Hot Summer Night Panzanella

There are some summer nights that it is just too hot to eat a hot meal; the idea of meat and potatoes is a little repulsive. With the tomatoes, cucumbers and papers rolling in, a simple fresh panzanella seems like just the ticket. This classic Italian bread salad is a cross between gazpacho and bruschetta with juicy ripe tomatoes and cubed stale bread as the key components forming a cool meatless yet filling dish.

The bread should a formerly crusty artisanal type. As we frequently have leftover ciabatta, that’s our go-to. While most of the type, we are trying to keep bread from going stale, in this case you might actually want to speed up the process by cutting the bread into cubes ahead of time and leaving them in an unheated oven to dry out.

When you are feeling your stomach just starting to rumble, start roughly chopping your fresh veggies, assemble your salad and toss with the vinaigrette. The key to this dish is time.

Allowing the panzanella to rest for at least a half hour gives the vegetable juices time to mingle with the vinaigrette, and the bread time to absorb all the flavors. The bread should still be nicely chewy, but not soggy. You can up your game by adding some cubed mozzarella or shaved Parmigiano Reggiano for a little added protein if desired. Oh, and an insider tip: leave the salad out to rest. Placing it in the refrigerator tends to slow macerating process, and while I’ve been known to save leftovers for my lunch the next day, it is NEVER the same as it is fresh!

6 slices of rustic bread (about 2 cups)
2 medium fresh tomatoes, chopped (about 2 cups)
1 small cucumber, chopped
1 small bell pepper, seeded and chopped
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 small clove garlic, minced
Generous pinch of salt
Pepper, to taste
6-8 large basil leaves, thinly sliced

Cut the bread into 1-inch cubes and set aside. If possible do this in advance to allow the cubes to get thoroughly stale. Then roughly chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. This is a rustic salad, so preciseness in chopping in not necessary.

Combine the olive oil, red wine vinegar, garlic, salt, and a few grinds of fresh pepper in in a small bowl and whisk to combine. Toss the bread cubes and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and mix to thoroughly combine. I use my hands here so as not to break up the bread too much.

Let the salad sit for 1/2 hour to an hour. Add the basil chiffonade and toss before serving with a nice glass of chilled Pinot Grigio or a Chianti Classico. Buon appetito!

Bandwagon Chia Seed Pudding

Several months ago, I first experienced chia seed pudding at True Food Kitchen. To say I was skeptical is a vast understatement. The server assured me I would not be disappointed, but when the slightly grey conglomeration was delivered, I was quite hesitant to try it. I bravely (very bravely) took a spoonful and – Wabam! I was hooked. How could something so healthy (and unappetizing) be so incredibly delicious?

Chia seeds which were a staple of Mayan and Aztec diets, are tiny black seeds from the plant Salvia Hispanica (a cousin of mint,) are among the easiest ways to add fiber to your diet. By weight, they are about 14% protein, and are loaded with antioxidants, vitamin B, niacin, potassium, and zinc.

The tiny seeds can expand to hold about 10 times their dry weight in liquid. When they absorb liquid, the seeds develop a gelatinous coating and swell into globules reminiscent of miniature tapioca balls and make a delicious and healthy pudding.

1/4 cup of chia seeds
1 cup unsweetened almond milk
1 tablespoon honey or brown sugar
1 teaspoon vanilla (optional)

In a 2-cup storage container (l like the airtight glass type), add the almond milk, chia seeds and honey. You can actually use any type of non-dairy “milk” product. We've tried cashew milk and it is equally tasty! The container will seem oversized for the amount of ingredients, but remember your seeds need room to expand.

Stir (or shake) the mixture to ensure that all seeds are “wet.” Set the container in the refrigerator for at least 4 hours or overnight. It’s that easy!! Your chia seed pudding will keep for several days in an airtight refrigerated container.

There are a few tricks I've learned having made this a few times. (I may be late to jump on the chia pudding bandwagon, but I'm making up for  lost time!) The seeds tend to clump at the bottom of the container as they expand. I find that if you stir the mixture after about the first 2 hours, it gives the seeds more room to swell and the pudding will be creamier and less dense. Also, be sure to give the pudding a good stir before topping it with fruit, granola or eating it plain.

If you like chocolate pudding, adding 2 tablespoons of cocoa powder, a pinch of cinnamon, and dash more honey if needed makes a healthy dessert alternative (and disguises the sort of grey hue to regular chia pudding).

What are your favorite ways to serve chia seed pudding?

Refreshing Zucchini Soup

The zucchini surplus has begun! This mild and refreshing soup is a cool way to rejuvenate at lunch. It also makes a nice opener for a light summer supper. Garnished with a dollop of sour cream and an herb sprig and it could definitely pass for haute cuisine.

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 medium zucchini, thinly sliced
1/2 teaspoon ground ginger
Kosher salt
Freshly ground pepper
1 ½ cup vegetable or chicken stock

In a large saucepan, heat the olive oil. Add the onion and cook over low heat until softened, about 7 to 8 minutes.

Add the garlic and zucchini and cook, stirring occasionally until softened, about 10 minutes. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat. Add the stock and ginger, and simmer until the vegetables are very soft, another 10 minutes or so.

Working in 2 batches, puree the soup in a blender or food processor until the soup is silky-smooth. Taste and season salt and pepper to your desired flavor. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld. Serve it hot or chilled for an uplifting dish.