Tuesday, June 26, 2012

Tomato and basil and anything


It's summer, which means that I try to work tomatoes and basil into pretty much everything I make. And this is before my parents' tomato plants even start producing. Which is when I get really bananas with the tomatoes and basil.

I've done a caprese version of pretty much anything you can imagine. Grilled on skewers, chopped, broiled atop chicken breasts and in the traditional layered fashion. I love myself a margherita pizza, so we grilled those beauties above on Sunday evening. And I use this cous cous recipe as my base for easy summer lunches, throwing in zuchinni, squash, cucumbers, feta, grilled chicken, and anything else that sounds good.

At some point, Chip will cry uncle and demand a cease on the caprese, so I will oblige and cool it with the tomatoes and fresh mozzarella. But I draw the line at the basil. The basil I cannot quit.

4 comments:

  1. I think you just made up my mind for dinner tonight. It's a crying shame I am the only one in my house who truly enjoys/appreciates the tomato/basil/mozzarella trifecta. But I make it anyway. Screw them.

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  2. I thought of you today. i saw a recipe on pinterest that was peaches, moz, and basil. Maybe that could help you mix it up a bit?

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  3. Is that the Trader Joes dough in a bag?

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  4. Oh, AH. You little trouble maker. Stop trying to kiss up to Mom Thole.

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