Panzanella

Panzanella

8 Ounces baguette, cut into 1” chunks
¼ cup plus 2 tablespoons extra-virgin olive oil
Salt & Pepper
1 Shallot, thinly sliced
2 tablespoons balsamic vinegar
1 garlic clove, roughly chopped
1/2 tsp Dijon Mustard
2 ½ lbs. tomatoes cut into l” chunks
1 cup roughly chopped fresh basil leaves

  1. Heat oven to 350 degrees F. Put the baguette chunks on a large baking sheet, toss with 2 tablespoons of the olive oil & season with salt & pepper. Bake, turning occasionally, until lightly browned. 15- 20 mins.
  2. Meanwhile put the shallot in a small bowl and add enough water to cover. Let the shallot sit for 5 minutes, then drain & pat dry with a paper towel. Put the remaining ¼ cup oil, vinegar, garlic & mustard in a small bowl, glass measuring cup or mug; season with salt & pepper.
  3. Process with an immersion blender until the garlic is minced & the mixture is thick & smooth, 15-20 seconds. Taste & adjust the seasoning.
  4. Combine the bread, shallot, vinaigrette, tomatoes and basil in a large salad bowl; toss to combine. Let sit at room temperature for at least 30 minutes. Taste & adjust the seasoning, then serve.

Roasted Brussels Sprouts with Applewood Smoked Bacon

Roasted Brussels Sprouts with Applewood Smoked Bacon

6 Slices Smoked Bacon, cut in l inch pieces
2 lbs Brussels sprouts, trimmed, quartered
3 TBSP Basting Oil
Salt & Pepper to taste

  1. Preheat oven to 350 degrees. heat large ovenproof skillet on Medium-High. Add bacon: cook turning occasionally until crisp. Remove from pan; set aside. Drain drippings from pan.
  2. Toss Brussels sprouts with basting oil; season to taste with salt & pepper. Add to pan: roast in oven about 30 minutes.
  3. Remove from oven; stir in chestnuts and cooked bacon. Return to oven about 10 minutes to heat.

 

Strawberry O’Brien

Strawberry O’Brien

1 (15 oz.) Angel Food Cake, coarsely chopped
16 oz. fresh strawberries, quartered
2 TB fresh mint leaves, finely chopped
2 TB cinnamon sugar
2 TB Gia Russa White Balsamic Glaze – divided butter cooking spray
PREP:
Preheat oven to 400 deg. F
Cut angel food cake in 1 in. cubes (6 cups)
Quarter strawberries: chop mint

STEPS:

  1. Combine strawberries, cinnamon sugar & 1 tablespoon glaze til blended.Let stand 10-15 minutes or until juices appear.
  2. Place cake pieces on baking sheet & coat with spray- Bake 10-12 min. til toasted
  3. Combine all ingredients (including remaining 1 TB of glaze). Toss gently & serve.

Strawberry Poppy Seed Salad

Strawberry Poppy Seed Salad

16 oz. Fresh strawberries (2 ½ cups)
3 oz. Blue cheese
1 Cup Vanilla Almond Granola
1/8 tsp pepper
1/3 cup + 2 Tbsp Poppy Seed Dressing
1 (5 oz) bag Spring Mix Salad Blend
*Slice strawberries thinly.
*Cut blue cheese into 1/4” pieces

  1. Combine strawberries, blue cheese, granola, pepper and 1/3 cup salad dressing
  2. Toss salad blend and 2 tablespoons dressing until evenly coated. Arrange on serving plates. Top with Strawberry mixture and serve.

Strawberry Salsa

Strawberry Salsa

(This is good on grilled fish, tortilla chips or spooned over slices of fresh mozzarella)

2 cups strawberries, stemmed & diced
1 avocado, pitted, peeled & diced
1 jalapeno pepper, seeded & finely chopped
Juice from 1 lime
2 TB finely chopped fresh cilantro
1 tsp sugar
1/4 tsp salt

Combine strawberries, avocado, jalapeno, lime juice, cilantro, sugar & salt in
A bowl and gently toss.
Serve immediately with grilled fish or tortilla chips.

(makes 4-6 servings)