Wednesday, July 19, 2017

Tastes of Summer

It has been a very harrowing week. We are in the process of moving (YUCK) and it has pretty much overwhelmed us. Then this week we lost a very dear friend when a careless and impaired teenager plowed into him while he was on his motorcycle. He was rear-ended and never saw it coming. He didn't stand a chance. We said our good byes to him in the ICU on Monday and yesterday he was taken off life support. He was such a good person and are hearts are heavy that he was taken from us so tragically. Needless to say, we haven't had much for an appetite lately but we try to keep moving forward and stay busy lest we dwell on our loss. I came up with this recipe as a way to use up some farm share vegetables as well as some veal cutlets that my mother gave me. It was pretty tasty. I made my own pesto using basil, garlic scapes, parmesan cheese, and walnuts but if all you have is store bought, by all means use it. Splurge for a good brand though. This meal is real easy to make and is done in just a few minutes. It's great when time is of the essence or if you just don't feel like expending a lot of energy but still want a tasty something to eat.

Veal Caprese

1 Cup Prepared Pesto
5-6 small veal cutlets
1 tomato, sliced
6-7 slices of fresh mozzarella

Pound cutlets with a meat mallet to tenderize
Marinade veal in pesto sauce for 2 hours or overnight.
Turn on oven broiler and let heat up
On stove heat up and over proof pan.
When pan is hot, place veal cutlets in a single layer
Top cutlets with tomato slices, and cheese
Place pan under broiler until cheese is melted and begins to brown. By this time the veal should be cooked through. Serve with pasta or zoodles.

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