nothing says summer to me like caprese salad. every year i look forward to the combination of summer-ripened tomatoes, fresh basil and mozzarella, olive oil, and balsamic vinegar…mmmm….
when i think about stuffed shells, i think of a dish that is a bit complicated – similar to the many steps it takes to make lasagna – and thus relegated to special events. so when we had a special event to cook for this weekend (bringing food to our friends’ house to spend time with them and their new baby), this was the first dish i thought about making.
the summer is flying by so quickly! i have a ton of great recipes to share with you to utilize the beautiful produce this season brings, but i’ve been so busy having fun (see the pics from my birthday) and spending time outdoors that i haven’t been posting as regularly as i’d like (although i’ve been cooking more than ever!).
ok friends, i’ve finally captured one of our favorite meals on film. are you excited? i sure am, because this is one of the most homey and satisfying meals that we make – as comforting as mac n cheese in my book (but a lot healthier).
early this fall, my dad and bonnie visited us to watch my talented sister perform with the santa cruz symphony. they arrived laden with gorgeous home grown veggies. my dad’s mouth watering signature dish is something that lies between caponata and ratatouille, and thus the vegetables he grew lent themselves well to making this dish.