basil

Caprese & Seasonal Eating

Caprese is a simple, delicious Italian salad. It is pronounced: kah-PRAY-zeh.

Caprese is one of my favorite summer dishes, and it’s best enjoyed when the ingredients are in season. What does that mean – “in season”?

When you eat foods that are in season, that means you are eating food that is naturally growing and being harvested at the time you’re eating it. For instance, tomatoes are harvested throughout the summer, so that is the best time to eat them. Although you may still see tomatoes in the store in wintertime, they are not in season at that time. The reason they don’t taste great is because they must be shipped from a place where they ARE in season, and since they must be transported by truck, they have to be picked before they are fully ripe. So the tomatoes you eat in the winter are not-fully-ripe fruits that have been sitting in boxes from the moment they came from the greenhouse — or even a different continent* — and have been through a long road-trip to get to you.

On the other hand, if you and your parents can go to a farmers market in the summertime, where the farmers pick the fruit they sell very close to when you buy it and bring it home, you will likely get better tasting produce that is in-season and ripe. Freshly picked summer tomatoes and basil will make the very best caprese.

*About food from different continents: For instance, in the autumn here in California, I often see spring fruits — like blueberries — at the store that have been shipped from Chile, which is in South America. The seasons in the northern hemisphere are opposite of the southern hemisphere. When it is winter here, it is summer in Chile; in fall here, it is spring in the southern hemisphere. Do you have a globe? Can you see how far away Chile is? Imagine the long drive those blueberries had to make! I wonder if they bugged their blueberry moms and dads the whole way here…

Do you know what types of fruits and vegetables can be grown where you live? Which ones are in season now?

caprese

Serves: 4

The shopping list:

  • 4 beautiful locally grown tomatoes (depending on season)
  • 16 ounces of fresh mozzarella (It might be labeled “Buffalo Mozzarella”)
  • 1 small red onion
  • 1 large handful of fresh basil
  • 4 teaspoons Extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • Kosher salt
  • Basil pesto (see recipe)

 

The Prep

  • Slice tomatoes into  ‘coins,’ that are the width of your pinky finger nail.
  • Slice your mozzarella the same size
  • Chop your red onion into small squares, the smaller the better… Very very small (parents may want to supervise or lend a hand here).

 

The Fun Part

Serving dish: One large white plate

  • With a large spoon, scoop a 1/4 cup of your previously made basil pesto onto the base of the plate. Smear the pesto around so that it evenly coats the center of the plate.
  • Layer the tomato and mozzarella on top of the basil pesto so that it covers the entire plate. You should have green on the edges from the pesto and nothing but beautiful layered white mozzarella and red tomatoes in the center.
  • Evenly drizzle both your olive oil and balsamic vinegar on top of your tomatoes and cheese.
  • Season lightly with salt and pepper
  • Garnish the plate with a sprinkle of red onion and lastly fresh basil leaves.

Caprese & Seasonal Eating

Caprese is a simple, delicious Italian salad. It is pronounced: kah-PRAY-zeh.

Caprese is one of my favorite summer dishes, and it’s best enjoyed when the ingredients are in season. What does that mean – “in season”?

When you eat foods that are in season, that means you are eating food that is naturally growing and being harvested at the time you’re eating it. For instance, tomatoes are harvested throughout the summer, so that is the best time to eat them. Although you may still see tomatoes in the store in wintertime, they are not in season at that time. The reason they don’t taste great is because they must be shipped from a place where they ARE in season, and since they must be transported by truck, they have to be picked before they are fully ripe. So the tomatoes you eat in the winter are not-fully-ripe fruits that have been sitting in boxes from the moment they came from the greenhouse — or even a different continent* — and have been through a long road-trip to get to you.

On the other hand, if you and your parents can go to a farmers market in the summertime, where the farmers pick the fruit they sell very close to when you buy it and bring it home, you will likely get better tasting produce that is in-season and ripe. Freshly picked summer tomatoes and basil will make the very best caprese.

*About food from different continents: For instance, in the autumn here in California, I often see spring fruits — like blueberries — at the store that have been shipped from Chile, which is in South America. The seasons in the northern hemisphere are opposite of the southern hemisphere. When it is winter here, it is summer in Chile; in fall here, it is spring in the southern hemisphere. Do you have a globe? Can you see how far away Chile is? Imagine the long drive those blueberries had to make! I wonder if they bugged their blueberry moms and dads the whole way here…

Do you know what types of fruits and vegetables can be grown where you live? Which ones are in season now?

caprese

Serves: 4

The shopping list:

  • 4 beautiful locally grown tomatoes (depending on season)
  • 16 ounces of fresh mozzarella (It might be labeled “Buffalo Mozzarella”)
  • 1 small red onion
  • 1 large handful of fresh basil
  • 4 teaspoons Extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • Kosher salt
  • Basil pesto (see recipe)

 

The Prep

  • Slice tomatoes into  ‘coins,’ that are the width of your pinky finger nail.
  • Slice your mozzarella the same size
  • Chop your red onion into small squares, the smaller the better… Very very small (parents may want to supervise or lend a hand here).

 

The Fun Part

Serving dish: One large white plate

  • With a large spoon, scoop a 1/4 cup of your previously made basil pesto onto the base of the plate. Smear the pesto around so that it evenly coats the center of the plate.
  • Layer the tomato and mozzarella on top of the basil pesto so that it covers the entire plate. You should have green on the edges from the pesto and nothing but beautiful layered white mozzarella and red tomatoes in the center.
  • Evenly drizzle both your olive oil and balsamic vinegar on top of your tomatoes and cheese.
  • Season lightly with salt and pepper
  • Garnish the plate with a sprinkle of red onion and lastly fresh basil leaves.

Pesto Pasta

Pasta is the Italian word for…pasta!  Pasta is a basic staple of Italian cuisine. It refers to noodles of all types, from penne to macaroni, lasagna noodles, bow-pestoties, and more! In this recipe, we will use whatever type of pasta you’d like. Use gluten-free pasta to make this dish gluten-free.

Serves: The whole family!

The shopping list:

  • 1 box of your favorite pasta
  • a big bowl of basil pesto (see basil pesto recipe)
  • 1 tablespoon olive oil
  • 1 handful of parmesan cheese
  • 2 tablespoons of Pine nuts

The prep:

  • Boil Water with several pinches of kosher salt
  • Add pasta after the water is boiling
  • Throw pasta against your refrigerator to see if it sticks — if it does, it is ready! (This will only work with spaghetti or angel hair.. and if you clean up after yourself).
  • Strain pasta into a colander

 

The fun part:

  • Place pasta back into your pot after it drains
  • Add a generous amount of pesto. Stir with a wooden spoon.
  • Scoop pasta into a serving dish.
  • Garnish with lots of parmesan cheese, a sprinkle of toasted pine nuts and a drizzle of olive oil
  • Enjoy!

 

Pesto Pasta

Pasta is the Italian word for…pasta!  Pasta is a basic staple of Italian cuisine. It refers to noodles of all types, from penne to macaroni, lasagna noodles, bow-pestoties, and more! In this recipe, we will use whatever type of pasta you’d like. Use gluten-free pasta to make this dish gluten-free.

Serves: The whole family!

The shopping list:

  • 1 box of your favorite pasta
  • a big bowl of basil pesto (see basil pesto recipe)
  • 1 tablespoon olive oil
  • 1 handful of parmesan cheese
  • 2 tablespoons of Pine nuts

The prep:

  • Boil Water with several pinches of kosher salt
  • Add pasta after the water is boiling
  • Throw pasta against your refrigerator to see if it sticks — if it does, it is ready! (This will only work with spaghetti or angel hair.. and if you clean up after yourself).
  • Strain pasta into a colander

 

The fun part:

  • Place pasta back into your pot after it drains
  • Add a generous amount of pesto. Stir with a wooden spoon.
  • Scoop pasta into a serving dish.
  • Garnish with lots of parmesan cheese, a sprinkle of toasted pine nuts and a drizzle of olive oil
  • Enjoy!

 

Basil Pesto Spread

mortar-pestle
mortar and pestle

Pesto is an Italian dish that can be used as a sandwich or cracker spread, pasta sauce, and more. It is SO DELICIOUS. I put it on everything and then have nice garlic-breath.

Pesto comes from the Italian word pestare (peh-STAR-ay), which means to  ‘pound, crush.’ It got its name because, before people had food processors, if they wanted to squish up herbs and spices very small, they would use a mortar and pestle (some people still do!), which looks like the picture on the left.

If you’ve ever been to a Mexican restaurant, you may have seen a mortal and pestle that looks like the one in the picture filled with guacamole. Mortar and pestles are great for smooshing all kinds of things! You can pestare the ingredients for your basil pesto in a mortar and pestle, or you can take a shortcut and use a food processor.

Basil Pesto

Yield: 2 cups

pesto

The Shopping List:

  • 2 cups basil leaves, tightly packed
  • 2 teaspoons of garlic, minced (chopped as small as physically possible)
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons lightly toasted pine nuts
  • 1 cup of extra virgin olive oil
  • 1 teaspoon kosher salt

 

The prep:

  • Add all ingredients into blender or food processor with a quarter of your total olive oil
  • Turn blender on (don’t forget the lid… Or to plug it in)
  • Slowly drizzle the remaining olive oil into the blender
  • Blend until all is combined.
  • Taste. Make any adjustments needed.

The fun part:

  • Pour pesto into an airtight container
  • Store In the refrigerator for up to 5 days.
  • Label, ‘don’t eat’ because it is that good, use this pesto on everything!

Basil Pesto Spread

Basil Pesto Spread

Basil
Studio shot of fresh basil

Pesto is an Italian dish that can be used as a sandwich or cracker spread, pasta sauce, and more. It is SO DELICIOUS. I put it on everything and then have nice garlic-breath.

Pesto comes from the Italian word pestare (peh-STAR-ay), which means to  ‘pound, crush.’ It got its name because, before people had food processors, if they wanted to squish up herbs and spices very small, they would use a mortar and pestle (some people still do!), which looks like the picture on the left.

If you’ve ever been to a Mexican restaurant, you may have seen a mortal and pestle that looks like the one in the picture filled with guacamole. Mortar and pestles are great for smooshing all kinds of things! You can pestare the ingredients for your basil pesto in a mortar and pestle, or you can take a shortcut and use a food processor.

Basil Pesto

Yield: 2 cups

The Shopping List:

  • 2 cups basil leaves, tightly packed
  • 2 teaspoons of garlic, minced (chopped as small as physically possible)
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons lightly toasted pine nuts
  • 1 cup of extra virgin olive oil
  • 1 teaspoon kosher salt

 

The prep:

  • Add all ingredients into blender or food processor with a quarter of your total olive oil
  • Turn blender on (don’t forget the lid… Or to plug it in)
  • Slowly drizzle the remaining olive oil into the blender
  • Blend until all is combined.
  • Taste. Make any adjustments needed.

The fun part:

  • Pour pesto into an airtight container
  • Store In the refrigerator for up to 5 days.
  • Label, ‘don’t eat’ because it is that good, use this pesto on everything!