Brucemore – herbs

  I went out and bought fresh mozzarella immediately after watching Hy-Vee dietitian Lori Willett’s presentation, “Cooking with Herbs 101” at Saturday’s Garden and Art Show at Brucemore. I’ve grown herbs for years, but rarely use them. Lori’s presentation –  more specifically, the samples she gave her audience –  inspired me to put some of the herbs to use.

   Here’s her recipe for peach, mozzarella and basil salad, taken from the Aug. 2006 issue of Real Simple Magazine:

   Ingredients:

   3 ripe peaches, peeled, if desired

   1 cup of fresh basil leaves, torn

   8 oz. fresh mozzarella ball, cut into 1 inch chunks

   2 tsp. extra-virgin olive oil

   1/4 tsp. kosher salt

   1/8 tsp. black pepper

Cut each peach into six to eight wedges and cut each wedge in half crosswise. In a large bowl, combine the peaches, basil and mozzarella. Drizzle with oil, sprinkle with salt and pepper and toss. Chill for up to several hours. Serve cold or at room temperature. Serves 4.

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