Chopped Caprese Salad w/ Warm Onion Dressing

My sister Shawnie is an inspiration. Look at this thing! Are ya kidding me?!

When she was 11, she would fake illness to stay home from school. I know that is neither unusual nor inspiring, but her motive was both. She wanted to bake. And not cookies or rice crispie treats. She baked challah bread. Have you ever made it? Me neither. It's too complicated.

Shawnie has an innate ability to cook and bake. She is always coming up with new, delicious recipes, and I was lucky to be over for dinner when she created this masterpiece.

Isn't it breathtaking? I'm thinking of enlarging this photo and putting it on my boring white living-room wall.

It's as delicious as it is beautiful. And a wonderful way to use tomatoes for a late summer dinner.

Thanks for the dinner, Shawn, and for your inspiration.

Love ya-

Lora

Shawnie's Chopped Caprese Salad & Warm Pearl Onion Dressing

Dressing:

1 1/2 - 2 cups peeled, fresh pearl onions (here's an easy way to peel them)

Marinate them overnight in:

1/2 c. EVOO

1/4 c. sun dried tomatoes, cut into strips

2 tsp garlic powder

sprinkle of salt

few turns of the pepper mill

Salad fixins (vary amounts based on number of servings):

4 large red tomatoes, chopped into bite-sized pieces

1 pint mixed colored tomatoes (or less, depending on number of servings)

1/2 - 1 lb soft mozzarella, chopped into bite-sized pieces

Your favorite store bought or homemade croutons

Large bunch of basil, chopped

Before serving, pour marinated onions and marinade into saute pan. Cook over med-high heat (stirring frequently) until onions are caramelized.

When ready to eat, arrange salad fixins on platter, sprinkle with salt and pepper, and drizzle warm dressing over the top. Sprinkle with the chopped basil.

Fall Fare

We obviously took the rest of the summer off! But we are back in full swing.

Tracey and I were lucky enough to come into a farm-share in September. Every Monday, one of us treks out to Mud Creek Farm in Victor, NY, where we select a specified amount of fresh, organic produce from the previous week's harvest.

Recently, this has meant beets, carrots, garlic, onions, salad greens, swiss chard, and delicata squash. I've never cooked beets or delicata. Which makes me sad that I've missed out on these lovely vegetables for so many years. I think I'm making up for lost time.

I thought I'd share this recipe for beet salad that was inspired by a restaurant salad I had recently (and allowed me to use my excessive amounts of salad greens), and I'm sharing a picture of meatball soup. I posted the recipe a while back, but never added an image. I included the delicata squash and tons of fresh thyme this time round. I cooked the squash in a pat of butter separate from the other veg in the soup because I was afraid it will fall apart otherwise. It was a lovely addition.

Cheers to all things fall!

~Mangia

Lora

Roasted Beet Salad

Generous handful of salad greens for each person

Pecans (toasted if you have time)

Heirloom tomatoes (if you have any)

Crumbled blue cheese

Roasted beets (peel and chop 5 med beets, drizzle with evoo, s & p. roast at 400 for 30-40 mins - or until the are carmalized and soft. Let cool slightly)

Balsamic Vinaigrette

Meatball Christmas

Each year at Christmas, it's become a tradition for our family to honor a piece of our heritage with the menu. Typically that means collaboratively preparing either Italian or Mexican dishes. Occassionaly, however, we venture out as my family did on Christmas Eve this year with a Polish feast. Complete with handmade sausage, perogies, saurkrat, etc. I (sadly) did not attend this affair, but Shawnie could probably capture the food experience perfectly (hint, hint, Shawnie!). ;)

This year was our Meatball Christmas! It was complete with baked pasta, eggplant parmesan (pictured above), Gram's famous sauce, fresh sausage with peppers and salad that makes you melt. Since there were so many recipes to choose from and I am far from perfecting Gram's sauce (although I try regularly!) I thought I'd use this post to talk about salad. Wait, don't go check your email yet! I promise this "recipe" will deliver.

OK, glad you stayed with me (mom).

Salad...for many people this simple dish wouldn't begin a dialogue (or a monologue in this instance), but for our family it's a daily staple that is loved by many. My sisters and I are frequently asked to bring the salad when attending dinner parties and it's all my mother's fault. ;)

Mom taught us the key to a great salad is using fresh ingredients (of course!) and salt. I know, it sounds strange, but if you are not using salt and pepper in your salad today - I woulld start tomorrow. It turns on the flavors of the lettuces and veggies and brightens the sweet flavors you add.

My Grandma made our daily salad extrordinary for holidays by adding stinky cheese (like provolone or stinkier), olives and pepperoni.

So here is a loose interpretation of our family salad "recipe":

Lettuces = a mixture of whatever floats your boat (we use a TON of romane, and add spinach and arugla)

Veggies = tomatoes are a must, onion, and then whatever stray veggies you have in your fridge (my faves are brocolli, carrots, and snow peas)

Fruit = my mom regulary added apples (probably those apples that rolled around my dad's lunch box day after day...he favors donuts over apples). I also like grapes, strawberries or any dried fruit on hand.

Nuts = pecans, walnuts, whatever

Salt & Pepper = sprinkle liberally and give it a little toss before you dress for success

Ok, if you are still reading you deserve a prize...and so I present the piece de resistance...

The DRESSING.

I swear, I do not work for Kraft foods. When I say that my family buys this stuff by the box full...I'm not lying. OK - not this exact kind. I like the basil, but my mom likes the Italian. Whichever way you slice it. this is the BEST DRESSING IN THE WORLD if you don't want to make your own. ;)

You make it fresh, you make it best...

Mangia ~ Lora