Recipe: Foodie's Summer Pasta Salad

Enjoy this recipe for a cold pasta salad during the heat of summer.

When the heat of summer finally comes, my meal choices get a bit lighter, and where summer meals are concerned, this is one of my favorites. This salad helps to capture the flavors of a backyard garden by incorporating ripe tomatoes and fresh basil. Lastly, to make it a bit more filling, feel free to add some grilled chicken breast!

What you'll need:

• 12 ounces favorite pasta (I recommend bowtie, rotelle or penne)
• 2 lbs of multicolored tomatoes (I used the small pre-packaged tomatoes, but heirloom will also work)
• 1/4 cup of fresh basil (plus a little extra to garnish)
• 4 oz chopped fresh mozzarella (1/2 large mozzarella ball)
• 1 tbsp lemon juice
• 1 tbsp. olive oil
• 1/2 cup ricotta
• 1/4 cup Parmesan (plus extra for topping)
• Salt and pepper to taste

Recipe Friday Monday: Grilled Pizza

This week is Pizza Week on the Lake Norman Foodie Blog. So, I was going to entertain you today with a review of a local pizzeria. However, at the last minute, my Mother-in-law came into town. This means, that I have no pizza review for you.

So, I decided to move up Recipe Friday, and turn it into recipe Monday.

Here is an easy recipe I created last year. Basically, I use the BBQ as an oven. This gives the pizza a nice smoky aroma and flavor. And I find it adds flavor to both the tomato and mozzarella pizza, and the pepperoni and cheese pizzas that I like to make. So, here are the recipes to both.

Before I forget, here is a suggestion. When using my charcoal BBQ, I find it quite helpful to put the pizza on a sheet of aluminum foil. They still get the flavor from the smoke, but they don't stick to the grill or burn as much.

Ingredients:
1 Tube of Pillsbury pizza dough (not thin crust)
Olive Oil
1 large ripe tomato
6 -10 leaves of basil
1 small roll of mozzarella (the real stuff, not pre-shredded or shaped into a block)
1 package of pepperoni
1 package of shredded cheese (I suggest one of the bags of mixed cheeses)
1 jar of pizza sauce or marinara sauce

Directions:
1) Light BBQ and let it heat up
2) Unroll dough onto board with flour on top (to reduce sticking)
3) Stretch dough out by a few inches on each side
4) Cut dough in half, width-wise. (now you have two pieces approx same size)
5) Get two large sheets of aluminum foil, and use brush to spread olive oil on sheets (keeps pizza from sticking)
6) Transfer dough to aluminum foil
7) For tomato and mozzarella pizza. Brush olive oil onto top of dough. Then top with slices of mozzarella, then slices of tomato, and then pieces of basil. Try to keep the tomato from direct contact with dough as it makes the crust soggy.
8) For pepperoni pizza. Spread sauce onto top of dough. Then top with shredded cheese and pepperoni.
9) Bake each pizza for approximately 7-10 minutes. Try to keep it over indirect heat, or evenly spread heat. Don't place the pizza over a lump of hot charcoal in the middle. Keep a close eye on the crust, as it can burn easily.
10) Enjoy with a bottle of red wine!

Recipe Friday: Tomato, Basil, and Garlic Pasta

Summer has finally arrived, and the heat is setting in. So, here is a SUPER EASY, light, and refreshing sauce for your pasta. Actually, I use the term sauce loosely. It's more like delicious chunks of stuff with which to top your pasta. Enjoy!

Ingredients:
6-8 tomatoes, cut into sixths
1 clove garlic, minced
6-8 leaves of basil
1/4 cup of olive oil (approx)
Salt and Pepper (needed for every recipe)
1 lb of chilled but cooked pasta (Use noodles like rotelle, farfalle, etc. Do not use spaghetti or fettuccini.)
shredded or shaved parmesan

Directions:
1) Mix the tomatoes, garlic, basil, and most of the oil in a large bowl.
2) Add salt and pepper to taste
3) Toss with the pasta, if needed add some extra olive oil to thin the sauce.
4) Top with parmesan to taste
5) Enjoy!