I love nothing more than using fresh ingredients from my garden and making a Caprese salad. I honestly wont eat one unless it is in the summer. I’m a bit of a snob that way, but the whole point is that every ingredients is at it’s freshest. The salad is simple, but uses amazing ingredients.

These delicious little bites are perfect when you want to serve a pretty little appetizer that is easy for everyone to grab. Or, when you want a little snack that looks pretty while your house is quiet! I am all for elaborate appetizers, but sometimes you need something last minute or don’t have to time for prep. Why not serve these? Everyone will be impressed and you barely did any work! It’s all about the pretty factor!

Mini Caprese Bites

Ingredients

• grape tomatoes, cut in half
• fresh mozzarella cheese, either cut into small squares or balls cut in half
• fresh basil leaves
• olive oil or balsamic vinegar

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Take pretty little skewers and place a piece of basil, some tomatoes, and a chunk of mozzarella. You can arrange them however you want. As I have pictured, or use both halves of the tomato, or you can cut the tomato at a diagonal and arrange them on the skewer to make cute little hearts. Place on a serving plate and drizzle with olive oil or vinegar and serve!

If you still find yourself using up a lot of end of season zucchini like I am, here is a great way to use a lot and serve a new, tasty side dish. I really enjoy this recipe and will even cook it up by itself for a light lunch. I also like that it is a different “form” of how I typically serve zucchini. Usually, it is in slices, strips, or cubed. Since it looks different it is “new” and “interesting” to my two year old daughter. As we all know, new can be good when introducing vegetables. The more they like with their eyes, the more they will eat! Plus, she usually sees me grate zucchini and yells, “Cookies!” So, she was even more excited to see what I had cooked up for her.

Serves 4

Sauteed Shredded Zucchini

Ingredients

• 5 medium zucchini (about 8 oz. each), ends trimmed
• 1 1/2 tsp table salt
• 2 shallots, finely minced
• 1 Tbsp olive oil, divided
• 1-2 tsp freshly squeezed lemon juice
• Freshly ground black pepper

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Shred the zucchini, using a box grater or food processor. Toss the zucchini with the salt in a colander set over a medium bowl and allow to drain for 10 minutes. Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the excess moisture.

Add the zucchini to a medium bowl and toss to break up any clumps. Add the minced shallots and 2 teaspoons of the olive oil and toss to thoroughly combine.

Heat the remaining 1 teaspoon of olive oil in a large skillet over high heat. Add the zucchini to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes. Stir well, breaking up any clumps, and cook once more until the “new” bottom layer brown, about 2 minutes more. Remove from heat and stir in the lemon juice and season with salt and pepper to taste. Serve immediately.

Source: The Way the Cookie Crumbles

Tomatoes and Cucumbers with Basil Salt

Summer has come to an end, but my garden is still producing a wonderful every other day harvest. I almost enjoy the vegetables more now since I really savor them. While the nights are getting cooler, the tomatoes seem warmer and sweeter. I happened upon this wonderful flavor enhancing salt and had to share it with you. It is so simple to make and really brings out wonderful flavors. Everyone adds a little salt or basil, why not combine them? Be sure to try this, I think you will really enjoy it!

Oh, and as the original source suggests, this is a wonderful addition to rim a margarita glass!

Tomatoes and Cucumbers with Basil Salt

Tomatoes and Cucumbers with Basil Salt

Ingredients

• 1 cup fresh basil leaves
• 1/2 cup salt
• 3-4 cucumbers
• 3-4 tomatoes

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Pre-heat oven to 200 F.

Combine 3/4 cup of the basil leaves and salt in a food processor. Process until well combined.

Spread basil-salt mixture on to a rimmed baking sheet and bake for 45 to 50 minutes. Shake the pan occasionally to ensure it dries well.

Allow to cool to room temperature.

Slice tomatoes and cucumbers and arrange them on a platter with the remaining 1/4 cup of basil leaves. Sprinkle a small amount of salt over the slices.

The remaining salt and can be stored in an airtight container.

Source: Kid Cultivation

For years I wouldn’t touch a brussel sprout. I would politely say, “No thank you” or move them around my plate a lot until everyone else was finished with their meals. Over the years I have made a few recipes that I like, but I still typically only make them when I really want something different. They are never my “go to” vegetable. Well, after tasting these, not only will this be my go to side dish but also a go to snack! I probably wouldn’t mix up the aioli all of the time so that I can watch the waistline. The brussel sprouts are tasty alone, with a nice caramelized crunchiness. The aioli though, that really brings them up a notch. I found myself dipping more than taking pictures of these. My daughter was home with me and she liked them, once I told her they were baby bunny lettuce heads! I honestly slide the last few out of view so she would leave me in peace while I snacked on them. I know I should have given her the vegetables, but I had to clean the kitchen so I deserved them!

I found the aioli a bit too heavy on the mayonnaise so I added a bit more lemon juice, letting the acid do its thing. The garlic is raw, but not too worry, it isn’t super potent in this recipe!

Crispy Brussel Sprouts with a Garlic Aioli

Ingredients

For the Brussel Sprouts:

• 20 small Brussel Sprouts, quartered
• Canola Oil
• Salt and Pepper

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For the Garlic Aioli:

• 6 Tbsp mayonnaise
• 1/4 tsp garlic, finely minced
• 2 to 2 1/2 tsp fresh lemon juice
• 1 Tbsp fresh flat leaf parsley, finely chopped

Pre-heat oven to 4oo F.

Place brussel sprouts to a baking sheet and drizzle a small amount of canola oil over top. Sprinkle salt and pepper to taste on top and then toss the brussel sprouts to ensure they are evenly coated. Bake for 15 minutes, or until a golden brown on at least one side.

While the brussel sprouts are cooking, whisk together the mayonnaise, garlic, lemon juice, and parsley.

You can either serve the aioli in a ramekin or drizzle over the top of the brussel sprouts.

Adapted from: Costa Kitchen