Here's another basil recipe for you, one that also will help you make use of those fresh, plump tomatoes that are so plentiful this time of year.
1 large yellow tomato, cut into sections
3 Roma tomatoes, sliced
a handful of grape or cherry tomatoes
25 medium basil leaves, chopped
1/4 cup finely chopped red onion
drizzle of olive oil
drizzle of white balsamic vinegar
salt and freshly cracked black pepper, to taste
Arrange the tomatoes on a platter. Top with basil, salt and pepper. Drizzle with oil and vinegar.
Coming up next week: My friend Courtney suggested I make something Mexican -- a great idea, I think, considering that's one kind of food I really know nothing about cooking. I love to eat it, though. Jonathan has requested more vegetarian and vegan recipes, so I will make something very veg, too.
I won't have any recipes on Saturday or Sunday because I'll be out of town. Check back on Monday!
Q: Why don't vegetarians eat clowns?
A: Because they taste funny.