We will be providing recipes for you with season and produce availability in mind. And they will be good ones too! Some difficult, some easy-peasy.
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Panzanelle
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Entered by Lara Rasmussen Anderson)A basic tomato salad with emphasis on “fresh”!
Serves: 6-12
Ingredients
1 loaf
hearty French bread, torn into bite-sized chunks
1 cup
olive oil
1 tsp
sea salt
3 lbs
tomatoes, chopped
1
small mild onion, minced
1
cucumber, chopped
1 cup
fresh basil leaves, chopped
salt and pepper, to taste
1/4 cup
good quality balsamic vinegar
1 cup
olive oil
Step by Step Instructions
- Toss bread chunks with olive oil and sea salt. Spread on cookie sheet(s) and bake in 350F oven until golden, approx 10-15min. Let cool.
- Place tomatoes and juices in large bowl; toss with remaining vegetables and croutons. Season with salt and pepper.
- Drizzle with olive oil and vinegar and toss.
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