Wednesdays with Trish the Dish!

Happy Hump Day!  Why does vacation go by so quickly!  It’s like Christmas.  We slooowwwly count down the days until it’s here then POOF it’s over.  We had a great time in Cape Cod and look forward to returning next Summer.  The weather was amazing and the cooler, salty air was exactly what we all needed.  We arrived back to Hotlanta on Friday afternoon and got smacked in the face walking outside of the airport.  Not literally but the heat and humidity welcomed us home!  We spent the weekend getting organized for our return to work and the girl’s last week of Summer camp.  School starts on August 1st! Yes, August 1st!  I think this was the fastest Summer on record.
 I wasn’t at the Bolton Farmers Market this weekend but I did spend a lot of time in the garden and kitchen.  Our Habanero and Jalapeno peppers were put to good use in Jerk Chicken and Pimento Cheese.  I made Croissants for the first time and created a Turtle S’more for the Ghirardelli S’mores Contest.  Check out my picture here and on Instagram (southernpinesatl) and FB!  It was tasty and messy but so much fun to make. Get ready for the next entry this coming weekend.  It’s going to be fire hot!  That’s the only hint I’ll give!
This week I’m sharing a Spinach Caprese Salad.  It’s the perfect salad for those leftover garden tomatoes!   Use a mix of yellow and red tomatoes if you can.  The yellow tomatoes are a little less acidic and SO tasty but all red will be delicious too.   The salad is easy to assemble and the dressing is a garlic balsamic that takes just a few minutes to make.  This salad will complement any Summer dinner!
Some of the families on our street are having a neighborhood garage sale this Saturday, July 29th.  Come check it out!  I may have some breads, brownies and fudge floating around.  I’ll also accept any special orders!  Avery will be working at the drink stand.  Until next week…or maybe I’ll surprise you with a post before then. 
Print Recipe
Spinach Caprese Salad
  1. Slice 8 half inch pieces of tomato and mozzarella. Set aside. Layer a tray with spinach. (Mine is about 12x18) Place slices of mozzarella, tomato and basil on top of the spinach. Do this eight times and distribute the layers evenly on the tray.
  2. To make the Dressing. Add minced garlic, dijon mustard, balsamic vinegar, olive oil and salt and pepper to a small bowl or measuring cup. Mix Well.
  3. Drizzle the salad with dressing and Enjoy!
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