Grilled Patty Pan Caprese Stacks
(Serves 2)Mix oil, balsamic reduction, garlic and pepper.
1 tablespoon olive oil
1 1/2 teaspoon balsamic reduction*
1 garlic clove
Fresh ground pepper
Brush squash slices on both sides with oil mixture.
1 patty pan squash, sliced thinly
Brown squash on 1 side in iron grill pan on stove-top. Turn slices.
Top squash with mozzarella slices.
3 ounce fresh mozzarella cheese, sliced thinly
Top cheese with tomato slice.
1 yellow tomato, sliced thinly
Sprinkle tomato slice with basil sprigs, reserving some for garnish.
Fresh basil sprigs
Grill until cheese melts. Stack a squash-cheese-tomato piece on top another.
Garnish with grape tomato halves and reserved basil spring.
6 grape tomatoes, halved
*To make balsamic reduction, I combined 1/2 cup balsamic vinegar with 1/4 cup water, 1 teaspoon honey and 1 bay leaf on stove top. I brought to a boil over medium heat, then lowered heat to simmer for 12 minutes.
The salad recipe was inspired by Cooking Light.
Watermelon Salad with Feta & Cucumbers
Mix vinegars, water, mustard and sugar.
1/4 cup cider vinegar
2 tablespoons water
Dash ground mustard
1 teaspoon sugar
1 1/2 teaspoon white wine vinegar
Pour vinaigrette over cucumber slices.
1 pickling cucumber, sliced thinly
Arrange cucumbers, melon, olives and gorgonzola on the plate.
1/2 cup watermelon cubes
6 black olives, sliced
1 tablespoon crumbled gorgonzola
Fresh spinach salad
Have a great week!