Tuesday, March 17, 2015
Vegan Recipe: Caprese Salad
Garden eating is the absolute best way to eat and I cannot wait for growing season to begin here in Wyoming. The thing I love about garden eating is that you know all about your food from the planting to the feeding. You know that you're the only human who has touched your food and that you are a regular hand washer. You can't get much more information about food anywhere else. It's the best and man alive does it taste good. So good.
The garden is also an amazing way to get kids to eat foods that they otherwise turn their noses up to, because they can participate in the growing process. I'd heard other mothers swear that this would happen, but I was skeptical. Thankfully the garden magic worked and both of my children have been happy and eager to pick and sample garden foods. So, we are nearly at the best time of year, where food can be eaten as intended, with as little intervention as possible. The rich flavors are there to savor and the simplest recipe is the best.
One of my favorite ways to eat ripened heirloom tomatoes is with almost no fuss, perfect after a day in the sun!
3 heirloom tomatoes, sliced
2 avocados, sliced
handful of fresh basil
sea salt and fresh cracked black pepper
1/3 c balsamic vinegar
1. Put your balsamic vinegar into a small pan and bring to a boil, reduce heat to a gentle simmer. Leave it for about 15 minutes or until the vinegar has reduced by about half. Keep and eye on it, give it an occasional swirl. When it is done, remove from heat and let cool to room temperature.
2. Assemble the salad by layering tomato,avocado, basil
3. Drizzle with olive oil and balsamic reduction
4. Add salt and pepper to taste.