Tuesday, June 17, 2008

Artichoke and Tomato Panzanella

Tonight we had leftover soup, a herb seasoned grilled chicken breast, and panzanella full of all my favorite flavors!  I used basil and a little fresh dill tonight, both from my herb garden.

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1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
3 cups whole-wheat bread, cut into 1 1/2-inch pieces
3 large, red tomatoes, cut into wedges
1 cup pitted black olives, halved
3/4 cup chopped, fresh basil leaves (about 1 bunch)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.

Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl stir together the 2/3 cup olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

Recipe courtesy of Everyday Italian


CSA - Week 9

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This week I decided on the following:

yellow waxed beans (sauteing with mushrooms)

spring onions (soba noodles recipe)

roma beans (soba noodles recipe)

squash (soba noodles recipe)

zucchini (crisps recipe)

turnips (roasting these)

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