As soon as I landed in San Francisco on Wednesday, I received an email asking me to return to Budapest on Sunday. I was supposed to have a two week break, but an unexpected schedule change cut my stay into less than four days. Peter didn’t want me to labor too much in the kitchen and suggested for us to eat out, but I have been eating out a lot when I was in Budapest and really wanted to stay in.
So, I made these delicious, healthy summer dishes as effortlessly as lifting a feather. All things on such a slow lazy midsummer Saturday should be this easy and beautiful.
Heirloom Tomato Caprese Salad
5 large heirloom tomatoes of different colors
2 medium to large fresh mozzarella cheese balls
Fresh basil leaves
Extra virgin olive oil to drizzle
Balsamic cream or balsamic glaze to taste
Salt and pepper to taste
Slice tomatoes and cheese and layer them in desired fashion. Top with basil leaves. Drizzle olive oil and balsamic cream. Sprinkle with salt and pepper.
Frozen Yogurt and Fruit Bonbons
1 1/2 cup yogurt of choice
Lay parchment paper on a cutting board or other flat surface. Mix your favorite yogurt and fruit. Spoon the yogurt covered fruit carefully on the parchment paper. Leave in the freezer for an hour or longer.