Panzanella: My Version

THIS is why I LOVE summer. Jersey tomatoes, fresh mozzarella cheese, and basil cut from a pot on the deck.

 I use fresh bread - the best I can find - ciabatta or other Italian or French bread is fine. Tear it into bite size pieces. I like a bed of lettuce in the bowl - romaine or red or green leaf, (I used red leaf here) top with 1 cup torn bread, 1-2 ounces fresh mozzarella - cubed or something near that - 1 large perfectly ripe tomato cut into chunks goes on next, a couple of Calamata olives if you like - but not altogether necessary. Top with a handful of fresh basil - just cut is best - (I used purple basil here) shredded or whole - I like my leaves whole. Dress with salt, pepper, olive oil (I use just 1 tsp) and lots of good balsamic vinegar.

Delightful. MY favorite summer meal.

Day 8: Veggie Strata

On hand: red onion & broccoli from the CSA share, mushrooms, fresh eggs from a friend at work, stale ends of white & whole wheat Calandra sliced Lanella bread, various cheeses to choose from.

What to make?  Strata

How I did it:

• Diced the red onion, sliced the mushrooms, sauteed them in 1 tablespoon olive oil till starting to brown
• chopped the broccoli - smallish pieces. steamed it till bright green and still a little crisp and mixed it with the onions & mushrooms and added 1 tsp Annie's Organic Vegan Worcestershire sauce
• cut the bread into cubes
• grated 1 1/4 cups low fat cheddar and 1/2 cup Parmesan cheese
• sprayed a large shallow casserole dish with Olive oil cooking spray, then layered: 1/2 bread, 1/2 veggies, 1/2 cheese - repeat
• Whisked 1 3/4 cups almond milk, 6 eggs, 1 1/2 tablespoons Annie's Organic Dijon mustard, and a little more  Worcestershire sauce, then poured that over the bread and veggies.
• Put in the fridge for about 5 hours, then baked at 350F for 1 hour

Result: "Tastes like dinner and dessert at the same time"

I don't know what that means - but the strata was good.