Caprese Salad

As it gets hotter I'm always looking for something to eat that will refresh without stuffing. This classic salad is just right for a warm summer evening listening to the quail and enjoying a beautiful Arizona sunset with my wife of 31 years. Add a good, cold, crisp Chennin Blanc and who knows?

Caprese Salad

I’ve added the balsamic vinegar to this, I like the extra sweet bite. This salad is great either way.

8 OZ Water Buffalo Milk Mozzarella, sliced thin

3 Large Plum or any “garden fresh”, Tomatoes, sliced thin and salted lightly

1/2 C Fresh basil, finely chopped

Fruity olive oil

Balsamic vinegar

Kosher salt

1. On a serving plate, arrange the mozzarella and tomatoes in circles, exposing at least half of the slices...a slice of tomato then a slice of mozzarella then a slice of tomato, and so on. Sprinkle with salt, basil, olive oil and then balsamic vinegar. Let stand for 10 minutes and serve with a good red wine.

2. Serves 6-8.

Bacon Black Olive Potato Salad

Bacon, Black Olive, Potato Salad

We started making this amazing potato salad about 25 years ago. My younger sister Suzie came to work for us at our little Café; The Mad Coyote Café. Kathy ran the place and Suzie showed us how to make this. We knew right off that it would be a big hit. Suzie had made it for a sandwich shop she had worked at in Tucson where it (the potato salad) won the best of Tucson award several times. After we closed the café one of the comments our old customers would make was how they missed that Potato Salad. We have been serving it, at our functions, ever since.

8 Lbs. Russet potatoes

4 sticks celery, chopped

1 bunch scallions, chopped

1/2 green bell pepper, chopped into 1/4 inch cubes

1/2 red bell pepper, chopped into 1/4 inch cubes

1 Lb. bacon fried crisp, drain and crumble

2 - 2 1/4 oz can sliced black olives, drained

2 cups heavy mayonnaise

2 tsp. yellow mustard

Celery salt and pepper to taste

Boil potatoes, with skin on, until tender, 30 to 40 minutes. Remove

potatoes from water and let cool overnight in the refrigerator. Peel

potatoes and cut into 3/4 inch cubes.

In a large mixing bowl combine mayonnaise, mustard, olives, bacon, bell

pepper, scallions, and celery. Mix well and then fold in potatoes. If

needed add a little more mayonnaise. Celery salt and pepper to taste.

Serves 12 to 15.