Callan Towse

Romaine Salad with Balsamic Vinaigrette 

Pasta with Tomatoes, Basil Garlic and Cheese

Vanilla Ice Cream with Chocolate Syrup

Romaine Salad with Balsamic Vinaigrette

3 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. minced shallots
1 Tbsp. chopped fresh parsley
1 tsp. Dijon mustard
1/8 tsp. salt
1/4 tsp. freshly ground black pepper
1 garlic clove, crushed
4 cups chopped romaine lettuce
1/4 cup craisens

Combine first 8 ingredients in a large bowl; stir well with a whisk. Add lettuce and craisens; toss gently to coat.

Pasta with Tomatoes, Basil, Garlic and Cheese

3/4 pound mozzarella cheese (soft)
4 medium ripe-as-can-be tomatoes
2 medium cloves garlic
1/2 cup loosely packed basil leaves, cleaned and dried
1/2 cup plus 2 Tbsp. olive oil
Kosher or sea salt and freshly ground pepper
1 pound bowtie pasta

Roughly chop the tomatoes and put them in a large serving bowl.  Finely chop the garlic and add it to the bowl.  Chiffonade or roughly chop the basil and add that to the bowl too.  Pour in the olive oil and add a generous amount of salt and pepper.  Gently stir everything together.

Tear or cut cheese into 1/2 inch pieces and add these to the bowl.  Gently fold t combine the cheese with the rest of the ingredients.  Cover the bowl and let it sit at room temperature for at least 2, and up to 8 hours.  The longer the better.

When you are ready to eat; bring a large pot of heavily salted water to a boil and cook the pasta until just al dente.  Strain it and tip it into the bowl with sauce.  Fold everything together until it is well combined, the cheese has begun to melt, and the pasta is slicked with cheese and tomato goodness.  Serve immediately.