September Recipe of the Month

Caprese Salad, Kelly's Pico de Gallo, Tomato Pie 

	Caprese Salad Submitted by: Patty Lambrecht, Oakview Farms, Wetumpka, AL 4 ripe tomatoes, sliced ¼ inch thick 1 lb. fresh mozzarella cheese, sliced ¼ inch thick 1/3 cup fresh basil leaves, rinsed and dried 3 T. extra virgin olive oil Salt & black pepper Fresh lettuce leaves, preferably mix of curly leaf and bibb (grown at Oakview Farms) Directions: Place lettuce leaves on platter. Layer with tomato slices, cheese slices, and basil leaves. Drizzle with olive oil, then season to taste with salt and pepper. _________________________
	Kelly's Pico de Gallo Submitted by Kelly Easterling 1 large ripe tomato, cored, seeded, diced 1 sweet white onion, coarsely chopped 1/4 cup chopped fresh cilantro juice of 2 limes sea salt and freshly ground pepper Directions: Mix tomato and onion. Add cilantro, juice, and blend gently. Season to taste with salt and pepper. Refrigerate about 30 minutes before serving. Enjoy! _________________________
	Tomato Pie Courtesy of Jan Scott, Wetumpka, AL 1 pie crust 3-4 tomatoes, sliced thinly Salt and pepper to taste Grated mozzarella cheese to cover two layers Enough dried basil and dried oregano mixed to sprinkle over two layers Approx. 1 ½ c mayonnaise (Bacon pieces are optional) Grated Parmesan Cheese to cover top of pie Directions: Set oven at 350 Slice tomatoes thinly and place on paper towels. Salt and pepper tomato slices; allow to drain for 15 minutes. Place pie crust in pie plate. Place a layer of tomatoes in bottom of pie crust. Sprinkle half the grated mozzarella cheese on tomatoes. Sprinkle half the herbs on top of the cheese. Repeat for the second layer. Spread mayonnaise over the top. Sprinkle Parmesan cheese on top of mayonnaise. Bake at 350 for 30 to 45 minutes or until the Parmesan cheese is beautifully browned and pie is bubbly. Cool slightly before serving. Can be served at room temperature.