Sunday, September 25

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PHOENIX (3TV/CBS 5) -

Getting Rid of Mold
Restoration 1
www.restoration1.com
888-304-4120

Veteran's App
Jimmy Vercellino, Creator of the VA Loan App 
https://www.valoansforvets.com/  

Etiquette of Small Talk
It's All About Etiquette
(480) 510-6346
www.itsallaboutetiquette.com 

Teen Etiquette Workshop 
St. Bernard of Clairvaux Church
10755 N. 124 St., Scottsdale
October 8th, for ages 13-18 
Cost is $195.00 per student and includes a workbook, snacks, and a graduation certificate. Advanced registration is required by Oct. 1st.

A Taste of Greece 
Greek Festival of Chandler
www.ATasteofGreeceAZ.com

Debbie Hernandez with Home Depot
@DIYDEBBIE 

Dr. Art Mollen
Dr. Mollen's Practice is located at 16100 N. 71st St in Scottsdale. For more information call 480-656-0016 or log onto www.drartmollen.com

Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv or on facebook at Wally's Weekly Car Reviews or on twitter @CahillWally 

Tytin Fitness
7620 E. McKellips Rd. Suite #12
Scottsdale, AZ 85257
(602) 526-8395
www.tytinfitness.com

Club Pump - Sundays, 12 p.m. and Wednesdays, 8 p.m.
Women's Only Bootcamp - Saturdays, 1 p.m.

Bootcamp for Kids
Healthy LifeStars
1645 E. Missouri, Suite 330 
Phoenix, AZ 85016

StepUp4Kids Walkathon 
October 16th - 23rd
Sign up at healthylifestars.org/step-up-4-kids
Kids 17 & younger free, 18 & older $25

Auction Dinner 
November 9th
Harley Davidson of Scottsdale, 
$50 per ticket
http://healthylifestars.org/step-up-4-kids/fundraiser/ 

Sunday's Sweetheart 
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit www.azhumane.org

Chef Dad
To email questions to Chef Dad, email questions@chefdad.com 
For more of Chef Dad's recipes go to www.chefdad.com

Chef Dad's Tomato Caprese

INGREDIENTS:
3 Large Fresh Tomatoes (cored & sliced about ¼" thick)
½ lb. Whole Milk Mozzarella Balls (sliced about ¼" thick)
Fresh Basil
Salt & Pepper
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For the Vinaigrette  whisk together the following;
¼ Cup Olive Oil
1 Tbsp. Red Wine Vinegar
1 Tbsp. Shallot (fine diced)
Salt & Pepper 

COOKING:
1) Take your sliced tomatoes and lay them flat on a large plate with paper towels on it.  Sprinkle some salt & pepper over them.  Slice your mozzarella just a bit thinner than the tomato slices and set aside.  Grab about 6 large basil leafs and mince them fine and set aside.
2) Assemble your serving plate by first laying down a slice of tomato then slightly overlapping with a slice of cheese.  Continue going around or up and down your serving dish with the remaining tomato then cheese.  Set aside while you make the vinaigrette.
3) In a medium bowl with a whisk, combine your olive oil, red wine vinegar, minced shallot then a pinch of each salt & pepper.  Whisk vigorously until well combined then drizzle over the top of your tomatoes & cheese.  Sprinkle your chopped basil over the top then serve or keep covered in the fridge with stretch wrap for up to two hours before serving.

Cook's Notes: Be careful NOT to keep tomatoes in the fridge for longer than 2 hours.  The chill has a tendency to lessen the flavor of the tomato.  If you don't feel like making your own vinaigrette, feel free to buy a bottled one in your grocer's salad dressing aisle  but make sure you chill it before making this dish.