This Chopped BLT Salad Pizza is even better than the sandwich, and the perfect summer dinner when it’s too hot to cook.
To say that I’ve been in no mood to cook lately would be an understatement. We’ve had record breaking temps for the past 4 days, and in Arizona, that means high one-teens to 120 degrees in some towns. I’m not complaining – I’ll still take it over shoveling any day, but when it gets this hot, there’s no chance at all that I’m turning on the stove or oven. Tonight was a perfect night to invite some friends over for a float in the pool, a few bottles of very cold wine, and a totally delicious summer farmer’s market pizza – recipe courtesy of a fellow RD and blogging friend, EA Stewart. Continue Reading..
Is it OK to call this a Caprese salad? I’m pretty sure (or at least Wikipedia says) a true Caprese salad, or Insalata Caprese, as they call it on the island of Capri, features slices of ripe of tomatoes, layered with fresh mozzarella and basil. Mine does not, but that’s no reason to get nitpicky about the name. I’m still celebrating those gorgeous end of summer ripe tomatoes – heirloom in this case, but instead of mozzarella, I’m using sliced grilled Haloumi cheese. And instead of fresh basil, I’m going with slices of avocado. Drizzle a bit of balsamic reduction over the whole thing, and WHAT’S NOT TO LOVE? Continue Reading..