Caprese Salad and Roasted Beets
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​​3 vine ripe tomatoes, 1/4 inch thick slices

​1 pound fresh mozzarella, 1/2  inch thick slices

​20-30 fresh basil leaves

​Extra virgin olive oil

​Balsamic vinegar



​​Layer alternating slices of tomatoes and mozzarella, adding a basil leafed between each on a large shallow platter. Drizzle the salad with extra virgin olive oil and balsamic vinegar. Season to taste with salt and pepper.

Sweet Roasted Beets and Sauté’ Greens

​​Oven temp 425 degrees, 20 minutes. Serves 4

​8-10 small beets, similar size with tops

​3 tablespoons Olive oil

​​Remove the tops and scrub the beets. Do not peel the fresh beets. Slice ½ inch. Place in a bowl and add olive oil until covered. On a greased cookie sheet, place the beets, but do not overlap. Roast for 20 minutes or until done. Check with a fork.

Sauté’ Greens

​2 Tablespoons olive oil

​2 Tablespoons minced garlic

​1/2  onion

​Salt and pepper to taste

​​Wash the greens until clean with warm water. Remove the stem. In a large skillet, add olive oil, and sauté’ chopped onions. When the onions are transparent, add garlic for 1 minute. Fold in the greens and cook 2-3 minutes until wilted. Season with pepper and salt to taste.

On a platter, arrange the beets overlapping the beets on the outside of platter. Add the greens in the center. Top the greens with sour cream or feta cheese.