Simple caprese salad for when you want something flavorful, but don't wanna cook.

Ingredients

• 2 balls of mozzarella (5 oz each)
• 2 large, ripe tomatoes
• 2 oz of basil leaves
• 1/2 cup of olive oil
• salt and black pepper

Instructions:

• Cut the mozzarella and tomatoes into slices 1/4 inch thick.
• Put each slice of mozzarella on each slice of tomato and season with salt and pepper.
• Scatter chopped or torn basil over over the tomato and mozzarella slices
• Drizzle with olive oil right before serving to prevent tomato from getting soggy..
• Serve and enjoy!

Ingredients

• 6 large eggs
• 3 tablespoons of mayonnaise
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon honey apple cider vinegar
• salt and pepper

Instructions:

• In a medium/medium large sized pot, pour in 6-8 cups of cold water.
• Carefully lower the eggs into the pot of cold water. Put the lid on the pot and turn the heat all the way up to high.
• Bring the water to a rolling boil for 1 minute, then turn the heat off completely.
• Leave the eggs in the hot water for 14 minutes.
• While you wait for the eggs to cook in the pot, get a mixing bowl and put the mayo, Dijon mustard, and honey apple cider vinegar into the bowl. Mix until smooth.
• Add salt and pepper to the mixture and mix one more time. Cover the bowl and put it into the fridge.
• After the 14 minutes are up, transfer the eggs to an ice bath for 5 minutes.
• De-shell the eggs and place onto paper towel.
• Move the eggs from the paper towel to a plate. Cut each egg in half lengthwise with a paring knife.
• Gently pull the yolks from the halved eggs and place the yolks in a mortar and pestel OR a blender/food processor.
• Crush or blend the yolks completely, then add to the chilled mixture taken from the fridge.
• Stir until smooth.
• Spoon or pipe egg yolk mixture into the hollowed out egg white halves.
• Chill eggs in the fridge for a few hours.
• Serve cold and enjoy!