An easy and very Italian appetizer is a caprese salad.  There are only a few ingredients, yet it looks stunning on a plate, smells fantastic and tastes delicious. 1 1/2 pounds High Moisture Mozzarella 1 1/2 pounds Vine ripened tomatoes (or heirloom if you’re willing to splurge) 1/2 bunch Fresh Basil, washed and coarsely chopped 2 teaspoons Coarse Salt (or to taste) 1/4 teaspoon Pepper 2-3 teaspoons Extra Virgin Olive Oil Why did I write high moisture mozzarella you may ask?  Because this is the kind of mozzarella that is delicious and oozing with “juice” and adds to the dish.  However, if you are shopping for your mozzarella at 7Mile, you might not be able to find it.  I was only  able to find “Low Moisture” mozzarella – and this works, too (you can actually make your own relatively easily – if you’d like…

First of all, tortillas are from Aztecs – who knew.  The Spanish conquistadors (in 1519) changed their name to tortilla (from the Nahuatil tlaxcalli) – apparently from the word torta and meaning “small cake”.   Also, in an interesting side note – the reason tortillas have lemon (besides being tasty – I thought that was the only reason) – is that lemon is added to the corn prior to grinding to help remove the husk.  At any rate, with our over 100 degree days in Baltimore – no cook wraps and smoothies make a nice change of pace, taking a little of the heat off (you can always add hot sauce to bring more heat, if you want) and these recipes are (relatively) healthy.  Cabbage and Avocado Wrap: 4 Tomato Tortillas (or whatever tortillas you have) 2 cups bagged cabbage (sliced thin with carrots)…