RECIPE OF THE MONTH

The Caprese salad is my family's summer favorite! This delicious dish is often served as the antipasto for an Italian dinner. It is simple to make, and now is the perfect time - gardens are teeming with fresh tomatoes through late August and early September. Plus, the fresh mozzarella makes this dish an excellent source of calcium! (Serves 4)

Ingredients:

• 2-4 large, fresh, ripe tomatoes
• 8 ounces fresh mozzarella (Buffalo if you can get it)
• 1 bunch fresh basil
• 2 T olive oil
• 1 T balsamic vinegar
• Salt and freshly ground black pepper to taste

Wash tomatoes and basil. Core tomatoes and cut into thin-to-medium slices. Slice mozzarella into thin slices (you can make them thicker, it just depends upon your taste). Place a single layer of basil on four plates (3-4 leaves each); then layer tomato slices on top of the basil (3-4 slices per plate). Top each slice of tomato with mozzarella. Drizzle a little olive oil and balsamic vinegar over each dish, and lightly season with salt and freshly ground pepper. Serve.

Nutritional information (per serving) 260 calories, 17g total fat (7g sat fat), 10g carbohydrate, 2.5g fiber, 468mg calcium
Portions: 2 dairy (or 1 dairy + 1 protein), 1 vegetable, 2 extras