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Recipe: Caprese Salad

Ingredients:

• 2 ripe tomatoes

• 1 ball of fresh mozzarella cheese

• Fresh basil leaves

• Extra virgin olive oil

• Balsamic vinegar

• Salt and pepper to taste

Instructions:

1. Slice the tomatoes and mozzarella cheese into ¼ inch thick slices.

2. Arrange the tomato and mozzarella slices on a serving platter, alternating them.

3. Take the fresh basil leaves and place them on top of each tomato and mozzarella slice.

4. Drizzle the caprese salad with extra virgin olive oil and balsamic vinegar.

5. Sprinkle salt and pepper to taste.

6. Let the flavors meld together for a few minutes before serving.

7. Serve fresh and enjoy as a light appetizer or side dish.

This Caprese Salad is a classic Italian dish that highlights the simplicity and freshness of the ingredients. It's a perfect option for those with dietary restrictions, as it is vegetarian and can also be made gluten-free and keto-friendly. The combination of ripe tomatoes, creamy mozzarella, fragrant basil, and the balsamic vinaigrette creates a burst of flavors that will transport you to Italy.

Thai Pineapple Fried Rice

Ingredients:

• 2 cups cooked rice (preferably jasmine rice, cooled)

• 1 tablespoon oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 cup diced pineapple

• 1/2 cup frozen peas, thawed

• 1 carrot, diced

• 2 tablespoons soy sauce (or tamari for gluten-free option)

• 1 tablespoon fish sauce (or vegan fish sauce substitute)

• 1 tablespoon curry powder

• 1/2 teaspoon turmeric powder

• 1/4 teaspoon red pepper flakes (optional, for heat)

• 1/4 cup roasted cashews, chopped

• Fresh cilantro, for garnish

• Lime wedges, for serving

Instructions:

1. Heat the oil in a large pan or wok over medium heat. Add the onion and garlic and sauté until fragrant and slightly softened.

2. Add the red bell pepper, pineapple, peas, and carrot. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.

3. Push the vegetables to one side of the pan and add the cooked rice to the other side. Break up any clumps with a spatula and cook for a few minutes until the rice starts to crisp up slightly.

4. In a small bowl, whisk together the soy sauce, fish sauce, curry powder, turmeric powder, and red pepper flakes (if using). Pour the sauce over the rice and vegetables and stir-fry for another 2-3 minutes to coat everything evenly.

5. Remove the pan from heat and stir in the chopped cashews.

6. Serve the Thai pineapple fried rice hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the rice. Enjoy!

Note: To make this recipe vegan, use a vegan fish sauce substitute or omit the fish sauce altogether and adjust the seasoning to taste. Additionally, you can add tofu, tempeh, or cooked shrimp for added protein if desired.