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| Photo taken from Real Simple |
I am a firm believer in buying food in season. Not only is it more flavorful than buying the same produce out of season, but it's sooo much easier on your wallet. This week I was just plain lucky at the grocery store. The most succulent, crisp, perfect nectarines were on sale, and they were organic no less. I bought as much as Dave and I could eat before they go bad, or perhaps a bit more. As I left the produce and passed the dairy, my eye caught a sale tag on the fresh mozzarella, one of my most favorite of all the cheeses! I snagged a lb. of the stuff for under $4. Then adding to my already lucky venture, when I got home and stumbled over this recipe, I realized I had everything on hand to make it --even the fresh basil from my herb garden. My only adjustment was nectarines instead of peaches, and honestly, I think that's an improvement.
All I can say is this was spectacular, and it took me 5 minutes.
