The CSA at Strites’ is over halfway through this week. Our share this week included nectarines, sweet corn, gold apples, peppers, an eggplant, tomatoes, and a shallot. Shallots are a type of onion and can be used just as an onion or garlic would be.
I really have to find something to do with corn as I still have some from last week’s share as well. I’m thinking maybe grilling it or making corn fritters. Corn can be frozen by blanching it first, cutting it from the cob, then sealing in a bag and placing it in the freezer.
We had a potluck at work on Monday and I used some of the fruit from last week to make a peach and nectarine crisp. All I did was follow my recipe for clean eating apple crisp and replaced the apples with the peaches and nectarines. It turned out fantastic.
The variety of tomatoes in this week’s CSA is called San Marzano. They have thick skins, but a very sweet taste to them. I decided to use these and the basil in my garden to make a Caprese grilled cheese sandwich. I love anything Caprese as you may have noted last week when I posted the Eggplant Caprese Quiche. There is just something about the combination of tomato, basil, and mozzarella that is irresistible.
The Caprese grilled cheese sandwich makes a quick and easy lunch. Of course, I had to share some of the mozzarella with my cats. I used Dave’s Killer Bread, which I have found to be the least processed bread that can be store bought.
Caprese Grilled Cheese
- 2 slices of bread of your choice
- 4 oz mozzarella, sliced
- 1-2 tomatoes, sliced
- 6-8 leaves fresh basil
- Heat a pan over medium heat. Butter one side of the bread and place the buttered side down in the pan.
- Layer the mozzarella, basil, and tomato.
- Butter the second slice of bread and place it on top of the mozzarella, basil, and tomato. Flip the sandwich over and cook until browned to your preference.