Lunch Time!

Panzanella Salad

Ingredients

• 3 tablespoons good olive oil
• 1 small loaf of good bread, preferably day-old, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained (optional)

For the vinaigrette:

• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons of your favorite vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

What's for Dinner

This was dinner last night.  It is a quick, healthy, and delicious pasta that is a favorite in my household.  I make it year round, but add whatever veggies are in season.  The asparagus is the perfect spring addition to this dish! Pesto Pasta with Asparagus and Roasted Red  Peppers

Ingredients:

1 lb. of your favorite pasta

1 bunch of asparagus, cut into 1-2 inch pieces

1 jar of roasted red peppers, drained and chopped

1/4 cup pine nuts or walnuts

3  cloves of garlic

4 cups fresh basil leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 - 3/4  cups good olive oil

1/2  cup freshly grated Parmesan

Cook the pasta according to instructions on the package.  Add the chopped asparagus to the boiling pasta during the last 5 minutes of cooking time.

Meanwhile, place the nuts and garlic in the food processor and process for 30 seconds. Add the basil leaves, salt, and pepper and pulse until combined. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.  Add the Parmesan and pulse until combined.

Drain the pasta and asparagus, reserving about 1 cup of the cooking water.  In a large serving bowl, add the pasta, asparagus, pesto, and roasted red peppers.  Toss with the pasta water, adding a little at a time until the pesto becomes saucy.

Serve with more freshly grated Parmesan cheese.