Burberry

December 11, 2018February 28, 2021 Stunning Expressions

Burberry – Vivienne Westwood Campaign 2018

Caprese Tomatoes

December 10, 2018January 30, 2019 Stunning Expressions

Caprese Tomatoes

An Easy Caprese Salad. This twist on the classic is genius in its presentation. The hasselback cut seems fancy, but it’s actually super easy. Delish

6 oz. fresh mozzarella (preferably bocconcini), sliced into small rounds
2 tbsp extra-virgin olive oil
1 tsp Italian seasoning
1 tsp Flaky sea salt
6 units plum tomatoes
6 units Fresh basil leaves, torn
Freshly ground black pepper
Balsamic glaze, for drizzling

Slice each tomato crosswise, like an accordion, making sure not to cut all the way through.
Combine mozzarella, olive oil, Italian seasoning and salt in a small bowl. Season to taste with pepper and marinate while you prepare tomatoes.
Place cut tomatoes on a serving platter. Insert marinated cheese slices and pieces of torn basil into each slit.
Drizzle tomatoes with balsamic glaze before serving.

Green Bean and Cherry Tomato Salad

December 9, 2018January 30, 2019 Stunning Expressions

Green Bean and Cherry Tomato Salad

A simple and healthy summer salad recipe made with green beans, cherry tomatoes, and a tangy lemon-shallot vinaigrette.

Two summer veggies combine for a light, healthy summer salad. Mix up a simple vinaigrette made with fresh lemon juice, olive oil, and shallots. Chowhound

2 tbsp finely chopped shallot (from about 1 medium shallot)
2 tbsp finely grated lemon zest (from about 2 medium lemons)
2 tbsp kosher salt, plus more as needed
1 tbsp freshly ground black pepper, plus more as needed
6 tbsp freshly squeezed lemon juice (from about 3 medium lemons)
1/2 cup extra-virgin olive oil
2 pounds pounds green beans, ends trimmed
2 pints (1 pound) cherry tomatoes, halved
1/2 cup finely chopped fresh Italian parsley leaves and stems

Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.

Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.

Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.

Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.

Pour it over crisp blanched green beans and sweet halved cherry tomatoes, stir in some parsley, and serve with Grilled Rib Steaks, Grilled Salmon, a Leg of Lamb, or a Whole Grilled Bass.

This salad can be made up to 2 hours ahead, covered, and refrigerated. Toss briefly to recombine the flavors just prior to serving.