March 17th 2012

Italian Panzanella Salad - Tuscan Bread Salad


Ingredients:

4 cups stale (1 to 3 day-old bread) Italian-style bread, cut into 1/2" cubes*
1 tablespoon capers, drained
2 cloves garlic, minced
2 to 3 anchovy fillets, diced
1/2 cup extra-virgin olive oil
1/3 cup good-quality aged Balsamic Vinegar or red wine vinegar**
2 cups fresh vine-ripened tomatoes, peeled, seeded and diced***
1 cup cucumber, peeled, seeded and diced
1 cup red onion, peeled, halved and thinly sliced
1/4 cup diced red peppers
1/4 cup diced yellow peppers
1/4 cup Kalamata or Nicoise olives, pitted
1/4 to 1/2 cup fresh basil leaves, torn into pieces
Coarse salt and freshly ground black pepperto taste
1/4 cup freshly grated Parmesan cheese

 

Preparation:

Preheat oven to 375 degrees F. Spread the bread cubes on a large baking sheet in a single layer; dry in oven approximately 10 minutes.

Using a mortar and pestle, mash the capers, garlic and anchovies until you have a smooth paste. Place in a large bowl.

Whisk the olive oil and balsamic vinegar into the anchovy paste until combined. Add the toasted bread cubes and toss thoroughly. Add tomatoes, cucumber, red onion, red peppers, yellow peppers, olives, basil, coarse salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour

Panzanella can be prepared ahead of time and refrigerated for several hours. Remove from refrigerator an hour or so before serving and bring to room temperature. Before serving, sprinkle Parmesan cheese over the top.

Makes 12 cups. 

 Strawberry Parfaits

• 4 cups sliced strawberries, divided $
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• 1/4 cup granulated sugar $
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• 1 cup fat-free ricotta cheese $
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• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened $
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• 1/4 cup powdered sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 cup amaretti cookie crumbs (about 8 cookies)
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• 2 tablespoons slivered almonds, toasted

1. Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.
2. Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds. 

 

Kale and Quinoa Pilaf 

 
1. 2 teaspoons vegetable oil 
2. 1/2 cup chopped onion 
3. 1/2 cup thinly sliced carrot 
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4. 1/2 cup chopped red bell pepper 
5. 2 garlic cloves, minced 
6. 2 teaspoons curry powder
7. 1 teaspoon chili paste with garlic
8. 1/2 teaspoon grated peeled fresh ginger
9. 6 cups torn kale
10. 2 cups cooked brown rice 
11. 1 cup cooked quinoa
12. 2 tablespoons minced fresh cilantro
13. 1 tablespoon soy sauce
14. 1 (15-ounce) can chickpeas (garbanzo beans), drained
 

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper, and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.

Cara Cara Orange Salsa

Courtesy of customer: Beth Hair

2  Cara Cara oranges, zested and juiced

1 clove garlic, minced

1 Tbsp. olive oil
1  Cara Cara orange, peeled, segmented and diced

2 cups cherry tomatoes, diced

1 Tbsp. onion, finely diced

1 tsp. peppers diced

4 Tbsp. cilantro, chopped

1 tsp. lemon juice
Salt and freshly Ground Pepper to taste

Roasted Cauliflower Risotto

• 1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup sliced almonds
• 1/2 medium onion, finely chopped
• 1 1/2 cups short-grain Italian rice (such as arborio or vialone nano)
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 3 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 4 ounces Italian fontina cheese, grated (1 1/2 cups)
• 1/2 cup roughly chopped fresh parsley

Directions

Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.

Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risottois creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.