We picked up some beautiful heirloom tomatoes and fresh mozzarella cheese to make caprese salad the other night, using fresh basil leaves from the garden. But we made too much and I put the leftovers in the fridge.
Yesterday:
Caprese salad
Leftovers:
A couple of slices of tomato and mozzarella
Today’s Leftovers Meal:
Pasta with caprese
Pasta with Caprese
Pasta of your choice
Mozzarella
Tomatoes
Basil
Olive Oil
Garlic
Salt and pepper
Saute a few cloves of chopped garlic in olive oil. Add al dente pasta and the chopped tomatoes, mozzarella, and basil. Sprinkle with parmesan cheese. Enjoy.
Stef McDonald Communications 