Well it has been a little trying of late with regards to posting. My computer crashed and without having a dedicated computer I am limited by time constraints and lines at my apartment's media center - which means less posting for now. However, my saving grace is my new friend and amazing food photographer Ben Pieper - www.benpieperphoto.com who is now photographing my creations. Lucky for all of us because Ben has the eye, skill, and culinary knowledge to translate the beauty of this local bounty into mesmerizing images. I make and style the food and Ben works his magic behind the camera. Check out his website... For this week I am posting on Panzanella - or bread salad. From my CSA I've used green beans, cherry tomatoes, walla walla onions, and basil. The French Farm bread comes from local artisan bakery, Farm to Market, and is available in most grocery stores including every Hen House. To make this easy and tasty recipe gather:
Green Beans with stem ends snapped
Cherry or other large heirloom tomatoes cut into chunks
Walla Walla or Red Onion (or any sweet onion will do) shaved as thin as possible
Good Artisan Bread from Farm to Market or Fervere torn into chunks (about an inch in size), toss the bread in olive oil and toast in an oven at 400 degrees until just toasted on the outside and the inside is tender.
Red or White Wine vinegar or Balsamic (White Balsamic is better but either will do)
Fresh Mozzarella (optional)
Cured Meats (optional)
Salt and Pepper
See instructions below:
Blanche Green Beans then cool in ice bath. Cut tomatoes in half and place in mixing bowl, add basil chiffonade, and cooled green beans, add diced fresh mozzarella and cured meats. In a smaller mixing bowl, blend 1 TBSP dijon with 1/4 cup olive oil and a few splashes of the vinegar. Mix well and stir (gently) into vegetables. Add bread chunks just before serving. This can be served as an entree salad or as a side. And is a great base for other veggies such as summer squashes.