How is it possible that the 4th of July is NEXT week? Unreal. Summer is absolutely flying by and in no way is this okay with me. Not only do I love summer and feeling like a tourist each day in our little town on the lake, but after summer comes fall and that means my baby turns one. In no way is this okay with me!!!
With the 4th of July also means another birthday for me — on the 2nd of July, but…yeah. I’ll be turning 30. In no way is this okay with me. Sigh.
I can’t decide what I want for my birthday (answer: nothing, but parents don’t seem to accept that answer). At first, I asked my parents for planters to put on my front porch. Then hanging flower baskets. Now, I feel like I want a FitBit since I tend to, um, kill plants. I most certainly do not have a green thumb – I leave that job to hubby.
Today, I harvested some crispy romaine after I had challenged Mr. Prevention’s decision to grow lettuce. In my experience, home grown lettuce can get wilted and limp…but these romaine leaves were massive and suuuuper crisp. I picked a grocery bag full and the plants look untouched there’s so much lettuce remaining. We’ll have lettuce for weeks!
The tomatoes, however…totally different story. The plants are still small and other than one green, rock hard tomato, there’s no sign of tomatoes. He planted my favorites, too – heirlooms and roma! July and August better bring the sun and heat if we’re going to see any tomatoes before September.
Even the farmer’s markets have been void of tomatoes…at least so far. I settled for store bought when I knew I had to recreate this Tomato and Mozzarella Salad after my mom served it a few weeks ago. She served it as a salad on its own and it was fabulous, but I turned it into more of a heavy appetizer-slash-meal by serving it on toasted French bread with ricotta. Divine! Bring it on, summer!
- 5 plum tomatoes, chopped
- 8 oz fresh mozzarella cheese pearls, drained and halved
- 1 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- ¼ cup olive oil
- ½ tsp salt
- ⅓ cup fresh basil, chopped
- 1 avocado, peeled, pitted, and chopped
- 12 oz french bread, sliced and toasted
- 24 oz low fat ricotta
- In a large bowl, combine the tomatoes and mozzarella. In a small bowl, whisk together the lemon juice, vinegar, olive oil, and salt; drizzle over the tomato mixture and gently toss. Add the basil and avocado and toss again.
- Spread 2 ounce of ricotta over each slice of bread and top with the mozzarella salad. Serve immediately.