Pico de gaio has to be one of the most simple yet delicious culinary creations. I love making it fresh because the tomato and onion mixed with the acidity of the lime and the kick of cilantro and salt is so fresh and inviting, I can’t stop eating it once I start. It’s a problem. But not really… I try to get my produce from local farmers markets, as they always have more flavor. These tomatoes were so ripe and delicious, they really enhanced the whole thing. And the onions had a nice gentle sweet flavor, while still having that onion kick. Put it in a bowl, stir, and done! Simple, delicious, and easy. Put it on tacos, chips, eggs, anything really. Enjoy!
Pico de Gaio
2 large ripe tomatoes
1 medium onion
1 bunch cilantro
Chop tomatoes and onion in small cubes. Dice cilantro, and mix everything together in a bowl. Squeeze lime to taste, I do about 1/2 to 3/4 of a lime. Salt to taste. Stir well and serve chilled.
Sometimes pizza is just good for the soul. And making homemade pizza with friends while enjoying a bottle of red wine is not only cathartic, but deliciously relaxing.
The other night me, Amy, and Mary decided pizza and wine was just what we needed after a busy week. We wanted to keep things fresh, and a caprese pizza fit the bill perfectly. And as appetizer (because when you have fresh mozzarella, basil, and tomatoes, who can wait?) I threw together a caprese salad with the leftovers, an dtopped it with some olive oil and balsamic glaze. Molto delizioso!
1 package pizza dough (or make your own)
1 jar of marinara
1 ripe tomato thickly sliced
1 ball fresh mozzarella, thickly sliced
handfull of crumbled goat cheese
fresh pressed garlic
handful of fresh chopped basil
Stretch out your pizza dough until it’s the thickness you’d like. I prefer a thinner crust, so I stretched it to the ends of a cookies tray. Place dough on oiled tray. Rub olive oil and fresh pressed garlic into your crust, then top with desired amount of marinara sauce. later basil, fresh tomato, mozzarella, and goat cheese. Bake at 350 for 20-25 minutes, or until the crust is golden and the cheese is bubbling. Let rest for a few minutes (if you can), and enjoy!