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….
despite a few rainy patches and a trip to the olympic peninsula for a hike on a snow covered ridge (snow? in july?!?), it’s really and finally full-blown summer time up here in washington.
over the past nine months, mike and i have found so many fantastic restaurants in seattle: wild ginger, paseo, mykonos, bengal tiger, elysian brewing company, pies and pints, coa, kisaku, el camino, phoenecia, mr. gyro’s, and more pho places than i can name.
friends, i am officially burnt out. i have 3.5 weeks left in this quarter. and 4 papers, 2 exams, and 2 presentations. but i don’t want to deprive all of you from this amazing recipe just because I am exhausted.
i don’t know about all of you, but minestrone is my absolute favorite soup – when we went to italy, i sampled every minestrone possible, and loved the differences between the soups across the country and even in different restaurants in the same city.