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THE VIDEO ONLINE


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SLICED HEIRLOOM


TOMATOES AND MOZZARELLA Fast and fresh, this gorgeous summer recipe will be your go-to for the season.


PREP TIME 10 MIN. – COOK TIME 2 MIN. READY IN 12 MIN. – SERVINGS 4


3 large heirloom tomatoes Olive oil cooking spray 1 (8 oz) ball fresh mozzarella


½ cup fresh basil 2 tbsp balsamic vinegar 2 tbsp extra virgin olive oil


STEP 1 Set grill to high. Slice tomatoes and spray each side with cooking spray. Grill 2 min., until warmed through and slightly charred, flipping once. STEP 2 Slice the fresh mozzarella into even slices and arrange on a large platter. Top with the grilled tomatoes. Garnish with fresh basil and drizzle with balsamic vinegar and extra virgin olive oil. Sprinkle with salt and pepper.


Per serving: 258 calories, 19.8g fat, 8.4g saturated fat, 45mg cholesterol, 410mg sodium, 6.6g carbohydrate, 1.1g fiber, 1.8g sugar, 14.1g protein


ITALIAN SUMMER SALAD Sweet peaches, creamy mozzarella and salty prosciutto are divine when tossed with pasta, spinach and a lemony dressing. If you can find doughnut peaches, in season now, they are perfect for this recipe.


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 4


8 oz shell pasta 1 lemon 2 stalks celery 2 medium zucchini 7 tbsp olive oil


4 peaches ½ tsp crushed red pepper 2 cups baby spinach 8 oz fresh mozzarella 3 oz prosciutto


STEP 1 Cook the pasta according to package directions until al dente. Drain and rinse under cold running water. Meanwhile, zest and juice the lemon. Slice the celery finely. STEP 2 Cut the zucchini lengthwise into thin slices. Brush with 2 tbsp oil. Cut the peaches in half and remove the pits. Brush the cut sides with 1 tbsp oil. Heat a grill or grill pan without oil or butter and grill the zucchini 4 min., turning halfway, or until softened and grill marks form. Grill the peaches, cut side down, 2 min. STEP 3 In a large bowl, whisk together the lemon zest, 2 tablespoons lemon juice, crushed red pepper, celery and remaining oil. Season with pepper and salt (in moderation). Add the pasta and spinach and toss to coat. Tear the mozzarella into pieces and slice the prosciutto. Scatter over the salad with the grilled zucchini and peaches.


Per serving: 719 calories, 40.1g fat, 11.9 g saturated fat, 60mg cholesterol, 815mg sodium, 62.3g carbohydrate, 5.8g fiber, 17.2g sugar, 28.7 protein


12 July/August 2019 | www.savoryonline.com


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