I had a whole pile of tomatoes on my counter.  I stole them from my mom’s greenhouse, as she’s away for the week.  Don’t tell on me.

I sliced them up, sprinkled on the secret ingredient (some amazing truffle salt I got in Seattle), added torn basil and mozzarella, and drizzled on some balsamic vinegar.

Oh man.. If I ever run out of that truffle salt, I’m not sure what I’ll do.  Thank goodness it can be purchased online!  And whatever will I do when I no longer have fresh basil on my deck?

Tomatoes with Mozzarella, Basil, and truffle

• 1/5 cups sliced tomatoes (any kind. locally grown are of course best)
• a pinch of 10% black truffle salt
• 1 oz mozzarella cheese, broken up
• a handful of basil, torn
• 1.5 teaspoons balsamic vinegar

Slice the tomatoes and lay them on your plate.
Sprinkle over the truffle salt
Throw on the basil leaves and the cheese
Drizzle the vinegar across everything
Let it melt in your mouth

Hi there!  Well, today I have a recipe that I’m itching to share.  This was my very first try at making potato salad, and I’m head over heels in love with it.  I sort of made up the recipe, with some help from Fine Cooking.

Some highlights in it: Apple and fennel, eggs (a must), and some goodies from my herb garden: mint, chives and thyme.  I can’t believe I used to loathe mint in anything other than dessert and gum!  This is so tasty and pretty darn healthy, considering it has a vinaigrette dressing.

Potato Salad

Serves/Yields: Serves 8 as a side dish

For the Dressing

1/4 cup balsamic vinegar
2 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 to 2 cloves garlic, pressed or mashed to a paste
1 tsp. honey
2 tsp. finely grated lime zest
1-1/2 tsp. cumin seeds, lightly toasted and ground
1 Tbs. chopped fresh thyme

For the Salad

1 tsp. plain rice vinegar
kosher salt
3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red (or 3-1/4 lb. baby potatoes), scrubbed clean
1 cup thinly sliced celery and chopped celery leaves
1 cup thinly sliced fennel (quarter and core the bulb, then slice crosswise)
1 cup small-diced Granny Smith apple
4 large hard-boiled eggs, diced
3/4 cup chopped fresh chives
3/4 cup chopped fresh mint

Make the Dressing

• Whisk the balsamic vinegar, mustard, salt, and pepper in a small bowl.
• Slowly whisk in the oil until combined.
• Whisk in the garlic, honey, lime zest, cumin, and thyme.

Make the Salad

• Combine the rice vinegar and 2 tsp. salt in a large bowl.
• Let sit to dissolve the salt.
• Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch.
• Bring to a boil over high heat and reduce the heat to maintain a simmer.
• Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes.
• If the potatoes aren’t all the same size, remove them as they are cooked. (Baby potatoes will take 5 to 10 minutes.)
• Gently drain the potatoes in a colander and set aside until just cool enough to handle.
• Using a paring knife, peel the potatoes by scraping off the skin. (Skip this step if using baby potatoes.)
• Cut the potatoes into 3/4-inch chunks. and add to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.
• Gently fold the celery, sliced fennel, apples, hard-boiled eggs, chives, and mint into the potatoes.
• Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing).
• Season to taste with salt and pepper and serve while still slightly warm, or at room temperature.

So so worth taking the time to try.  If you do, let me know what you think!

I made an exciting purchase yesterday.  But first, try this recipe.  Seriously.

I am so crazy for this recipe that I just had to share!  It’s for strawberry-watermelon slushie, or pops.  I originally got it from Our Best Bites, and have made a few modifications.

Photo from OurBestBites.com

Strawberry Watermelon Slushie

• 1/3 cup fresh lemon juice (or lime’s good too)
• 1/3 cup splenda (do not use 1/3 cup from the packets – they’re a lot more concentrated!)
• about 2 cups watermelon cubes
• about 3/4 pint fresh or frozen strawberries
• some ice cubes
• vodka (optional) – about 4 oz

Blend everything but the ice and vodka, until smooth, then add cubes with blender running, add ice cubes, one at a time.  Stir in vodka, if using.

OR

Photo – OurBestBites.com

Omit the vodka, and freeze them into these yummy pops.  I’m in heaven.

My exciting (to me) news?  I got myself a sewing machine yesterday!  After much searching and reading reviews and talking to people, and reading more reviews, and looking at sales, I got this one!  The Babylock Grace.  I’m in love.  Now I need to learn to sew.  My first project was to hem some tights, and I must say, they turned out lovely.

Heyya,

It’s finally warm and sunny here.  We’ve been waiting in anticipation for this weather for months now!  Of course, with the sun comes my craving for a mojito.  My favourite so far this year?  the Strawberry Basil Mojito.

Deeeelicious!  The sweetness of the strawberries combines so well with the spiciness of the basil.   A good friend of mine found herself without ice cubes one day, so she decided to use frozen strawberries instead.  Brilliant!  Think about the potential? Raspberries? Mango chunks, oh my!  You can play around with the sweetness and omit the rum if you like.

Mmmm.. as the strawberries start to melt and release their delicious sweetness… I could drink myself under the table with these..  (which brings up a good excuse to make these nojitos! – also yum with frozen strawberries)

Strawberry Basil Mojitos

• 12 large basil leaves
• 1 oz fresh squeezed lime juice
• .5oz simple syrup (more to taste)
• 2 oz white rum
• 4 oz club soda
• 5 or so frozen strawberries (5 slices if large)
• crushed or cubed ice

Add basil, lime juice and simple syrup to a martini shaker and muddle.  Add rum and club soda, and stir or shake.  Whatever makes you happy.  Fill a glass with strawberries and ice.  Strain mixture over the ice.  Add more club soda to taste.  Enjoy.  Stay above the table.