Fresh Approach Cooking

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Well my little peaches, how are you today?

All settled in to 2008?

That's good to hear, my dears!

I am geared up for all sorts of happy changes myself. And thinking positive isn't the only plate du jour. Oh, no, I've got recipes too. Scads of them. And I think I shall share them with you. Novel, I know.

So to really kick off this bright and shiny new year, I present a salad that I just cannot get enough of.

It's just fab, and a snap to get mixed on up. And after eating it for two days, I minced it up and added it to some tuna salad, to ward off palate boredom of course...mmm, mmm, mmm.

Do try it my loves, and taste the joy.

3 large red bell peppers
1 cup sun dried tomatoes, in oil
1 large ball, mozzarella cheese
1/4 cup red wine vinegar
2 tablespoons fresh oregano, minced
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Olive oil

Over an open flame, roast the peppers until good and charred. Remove from the flame and put into a bag or a bowl with some plastic wrap over it to capture the steam. When they have steamed for awhile, carefully remove, rinse off the charred skin, and pull off the top and out the seeds.

Slice the peppers into long strips.

Rinse off the cheese, and slice the ball in half, then slice the halves into slices.

Stir everything else together, except the oil, in a container that it just fits in. Taste and add pepper and salt as needed. Now toss with a really good amount of oil. Enough so that it pools at the bottom of your container.

Let marinate 1 day. Then serve.

Serves four.

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Are you reading celebrity gossip blog Breakfast at Tiffany's?

McDonald’s is selling more burgers than at any time since it arrived in Britain 34 years ago. Despite concerns about obesity, there were more than 88 million visits to the “Golden Arches” around the UK last month alone. The figure is up nearly 10 million on the previous year, or roughly 320,000 more each day — equivalent to the population of Cardiff. Sales in this financial year are growing at close to the fastest rate since the late 1980s. - TimesOnline.co.uk

Most buffalo mozzarella available in the United States is made from a combination of water buffalo milk and cow's milk. - VirtualItalia.com

Labels: Gluten Free, Side-Dish, Vegetarian