Panzanella

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Panzanella is a classic Florentine dish that simply showcases old stale bread and the juices of plump, ripe, summer tomatoes. Since we are on the brink of tomato season I thought I’d share my favorite salad recipe!

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Ingredients:

4 cups of Chopped Tomatoes ( I like to use all different kinds for color)

4 Cups of Cubed Stale Bread

1/2 Cup Chopped Basil

1/8 Cup of Extra Virgin Olive Oil

1/2 Tablespoon Sea Salt

1/2 Tablespoon Black Pepper

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First things first, using stale bread is key or it will completely fall apart. If you don’t have stale bread around the house, you can buy bread, cut it into 1 inch cubes and leave it out overnight, or pop it in the oven at 350 for about 5 minutes and it will be just fine. For my salad I chose a rosemary loaf just to add a little more Mediterranean flavor.

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Chop the tomatoes into nice large, but bite sized chunks and sprinkle with salt and pepper.

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Combine with chopped basil, salt and pepper and let sit for 10 minutes. If your making this salad before prime tomato season they may need a little help so you can add a little but of red wine vinegar to add acidity and liquid that you would normally get with perfectly ripe tomatoes.

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Combine tomatoes and bread, drizzle with olive oil and serve! I love the simplicity of just using these ingredients however some other fun things to throw in are cucumbers, artichokes, and capers!

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Also if you have a ton left over and the bread is getting really soggy you can throw it in a baking dish and cook for 20 minutes at 350 and you’ll have a warm savory bread pudding!

So excited for summer!

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Sauteed Zucchini with Cherry Tomatoes and Basil

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I hated zucchini my whole life – all squash for that matter. My boss gave me some huge zucchini from her garden and I had no idea what to do with them but didn’t want to say ‘no thanks’. I decided to mix it with my favorite vegetable- tomato, and my favorite herb – basil, thus starting my obsession with zucchini!

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INGREDIENTS:

2 Cups Cherry Tomatoes

2 Medium Zucchini

1/4 Cup Chopped Basil

1 Tablespoon of Butter

2 Chopped Garlic Cloves

1 Teaspoon of Cayenne Pepper

Salt & Pepper to Taste

First chopped the basil, slice the cherry tomatoes in half and the zucchini into 1/4 inch wide slices.

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Melt butter on high heat and add the zucchini. Sprinkle with cayenne pepper and garlic.

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Sautee for about five minutes until the zucchini is tender and slightly browned.

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Add tomatoes until they are heated through, about 3 minutes. And finally add the basil for the final minute.

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Now that all the veggies are warm and tender they are ready to serve. This salad can stand alone, or be served along side a protein like my whole grain mustard salmon…

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or tossed with pasta. You decide!

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Not Your Average Pasta Salad: Lemon Orzo

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This is my favorite go-to pasta salad. Combining orzo with tart lemon juice, peppery arugula, creamy goat cheese and juicy shrimp makes this recipe a show stopper, and it’s so simple to make!

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INGREDIENTS:

1 Box of Orzo

1/4 Pound of Peeled Shrimp

3 Cups of Baby Arugala

2 Ounces of Lemon Juice

2 Ounces of Olive Oil

1 Cup of Artichoke Hearts

1 Cup of Cherry Tomatoes

1/2 Cup Goat Cheese Crumbles

1/4 Cup Chopped Basil

1/2 Teaspoon of Salt

1/2 Teaspoon of Pepper

1/8 Teaspoon of Cayenne Pepper

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Cook the orzo in boiling water for nine minutes until al dente.

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While the pasta cooks, I like to make the lemon vinaigrette. Whisk together the lemon juice, olive oil, and 1/4 teaspoon of both salt and pepper. Immediately pour over strained orzo in a salad bowl and mix through until it coats all the pasta. Let the orzo sit for ten minutes to absorb.

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Once the orzo has cooled slightly, toss with the baby arugula.

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Peel the shrimp and remove the tails. I like to use a medium sized shrimp so that it’s easy to eat. Lightly pat them down with a paper towel to remove any extra moisture. Season both sides with remaining salt and pepper, and cayenne pepper.

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Sautee on high heat with a little olive oil for about five minutes, until the shrimp are slightly browned and no longer translucent.

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While the shrimp cook, I like to prepare the other ingredients. Slice the cherry tomatoes in half, cut the artichokes into bite size pieces and chop basil.

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Add everything to the orzo and serve! This can be eaten warm or cold – it’s great both ways.

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Sometimes I replace the shrimp with sausage which is also a big hit! What I like about this salad is that there is a treat in every bite. You don’t have to dig through it to get to the good stuff because it’s all delicious. I hope you enjoy!

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This orzo recipe was inspired by Ina Garten’s which is always fantastic: http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html