Conchiglie alla Caprese (con-kee-li-eh ah-la ka-prey-seh) is an Italian name meaning pasta shells with tomato, basil and mozzarella. This recipe comes to us from Corky, Lori, Dana and Tracy Pollan, authors of The Pollan Family Table.
Cooking Tip of the Week: Heirloom tomatoes are in season in late July in most parts of the country, but many farmers market vendors this time of year will sell hothouse tomatoes, (grown in a local greenhouse) which are also a tasty option.
Food for Thought:From the Pollans: Our kids love basil, so we use lots of it when making pesto and pastas. But there are reasons beyond taste for cooking with basil. Its oils can fight some antibiotic-resistant bacteria, as well as inhibit bacterial growth. Dietitians recommend adding basil to salad dressings to ensure the safety of the greens. And, unexpectedly, basil is an excellent source of iron.
Family Dinner Conversation Starter: What is your favorite reason for eating dinner together?
2 1/2 cups chopped heirloom tomatoes, cut into 1/2-inch cubes