Mini Caprese Bites

When planning any party menu, we like to make sure we have a couple of vegetarian options available for those who are living la vida meatless, or just trying to be extra disciplined. The trouble is that the veggie appetizers we find are often boring and uninspired. That's why, when we saw the image accompanying Mini Caprese Bites (Cooking Light, May 2008), we knew we had found a winner.

Sure, a caprese salad isn't mindblowingly unique, but it's definitely a step above a crudités platter. And showcasing brilliant red cherry tomatoes, it adds a whimsical pop of color to any buffet table.

A pint of cherry tomatoes is halved, then each pair of halves is threaded onto 4-inch skewers, with a slice of a mozzarella ball placed in between. The Popsicle-like presentation wowed our guests; we stood some up in a glass just as the photo editors at Cooking Light did, then fanned and stacked the rest out across a platter. With all the skewers assembled, we drizzled them with a mixture of olive oil, balsamic vinegar, salt, pepper, and fresh basil.

Aside from the color, the most beautiful thing about this dish is that the preparation can easily delegated to a random house guest. You know how it is - you're doing last-minute set-up, and the doorbell rings. Your guests rush in, chatting, and offer a well-meaning, "What can I help you with?" Rarely is there ever an easy answer, but from now on, just hand them a package of skewers and a pint of tomatoes, and say, "I've got just the thing...."

Pasta with Fresh Tomato Basil Sauce

If you're like us, you love to cook but don't want to spend any more time in the kitchen than necessary. Pasta is an easy foundation for a dish and allows for lots of experimentation. Plus, you can keep most ingredients stocked in your pantry and grab them in a pinch, supplementing with whatever fresh ingredients you have on hand.

Today's recipe comes from Cooking Light and definitely delivers on quickness. It's the Pasta with Fresh Tomato Basil Sauce (September 2010), and it's a good introduction to extending your reach beyond dried noodles and canned sauce.

There are just three steps to this recipe: 1) cook and drain the noodles, 2) sautee the firm produce, and 3) remove from heat and incorporate spices, delicate ingredients, and cooked noodles. Keeping those steps in mind will allow you to modify this recipe with whatever you have on-hand.

Zucchini languishing in the fridge? Cut it into ribbons and toss it in with the tomatoes. Last night's recipe left behind some extra oregano or thyme? Throw it in! Even frozen vegetables can make a splashy addition - just let your imagination and your taste buds be your guide.

The Cooking Light recipe itself isn't particularly mind-blowing. In truth, it lacks any sort of spirit or flavor. But as a sort of "training wheels" for cooking technique, it's a confidence-building dish worth making once.