I love May – October when the farmers markets are around and dread the other 6 months when there is none. :o( Saturday we went to the farmers market and bought this basil plant, some tomatoes and fresh mozzarella. The hubs also got some applewood-smoked mozzarella, and can’t stop sniffing it. ;o) Yesterday, I made a Caprese Salad with my market finds and the kitchen smelled so good! I learned something, though – when working with fresh mozzarella, let it sit in a strainer for a bit before adding to a recipe. The tomato is not as bright in the salad, because there was so much white water released from the mozzarella after I tossed it in. Oh, well. And although a Caprese Salad is fabulous on it’s own, we went one step farther.
We made Giada De Laurentiis’ Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella. Just one, grilled portobello cap for each of us, topped with the Caprese Salad was enough to fill our bellies at dinner last night. So delicious! Now I know why people grill portobellos as hamburger replacements. We will be having this dish several more times this Summer.