ARF/5-A-Day #89

Last night’s Spanish-themed dinner with The Neighbors was the perfect opportunity to break out another one of our “greatest hits” – Latin Caprese Salad. Simple, simple, simple to make and the perfect way to make use of the last of the lingering summer-ripe red tomatoes. Fresh, flavorful and packed with herbs, we did everything but lick the platter clean. Love, love, love this one. Surprisingly enough, the recipe came from an issue of Working Mother magazine some three years ago. Now for what the rest of the ARF/5-A-Day participants whipped up this week…

Cook. Craft. Enjoy. is up first with her Guacamole Salad. Mmmm, anything with avocados and I am so there.

Table for Two is back this week with the very veggie-packed Chicken Pot Pie. Love Chicken Pot Pie. Unfortch, The Husband? Not so much. Won’t touch the stuff. :(

And speaking of The Husband, methinks I’m going to have to whip up a batch of this Cuban Black Bean Hummus recipe from What Smells So Good:

Teczcape has got her antioxidants more than covered with her Almond Buttered Soba dish:

I picked up some fresh green beans from our trip to the farm on Sunday … bet they’d be perfect for this Szechuan Green Beans with Ground Pork from Canela y Comino:

Tara from Should You Eat That serves up two very ARF/5-A-Day dishes for your eating pleasure … Pumpkin, Sage and Ricotta Lasagna and Ratatouille Moussaka:

The Cookbook Junkie has a new favorite way to eat cauliflower, and it’s this Tossed Cauliflower Salad:

Cooking Is Medicine keeps it nice and simple with her tasty breakfast offering:

Latin Caprese Salad
Recipe courtesy of Working Mother magazine, June 2004

3 ripe garden tomatoes, sliced
1/3 pound queso fresco, crumbled, or substitute feta cheese or ricotta salata
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh basil leaves, chopped
1/3 cup olive oil
2 tablespoons lime juice
salt and pepper

On a serving platter, arrange the tomatoes in a circular pattern and sprinkle the crumbled cheese and herbs over the top. To make the vinaigrette, whisk together the olive oil, lime juice, salt and pepper in a small bowl. Pour the vinaigrette over the tomatoes and season with salt and pepper.

4 servings