“No need to hurry. No need to sparkle. No need to be anybody but oneself.”
– Virginia Woolf
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This was a very relaxed July 4th. We went to the Saints baseball game on the 3rd and watched fireworks when it wasn’t raining… then went to our son’s place on 4th when it was raining! We got to meet grandson Khalen’s sweet and creative girlfriend… and we put together a small but challenging Minnesota puzzle with the help of our puzzle maven daughter-in-law!
RECIPE OF THE WEEK
When I found impressive fresh basil from a client’s urban hydroponic farm I thought it was a perfect excuse for a caprese salad. The basil was perfect, and creamy burrata was a treat. I have grown to love DeCecco slow dried Italian pasta. It all came together to make a delicious pasta salad.
CAPRESE PASTA SALAD
- 16 ounces fusilli pasta
- 3 cups cherry tomatoes, halved
- 8 ounces ciliegiine mozzarella balls, cut in half
- 8 ounces burrata, quartered
- 1.5 ounces fresh basil, slivered
- 1/2 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 garlic clove, pressed or minced
Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook just until al dente. Drain in a colander and rinse lightly with cold water. Set aside to cool.
While the pasta is cooking cut cherry tomatoes and mozzarella balls. Sliver basil. Combine in bowl with cooled pasta.
Mix together olive oil, white balsamic vinegar, garlic, 1 teaspoon kosher salt and freshly ground black pepper. Drizzle over the pasta and toss to coat. Taste for seasoning.
Salad is best after about 30 minutes, can be refrigerated for 3 days.
