesto:
Place all of the ingredients except the oil in a large food processor or blender. While the machine is running, pour in the oil and blend until you've reached your desired consistency. Add salt to taste.

To assemble the salad:
Alternate the mozzarella and tomatoes in whatever color combination you like. Top with the mint and basil pesto and sprinkle with the feta.

Serves: 3-4 as a main course, 5-6 as a side

Pumpkin energy bites

These little pumpkins are a super quick, delicious snack to have in the fridge for hangry moments.

Take me to the recipe!

I refuse to call these "Pumpkin spice" energy balls because I am now and have always been, anti pumpkin spice. EDIT: I get it now. I finally had a pumpkin spice latte last year and I get it. However, these guys are technically speaking, a combo of pumpkin and spices. They're also yummy and easy and perfect for lunchboxes because they're nut, dairy, soy, gluten, and egg free.

Also, they're basically no cook. You must toast the pepitas in either a toaster oven, regular oven, or in a pan on the stove because the flavor is so much better, but this step only takes about 5 minutes. You want some browning and some "popping" sounds, which happens quickly.

I fiddled with the ratios here for some time before settling on my favorite. Too much pumpkin and they're too wet, but not enough and they don't look orange and mostly taste like dates. The final product is a bit sticky, but they hold together completely and, once chilled, firm up quite a bit. You could also roll the balls in unsweetened shredded coconut to make them less sticky for kids who don't like that sensation on their fingers.

Pumpkin energy bites

Time: 10 minutes
Yield: 12 balls

½ cup toasted pepitas
½ cup pumpkin puree
10 pitted dates
¼ cup shredded, unsweetened coconut
½ tsp cinnamon
1/8 tsp nutmeg
¼ tsp ginger
Pinch of cloves
Pinch of salt
1/4 cup vegan chocolate chips (I like this brand)

Toast the pepitas in the toaster oven or in a pan on the stove just until the seeds start to brown and pop lightly.

Add the seeds and the rest of the ingredients (except the chocolate chips) to a food processor. Pulse until the dates and seeds are broken up and everything is well combined. You'll need to scrape the sides of the bowl a few times. I like to look for the mixture to form a large ball and spin around all together to know that I've mixed enough. 

Turn the batter out into a bowl. Add the chocolate chips and stir to combine.

With wet hands and a bowl of water to re-wet as needed, scoop 1 Tbsp of the mixture and roll it into a ball. Repeat with the rest of the batter until 12 balls are formed. To make them look more like pumpkins, chop up your favorite dairy, soy, and nut free chocolate bar (like this one) into chunks and stick them into the tops like stems.

Chill for at least 30 minutes, or up to 2 weeks.

Guacamole skewers

Guacamole skewers are a super easy way to use up a late-summer bounty of tomatoes AND feed everyone from a solo diner to a crowd of people.

Take me to the recipe!

This recipe is also a way to use an avocado that is JUST ripe enough as well as cilantro at any life stage. For me, the cilantro is usually a few days past its prime because I was overly ambitious when I went shopping. And I am notorious for checking the avocado when it’s *nearly* there, but then forgetting about it for 5 seconds too long and suddenly it’s overripe and disgusting. But we are not wasting food in this house!

And I seriously love this sauce. If you don’t love cilantro…you’ll hate it. But I was luckily born without the gene that makes cilantro taste like soap, so I want to slather it on everything. Feel free to double the sauce ingredients if you want some leftovers: It’s bright and tangy and a perfect topper for chicken, veggies, and eggs.

Guacamole skewers

Time: 10 minutes
Yield: 16 skewers, plus extra dipping sauce

For the sauce
1 bunch cilantro, well-soaked/rinsed/de-sanded
4 Tbsp neutral oil
3 Tbsp lime juice
2 very generous pinches of salt and more to taste
1 large clove garlic

Roughly remove the stems from the leaves of cilantro (but a few stems are fine). Blend ingredients in a food processor until smooth. Taste for seasoning and add more salt or lime juice, as needed.

For the skewers
Red, orange, and yellow cherry tomatoes
1 large avocado (halved, quartered, and then chopped into fours to get 16 pieces)
2 limes (halved and quartered)
1 red onion (pickled if you like)