Caprese Salad
2 pints Organic Grape Tomatoes Cleaned and washed
1 1/2 pints Ciligene Mozzarella
3 Cloves of Garlic
Fresh chopped Parsley to taste
Fresh chiffonade basil to taste
Kosher salt and crushed black pepper
1/2 cup of Extra Virgin Olive Oil
Combine and chill
Asparagus, Jicama, Red Peppers, Corn salad
2 bunches of Asparagus, cut in 1/3rds washed, blanched, chilled and dried
2 whole red peppers chunked in 1" pieces, grilled and skin peeled off
1 Jicama Bulb "cubed" blanched
2 Ears of Fresh corn, grilled and chilled
1/2 cup of soy oil
1 tbsp of Red Pepper Flakes
1/2 cup of Basting oil
Salt and pepper to taste
