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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 5 March |
Taken from a Christmas party my mother threw. Mom, you outdid yourself!
- I want to be invited to THIS party!
Clockwise from top: genoa salami, gruyere, grape tomatoes, rosemary & sundried tomato ham, marinated asparagus, buffalo mozzarella, chickpea salad, pepperoni, cured kalamata olives, marinated mushrooms, sharp provolone, marinated artichokes
Center from left: marinated roasted peppers, my grandmother’s olive salad
| 21 June |
Did someone say bread salad? If you weren’t aware those two words could coexist say hello to your new BFF Panzanella. Yes my friends, you can have your salad and eat it too. Perhaps even with a big grin across your lips! Panzanella is one of my all time favorite salads and I think that if you’re a fan of bread soups such as Ribollita and Pappa al Pomodoro you too will find this to be your new favorite.
Traditionally Panzanella is made with stale (not moldy just crusty) bread, tomatoes, basil, and some sort of vinaigrette to soften. Like many other Tuscan staples (see aforementioned soups) this dish aims to make use of leftovers and can be adapted as such. Waste not want not foodies! While the recommended bread is salt free and Tuscan, this can also be tailored to your cabinet’s current inventory.
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