• Kim @ Cook IT Allergy Free

    posted on July 21, 2010 at 11:23 pm

    That looks like such a perfect dish for this heat. And just because I am a fresh mozarella addict (have to sneak it since we don’t do much dairy around here), a little bit of it would be delish!
    PS I have so much basil right now, I have been making everything topped with different variations of pesto!! My poor kids are sick of any type of “green sauce”, as they call it!


  • Kim

    posted on July 22, 2010 at 6:59 am

    I love basil! I have an Udi’s bagel with fresh tomatoes & basil chiffonade for lunch yesterday.



  • Alta

    posted on July 22, 2010 at 9:01 am

    Looks lovely! I might just finish off the rest of my tomatoes this way before my trip to the farmers market Saturday.


  • Maggie Savage

    posted on July 22, 2010 at 12:08 pm

    Thanks for teaching me a new tip Amy – and a new term! Here we are again, benefitting from your hard work in culinary school :) We’ve been making LOADS of pesto too – just like Kim. Callum pretends he doesn’t like it and then eats all of ours when we’re not looking. Stubborn preschooler! Livvie as usual will eat just about anything we put in front of her – takes after her momma!


  • Neveen

    posted on July 22, 2010 at 12:26 pm

    I plan on introducing my 8 1/2-month-old to the deliciousness of basil. Plan to mix it with his carrots. So far he’s had a little bit of cilantro, parsley and sorrel from the garden.


  • Suzanne Collier

    posted on July 22, 2010 at 12:27 pm

    This is my favorite way to eat fresh summer tomatoes! I can’t get enough. Now I also know what “chiffonade” means. LOL!


  • Iris

    posted on July 22, 2010 at 12:36 pm

    I just learned that term “chiffonade” from one of the Food Network shows. Basil is my favorite herb…it goes so well in just about everything.


  • Jenn AKA The Leftover Queen

    posted on July 22, 2010 at 4:51 pm

    Looks beautiful! There is no better summertime dish!


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