Panzanella (Bread Salad)

Several years ago, my friend Joey introduced me to panzanella and I am forever grateful. Thank you, Joey!! It was such a fresh and bright side salad, easy, and addicting! A few years ago, the original link to the recipe I had been referred to no longer existed. And alas, I had never printed it, so I was left to make up my own recipe. Enjoy!

Panzanella (Bread Salad)

Ingredients:

• One loaf of day-old (slightly stale) hearty/crusty bread, sliced into 1 in. cubes
• 4-5 roma tomatoes, sliced into wedges or chopped
• 1 large cucumber, peeled, seeded, and chopped into small cubes
• 1/2 c. red onion, chopped
• 1 bell pepper (red, yellow, or orange), chopped
• 3 cloves garlic, minced
• 1/4 c. red wine vinegar
• 1/2 c. vegetable oil
• salt 
• pepper
• 1/4 c. fresh basil leaves, torn into small pieces

Directions:

1. In a large bowl, combine cubed bread, tomatoes, cucumber, onion, and bell pepper. Mix gently. 
   
2. In a smaller bowl, mix garlic, vinegar, and oil until well combined. Pour dressing over the salad ingredients. Gently mix until combined. 
3. Allow to sit for 20-30 minutes to marinate. 
4. Add salt and pepper to taste. Sprinkle basil over the top, toss to combine and serve. 

*This salad is most presentable served immediately. Store leftovers in the fridge. It won't look as pretty the next day, but will still taste delicious. :)

Pickled Carrots (AKA the perfect sandwich toppers)

These might seem like a strange idea if you've never had them. But the first time I had pickled carrots years ago was on a Vietnamese sandwich called banh mi, which I promptly called the Vietnamese hoagie. I am a die-hard-it-has-to-be-the-perfect-hoagie girl. For the same reason I NEED dill pickles on my hoagie, a banh mi sandwich NEEDS pickled carrot. Pickled deliciousness is the perfect balance to the rich saltiness of all the meat.

These are simple to make, speedy quick, and keep well in the fridge to use on all kinds of things to brighten them up and add some zip. I've used them on sandwiches, banh mi, tacos, salads, and more. Enjoy!

Pickled Carrots

Makes 2 cups

Ingredients:

• 1 c. white vinegar
• 1/3 c. sugar
• 1 tsp. kosher salt
• 2 c. carrots, peeled and cut into 4 in long sections, shredded through shredding blade of a food processor or shred by hand on a grater

Directions:

1. In a small bowl, combine vinegar, sugar, and salt. Stir until dissolved.
2. Add carrots and stir until combined. Let stand for 30 minutes before using.
3. Refrigerate for later use and drain well before serving.

Roasted Beets with Blue Cheese and Pecans

I've never been a huge fan of beets. My mom used to make apple beet juice and all I tasted was dirt. Sorry, Mom! The earthiness of the beets didn't appeal to me, but I love these beets. No dirt flavor to be found! This recipe makes the stained red fingertips worth it. The balance of salty, nutty, tangy, and a sweet finish is so delicious. The cook time may seem a bit long, but it is mostly hands-off time. The bulk of the work is the peeling and slicing at the end. Enjoy!

Roasted Beets with Blue Cheese and Pecans
Adapted from America's Test Kitchen Family Cookbook

Makes 4 Servings

Ingredients:

• 4 medium beets, scrubbed and green removed
• 1-2 T vegetable oil
• salt and pepper for sprinkling
• 1/4 c pecans (or walnuts, if desired), chopped and toasted
• 2 T red wine vinegar
• 1/4 c blue cheese

Directions:

1. With oven rack in middle position, preheat to 400 degrees. Individually wrap each beet in foil. Place them on a foil lined baking sheet. 
   
2. Roast in foil packages for about 50-60 min. (My beets were on the larger size, so I ended up leaving them in for about 70 min.) When a skewer inserts easily into the beets, they are cooked through. 
   
3. While beets are roasting, place chopped pecans in a dry skillet over medium heat. Toast for 5 min, stirring frequently. Set in a bowl to the side for later. 
   
4. After removing from the oven, allow the beets to cool in the foil for 10 minutes or more. Then unwrap carefully, letting steam escape. 
5. Rub off the skin using paper towels. They should slip off pretty easily. Slice the beets into 1/4in rounds and brush with oil. Arrange the slices on a serving dish. 
   
6. Season with salt/pepper to taste. Sprinkle red wine vinegar over all the beets and top with blue cheese and pecans. (I served these room temperature to warmish. They could also be served chilled.)