Last night’s very pretty dinner: Pork Milanese with a light arugula, tomato & mozzarella salad (one of my favorite combinations, and so perfect alongside the Milanese).
ARUGULA, TOMATO & MOZZARELLA SALAD (serves 2)
What you need:
Two large handfuls arugula, rinsed and dried with paper towels
1 organic tomato
1/2 ball fresh mozzarella (you can also use feta cheese if that’s more to your liking)
1/4 cup olive oil
Salt & pepper
Lemon
What you do:
1. Cube tomato and mozzarella.
2. In a large bowl, combine arugula, tomato, mozzarella, olive oil, and a big squeeze of lemon juice and toss. Add salt & pepper to taste and toss again to coat.
I also spent a few hours last night hovering over the stove playing with my Aunt Jo’s baked beans recipe – a must-try. (Tip: depending on your oven, the baking time may be longer than the recipe specifies; just keep adding water and sugar and taste-testing until the beans are done to your liking.)
