I apologize for the silence on the blog, don’t worry we didn’t leave you! Truthfully, there have been some small changes to our schedule due to a new job, and therefore small adjustments. But we have been cooking- so don’t worry, there recipes will be coming!
Today is another great Monday for the Food Matters Project. Our host today is Laura, of Chef Laura at Home. She chose Mark Bittman’s Tomato Carpaccio with Mozzarella. Check out the original recipe in The Food Matters Cookbook, or look what other FMP participants did here.
My version is not very similar to the original recipe. Today was my first day at a new job, with different hours than I’m used to. In addition, we’ll be out of town this weekend- so we’re trying to use up everything that’s hiding in the fridge and freezer. Tonight’s meal was very simple, back to the basics. There are always days where we come home from work, and don’t want to cook or prepare anything. I resist the urge to dial the local Chinese takeout to order our dinner.
Instead, I make a plan for something healthier for us:
1) In our freezer we had 2 Polish sausages (from the Amish Market)- I defrosted them this morning.
2) We had a lot of lettuce and tomatoes left over- it was easy to chop those up and throw them together.
3) Sam stopped at the store to pick up a ball of cheese, and chose one of his favorites: Smoked Mozzarella.
This was one of those Monday meals: fast, light and filling! And it did make a little more room in the fridge.
Tomato & Romaine Salad with Smoked Mozzarella
Fifth Floor Kitchen Original
smoked mozzarella cheese, chopped
basil, finely chopped
Add all of the ingredients (except the olive oil) in a large bowl, then toss all of them together. Divide the salad between plates, and lightly drizzle olive oil over the salad.
Enjoy this salad as a side with grilled meat or vegetables; or make it larger as a meal.