Perhaps you’ve heard me bemoan the ubiquitous Caprese Salad and all its incarnations?
Caprese grilled cheese, caprese kabobs, caprese bruschetta, caprese pasta salad, caprese pizza, caprese schmaese. But when I was challenged to come up with a tomato dish by our friendly Creative Cooking Crew, forgive me but I turned to those very Caprese ingredients. After all, there truly is something magical about the classic pairing of tomato and mozzarella and basil. Especially in summer. And what better way to bid farewell to the fabulous Summer of 2014, than with Caprese Summer Rolls – light, fresh, refreshing. These hand-held bites capture summer’s waning days in a tidy rice paper wrapper.
Sorry but I really am tired of the Caprese Salad and all its incarnations. Caprese grilled cheese, caprese kabobs, caprese bruschetta, caprese pasta salad, caprese pizza, caprese schmaese. But when I saw a photo of cherry tomatoes paired with cherry-sized mozzarella and edible flowers from a restaurant called “Salt” I just had to make my own version. The idea of the colors alone had me hooked.
After all, there truly is something magical about the classic pairing of tomato and mozzarella and basil. Especially in summer. And of course, with limited ingredients in the dish, the best quality of each component is required. Heirloom cherry tomatoes from the farmers market. Flowers and herbs from my own garden. Balsamic vinegar, gran riserva. Fresh mozzarella crafted in the Italian style. My favorite fruity olive oil from California Ranch.
Roast Leg of Lamb Medallion, Curry Quinoa Crust Over Steamed Spinach
Curried Heirloom Tomato Salsa with Mint
Avocado & Serrano Chile with Lime
So here’s the challenge: Cook a leg of lamb as the main-course to serve at a dinner party for 8 people using no more than 10 ingredients (excluding salt & pepper) with a prep time of under 30 minutes (not including cooking times). It must be healthy, lean, and nutrient-rich – using only “good fats” and “good grains.” The folks at Tri-Lamb are sponsoring this “Lean on Lamb” challenge for cooks in Boston, Los Angeles, and Washington DC with a focus on healthy ORIGINAL recipes for entertaining.
So, as is Taste With The Eyes style, I was looking for harmonious colors, various textures, and memorable flavors to create a vibrant lamb entrée for my guests. All ingredients had to be commonly available, so while the dish is not exotic per se, it is alluring and appealing on a hot summer evening. Heirloom tomatoes add a seasonal element, while the curry adds a bright sunny quality, spicy serrano gives it just enough kick while fresh lime juice (from my tree) brings the tart acidity balance…
You’ve heard the expression “like a kid in a candy store?” Well that kid was me this past weekend at the Farmers’ Market in Palos Verdes. If it looked tasty, I bought it. No restraint whatsoever. From Japanese eggplant to okra to heirloom tomatoes. And asatsuki, carrots, red serranos, beets, patty pan squash, spinach, garlic, Anaheim chiles, Thai basil, mitsuba…I had no plan, no recipe in mind. I was simply vegetable-crazy.
8-layer farmers’ market fantasy
curried fresh carrot juice sauce with blanched okra & mitsuba
grilled green & yellow patty pan squash
sautéed spinach with sesame, garlic, soy sauce
crispy polenta cake
fire-roasted anaheim chile
fresh goat cheese & asatsuki
cumin dusted grilled beet
spicy smoky heirloom tomato & thai basil
roasted japanese eggplant, maldon smoked sea salt flakes