Caprese Salad and Orzo with Chicken, Red Pepper, and Criminis 11.18.2009

I’ve wanted to cook with orzo for a while now. And I’ve wanted to try out a friend’s caprese salad recipe for over a year. So I finally did both, and both were delicious. I think I didn’t let the caprese salad marinate well enough, though, because it tasted much better the second day than the first.

Note: Heirloom tomatoes tend to be less soft, so they’re still good the second day, maybe even better because they soften a little. Roma tomatoes need to be eaten the same day, as they become a bit too mushy by the second day.

Caprese Salad

From Liz
Ingredients: 3 heirloom or roma tomatoes, 1 package fresh basil, 1 tub fresh mozzarella, 2 T olive oil, 3-4 T balsamic vinegar
  1. Dice the tomatoes to the size of your preference.
  2. Dice each ball of fresh mozzarella into 4 pieces.
  3. Roughly chop the basil.
  4. Mix tomatoes, mozzarella, basil, olive oil, and balsamic vinegar in a bowl.
  5. Let marinate in the refridgerator about an hour before serving. Serve on its own or with french bread or garlic bagel chips.

Orzo with Chicken, Red Pepper, and Criminis

see original recipe from Food&Wine

Notes:

  • I used crimini mushrooms because I couldn’t find shittakes in the grocery store.
  • With crimini mushrooms, it’s okay to leave the stems on as long as the ends of the stems are cut off.
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