This is a nice, easy, but tasty way to impress company for dinner, or lunch. I obviously threw this together with my leftover ingredients I had from making the Caprese salad earlier in the week.
One thing I must confess to, which helps me improvise so easily, is I keep a large collection of ingredients in the fridge from week to week. By constantly updating my stock of fresh herbs (like basil, mint, oregano), I can throw together Thai, Vietnamese, or Italian and Spanish food any time. It all depends on what I have, and what I feel like. The only challenge is making enough time to keep cooking so that they don’t wilt!
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