Unique Presentation for Cowboy Caviar

Dear Tastes & Treasures,

I've made the Cowboy Caviar recipe (page 180) at least a dozen times now, and it is always a crowd favorite. In the summer, I make it with grilled sweet corn and fresh tomatoes. Served with baked chips, it's a fresh, low-fat, protein-packed snack. I recently served at our annual rodeo party. To match the theme, I put the chips in an inexpensive cowboy hat from the party supply store lined with a bandana from the craft store. Thanks for the great recipe!

Tara (Minneapolis, MN)

Caprese Salad with Baby Pear Tomatoes

Can't get enough of these wonderful Baby Pear Tomatoes with mozarella slices and fresh basil. Be creative with your favorite spices, green onion, parsley, finely chopped celery, balsamic vinegar and enjoy the tastes of summer.

Schnepf Farms and The Olive Mill in Queen Creek offers several choices of flavored vinegars, olive oils and dressings. You can also pick up a copy of Tastes & Treasures there.

Summer vegetables and grilling

It's summer with fresh vegetables at all the markets. This recipe makes a quick meal with no canned goods involved. It seems like an embellished version of Camelback Inn's Marinated Heirloom Tomatoes pg 67 Tastes & Treasures.

Grilled Chicken with Caprese Corn Salad
2 medium tomatoes, finely diced
8 ounces fresh mozarella, finely diced
2 large sprigs fresh basil, minced
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
3 ears fresh corn, shucked

Heat grill to medium high. Combine tomatoes, mozzarella and basil in a medium bowl with olive oil. Season with salt and pepper. Season chicken with salt and pepper and grill about 10 minutes, turning once. Grill fresh corn on upper grill rack or furthest away from direct heat for about 5 minutes, turning often.
Move chicken to a cutting board and let rest. Cut kernels from corn and add to bowl with tomatoes and cheese, toss to combine. Slice chicken, and serve with the salad on the side.

Serves 4

Heirloom Tomatoes

This is the last tomatoes of the season. Sad to see them go but it is too hot in the garden here in Phoenix even with the shade screen. I picked some that were facing the west sun and they smelled like stewed tomatoes when I sliced them. Talk about cooking on the vine.

They are so tasty using Camelback Inn's recipe for Marinated Heirloom Tomatoes although we substituted dark balsamic vinegar of Modena for the white balsamic vinegar thus the deeper colors.

Basil grows wonderfully in Phoenix in the summer so we use fresh, whole leaves.

Marinated Heirloom Tomatoes in White Balsamic Vinaigrette found on page 67 Tastes & Treasures

1/2 cup white balsamic vinegar
1/4 cup packed light brown sugar
1 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
3 shallots, thinly sliced
1/4 cup fresh basil leaves, torn
Kosher salt to taste
Freshly ground pepper to taste
5 heirloom tomatoes, cut into wedges

Mix the vinegar and brown sugar in a bowl. let stand until the brown sugar is completely dissolved. Whisk in the olive oil, garlic, shallots and basil. Season with Kosher salt and papper. Add the tomato wedges and toss gently to coat. Chill for 4 hours before serving. Serve using a slotted spoon.
Serves 6.
Note: We made it a hearty salad with sliced cheese.

Embellishing Pizza

Being creative with a basic pizza can be fun. Grandnieces Amelia (11 years) and Sydney (14 years) from Winnipeg visited us on Lake Minnetonka. They are veggie eaters and loved adding toppings to the pizza. . . fresh red and yellow peppers, tomato from the garden, purple onion, mushrooms and lots of mozzarella. It was almost too heavy to lift into the oven.We enjoyed the delicious dinner on the pontoon boat since that is the only dining room area large enough for 7 people. Lake living has it's perks.

Tomatoes from the Garden

Nothing beats homegrown for flavor and I know how it was fertilized so we are eating pesticide free. We really enjoy the tomatoes and also basil and parsley from the garden. Unfortunately, I have to buy the cheese but the vinaigrette is homemade.

Historic Camelback Inn gave us Marinated Heirloom Tomatoes in White Balsamic Vinaigrette found on page 67 Tastes & Treasures

1/2 cup white balsamic vinegar
1/4 cup packed light brown sugar
1 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
3 shallots, thinly sliced
1/4 cup fresh basil leaves, torn
Kosher salt to taste
Freshly ground pepper to taste
5 heirloom tomatoes, cut into wedges

Mix the vinegar and brown sugar in a bowl. let stand until the brown sugar is completely dissolved. Whisk in the olive oil, garlic, shallots and basil. Season with Kosher salt and papper. Add the tomato wedges and toss gently to coat. Chill for 4 hours before serving. Serve using a slotted spoon.
Serves 6.
Note: We made it a hearty salad with sliced cheese. Since we are black olive fans we like to sprinkle a few slices on top.