So my husband made dinner for us last night. I admit to being a bit concerned, since the recipe I gave him to make was one that neither of us had made before, but it came out beautifully. He made a spinach and ham frittata, adapted from this recipe: http://www.skinnytaste.com/2012/02/light-swiss-chard-frittata.html
I’m not a fan of swiss chard, so we substituted baby spinach instead. Also we were out of butter, so we substituted olive oil.
After I got home, I made a Caprese salad with tomatoes, bell peppers, basil, and cucumber.
Here’s how I did it.
One container Yellow cherry tomatoes, halved
One container Grape or Cherry tomatoes, red, halved
one yellow, red, or orange bell pepper, or a few of those mini sweet peppers that are cropping up, chopped
one cucumber, peeled, cut in half, and sliced.
One container or one handful of fresh basil, cut into a Chiffonade.
Two ounces feta cheese
Two T olive oil
One T Balsamic Vinegar