Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
It's no secret that one of my favorite ingredient combinations is fresh tomato, mozzarella and basil. Add a little balsamic glaze to that and now we're in business! Oh, it's also a well known fact that I am a serious "pasta-holic" so you can see why this dish has quickly become a staple for the summer!
This recipe can be put together in 30 minutes, tops. Yes, even including the pasta! Here's what you have to do:
Heirloom Cherry Tomatoes
Balsamic Glaze (get the recipe here)
1. In a large pot, prepare any shape of pasta you would like and cook al dente, meaning a taaad bit under cooked.
2. At this point, cut your cherry tomatoes into halves, chiffonade the fresh basil, and cut the mozzarella into cubes.
3. Once your pasta is done, drain through a colander and transfer immediately into an ice bath. This is the main trick to pasta salad on the fly! This will cool down your pasta and prevent the noodles from getting too sticky. After they get a nice cool down, drain again.
4. In a large mixing bowl, toss the pasta with olive oil, sea salt and black pepper. These simple spices will be the perfect balance to the fresh ingredients that are going on top.
5. Transfer the pasta into your serving bowl, arrange your tomatoes, mozzarella and basil however you wish and drizzle the balsamic glaze over the top. Be sure to save some extra for guests to add to their own serving!
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