Heirloom Caprese Salad

Summer inspires all of us to include more fresh fruits and veggies in our dishes. Now is the perfect time to do so because we can never get enough fruits and veggies in our diets. I have been on a tomato caprese kick lately because there is nothing better or sweeter than an heirloom tomato. My Dad grows the tomatoes that I have been enjoying so they are extra sweet and fresh–I can’t eat them fast enough so making this dish definitely helps! My favorite way to indulge in these are to simply drizzle olive oil, balsalmic, and a sprinkle of salt and pepper. To make it even more exciting, I add fresh basil, and mozzarella cheese–and that’s what you call a caprese salad!

Heirloom Caprese Salad

Heirloom Caprese Salad

It's definitely summertime with these sweet and juicy tomatoes!


2 medium heirloom tomatoes; sliced thick

12 ounces of fresh mozzarella cheese

Drizzle of olive oil

Drizzle of balsamic reduction

About 10 fresh basil leaves

Sprinkle of salt and pepper


  1. Arrange tomato and mozzarella slices on a platter. I also added the mini mozzarella balls because I had them left over and they are so cute! They make a great addition to the salad. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, be sure you are getting a little bit on each slice. Do the same with the balsamic reduction.
  2. End with a sprinkling of salt and black pepper. ****TIP: If you want to make your own balsamic vinegar reduction, its super easy! In a small saucepan, bring about 2 cups of balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl--allow to cool!


Mini Spinach and Ricotta Lasagna Cups

Well….this may be the easiest dinner I have whipped up. I had leftover wonton wrappers from my Baked Crab Rangoon recipe so I used the leftover wrappers to make these little cuties! You can also enjoy these with meat such as ground beef or sausage! Just add it to the ricotta filling and you have yourself a nice wholesome meal.

IMG_4992Pasta Salad close up

Mini Spinach and Ricotta Lasagna Cups

Mini Spinach and Ricotta Lasagna Cups

This is everything you want in a lasagna, except it is in a mini version. Every bite is cheesy and filled with lasagna goodness.


24 wonton wrappers

4 cups of fresh spinach (about 1 bag)

3 tsp extra virgin olive oil

1/2 cup ricotta

1 cup of fresh marinara sauce

1/2 tsp salt

1/2 tsp pepper

2 cloves of fresh garlic; chopped

1 cup of shredded mozarella cheese

5 leaves of fresh sliced basil (to garnish)


  1. Pre-heat oven to 375 degrees F. In a medium sauce pan sautee spinach by adding olive oil, garlic, and spinach. Sautee until spinach is wilted. Season with salt and pepper.
  2. In a cupcake pan, spray the bottoms with cooking spray, then add wrappers accordingly.
  3. In a medium bowl, mix in the cooked spinach and ricotta. Then add salt and pepper to taste. With teasoon, spoon in about 1 tablespoon of ricotta filling to the wrappers. Then top with about 1 tablespoon of marinara sauce, then sprinkle with mozarella cheese (about another tablespoon). Repeat until you are out of ingridients.
  4. Bake for about 10-15 minutes or until cheese if completely melted and bubbly. Sprinkle with freshly sliced basil and enjoy these cuties! 🙂

IMG_4983Pasta Salad close up

IMG_4985Pasta Salad close up

IMG_4987Pasta Salad close up

IMG_4988Pasta Salad close up

Heirloom Tomato Caprese with Prosciutto

This is one of our go-to favorites! You can enjoy it as a light dinner, snack, and even appetizer depending on what your in the mood for. You just can never go wrong with a refreshing tomato caprese salad and topping it off with light and slightly salty prosciutto..perfection.

1 large heirloom tomato; sliced into 1/2 inch slices (about 6 slices)
5-8 ounces of fresh mozzarella cheese; sliced into 1/2 inch slices
6 fresh basil leaves
1/2 cup fresh spinach
6 slices of prosciutto
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Salt and pepper to taste

1. Top tomato slices with spinach, basil, mozzarella cheese, and a slice of prosciutto. Drizzle with olive oil and vinegar; then sprinkle with salt and pepper. Easy peasy!

Baked Mozzarella Asparagus


Asparagus is one of my favorite vegetables to cook especially during the week nights. They are so easy to cook and take almost no time. I usually just baked them with some of my favorite seasonings . I had some leftover mozzarella cheese in my fridge from this weekend and decided to sprinkle some on top… I am so happy I did because what a delicious cheesy creation it turned out to be!

Yield: 4

1 bundle of asparagus (about 15 spears)
2 tsp olive oil
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp onion powder
Sprinkle of Italian seasoning
1/2 cup shredded mozzarella cheese

1. Preheat oven to 425 degrees F. Wash and pat down asparagus’, then with a sharp knife cut an inch off the stems. In a baking dish drizzle olive oil on top of asparagus’, add seasonings and mix with tongs or hands until evenly coated.

2. Bake for 15 minutes, then with a spatula flip and bake for another 10 minutes. Once cooked, heat oven to broil, sprinkle cheese on top of cooked asparagus and broil for 2 minutes or until cheese is melted. Once melted sprinkle top with Italian seasoning. Enjoy this cheesy delicious dish!

Pesto, Mozzarella, & Spinach Grilled Cheese


When I made this yummy lunch grilled cheese for lunch, it made me think about when I was in college and lived in my sorority house for 3 years with 32 girls and as you can imagine how picky girls can be when it comes to food. We had a chef that cooked for us Monday-Friday and luckily I am not much of a picky eater..but there were numerous lunches and dinners that consisted of turkey sandwiches, grilled cheeses, quesadillas, and salads that I made myself if I didn’t want to eat what was being served. Grilled cheeses just seemed like the ultimate go-to sandwich in college, and still is for anybody!

Yield: 1

2 slices of whole wheat bread
1 Tbsp pesto (my recipe can be found  here)
2 Tbsp shredded mozzarella cheese
10 fresh spinach leaves
1 tsp olive oil or non-stick cooking spray

1. Heat a grill on medium heat. Spread 1/2 of a tablespoon of pesto on each slice of bread.

2. Sprinkle all of mozzarella cheese on one side of the bread (so it doesn’t fall off when you flip it).

3. Place spinach leaves on top and it’s time to grill! Spray grill with non-stick cooking spray or drizzle with olive oil. Place piece of bread on top and press with a spatula (to get grill marks and to make cheese melt). Let cook for 2 minutes and then flip. Cook for another 1-2 minutes or until cheese is melted.
*I love tomatoes and I think it pairs perfectly with the pesto, you can even dunk your sandwich in tomato sauce as well!