i can cook.

last week, my friend and i had to make a trip over the mountain to brigham city. we decided to have lunch at a fantastic little joint called maddox. afterwards, we headed across the street to a little farmer's market/produce stand. i got plenty of fruits, making sure not to get anything that i can get from my grandma's yard. (hahaha.) because brigham city is known for it's peaches, i definitely loaded up on peaches...specifically to make this peach, mozzarella and basil salad.

and it was amazing. maybe i will not add as much basil next time and i'd probably chop it instead of just tearing it like the recipe says. and i added a little extra oil because i didn't think there would be enough and that was totally unnecessary. so, to sum up: absolutely delicious, less basil that is more finely chopped, only add the oil it calls for.

peach, mozzarella and basil salad
serves 4

3 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh black pepper

cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise. in a large bowl, combine the peaches, basil, and mozzarella. drizzle with the oil, sprinkle with the salt and pepper, and toss. (you can cover and refrigerate the salad for up to several hours.) serve cold or at room temperature.


ps. the beans are from my grandma and the rolls are from maddox. it was an amazing dinner, seriously. i love fresh fruits and vegetables.

recipe from here.