ROASTED
CAPRESE SALAD
SERVES 4
INGREDIENTS
4 large heirloom
tomatoes or 6 plum
tomatoes, cut into
large wedges
3 tablespoons olive
oil, plus more for
drizzling
Sea salt and fresh
ground pepper
2 cups torn bread
8 ounces burrata or
fresh mozzarella,
torn into pieces
1 cup fresh basil
leaves
Balsamic vinegar
DIRECTIONS
• Preheat oven to 425
degrees. Line a rimmed
baking sheet with foil.
Toss tomatoes with 2
tablespoons olive oil
and place in a single
layer on baking sheet.
• Sprinkle with salt and
pepper and roast until
tender, about 30
minutes.
• Leave oven on for
bread and let tomatoes
cool while bread is
toasting.
• Toss bread with olive
oil and a pinch each of
salt and pepper. Toast in
oven until golden.
• Divide bread,
tomatoes, cheese and
basil leaves among
plates. Drizzle with a
little balsamic vinegar
and olive oil. Sprinkle
with salt and pepper
and serve.
STRAWBERRY
BANANA
SORBET
SERVES 4
INGREDIENTS
3 bananas
1 pint strawberries
1
⁄ 3 cup coconut milk
Juice from 2 oranges
Fresh mint for
garnish
DIRECTIONS
• Cut bananas into
chunks. Hull strawberries
and cut them in half. Lay
all the fruit in a single
layer on a parchment-
lined cookie sheet and
freeze until solid,
preferably overnight if
you have time.
• Put frozen fruit in a
blender with coconut
milk and orange juice
and puree until smooth.
• Garnish with mint and
serve.