Tomato Peach and Panzanella Salad

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS plus 20 MINS marinating

COOK TIME | 25 MINS with grilling

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This recipe is a take on the classic Italian Panzanella bread salad. I decide to take full advantage of this seasons gorgeous tomatoes and ripe, juicy peaches. I omitted the onion and basil and added mint and oregano to brighten the dish. Grilling the peaches highlights the rich, sweet flavors of the peach and combines beautifully with the fresh tomatoes. The burrata, optional, adds a creamy cool note that brings this salad together.

INGREDIENTS

* 1 loaf crusty bread, torn into chunks about 5-6 cups
* 1/2 cup olive oil, plus more to drizzle
* 1/4 cup red wine vinegar
* 3 large tomatoes, quartered
* 3 large ripe peaches, pitted, sliced. I like to grill the peaches but this is optional
* 3 tablespoons red wine vinegar
* 1-8oz ball burrata cheese, ripped into pieces, optional
* Kosher salt and freshly ground black pepper plus more as needed
* 2-3 sprigs each, fresh mint and oregano, stems removes and chopped
* 1/4 cup toasted pine nuts


INSTRUCTIONS

1. In a large bowl, toss the bread with 2 tablespoons olive oil. In one layer, place the bread on a rimmed baking sheet I and sprinkle with kosher salt and freshly ground pepper. Bake for 15-20 minutes. Shake the pan halfway through the cooking time and bake until golden brown. 

2. While the bread toasts, in the same large bowl, add the tomatoes, (if grilling the peaches do this now, let cool) and then add the peaches, remaining olive oil, vinegar and a sprinkle of kosher salt and mix gently. Let sit for 20-30 minutes.
3. Place the tomatoes and peaches onto a serving platter but leave the accumulated juices in the bowl. To the bowl, add the remaining olive oil, vinegar and a few cranks of fresh ground pepper.
4. Scatter the bread mixture evenly over the tomatoes and peaches, sprinkle on the fresh herbs and then nestle in the burrata cheese into the salad. Pour the dressing evenly over the salad.
6. Finish with a garnish of pine nuts, a generous drizzle of olive oil, freshly ground pepper and kosher salt to taste.

NOTES

I like this salad served at room temperature. I let it sit for 15-20 minutes before serving to allow for the bread to soak up some of the dressing but not get soggy.

Cherry Caprese Salad

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 30 MINS

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This is the quintessential summer salad. The sweet balsamic vinegar reduction mixed with the rich Burrata and creates a heavenly sauce that pairs perfectly with the sweet, tart cherries and the vibrant cherry tomatoes. I like to use Bing cherries but rainier cherries work, too.

INGREDIENTS

• 3/4 cup balsamic vinegar
• 8 ounces Burrata cheese
• 1 pound fresh, sweet cherries, pitted about 3 cups
• 1 1/2 cups cherry tomatoes, cut in half
• 1/3 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil kosher salt and freshly ground pepper

INSTRUCTIONS

1. In a small saucepan over medium heat, bring the balsamic vinegar to a simmer.
2. Simmer uncovered for 12-15 minutes or until the vinegar is thick and reduced to about 1/4 cup.
3. Rinse the Burrata and pat dry.
4. Break up and spread the cheese over one side of a medium sized-platter.
5. Arrange the cherries and tomatoes to the left and around the cheese.
6. Drizzle with the reduction and olive oil.
7. Sprinkle with kosher sea salt and freshly ground pepper to taste.

NOTES

This makes a beautiful presentation for brunch.
Happy Eating!

Watermelon, Feta & Mint Salad

YIELDS | 8-10 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 0 MINS

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Summer is finally here, Yay! Here is one of my all-time favorite summer salads. It is a combination of watermelon, mint and feta cheese, a little olive oil, a big squirt of fresh lime juice, salt and pepper. It’s so VERY easy and full of nutrients in every-juicy-bite.

INGREDIENTS

* 1/4 Cup extra-virgin olive oil
* 1 tsp. Kosher salt
* 1-2 Tablespoons fresh lime juice or to taste
* 4 Cups cubed seedless watermelon
* 1 Cup Feta, coarsely chopped.
* 1/2 Cup mint or more to taste, coarsely chopped plus more for garnish
* Flaky sea salt
* Freshly ground pepper

INSTRUCTIONS

1. In a small bowl, whisk together the olive oil, salt, and lime juice. 
2. To a large large serving bowl, add the watermelon, cucumber, feta, and mint. Pour the dressing over the fruit and toss gently to combine.
3. Garnish with more mint and a sprinkle of flaky sea salt. 

NOTES

Salt brings out the sweetness in watermelon.
I prefer to use regular Feta cheese over pre-crumbled feta. Regular Feta cheese adds a wonderfully creamy texture.

Beans and Rice Salad

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 0 MINS

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This dish is savory and a little sweet. Because it only takes a few minutes to make, it is deceptively delicious. Its flexibility makes it a party favorite because it tastes great cold, warm or somewhere in between.

INGREDIENTS

• 1 can (15 oz) kidney beans and or black beans
• 1 can (15 oz) white beans (e.g., navy beans)
• 3 scallions, rinsed, chopped
• 1 medium green or red pepper, chopped
• 1⁄2 cup dried cranberries or raisins, coarsely chopped
• 1⁄4 cup raw, hulled pumpkin, sunflower seeds or a combination
• 1 cup cooked brown rice
• 1⁄2 cup Basic Dressing, see recipe on this website
• 3⁄4 teaspoon Kosher salt
• Freshly ground pepper
• 1 teaspoon curry powder (optional)
• 4 cups or two large handfuls rinsed baby spinach or arugala

INSTRUCTIONS

1. Mix all the ingredients together, except for the greens.
2. Toss the beans with the greens of choice. Season with additional salt and freshly ground pepper to taste.

NOTES

Happy Eating!

Store Greens and Lettuce in glass containers for a beautiful display in the fridge or as a Fresh centerpiece.

STORY

Have fresh greens right up front to get creative with instead of letting them wither away in the crisper.⁠ Why not pretty-up your fridge with greens⁠ Display Kale, Swiss chard and other leafy greens in jelly jars on the side door or on a shelf of the refrigerator. I also like to create inexpensive, bright and cheerful centerpieces with greens in pretty vases for a beautiful and Inexpensive display for casual dinner parties or brunch.

Classic Caesar Dressing and Salad

YIELDS | Enough for 1 large salad with leftover

PREP TIME | 10-15 MINS

COOK TIME | 2 MINS

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My dad made this for our family ever since I can remember. It’s a classic recipe made from plump garlic cloves, a combination of oils and anchovy. It’s tangy, creamy, and savory. If you want to get fancy or are squeamish about raw eggs, the eggs can be coddled and then whisked in to the dressing. I’ve done it both ways and either way is delicious. Use the extra to toss with grilled vegetables or steamed green beans to make a versatile side dish.

INGREDIENTS

• 1 (2-ounce) can oil-packed anchovy fillets, drained or 1 tube 1.6 ounce anchovy paste
• 2 cloves garlic, coarsely chopped
• 3 large egg yolks, or the yolks from 3 coddled eggs
• 1 teaspoon Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Worcestershire
• 2 tablespoons olive oil
• 1/2 cup neutral oil.
• 2 tablespoons finely grated Parmesan or pecorino cheese. I prefer pecorino because it gives the recipe a bit of a stronger flavor and complements the anchovy
• 1/4 cup of the cheese, shaved fine, to use as garnish, optional but highly recommended.
Freshly ground black pepper
2 medium-large heads Romaine lettuce or 4-6 heads little gem. I love little gem right now. Super pretty presentation.

INSTRUCTIONS

1. In a all bowl, or mortar and pestle, mash the anchovies and garlic together until the mixture is mostly smooth and the garlic is thick and makes a paste about 2-3 minutes. Set aside.
2. Place the egg yolks in a medium bowl and whisk until smooth.
3. Whisk in the mustard until just combined.
4. Whisk in the anchovy-garlic mixture.
5. Add the lemon juice, whisking as you drizzle until smooth. Do the same with the Worcestershire.
6. Do the same with the olive oil, slowly pour in the olive oil to incorporate and whisk a little longer until it’s very smooth.
7. Do the same with the neutral oil and continue to whisk until it thickens.
8. Whisk in the grated cheese.
9. Season with black lots of fresh pepper. Garnish with the cheese shavings, if using.

NOTES

I prefer an oil that’s non-inflammatory like grape seed oil but vegetable oil is fine too.
I like to pour the olive oil into the small bowl I mashed the anchovy and garlic with and then mix it to get the last little bit of the garlicky paste out of the bowl.

How to coddle an egg for dressings and mayonnaise.
Bring a small pot of water to boiling.
Set up an ice bath (lots of ice and cold water in a bowl).
When water begins to boil, submerge whole egg into the pot for exactly 1-minute. (image below)
Remove and immediately place in an ice bath for 1 to 2 minutes. 15. Remove and use in place of raw egg.