Baked, Spiced Sweet Potato Fries

Mom will love these sweet potato fries, and you will too. They're delicious, nutritious and colorful.  You can cut them up while your chicken is baking or on the barbecue, or prepare earlier in the day, and let sit on counter, covered until ready to bake.  They take about 10 minutes to prepare and another 15 to bake.  Or if you love to grill, you can cook these over the grill along with the chicken.  They're good hot, but also great at room temp.

How's that for 100 options, and no excuses?

Baked, Spiced Sweet Potato Fries
A Bountiful Kitchen
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4 medium sweet potatoes, peeled, sliced and cut into long thin slices
olive oil
1 tablespoon brown sugar
1 teaspoon coarse salt
fresh ground pepper
1/2 teaspoon cumin, ground
1-2 tablespoons rosemary fresh or dried
1/4 teaspoon cayenne, optional

Place cut sweet potatoes on baking sheet.  Brush with olive oil.  Sprinkle with all dry ingredients.
Bake at 450 for about 15 minutes on upper third of oven.

Tips:
-If you like the potatoes to get a little browned and crispy, use the convection setting if available, or just switch to broil setting and place the pan on top rack for about 1 minute after initial cooking, watch closely, so your fries don't get too charred.
-If you are on a budget, and don't have the spices listed, sprinkle with salt and pepper and drizzle a little oil over the top.  Bake as directed. Experiment with spices you may have in your kitchen.  Anything with garlic (garlic salt) works well too!

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Mother's Day Menu 2011 Part 1 and Winner!

 Barbecued chicken with Ina's Hoisin Sauce and Baked Sweet Potato Fries

Ina's Hoisin Barbecue Sauce

First- I was touched by all of the comments left about your Mother, being a mom, what you love about Mom, etc.  Hope you have a minute, maybe on Mom's day to get out the Kleenex and read some of the beautiful thoughts expressed.  So very sweet.  I also hope you cut and paste what your wrote and share it with your mom or kids. Thanks so much for sharing!
The winner of the Cavanaugh's Chocolate gift certificate, Ina's Cookbook "How Easy is That?" and the Stack'd  by SisterMade  napkins is:
Cassie S. said...
I love that my mom is a strong, independent, intelligent woman who taught me to never be afraid to speak my mind and respect myself. She is amazing!

Congratulations Cassie, hope you (or your mom) enjoy your fun gifts!  Email me at ABountifulkitchen@gmail.com to claim your gifts.

So yes, it's that time again. Time to make dinner for Mom. Today, the main course Barbecued Chicken with Ina's Special Sauce, and a side of Baked Sweet Potato Fries.  I always choose easy but yummy dishes for you to serve up to Mom on her big day (of rest, hopefully).  If you want to see past menu's/posts about Mother's Day, check out MD 2009 ( includes guilt trip in case you were thinking about NOT making dinner for Mom), and MD 2010.
Alrighty then. The chicken. Easy. If it's too cold to bbq, if you live in say, UTAH, you may have to bake the chicken, in the oven.  It's all good. Whatever works for you. It's the sauce that makes this really yummy. If I were you, I'd make the sauce between now and Saturday, then it will just be sitting in your fridge, done. One thing checked off your list. This is sounding easy, right? It is. Remember how many meals mom makes or made for you? This is the very least you can do for her. Trust me.
You'll be her new favorite.

Oh, for planning purposes, here's our menu and schedule for posting:
Barbecued Chicken with Ina's Special Barbecue Sauce-Wed. May 4
Baked Sweet Potato Fries-Wed. May 4 (later this morning, after I feed the chickens)
Fresh Corn Cakes with Peach Mustard Sauce- already posted click here
Salad de Maison-Fri May 6
Lemon Yogurt Cake with Fresh Berries-Fri May 6

Barbecued Chicken with Ina's Hoisin BBQ Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook 
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2 1/2 to 3 pounds chicken ( assorted pieces) I used boneless, skinless, breasts
Salt and pepper

Pat chicken pieces dry, sprinkle with salt and pepper.  Cook over low heat on barbecue grill about one hour total.  Baste with sauce about last 5-10 minutes of grilling.
If you are using boneless, skinless breast pieces, it will only take about 20-30 minutes cooking on low, or (in the oven) about 30-40 minutes at 350 degrees, depending on the thickness of your meat.

Ina's Hoisin Barbecue Sauce
adapted from Ina Garten's Barefoot Contessa Cookbook

1 1/2 cups chopped onion (1 large)
1 tablespoon minced garlic (3 cloves)
1/4 cup vegetable oil
1 cup tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire Sauce
1 cup Dijon Mustard
1/2 cup soy sauce
1 cup Hoisin Sauce (found in Asian section of grocery)
2 Tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

In a large sauce pan on low heat, cook the onion and garlic in the oil until the onions are translucent, but not browned. Add the rest of the ingredients, and simmer on low uncovered for about 30 minutes.  Store any leftovers in refrigerator.

This makes a load of sauce, but will keep for weeks in the fridge.

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Pasta with Creamed Leek and Spinach

It's baseball season again.  Caught me by surprise, again.  You would think I'd get the hang of this after years and years of boys playing ball, but it always sneaks up on me. The first night of the regular season, there I was sitting at a game, 7 PM, eating mini Reese's and Red Vines for dinner.  Then, the "after meal" on our way home at 9:30.  The choices were fast food and fast food.
Ok, so now I'm resolved to get my act together.  Either start dinner early in the day, in a slow cooker, or find some quick and easy meals to make. I found this one in a new cookbook "Food and Wine Annual Recipes 2011".  It's a compilation of all of the recipes found in their 2010 magazines.  Remember this recipe for Sweet Potato Meringue Pie with Ginger Pecan Crust we made in November?  Same magazine.  Wonderful recipes.  I threw this dish together in a matter of minutes. Served it with a simple salad and bread.  The guys liked it so much they ate seconds when we returned from the game.  This is my kind of fast food.

Pasta with Creamed Leek and Spinach
Food and Wine Magazine 2010
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3/4 pound fusilli, penne, ziti or other pasta
1 1/2 tablespoons extra virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup heavy cream
4 cups packed baby spinach 4 oz, coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped
pinch of nutmeg, optional
kosher salt and fresh ground pepper
shaved Parmesan

In a large pot of boiling salted water, cook the pasta al dente, drain, reserving a bit of the water for thinning sauce.
Meanwhile, in a large deep skillet, heat the oil.  Add the chopped leek and cook over moderate heat until softened about 10 minutes.  Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until spinach wilts, about 2 minutes.
Add the cooked pasta to the skillet and toss over medium low heat until the pasta is coated with the sauce.  Remove from heat and add the basil.  Season with salt pepper and nutmeg if desired. If the sauce seems too thick, add a little bit of the warm pasta water to thin the sauce.  Top with fresh Parmesan cheese.

Tips:
-This is a creamy and rich dish, if you want to cut some of the calories, you may use half and half.  The sauce will not be as thick, but the flavor will still be great.
-To shave the Parmesan cheese,  simply lay the wedge of cheese on a cutting board and take a sharp knife and run it from the top to the bottom of the piece of cheese.  The cheese will come off in large pieces.
-Great side to serve with chicken or fish.

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Ginger Mango Slaw

One of my favorite sandwiches is found at the Desert Edge Brewery  ( aka"The Pub")  in Trolley Square. It's a favorite spot to gather before UTE games, and a tried and true lunch spot. Always decent food and reasonable prices. And refillable fountain soda. Important to certain lunch partners, who will remain nameless.
The pasta salads are good here, and I'm always happy with either the half Turkey Avocado with pasta of the day, or my fave- the Salmon Sandwich with pickled ginger-cucumber slaw, black bean relish and garlic mayo.  Last week, I cooked up a few salmon fillets, sent to us by our dear friends the Primos. Delicious. Looked around in my fridge for something to serve on the side.  Thought of the sandwich at Desert Edge, pulled out the following: 1/4 head of cabbage, a ripe mango, piece of ginger and a red onion.  Mixed/chopped/cooked this slaw in a matter of about 5 minutes. Perfect side with salmon.  Loved the ginger/ mango combo.
You know what's coming.
You're gonna love it too.

Ginger Mango Slaw
A Bountiful Kitchen
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1 1/2 cups chopped cabbage
1 tablespoon Olive oil
2 tablespoons fresh ginger, peeled, then chopped or grated
1 tablespoon Mirin (Sweet Rice Vinegar)
1 tablespoon White Balsamic or Cider Vinegar
1/2 mango, peeled and chopped
2 tablespoons chopped red onion
Salt and pepper to taste

Heat oil in a fry pan over medium high heat. Add chopped cabbage, stir just until limp, about 2-3 minutes. Add fresh ginger  and cook for about another minute. Add Mirin and vinegar.  Remove from heat.  Add chopped mango and red onion.  Serve immediately, or later at room temperature.
Double to feed 4 as a side dish.

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Tomato and Red Pepper Mexi- Rice

Shall we call this the series on Mexican dishes? Not super authentic, but dishes with a Mexi-flair. 
Earlier in the week , it was Mexican Breakfast Tortillas. In the next few days, I'll post a simple Green Chili Enchilada recipe for a crowd and a Mexican Salad. 
This rice dish can be thrown together in about 5 minutes, and cooks up in about 20. Super simple and fresh. Really, it kicks Rice-a Roni's backside every time. 








Fresh Tomato and Red Pepper Mexican Rice
A Bountiful Kitchen
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1-2 tablespoons olive or canola oil
1 cup chopped onion, I like it chunky
1 clove garlic, chopped or crushed
1 cup chopped tomato
1 chopped red pepper
1/2 teaspoon chili powder, more if you like it hot
1 teaspoon cumin
1 cup long grain rice
2 cups broth, chicken or vegetable
water if needed
Cilantro for garnish (optional)
salt and pepper to taste

Use a 4 quart saucepan with a lid for cooking.
Saute the chopped onion in oil over medium high heat (uncovered) until onion is soft, about 3-4 minutes. Add garlic, cook for about 2 additional minutes. Add rest of ingredients to saucepan.  Bring to boil, cover pan with lid and reduce heat to medium. Cook for about 20 minutes or until rice is done.  Check the rice at about 12 minutes to see if more liquid is needed. Salt and pepper to taste.

Tips:
-If you don't have fresh tomatoes, you may use drained chopped tomatoes from a can.
-This cooks up quickly, make sure to keep the heat at medium, and the pan covered as much as possible.
- For cooking ahead-If you try to keep the rice warm too long after cooking, the grains will swell and the rice will become overcooked. Better to let it cool, then heat it up later when needed, or cook just before serving.

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Barefoot Contessa Capellini with Tomatoes and Basil

The Recovery Room. That's what our family room has been for the past 6 days. Started with Brooke's sinus surgery. Two days later, Stephen had his tonsils removed. Ouch. Lots of time together on the twin sofas. Loads of cold drinks, soft food, Kleenex, ice cream, movies, straws, visitors, Slurpees, Concretes and Rainbows (Btown treats). 
Now that I'm a pretend nurse, and a teacher (did I tell you Jake has been homeschooling since mid November??) cooking time is a bit more limited. Found this recipe in House Beautiful magazine and knew I would love it. Why?  It made the cut for ABK's "Seriously Simple" category. It takes about 10-15 minutes, pan to table. And it's absolutely delicious. 
Made this last night, for the second time in a week. 
New favorite dish: this is it. 

See this tool? It's called a microplane grater.
If you don't have one, you need one. Now.

Capellini with Tomatoes and Basil

adapted from Ina Garten
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1/2 cup olive oil
1-2 cloves minced garlic
4 pints small cherry tomatoes or grape tomatoes, halved
2-3 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta (fresh or dried)
1/2 cup fresh basil leaves, chopped
1 cup freshly grated Parmesan cheese

Bring a large pot of water to a boil and add two tablespoons of salt to the pot.
Meanwhile, heat the ½ cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, thyme, two teaspoons salt, ground pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five minutes, tossing occasionally, until the tomatoes begin to soften.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes (if using fresh), or according to the directions on the package. Be careful about overcooking the pasta.  Using tongs, remove the pasta from the pot of water and add to the cooked tomato mixture in the saucepan.  Don't worry about  water on the pasta, the dish needs a little of the pasta water to have the right consistency.
Pour  the pasta and tomatoes into a large serving bowl.
Add the Parmesan and fresh basil, and toss well. 
Serve  immediately with additional grated Parmesan cheese.

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Giving Thanks Menu

Instead of posting another recipe, I'm going to give you a roundup of some of my Thanksgiving fave's from ABK .

And tell you this. If you've been with me for a while you know this is my all time favorite holiday. This year, double bonus. It's my bd and my fave holiday. All on one day. People ask, do you cook on Thanksgiving when it falls on your birthday?? YES. And I love it. Food, family, friends. A pause from everyday rush-rush to eat and give thanks.

I'm thankful for: (the short list)

My family. I am blessed to be a daughter, wife, mom, sister and aunt. Know what I aspired to be when I was young? A mother. I know it sounds trite, but I love being a mom and wife.

Grant. 28 years and counting. We are truly blessed.

My friends. I have been blessed with the best girlfriends. Ever.

Good Health.

Freedom. The opportunity to live in the land of the free and home of the brave. So thankful to Service men and women who are giving up being with their own families to protect mine.

Happy Thanksgiving.

love,

Si

Click on the text for link to the blog post/recipe.

Autumn Brie in Braided Bread Ring

Perfect appetizer for the big day...

You want simple? This is it.

Sweet Fresh Cranberry Salsa

Butternut Squash Soup...

Mashed Potatoes 101

Mom's Sausage and Apple Stuffing

Super Simple Pecan Pie

One of my fave's - Gorgonzola Pecan Crunch Salad

with Hazelnut Vinaigrette

Chunky Yams and Apples

Fresh Corn Cakes with Peach Mustard Sauce

Buttermilk Cluster Rolls

All time favorite. Apple Cranberry Pie.

Happy Cooking!

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Candied Crockpot Yams

If you are short on space in the oven for Thanksgiving, and have a crock pot, this recipe is for you. I've never made yams in a slow cooker before today. The texture of the yams is different than if using the traditional boil and bake method. They are a little more firm. I experimented and sliced the yams into 1/4 to 1/2 inch slices. Liked the thin to win slices a bit better. Adding chunks of apples and cinnamon or other spices to the mix would make the recipe a little more interesting...I like this recipe for yams a bit better, but you know I'm a sucker for a twist on an old fave.

In case you lost count-10 more days.

Up next: PIE.

Candied Crock pot Yams

adapted from Southern Living, October 2008
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1/4 cup butter
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup granulated sugar
1 cup firmly packed brown sugar
4 pounds yams, peeled and cut into 1/2-inch-thick slices
2 tablespoons cornstarch

Microwave butter in a microwave-safe bowl at high 30 seconds to 1 minute or until melted; stir in vanilla and salt.
Place cut yams and sugars in a lightly greased 6-qt. slow cooker. Pour butter mixture over top. Stir until all ingredients are combined. Cover and cook on LOW 4-5 hours, or until potatoes are tender. Stir halfway through cooking time, to insure yams are coated with sugar/butter mixture.
Transfer yams to a serving dish using a slotted spoon, reserving liquid in slow cooker. Keep yams warm.
Remove 1/3 cup liquid from slow cooker; whisk cornstarch into 1/3 cup liquid until smooth. Carefully pour remaining liquid from slow cooker into a medium saucepan. Whisk in cornstarch mixture. Bring to a boil over medium heat; cook 1 to 2 minutes or until thickened. Pour over yams. Serve immediately.

Tips:

- If I ever make this recipe again, I will first cut the slices onto a large plate or shallow bowl, add about 1/4 cup water and microwave the yams for about 10 minutes, drain and then proceed with the recipe above.

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Cranberry, Ginger & Orange Chutney

What's Thanksgiving without cranberry sauce or chutney? Turkey without cranberries- it's like pie without ice cream.

I know you are thinking: What is the difference between cranberry sauce and cranberry chutney? (I'm a mind reader, in case you didn't know) In this recipe, not a lot. Technically, chutney usually includes vinegar, onion and spices. My standard (if you can't make this you have issues) cranberry sauce, found here, is simply cranberries, water and sugar. Loved the chunks of oranges and ginger in this recipe. A little tang and spice, a little sweet.

It's my favorite combo. Salty (turkey, potatoes, dressing, gravy) and sweet.

This and a few yams.

And a little jam on the rolls.

Oh, a little fruit salad too.

It doesn't take a lot to make me happy.

Cranberry, Ginger & Orange Chutney

Food and Wine magazine, November 2010

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2 large navel oranges
2 pounds fresh cranberries
1/2 cup water
2 tablespoons balsamic vinegar
3/4 cup granulated sugar
1 cup light brown sugar
1/4 cup minced fresh ginger
Salt and freshly ground pepper

Using a sharp knife (preferably a paring knife), peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature. Keeps in refrigerator for up to two weeks.

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Miss Leisa's Potato Salad & Miss- part two

On the third day of our trip to Mississippi, Mary and I set out early for Natchez. Natchez is a home to the " Pilgrimage" twice a year, spring and fall.

Picture yourself sitting on the porch of beautiful Rosalie mansion.

The weather is perfect. This home fits in GWTW times. You're waiting for a tour to begin, when a woman, dressed in period appropriate clothing swishes out onto the front porch in her big hoop skirt. Not sure if the hosts are always in costume, but certain they are always equipped with a charming Southern drawl. Some tours are hosted by sweet Southern ladies who are descendants of original plantation/mansion owners.

Miss Rosalie Mansion: "Did sahm bahdah rahng the dahl bahl?"

translation: Did somebody ring the doorbell?

Miss Barbara has a funny convo with Miss Rosalie Manion. Miss Barbara and Miss Mary are quite amused by Miss Rosalie Mansion. Is she for real?

Oh, Miss Barabara- she is Mary's childhood friend. They grew up together in the South. Miss Barbara joined us to show us around the town. She and her husband own some property up river and she knows Natchez like nobody's business.

Toured the town in a horse drawn carriage that clomp-clomped

past several historic sites in old town Natchez.

We ate breakfast at an old hotel in town, took the carriage ride, toured Rosalie, stopped again to eat at and tour Stanton Hall. Lunch at the mansion included: tiny butter biscuits, fried pickled green tomatoes, deviled eggs, shrimp with Remoulade sauce, Shrimp Po-Boys and frozen fruit salad. Coke in the cutest little bottle, eh-vah.

Miss Mary and Miss Barbara win the prize for most hospitable hosts. Serious.

Last stop, Longwood Mansion and Gardens...

At the end of the day, we toured Longwood Mansion. It's a beautiful place, surrounded by trees draped in moss. The 30,00 square home was designed by Samuel Sloan, a Philadelphia architect. The mansion was built for wealthy cotton planter Haller Nutt and his wife, Julia.

Love the Greek Revival architecture and the mossy trees.

The mansion was almost completed when the Civil War began. When the war started, the craftsmen, who were from the North, dropped their tools and went home believing they would be back shortly to finish. The war ended up lasting 4 years.

Haller Nutt finished the basement level floor with the help of slaves who remained on the plantation. Of the thirty two rooms planned, only nine rooms on the basement floor were completed and used. Haller died of an illness 1864, a year before the war ended. His wife Julia lived with their children on the finished level for several years. The upper 5 floors were never completed. The mansion has a sad feel. It's as if a picture of history was snapped and time froze in this once grand part of the South. The home is the largest standing octoganal home in America, and is a National Historic Landmark.

After the day was over, we said our goodbye's to Miss Barb and headed back for the lodge. There are about 20 homes available for tour in Natchez, 3 down, 17 to go...

Like my bff Scarlett says, "Tomorrow is another day".

I'll be back.

I got so carried away with my travel log, I forgot to tell you about this salad. I love my Aunt Di's potato salad. It's my go-to potato salad. This salad is totally different. I loved Miss Liesa's Potato salad. A little sweet. A little crunch. Yummy, perfectly cooked potatoes. Made this with Buttermilk Fried Chicken. LOVED it.

Next: The Canton Flea Market, a visit to Viking HQ in Greenwood, MS , and Pimiento Cheese, aka Southern Pate.

Miss Leisa's Potato Salad

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2 pounds tiny new potatoes
1 cup low-fat mayonnaise dressing or light salad dressing
2 stalks celery, chopped
1 large onion, chopped
1/3 cup chopped sweet or dill pickles ( I used sweet)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 hard-cooked eggs, chopped
1 to 2 tablespoons fat-free milk
Coarsely ground black pepper (optional)

In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well. Let potatoes cool. Cut into cubes.
In a large bowl, combine mayonnaise dressing , celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat.

Cover and chill for 6 to 24 hours.
To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.

Tips:

-The mayonnaise dressing called for is a dressing like Miracle Whip. Since I don't usually purchase Miracle Whip, I subbed regular mayo, and added a teaspoon of sugar to give it a sweet flavor.

- I was in a hurry, as usual, so I did not wait for the salad to chill 6 hours before serving.

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Garden Tomato & Fresh Peach Salad and Giveaway!

About the Recipe:

Found this recipe in a recent issue of Martha Stewart magazine. It called for heirloom tomatoes, which were not available in my garden on Thursday. Or on any other day, for that matter. I used my little, ordinary, garden tomatoes (go ahead, feel sorry for me) and guess what? Yum.

The recipe also called for white peaches. Uh. Not happening. The closest I came was a donut peach. Yummy, but not a white peach. I'm sharing this because at times, we (I) get hung up on having exact ingredients called for in a recipe. Running all over creation for some crazy ingredient. Been there.

This segment is called : Si's Mini lesson on getting a grip... In this case, fresh is fresh. Sure an Heirloom tomato is wonderful. A white peach, unusual. The sub of a garden fresh tomato and a delicious ripe local peach were perfect in this salad. Which, btw, if you love tomatoes and peaches- this salad is your new bff. I modified the recipe a bit- added my new bff White Balsamic (*see note in tips section below) and wow. I think we are having this for dinner a few more times this week. Even Jake (14) asked for seconds. He tried the salad with and without the olive oil and balsamic. He LOVED the balsamic version.

Moving on... The Giveaway:

I picked up this cookbook last month, and fell in love with the beautiful photos.

I love Williams Sonoma cookbooks. I'm not a big -"I need pictures in my cookbook" type of girl, but I do love WS cookbooks. This book is filled with recipes from Meyer Lemon Jelly to Proscuitto Panini with Fontina & Fig preserves. Mouth watering type of pics and recipes.

As an added bonus, the nice people at CSN Online Stores asked if I would be interested in sharing a giveaway with ABK readers. They offered a gift certificate in the amount of $55. Good at any of their online stores.

Leave a comment about the best thing you ate this summer. Comment deadline:

Tuesday, September 14, 2010. Midnight.

Winner announced on Wednesday.

Good luck!

Garden Tomato and Peach Salad

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1 white or other variety fresh ripe peach

1 large heirloom tomato

thin sliced red onion

fresh basil

Ricotta, crumbled

Coarse or Sea Salt

Fresh Ground pepper

Extra Virgin Olive Oil

White Balsamic Vinegar

Arrange peach and tomato slices on platter or individual salad plates.

Lay red onion slices, torn fresh basil and crumbled ricotta over top of fruit. Season with salt and pepper and drizzle white balsamic and olive oil. Garnish with basil sprigs. Serve immediately.

Tips:

-White Balsamic. I have received several emails about this product. Found in Italian specialty stores, in SLC, downtown at Tony Caputos. No more expensive than Red Balsamic. Some argue that white balsamic is not really a balsamic, whatev. You can also purchase online, one of my fave brands of olive oils and vinegars: "O Olive Oil" brand. I've tried several of their vinegars and olive oils. Great products. They may be purchased online here. Or at kitchen specialty stores (Sur La Table), or occasionally at my fave, TJMaxx.

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