Fresh Mozzarella Plate

The Oscars are on this weekend and more than anything, I can’t wait to see all the pretty dresses and I’m predicting the men will have some major beardage going on, a trend that I am ready to see on it’s way out, lol. (There is such a thing-as too much of a good thing.) And a good cheese platter is always nice to have nearby to munch on during commercial breaks. This is so easy to get together and comes together quickly. Serve with nice crusty bread on the side or Pane Guttiau (Sardinian Parchment Crackers) from Trader Joe’s…(ohh…so good.) Enjoy and have a great weekend!

  • fresh mozzarella, sliced
  • raw walnut halves
  • anchovies in olive oil
  • sun-dried tomatoes in olive oil
  • capers
  • celery leaves
  • olive oil for drizzling

Arrange everything and drizzle the mozzarella with a little olive oil. Allow to rest at room temperature for about an hour before serving.

DSC05531I really love this plate, lol. Three posts in a row…

Shrimp & Celery Salad

Ohhh I know it’s the middle of winter and about a foot of snow fell yesterday and that little cute chubby groundhog predicted another six weeks of winter. Maybe that’s what pushed me over the edge, towards a healthy shrimp salad? I’m not sure what did it but it’s such a good salad because it’s the best of both worlds, hearty from the shrimp, light from the lemon vinaigrette and full of flavor with olives and sweet peppadews. This salad transports you to sunnier days with roses blooming outside and a nice tall glass of icy lemonade, enjoyed outside. To wishful thinking that cutie Phil is wrong. ;)

  • 3/4 pound shrimp, peeled and de-veined
  • 4 celery sticks, sliced diagonally
  • 1/2 medium red onion, sliced
  • 6 sweet red peppadews, sliced
  • about 6 Kalamata olives, chopped
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 lemon

In a small bowl, pour the vinegar over the red onions and allow to sit, while you get the other preparations underway. Bring a pot of small water to a boil, add in the shrimp. Cook for about 4 minutes, until the shrimp are cooked through. Drain and rinse under cold water and set aside. In a non-reactive bowl, combine the shrimp, celery, olives, peppadews, sliced onions and vinegar, olive oil and the juice of the lemon. I like to enjoy this right away. Serves about 3.

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