It’s a rainy day here in Connecticut, which means no bike ride for me. I’m on my writing chair with Tilly snoozing at my side as I sip coffee. I’ve got interesting work to do today, and a good lunch of leftovers in the fridge.
Nora posts about what’s for dinner on Wednesday, so I thought I’d share the genesis of those leftovers with you. Yesterday I made panzanella, which is a pretty flexible recipe. Here’s how I made mine:
3/4 loaf of stale French bread
1 pint of grape tomatoes
1 cucumber
1Tablespoon (or to taste) capers (I prefer the small ones)
3-4 Tablespoons extra virgin olive oil
1 Tablespoon white wine vinegar (or whatever you have on hand)
Fresh basil (maybe ten good-sized leaves)
Pepper to taste
Slice open the bread and toast in a 350 degree oven until crisp. In the meantime, peel, seed, and chunk the cuke. Slice the larger tomatoes in half. When bread is cool enough to handle, break it into bite-sized pieces.
Whisk together the oil and vinegar, then pour over salad and toss. Add capers and pepper and toss again. Rip basil into small pieces and sprinkle over top.
I like panzanella as a way to use up stale bread, and once the garden starts producing tomatoes and basil, this will be even tastier. It’s super quick to make, and delicious as a snack or alongside some other dishes. Last night I made beans with spinach and garlic along with asparagus with a balsamic and peach vinaigrette. I’m telling you, this is good, simple food for a warm night!
What (meatless) dishes do you like as the weather warms?
That sounds like a wonderful meal, and perfect for warm weather!
I do a lot of refrigerator salads – using up all the vegetables that won’t be good for much longer so as not to waste them. Key ingredients to make the salad really spectacular are:
some kind of toasted nut – pine nuts are great, but walnuts will do.
blue cheese – this is necessary for really popping the flavor of the vinaigrette.
fruit – mango works, strawberries work, dried cranberries will work, but you need fruit.
Vinaigrette – balasamic vinegar, olive oil, a good spicy mustard, freshly minced garlic, freshly ground pepper – mixed to your liking.
Toss it all together (if you have some small potatoes you can roast, dice and toss in with the cold salad, so much the better) and you’ll have an amazing salad that is hearty, tasty, and helps reduce kitchen waste.
Now I’m hungry. 🙂
You are so creative, my Bev.
Homemade taco salad minus the meat part. The kidney beans, sour cream, cheese and maybe avocado mixed with the crunch of the salad greens is enough to make me happy. Added plus of not making the kitchen hot with actual cooking.
XO
Oh, how funny. I did NOT post about dinner today, and I make a very similar version of this salad! We do it when the tomatoes are in full force in August. I sometimes grill the bread, add Kalamata olives, and some shaved or shredded Parmesan cheese. Lovely!
Orzo Pea Salad: Saute peas (fresh or frozen) and minced shallots together in a little olive oil. Cook the orzo and drain, add mint and feta and cooked peas and shallots. Toss it with a little olive oil, lemon juice and salt. It’s always good warm or cold and makes great leftovers.
1) “cucumber soup”: plain yogurt + sliced cucumbers, tomatoes, garlic, salt, cayenne pepper, and dill.
(this is often breakfast)
2) tofu + “shredded” (hah as if i ever have that patience) bok choy and carrot (or just coleslaw mix when i’m really lazy) + rice + peanut sauce.
Hmm.. I still haven’t figured out dinner for tonight. Making me hungry is a *good* thing. 🙂
Nothing like Panzanella and Fagiolini all’uccelletto for dinner on a warm summer evening..you just gave me an idea for this week!