Ann Cooper's Recipe for Tomatoes, Fresh Mozzarella and Basil on StarChefs

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	home Sample Menu obesity part I

Sample Menu Breakfast Steel Cut Oats Scrambled Eggs Cream of Wheat Cheese Grits Buttermilk Pancakes Soups Gazpacho Vegetable Soup Carrot and Ginger Soup Tomato Mint Soup Tom Kai Gai Salads Pear, Walnut, and Celery Baby spinach with Scallops Tomatoes and Mozzarella Lentils with Spinach Peppered Peaches Grill/Griddle Beef Fajitas Yogurt Marinated Chicken Asian grilled fish Griddled Sand Pork ribs w/ slaw Sauté Korean Noodles with Tofu Pasta with Vegetables Pasta with Chicken Risotto with Squash Vegetarian Lasagna Sides Kimchi Bhutanese Red Rice PotatoesGlazed Carrots Ratatouille Bulgur Pilaf Bok Choy Pecan Rice Roasted Potatoes String beans Desserts Brownies Marinated Stone Fruit Chocolate Chip Cookies Vanilla Cake Stone Fruit Crisp

Obesity II - A Model that Works

Tomatoes with Mozzarella and Basil
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings

Ingredients:

Method:
Arrange on a platter with basil leaves. Season and drizzle with olive oil.


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