Preview for the event at FRESH by Brookshire’s in Tyler, Texas on March 23, 2013
Italian Panzanella
Traditional Panzanella uses fresh, country white bread. However, white bread has hardly any nutritional value… only “empty carbs.” And in today’s society, the need for “gluten-free” seems to be growing exponentially. For those of you who can digest gluten, I would recommend substituting white bread for whole wheat bread. Another great alternative would be a nine-grain bread (the nuts and seems in the wheat would be a great addition). For those who are gluten free, replace the bread with quinoa! This will allow the salad to remain “hearty,” as well as be a source for more protein. A wonderful, light, refreshing – yet complete meal… great for the upcoming summer months and bathing suit vacations!
· 1/4 cup red-wine vinegar
· 1/4 cup olive oil
· 1 Tbsp almond/walnut/hazelnut oil
· 2 cups canned garbanzo beans, rinsed and drained
· 3 cups large cubes country whole wheat bread (5 to 6 ounces)
· 1 pound cherry tomatoes, cut into small pieces
· 1 English cucumber, thinly diced
· 1/4 medium red onion, thinly sliced
· Juice of ½ lemon
· 4 ounces Feta cheese – small dice
· 1/4 cup fresh basil leaves – fine chop
· Smoked sea salt – to taste
· Cayenne pepper – pinch
· 1 Tbsp Herbs de Provence
· ¼ cup pine nuts
1) In a large bowl, whisk together red-wine vinegar and olive oil.
2) In a sauté pan, heat almond/walnut/hazelnut oil on high heat. Add garbanzo beans and sauté until golden brown (about 3-4 minutes).
3) Spread pine nuts on a baking sheet and roast at 400 degrees in oven, until golden brown (about 2-3 minutes). Be sure to toss while cooking, to prevent burning.
4) Combine all ingredients in a large bowl and toss to combine. Cover and refrigerate (at least 30 minutes… up to 8 hours). Before serving, sprinkle with basil and pine nuts.
“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf
Love y’all!
Italian Panzanella
Traditional Panzanella uses fresh, country white bread. However, white bread has hardly any nutritional value… only “empty carbs.” And in today’s society, the need for “gluten-free” seems to be growing exponentially. For those of you who can digest gluten, I would recommend substituting white bread for whole wheat bread. Another great alternative would be a nine-grain bread (the nuts and seems in the wheat would be a great addition). For those who are gluten free, replace the bread with quinoa! This will allow the salad to remain “hearty,” as well as be a source for more protein. A wonderful, light, refreshing – yet complete meal… great for the upcoming summer months and bathing suit vacations!
· 1/4 cup red-wine vinegar
· 1/4 cup olive oil
· 1 Tbsp almond/walnut/hazelnut oil
· 2 cups canned garbanzo beans, rinsed and drained
· 3 cups large cubes country whole wheat bread (5 to 6 ounces)
· 1 pound cherry tomatoes, cut into small pieces
· 1 English cucumber, thinly diced
· 1/4 medium red onion, thinly sliced
· Juice of ½ lemon
· 4 ounces Feta cheese – small dice
· 1/4 cup fresh basil leaves – fine chop
· Smoked sea salt – to taste
· Cayenne pepper – pinch
· 1 Tbsp Herbs de Provence
· ¼ cup pine nuts
1) In a large bowl, whisk together red-wine vinegar and olive oil.
2) In a sauté pan, heat almond/walnut/hazelnut oil on high heat. Add garbanzo beans and sauté until golden brown (about 3-4 minutes).
3) Spread pine nuts on a baking sheet and roast at 400 degrees in oven, until golden brown (about 2-3 minutes). Be sure to toss while cooking, to prevent burning.
4) Combine all ingredients in a large bowl and toss to combine. Cover and refrigerate (at least 30 minutes… up to 8 hours). Before serving, sprinkle with basil and pine nuts.
“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf
Love y’all!
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