A new spin on the caprese.

I love everything about the caprese: the cheese, the fresh tomatoes, the basil... in summer this salad is definitely a favorite of mine. However, even I like a change of pace every once in a while. Sometimes you can't get really fresh mozzarella or you need a side that packs a little more punch. This tomato salad fits the bill perfectly.

Switching the mozzarella out for goat cheese (which I always have on hand) and the basil leaves for a basil vinaigrette keeps it interesting without straying too far from those familiar flavors. The vinaigrette is really strong but when you drizzle it on the tomatoes it mellows beautifully. Even better, it's a great use for that basil growing like crazy in the garden and it will keep in the fridge for a week to dress salads, fish, or grilled chicken.


Tomato and goat cheese salad with basil vinaigrette
Adapted from Everyday Food, July/August 2008

Serves 2, with basil vinaigrette to spare

1/2 cup packed fresh basil leaves
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 ounces goat cheese
2 medium tomatoes, cored and cut into 1/4 thick slices

1. Place basil, oil, vinegar, and 1 tablespoon of water into a blender. Blend until smooth, 2-3 minutes. Season with coarse salt and pepper, to taste.

2. Slice goat cheese using dental floss. This is a genius tip from EDF that makes beautiful, even slices instead of crumbles. On two plates, alternate tomato slices and goat cheese, dividing evenly. Season the salad with coarse salt and pepper, drizzle with vinaigrette, and serve.

A trio of homemade sodas.

I'm not the biggest soda drinker. I don't have a diet coke with me at all times (coffee is another story) and I usually order water with lemon when I'm out. However, I love fresh fruit flavor and I enjoy fizzy refreshment on a hot day, which is why an article about DIY sodas in the May 2011 issue of Bon Appetit piqued my interest.

When you make soda yourself you get to choose everything: should it be light and sparkling? herbal but sweet? fruity and tart? The possibilities are endless and you certainly don't have to settle for the ubiquitous syrupy drinks full of empty calories. I've been working on my own concoctions for the last week and I wanted to share three winners with you. Hopefully you'll be inspired to try your hand at homemade soda and pass it along!

Strawberry, Lemon, and Basil
Adapted from Bon Appetit, May 2011

Note: I like to leave the fruit chunks in my soda because I think it's pretty, but in the original recipe they're strained out. Also, I found the basil to be a bit strong so I scaled it back but you can always adjust it to your tastes.

Makes 1 soda

2 tablespoons fresh squeezed lemon juice
1 tablespoon raw sugar
4 fresh basil leaves
3 large strawberries, hull removed and quartered.
1 pinch coarse salt
3/4 cup club soda

Place lemon juice, sugar, strawberries, basil and salt in a pint glass and muddle with the handle of a wooden spoon (or a muddler, if you have one) until the sugar dissolves. Add a few ice cubes and the club soda and stir until chilled.

Cherry Lime Soda
Makes 1

Juice of 1/2 a lime
1 tablespoon raw sugar
8 cherries, pitted and halved
1 pinch coarse salt
3/4 cup club soda

Place lime juice, sugar, cherries, and salt in a pint glass. With the handle of a wooden spoon, muddle until sugar dissolves. The mixture should look a little syrupy. Add club soda and ice. Stir to chill and strain if you like or serve with the fruit in the glass.

Makes 1

Juice of 1/2 a lime
1/2 tablespoon sugar
1 cup watermelon chunks
Pinch coarse salt
3/4 cup club soda
Frozen watermelon cubes (optional)

Juice the watermelon either by pureeing it in a blender or mashing it with a spoon. Strain the juice through a sieve, pressing on the solid to extract as much liquid as possible. Place watermelon juice, lime juice, sugar, and salt in a pint glass. Mix until sugar dissolves.
Add club soda and frozen watermelon cubes or ice. Stir to chill and serve.

Note: to make the watermelon cubes, cut seedless watermelon into cubes and place on a tray. Put them in the freezer until solid, at least 2 hours.

The humble BLT.

I love BLTs. My Dad made them for us all summer long when we were kids and my brother and I would try to outdo one another with towering, Dagwood-size sandwiches. It's all been said before, but the salty bacon, sweet tomato, cool lettuce, creamy mayonnaise, and crunchy toast are an absolutely delicious combination that bring me back to childhood.

That being said, I don't actually make this classic sandwich all that often. I guess other things tempt me and I lose track of time. Before I know it, the delicious summer tomatoes are gone and the pallid, rock-hard specimens that fill grocery stores the rest of the year are back. Those tomatoes don't exactly inspire me to make a sandwich that largely relies on tomato flavor.

However, I was moved to make myself a BLT this week after reading the editor's letter in the new issue of Bon Appetit. I'll first admit that although I read many food magazines I almost never read the editor's letter. It has to really grab me for me to stop flipping through the ads, searching for content. "Best. Sandwich. Ever." followed by a picture of a beautiful sandwich? I was hooked.

The next thing I want to confess is that I was a jilted Gourmet reader. Gourmet was my favorite food magazine ever. When Conde Nast suggested Bon Appetit was a suitable replacement I was not pleased. I subscribed to Bon Appetit at the time but it never really inspired me like Gourmet. However, Bon Appetit recently got a new editor and if you feel like something's been missing since the loss of Gourmet I highly recommend giving Bon Appetit a try (thought I would never say that). The writing is good, the stories are interesting, the pictures are beautiful (more about the food, less about the food sculptures and landscapes of yore), it's a truly inspiring publication. Have you seen the August cover? That pie had me swooning the moment I laid eyes on it.


Just trust me. Before the summer's over, get a ripe tomato, some crisp lettuce, and a great bread and make this sandwich. I'll even give you directions: 1.) Lightly toast 2 pieces of artisan bread, 2.) fry up a few slices of bacon, 3.) spread mayonnaise on the bread and place the bacon, sliced tomato, and lettuce on top, 4.) enjoy thoroughly.

I added some salt and pepper plus a few basil leaves from my garden because I love basil and it looked gorgeous but that's not necessary and definitely not authentic.