The recipe for this salad is easy and takes only a few minutes to prepare.
1/2 of 3 different colored heirloom tomatoes and 1/2 of 1 ugly tomato, sliced into wedges and then halved.
A handful of fresh basil, ripped or cut with a serrated knife (I find it brings out the flavor in fresh basil vs slicing with a sharp knife)
8 – 10 mini mozzerella balls, cut in half.
Olive oil, balsamic vinegar and kosher salt to taste.
Mix well, chill, eat…though you don’t need to chill it if you don’t want to wait.
This one is quick and easy in addition to being healthful.
4 heads of baby bak choy (cut in half lengthwise)
1 lemon or lime, cut in half
extra virgin olive oil
Set oven to Broil
Arrange in a baking dish alternating direction with each one.
Drizzle with olive oil.
Squeeze juice over the bak choy.
Sprinkle with salt.
Place on the second from the top rack and broil for 10 minutes or until the leave start to blacken and the base has started to soften.
Plate alone or over a bed of rice.
My grandma used to make this for my sister and me every morning when we would come visit her for the summer. She had a very specific way of preparing them that. Whenever I have strayed too much, I find the eggs do not have the same texture or flavor.
1 Tsp. butter
half an egg shell of cold water
a pinch of kosher salt
Heat a 9-inch pan over medium heat. Place butter in the pan. While the butter melts, crack egg open into a small mixing bowl. Use 1/2 the eggshell, pour in cold water from the tap and pour into the bowl. Add a pinch of salt. Use a small whisk to beat the eggs. Roll the butter around in the pan. When the butter starts to sizzle, pour in the egg. As the egg starts to cook, use a small spatula to pull the egg towards the middle and then lean the pan to get the still raw part of the egg onto the pan. Once the egg seems nearly cooked through, pick up the pan and with a flick of the wrist, flip the egg over.
Allow it to cook for another 20 seconds and then fold the egg in thirds. Slide onto a place and serve.
Welcome to Cook Luau Cook. I hope to post my favorite recipes here both for children and adults. I am a stay at home dad and an avid runner. You can find my thoughts on running over at Run Luau Run. If you ever have recipes you’d like to share or request please feel free to email me at Run Luau Run.