Panzanella Bread Salad

Total Page：16

File Type：pdf, Size：1020Kb

Panzanella Bread Salad Ingredients: ● 4 slices of day-old sourdough bread, cubed ● 1/2 cup of olive oil ● Handful of arugula ● Handful of fresh basil ● 12 cherry tomatoes, halved ● 1 red bell pepper, charred, peeled and diced ● 1/2 red onion, thinly sliced ● 8 capers ● 1 clove garlic, smashed ● 3 or 4 large tomatoes, halved ● 1/2 pound of asparagus, cut into 1-inch pieces ● 1 tablespoon butter ● 15 medium-size shrimp, deveined but tails intact ● Salt and freshly ground pepper ● 1 ball of fresh mozzarella di bufala cheese Directions: Preheat oven at 350 degrees Place the sourdough bread on a parchment paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 10 minutes or until the bread is golden brown. Meanwhile, in a bowl, mix together the arugula, fresh basil, cherry tomatoes, roasted pepper, red onion, and capers. Keep aside in the refrigerator. Chop a garlic clove in half, and rub it on the bottom and sides of a large bowl. While the croutons are still hot, add them into the bowl to infuse the garlic flavor. Squeeze the tomato halves over the croutons to allow their juices to mix in. Once the tomatoes have been juiced, cut up the remainder of the tomatoes and toss in with the crouton mixture. Drizzle with olive oil and let it rest at room temperature for 2 hours for the bread to soak all the juices from the tomatoes and olive oil. In a pan on medium-high heat, saute the asparagus in butter for 2 minutes. Season with salt and pepper. Remove from the pan and toss it with the croutons. Add the shrimp to the same pan and saute in olive oil for 1 minute, on each side. Add the garlic. Season with salt and pepper. Combine the croutons and asparagus with the arugula salad. For serving: Cut the fresh mozzarella cheese into pieces on the serving plate, season with salt and pepper. Pile the panzanella salad and the garlic shrimp on top. Recipe by Chuck Hughes .

Copy Link

Recommended publications

Head Start Lunch January 2019
Head Start Lunch January 2019 31 1 2 3 4 Cheeseburger Chicken Nuggets Walking Taco Chicken Patty Cheese Pizza No School No School Deli on the Go: Deli on the Go: Deli on the Go: Deli on the Go: Deli on the Go: C Ham Sandwich C Ham Sandwich C Ham Sandwich C Ham Sandwich C Ham Sandwich ChickenWinter Caesar Break Salad ChickenWinter Caesar Break Salad Chicken Caesar Salad Chicken Caesar Salad Chicken Caesar Salad w/ Crouton w/ Crouton w/ Crouton w/ Crouton w/ Crouton Mashed Potato, Grape Green Beans, Cucumber Slices, Refried Beans, Celery Sticks, Mashed Potatoes, Red Pepper Steamed Broccoli, Baby Tomatoes, Fruit & Veggie Bar Fruit & Veggie Bar Fruit & Veggie Bar Stipes Fruit & Veggie Bar Carrots, Fruit & Veggie Bar 7 8 9 10 11 Breaded Chicken Hamburger Chicken Patty Soft Shell Taco Max Pizza Sticks Drumstick Deli on the Go: Deli on the Go: Deli on the Go: Deli on the Go: Make-Your-Own-Pizza Deli on the Go: Make-Your-Own-Pizza C Ham Sandwich C Ham Sandwich Popcorn Chicken salad Make-Your-Own-Pizza Popcorn Chicken Salad Chicken Caesar Salad Chicken Caesar Salad w/ Crouton Popcorn Chicken Salad w/ Crouton w/ Crouton w/ BreadNo School Baked Beans, Cucumber Mashed Potatoes, Celery w/ Crouton Steamed Carrots, Celery Sticks, Steamed Broccoli, Baby Slices, Fruit & Veggie Bar Sticks, Fruit & Veggie Bar Mashed Potatoes, Grape Fruit & Veggie Bar Carrots, Fruit & Veggie Bar Tomatoes, Fruit & Veggie Bar 14 15 16 17 18 Chicken Nuggets w/ Chicken Patty Hamburger on a Bun Mini Corn Dogs Cheese Pizza Deli on the Go: Deli on the Go: sliced bread Deli on the
[Show full text]
Item Nutrition Label
Item Nutrition Label Item#: 0174092 Desc: $8.99 - 1 Lb. BBQ Rib Dinner Nutrition Information Fat Soluble Vitamins School Equivalents Serving Size: 1 lb ribs (904 grams) VITAMIN D(iu) 0 IU Child Nutrition Label: No Serving Size: Amount Per Serving: VITAMIN K 21.22 MCG VITAMIN A(iu) 17182.46 IU Meat/Meat Alt: N/A oz eq Calories 2,178 Calories from Fat: 1277 VITAMIN A(re) 44 MCG_ Grain/Bread: N/A oz eq % Daily Value Fruit: N/A cup Total Fat: 142 Gram 218% Vegetable: Saturated Fat: 46 Gram 229% Water Soluble Vitamins Red/Orange: N/A cup Trans Fat: 5 Gram THIAMIN 3.60 MG Dark Green: N/A cup Polyunsturated Fat: 8 Gram RIBOFLAVIN 1.41 MG Starchy: N/A cup Monounsaturated Fat: 44 Gram NIACIN 17.54 MG Beans/Peas: N/A cup Cholesterol: 370 MG 124% VITAMIN B-6 1.83 MG Other: N/A cup Sodium: 1530 MG 64% VITAMIN B-12 3.19 MCG Notes: Potassium: 1480 MG 42% VITAMIN C, TOTAL 65.52 MG Total Carbohydrate: 126 Gram 42% ASCORBIC ACID Dietary Fiber: 11 Gram 43% FOLIC ACID 0 MCG Sugars: 65 Gram Minerals Protein 103 Gram 206% PHOSPHOROUS 925.00 MG Vitamin A: 340% · Vitamin C: 110% ZINC 9.60 MG Calcium: 20% · Iron: 40% MAGNESIUM 97.12 MG Ingredients: Pork Rib Back Fz R, Fresh Sweet Potato, BBQ COPPER 0.224 MG Sauce, Whipped Margarine Bulk, Roll Yeast Dinner 1.25z IRON 7.33 MG Fz, Fresh Broccoli, Honey, Brown Sugar, Steak Seasoning, Ground Cinnamon CALCIUM 212.12 MG Allergens: Milk, Soy * Percent Daily Values are based on a 2000 calorie diet.
[Show full text]
After 4 Menu
After 4 Menu Appetizers Crab Cake celery roots, popcorn sauce $16 Bacon Stuffed Mushroom Caps three cheese sauce $10 Flatbread frequently changing, requests welcome $12 Brushcetta roasted garlic ricotta, tomato, basil, balsamic $11 Oysters on the half, cocktail sauce Market $$ Charred Tuna Loin *± asian slaw, sweet ponzu $14 Shrimp Cocktail± classic jumbo shrimp, cocktail $15 additional $4 each Chicken Wings-tossed with pozu, napa cabbage slaw $12 or traditional buffalo style, celery, carrots, blue cheese Sliders, you decide meatball $8 lobster avocado $18 Soups ± Salads ± Soup of the day Lettuces sunflower crusted goat cheese, buttermilk priced daily dressing, blackberries and maple cracker $10 Lobster Bisque 74 Main Salad house salad, locally inspired $6/$8 herb oil $10 Caesar* egg, crouton, white anchovy $7/$9 French Onion *made with raw egg gruyere cheese, crouton $8 Tomato-Mozzarella Salad $10 balsamic Salad Additions: grilled chicken ± $6 ~ grilled shrimp ± $3 each ~ crab cake $12 – steak tips ± $15 Dressings: creamy Italian, blue cheese, sunny honey, thousand island Vinaigrettes: white balsamic, maple balsamic, herbed red wine Entrees Baby Back Ribs ± slow braised and house barbequed, sweet pomme frites half $18-full $28 Grill Lamb Chops rosemary, couscous, sauté of spinach, mushrooms, bordelaise sauce $24 Duck ± crispy roasted breast, squash risotto, cranberry reduction $24 NY Strip Steak*± grilled 12 oz. choice, white corn and truffle polenta, coffee marsala sauce $28 Salmon ± grilled, butternut squash, shaved fennel, cider butter
[Show full text]
Summer Camp 2021
Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes
[Show full text]
Panzanella Salad
Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!.
[Show full text]
Cherry Tomatoes
Cooperative Extension-Sacramento County 4145 Branch Center Road, Sacramento, CA 95827-3823 (916) 875-6913 Office (916) 875-6233 Fax Email: [email protected] Website: http://cesacramento.ucanr.edu Garden Notes GN 109 CHERRY TOMATOES CULTURE Cherry tomatoes have small, cherry to golf ball-sized fruit that is often used in salads. They are heat-loving plants that range in size from dwarf to seven-footers. Give them full sun, soil that is well amended with compost and a cage or stake to grow on. Plant seedlings in the garden after all danger of frost is past. Keep the soil around new transplants moist for the first 3 to 4 weeks. Water established plants when the soil dries to about 2 to 3 inches deep. Apply enough water to wet the root zone thoroughly. Since weather and the depth of rooting vary, the right interval for applying water in the summer can vary from 1 to 3 times a week to once every 10 to 14 days. Plants are best irrigated by using soaker hoses, drip irrigation, or any means that applies water slowly without wetting the foliage. To boost growth, use fish emulsion or other mild nitrogen fertilizer when the plants set their first fruit and every 4 to 6 weeks thereafter. Too much nitrogen makes plants grow leaves at the expense of fruit. Cherry tomatoes are notorious for splitting before or right after they have been picked with some varieties more prone to split than others. VARIETIES The six cherry tomato varieties listed below were grown in the Fair Oaks Horticulture Center Vegetable Demonstration Area during the spring and summer of 2007.
[Show full text]
5 a Day Month Recipes
Fruit and Veggie Recipes Out of This Whirled Shake Preparation Time: 5 minutes Makes 2 servings (½ cup fruit per person) ½ banana, peeled and sliced 1 cup unsweetened frozen berries (strawberries, blueberries, and/or blackberries) ½ cup low fat (1%) milk or soft tofu ½ cup 100% orange juice • Place all ingredients in a blender container. Cover tightly. • Blend until smooth. If mixture is too thick, add ½ cup cold water and blend again. • Pour into 2 glasses and serve. Nutrients per serving made with low fat milk and blueberries: 120 calories, 1g fat, 0g saturated fat, 0g trans fat, 5mg cholesterol, 40mg sodium, 26g carbohydrate, 3g dietary fiber, 3g protein. Diabetic Exchanges: 2 fruit. This set of recipes was originally developed by the Network for a Healthy California and has been adapted by the New Hampshire Fruit and Vegetable Program in collaboration with the Centers for Disease Control and Prevention (CDC) to meet the Fruits & Veggies—More Matters® recipe criteria. NH DHHS y DPHS y Fruit and Vegetable Program y 603-271-4830 y www.dhhs.nh.gov/DHHS/NHP/fruitsandveggies y Jan 2008 y Page 1 of 10 Oprah’s Outtasight Salad Makes 4 servings (½ cup fruits and vegetables per person) Preparation Time: 20 minutes Salad 2 cups salad greens of your choice 1 cup chopped vegetables of your choice (tomatoes, cucumbers, carrots, green beans) 1 cup fresh orange segments or canned* pineapple chunks, drained (canned fruit packed in 100% fruit juice) ¼ cup Dynamite Dressing 2 tablespoons raisins or dried cranberries 2 tablespoons chopped nuts, any kind *canned fruit packed in 100% fruit juice.
[Show full text]
Tomato Varieties
Tomato Varieties Cherry Type: Mexico Midget. Old-time, south-of-the-border favorite that continues to prove its value as a salad tomato. Very high yields of tiny, red, round 1/2" cherry-type fruits produced throughout an extended growing season. Irresistible flavor. Very reliable. Indeterminate Super Sweet 100 Hybrid. (VF) Staked hybrid plants produce long strands of 100 or more super-sweet cherry tomatoes, weighing about 1 oz. each and measuring 1" in diameter. Extra-high in Vitamin C. Plants bear fruits throughout the season. Requires staking or caging.Indeterminate Black Cherry. Bred in Florida by the late Vince Sapp, the round, 15-20 gm., fruits are almost black in color. The flavor is dynamic, rich, and complex - much like an heirloom. Very juicy. High yielding. Indeterminate. Sungold Hybrid. One of the most popular varieties for the past two years at the MBG tomato sale. This variety produces early and over a long season. Good yields of thin skinned bright orange fruit on a vigorous vining plant. Very sweet and unique flavor. Indeterminate. Coyote. Heirloom Variety that produces abundant yields of tiny ivory colored fruit on vigorous vines. Sweet and juicy. Indeterminate. Sunsugar Hybrid (VT). A promising new variety for MBG this year that we hope will rival Sungold. Reported to be very sweet, thin-skinned yet crack resistant. Indeterminate. I.Candy. A new variety for MBG this year with marbled yellow-gold with red fruit. A unique cat’s-eye starburst on the blossom end. Fruit up to 1-1/2” and reported to be sweet and fruit flavored.
[Show full text]
Salads, Vegetables, and Desserts
Salads, Vegetables, and Desserts Tips for Preparing Vegetables Canned Veggies: • Drain off liquid, unless going in a stew or soup. Season with small amount of chicken, beef or ham base or bouillon. • Season with onions sautéed in fat-free Italian dressing in iron skillet, and add veggies. • Use small amount of brown sugar or orange or pineapple juice in carrots. • Season with salsa, mushrooms or wine. Frozen Veggies: • Steam with low sodium Greek or Cajun seasoning. • Sauté Brussels sprouts in iron skillet with small amount of low sodium liquid seasoning (for example Dale’s seasoning) or low salt seasoning and small amount water. • Keep small amount of broccoli or cauliflower thawed and add to salad. Also works well with English peas. • Toss most frozen veggies into any casserole, stew or soup. • Cook spinach, drain, add small amount of low sodium liquid seasoning, low-fat Velveeta-type of cheese and bread crumbs. Fresh Veggies: • Cook many veggies on the grill outside or use an indoor grill. You can grill several different types of vegetables such as onions, peppers, sweet potatoes, eggplants, yellow and zucchini squash, halved Brussels sprouts, tomatoes, mushrooms, broccoli or carrots. If making kabobs for the grill, some firmer vegetables, such as carrots and Brussels sprouts, may need to be precooked slightly softer texture. • Steam in microwave with few drops of water and use low sodium seasoning. Cover well to cook. Make extra to use in salads later. • Broil tomatoes, broccoli, cabbage quarters, onion, peppers and squash in oven with fat-free Italian dressing. Cut through thickest part of the vegetable so all will be ready at same time.
[Show full text]
Genetically Modified Tomatoes Semester Work Biology 2013
Genetically Modified Tomatoes Semester Work Biology 2013 Genetically Modified Tomatoes Paper, Biology Class 4A, Gymasium Kirschgarten Written by Nina Furger, Sylvia Meyer, Anouk Sartorius Basel, 20th of April 2013 Genetically Modified Tomatoes Semester Work Biology 2013 Contents PREFACE 3 INTRODUCTION 4 DESCRIPTION OF ENGINEERING TECHNIQUE 5 DOCUMENTATION AND PICTURES OF RESEARCH INSTITUTIONS VISITED 6 DISCUSSION 8 SUMMARY 10 REFERENCES 11 2 Genetically Modified Tomatoes Semester Work Biology 2013 Preface When we were first told we had to write a semester work on genetic engineering we were rather ignorant about this topic. But when we discussed it, we realized that genetics is in many ways huge nowadays: both as a fast developing science, as a project for solving humanity’s food problems, and as an innovative new way of mankind interfering with or improving nature. We first researched on the Internet and found various interesting sub- topics. Particularly the genetically modified (GM) tomatoes drew our attention as we all love Italian food, tomato sauce and insalata caprese. The idea of creating tomatoes with a full flavor that keep longer than “normal” tomatoes is fascinating. So we read up on GM tomatoes. Our findings showed that GM tomatoes are not commercially cultivated and sold, or rather that they were sold on the U.S. and UK markets in the 90s and then with-drawn. This made us wonder: why weren’t they sold anymore? And what happened to the “FlavrSavr” tomato that was commercially distributed in the U.S.? On YouTube, we chanced upon an advert for the “FlavrSavr” tomato, which promised the customer that this new brand would have great taste, amazing quality and freshness and in addition cost less than regular tomatoes.
[Show full text]
International Buffet Menu~1
INTERNATIONAL BUFFET MENU~1 APPETIZER & SALADS SCALLOPS WITH MELON & PASSION FRUIT PANZANELLA OF TOMATO, MOZZARELLA & CRUNCHY BREAD PRESENTATION OF SEAFOOD ON ICE, TOBIKO MAYONNAISE & MIGNONETTE DRESSING BULGUR WITH TOMATOES SALAD & NUTS MOROCCAN LAMB WITH PARSLEY ON COUS COUS SALAD ANTIPASTI SUN DRIED TOMATOES, MARINATED BELL PEPPERS & ZUCCHINI BAVARIAN POTATO SALAD WITH CRISPY BEEF BACONS ASSORTED FIELD GREENS & SALAD DRESSINGS RED BELL PEPPER VINAIGRETTE, BALSAMIC DRESSING, THOUSAND ISLAND & ASIAN DRESSING CONDIMENTS BLACK SESAME GRISSINI & CHILLI CHEESE STRAWS WITH TUNA & CAPER DIP SOURDOUGH BREAD CROUTONS, PARMESAN PETALS & CORNICHONS SOUP COUNTRY VEGETABLE & SEAFOOD SOUP WITH PESTO & CHEESE SELECTION OF FRESHLY BAKED BREAD ROLLS & BUTTER HOT SAVORIES HONEY MUSTARD CHICKEN WITH WINTER VEGETABLES SEARED SNAPPER FILLETS, TOMATO CONFIT & TRUFFLE CREAM SAUCE LAMB WITH KASHMIRI RED CHILIES OVEN ROAST PEPPERS, CRUSTED BEEF, & VEGETABLE RATATOUILLE STIR FRIED LONG BEANS WITH TOFU MALAY STYLE FRIED WANTON NOODLES HONG KONG STYLE BLACK OLIVE FRIED RICE WITH SILVER ANCHOVIES DESSERT BAKED CHOCOLATE TART, LEMON & BASIL MOUSSE CAKE, FRESH MANGO TARTLET CHOCOLATE MOUSSE WITH SESAME CROUSTILLANT & VANILLA CREAM BRULÉE PRALINE CHEESE CAKE, TIRAMISU, CHERRY CLAFOUTI, SOYA BEAN JUICE WITH DUMPLINGS, PENGAT PISANG, ASSORTED MALAY KUIHS, SELECTION OF SLICED FRESH FRUIT FRESHLY BREWED COFFEE OR TEA INTERNATIONAL BUFFET MENU~2 APPETIZER & SALADS SALAD NICOISE, ROJAK MELAKA, ACAR MIXED BEAN SALAD WITH SEMI DRIED TOMATO BEEF PASTRAMI, ASPARAGUS & CRISPY
[Show full text]
D1.1. National Country Specific Documented Traditonal
BaSeFood D1.1 : National traditional foods documented files BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.1 – National country specific documented traditional foods files Overall compilation: Hellenic Health Foundation Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU 1 BaSeFood D1.1 : National traditional foods documented files Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator Authors : Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania Zaza Kilasonia Biological Farming Association (ELKANA), Georgia Iordanka Alexieva University of Food Technologies (UFT), Bulgaria Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO Work package 1 Leader:
[Show full text]