Save Stale Bread with Panzanella Salad

Ingredients

    10 ounces very ripe tomatoes chopped (include any juices)
    1 Japanese cucumber or 2 Lebanese cucumbers, chopped
    2 tablespoons minced onion or shallot
    ¼ cup olives or capers, chopped
    5 ounces stale crusty bread, torn into small pieces (about 3 cups)
    2 tablespoons olive oil
    2 cloves of garlic minced
    10 leaves basil, hand-torn
    For the dressing:
    2 tablespoons olive oil
    2 tablespoons champagne vinegar
    1 teaspoon Dijon mustard
    1 teaspoon kosher salt (halve if using table salt)

Directions

    Heat 2 tablespoons of olive oil over medium heat and add the garlic. Stir a few times and when the oil is fragrant, add the bread. Toss to evenly coat the bread with oil, then fry over medium low heat until the bread is crunchy and has taken on some color. Salt and pepper to taste, then set aside to cool.
    Put the tomatoes, cucumber, onion and olives in a large mixing bowl. In a separate small bowl, combine 2 tablespoons of olive oil, the vinegar, mustard and salt, then whisk to combine. Pour the dressing over the vegetables and stir until some juice has come out of the vegetables.
    Add the bread to the vegetables and toss to combine. Let the salad sit for at least one hour to allow the flavors to absorb into the bread, stirring a few times to make sure the bread gets evenly soaked. Add the basil, stir to combine, then serve.

Yield: 1 serving

Page: Save Stale Bread with Panzanella Salad

Classic Hot Toddy Recepie

Ingredients

    1 oz whiskey
    1 oz honey liqueur
    6 oz hot water
    1 lemon wedge
    1 cinnamon stick for garnish

Directions

    Combine all ingredients in a tall Irish coffee glass or mug. Mix together using the cinnamon stick and serve.

Page: Classic Hot Toddy Recepie

Edamame Crostini Recepie

Ingredients

    Baguette or other crusty bread
    1 tablespoon olive oil
    400 grams edamame (200 grams shelled)
    140 grams firm tofu (5 ounces)
    2 tablespoons olive oil
    zest and juice from 1/2 a Meyer lemon
    1 scallion, white part only, roughly chopped
    2 small sprigs parsley
    1/4 teaspoon of salt

Directions

    To make the crostini, slice the bread into 1/8” (3mm) thick slices. Put 1 tablespoon of olive oil into a small bowl and use a brush to spread a light coat of oil onto each slice of bread. Lay the bread out on a baking sheet and place the sheet into a 400 degree F (200 C) oven. Bake until the bread is crisp (about 8 minutes).
    Cook the edamame according to the package directions (some edamame come pre-cooked). Shell the edamame if they are not already shelled and add them to the work bowl of a food processor. Thoroughly drain the tofu, and add it to the food processor along with 2 tablespoons of olive oil, the lemon zest and juice, scallion, parsley and salt.
    You can either process until smooth or pulse the food processor to leave some chunks of edamame. Taste the spread and adjust the seasonings to suit your tastes. The spread will keep in an airtight container in the fridge for up to a few days.
    To serve, just slather a layer of edamame onto each crostini or serve them separately and let people dip the toasts in the spread.

Page: Edamame Crostini Recepie