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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Ashley Simpson
  • 1 medium papaya
  • 3 to 4 ounces Mozzarella cheese
  • 2 small red long hot peppers
  • 1/8 cup fresh basil leaves
  • 1/8 cup fresh cilantro leaves
  • 3 TBS olive oil
  • 1 tsp. kosher salt
  • 2 tsp. crackled black pepper
  • small spinach leaves, optional
  • avocado slices, optional
Slice papaya in half lengthwise. Remove seeds with a spoon and peel skin. Slice into 1/2-inch-thick pieces and set aside.
Slice cheese thinly. Remove and discard seeds from peppers, then slice into a fine julienne. If basil leaves are large, rip into smaller pieces.
To serve, alternate slices of papaya and cheese on a plate. Add optional spinach and avocado. Sprinkle peppers, basil and cilantro on top. Drizzle with olive oil and finish with salt and pepper.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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