Heirloom Panzanella Salad Recipe

Nothing beats the taste of fresh summer produce!  Literally this is probably what I look forward to most with the start of the summer season.  Whether your enjoying the delicious array of berries that are now in season or the abundance of fresh herbs like basil, summer is the best time of year for enjoying all things fresh and colorful. 

In an effort to come up with a recipe that best celebrates the array of delicious summer flavors, I spent some time researching recipes in hopes of finding inspiration.   All I can say is that it was time well spent, because I came across the most fabulous collection of Panzanella Salad recipes and could not have been more excited to create my own.

My Heirloom Panzanella Salad recipe is really a meal in and of itself - carbohydrates, protein, dairy, fresh veggies and healthy fats.  In addition, this recipe is super easy to make (minimal cooking involved) and can keep for up to 3 days in the fridge (making it ideal for meal planning and entertaining).  Here is how I went about creating this most delicious seasonal dish:

Ingredients

• 1 Loaf Fresh Italian Bread (cut into 1" cubes)
• 1 Lg Heirloom Tomato (cut into 1/2" cubes)
• 1 pkg Mini Heirloom Tomatoes (sliced in halves or quarter pieces)
• 1c Fresh Basil (sliced into strips)
• 1/2 Red Onion (sliced into thin strips)
• 5 Mini English Cucumbers (cut into 1/4"semicircles)
• 1 Jar Capers (drained and rinsed)
• 1 8oz Ball Fresh Mozzarella (cut into 1/4" cubes)
• Sweet Mini Peppers (about 1c of sliced pieces)
• 1/2c Olive Oil
• 4 Tbs Red Wine Vinegar
• 2 tsp Dijon Mustard
• 1 Shallot (finely chopped)
• 1/4 tsp Freshly Cracked Pepper
• 1/2 tsp Kosher Salt (+ more for seasoning bread)
• Spray Olive Oil (about 3-4Tbs)

Instructions

1. Preheat oven to 375 degrees fahrenheit
2. Place bread cubes on a baking sheet lined with parchment paper
3. Spray tops of bread with olive oil and then sprinkle with kosher salt
4. Bake in the oven for about 15 minutes until golden brown
5. Meanwhile, in a very large bowl (like this one) combine onions, capers, peppers, cucumbers, tomatoes, basil and mozzarella.  Then set aside
6. In a small bowl (or glass measuring cup, which is my preference), combine 1/2c olive oil, red wine vinegar, mustard, shallot, pepper and 1/2 tsp salt
7. Pour vinaigrette over mozzarella/veggie mixture and toss
8. Add toasted bread cubes (once slightly cooled) to the vinaigrette coated veggies and slowly toss until all ingredients are sufficiently incorporated.
9. Allow the salad to sit for at least an hour before serving so that the flavors have time to blend together.  

*I love serving this salad alongside freshly grilled steaks or packing this salad for a picnic with friends.  

Two Unique Ways to Make Oatmeal

I know that not everyone may feel that "breakfast is the most important meal of the day," but I absolutely adore breakfast.  I kid you not, I go to sleep excited to wake up and greet my day with a delicious cup of coffee paired with some scrumptious morning meal. 

There are so many options for breakfast, eggs, toast, omelets, waffles, etc… but for years I have been a loyal fan of good old fashioned oatmeal.  In my opinion nothing is more satisfying than a hot bowl of delicious oats topped with an array of nutritious seeds and other accoutrements.  The standard oatmeal prep is a great way to create a delicious and satisfying breakfast, but there are also many ways to think outside of the box when it comes to oatmeal prep.  For today's post I wanted to share two oatmeal recipes that I am currently loving.  Here are two takes on oatmeal that you really must try - one sweet and one savory, both are very healthy and packed with tons of flavor!

Savory Oatmeal Egg Bowl

Ingredients

• Old Fashioned Rolled Oats
• Toasted Flax Seeds
• 1-2 Eggs
• Shredded Cheddar Cheese
• Fresh Chopped Chives
• Smokey Spanish Paprika
• Avocado
• Salt and Pepper

Instructions

1. Cook 1/2c of Rolled Oats per the instructions detailed on the package (microwave or stovetop)
2. In a skillet, cook 1 - 2 eggs over easy
3. Transfer cooked oats to a breakfast bowl and mix in 1 Tbs of toasted flax seed, plus a dash of both salt and fresh cracked pepper
4. Sprinkle cheese on top of Oatmeal, then add egg(s) on top of cheese
5. Garnish with salt, pepper, smokey spanish paprika, freshly chopped chives and a few slices of avocado

**Adapted from this Martha Stewart Recipe

If you are looking for a sweeter oatmeal recipe that is healthy and can feed a crowd, this Oatmeal Souffle recipe from the Sprouted Kitchen is absolutely fabulous.  See below for more details:

Sprouted Kitchen's Oatmeal Souffle

For the complete recipe, click here

**Note- I used a deep soufflé dish instead of the shallow gratin dish used in the recipe.  If you opt to use a deeper dish like the one I used to make this recipe, you may need to add a few additional minutes to the cook time.  

Parmesan & Herb Encrusted Salmon Recipe

Since we are still in the midst of National Heart Health Month, I thought it would be great to share a very easy and heart healthy recipe with you all today.   Parmesan & Herb Encrusted Salmon is a dish that I discovered a few years ago and have been a huge fan of this dish ever since!  In addition to the nutritional benefits of this dish, I also love that you can make the parmesan and herb mixture ahead of time, and then use it throughout the week to cook single or multiple servings (*the parmesan & herb mixture is enough for 8 filets).  Here is how I make this delicious, easy and healthy protein: 

Ingredients

• 5oz Container Grated Parmesan Cheese
• Fresh Dill
• Fresh Oregano
• Fresh Italian Flat Leave Parsley
• Salmon Filet (1-8)

Instructions

1. Preheat oven to 350 degrees fahrenheit
2. Lightly pat salmon filets dry and place on a baking sheet lined with parchment paper.  Then set aside.
3. In a mini food processor (or in a bowl with a pair of kitchen sheers) combine enough herbs to yield approximately 2Tbs of Chopped Parsley, 2Tbs Chopped Dill and 2Tbs Chopped Oregano.  
4. Pulse a few times in the mini food processor to ensure that all herbs are sufficiently chopped and combined. 
5. Add one 5oz Container of Grated Parmesan Cheese to the herb mixture and pulse a few times until all ingredients are well incorporated. 
6. Top each salmon filet with approximately 2-3 Tbs of the cheese and herb mixture, making sure to gently press the mixture into the salmon filet with your fingers.
7. Bake in the oven for 15 minutes.  **Easy trick to test for doneness- If you gently press your finger onto the top of the salmon filet, it should easily flake apart.

Healthy White Bean and Wheat Berry Soup

Now that the holidays are officially over, it's time to swap out my "festive" (aka indulgent) eating habits for some healthier choices.   Since we are in the dead of winter, I thought I would start by sharing a recent creation that is healthy, packed with vitamins and perfect for keeping warm during this chilly time of year-- White Bean, Veggie and Wheat Berry Soup!  This soup is filled with an array of delicious flavors and it is without a doubt my favorite go-to meal at the moment.   While it may look like a slightly complex recipe, I can assure you that it is totally do-able and the number of servings this recipe yields also helps to justify the time spent in the kitchen preparing this dish.  If you have time for a little cooking session this weekend, I strongly suggest giving this recipe a try.  

Ingredients

• 3 Lg Shallots
• Olive Oil
• 2 5oz pkgs Shiitake Mushrooms
• 3c Cooked Wheat Berries
• 1 Yellow Onion (quartered and sliced thin)
• 1 1/2c Diced Celery (4 Stalks)
• 4 Parsnips Peeled and Diced
• 1 Leek - Cleaned and Chopped (See this Video)
• 1 Parmesan Cheese Rind
• Bouquet Garni (Italian Flat Leaf Parsley, Sage, Rosemary, Thyme)
• 9c Vegetable Broth
• 3c Water
• Kosher Salt
• Fresh Cracked Pepper 
• Whole Wheat Baguette (optional)

Initial Cooking Prep Instructions

1. Preheat oven to 350 degrees fahrenheit
2. Slice 2 large shallots thinly, spread on a baking sheet lined with parchment paper
3. Lightly spray shallots with olive oil and sprinkle with salt
4. Bake for 5-8 minutes, until slightly crispy, set aside
5. Meanwhile, in a 12-inch skillet, heat 2Tbs Olive oil on medium heat
6. When hot, add 2 packages of shiitake mushrooms (stems removed), sprinkle with salt and a splash of vegetable broth
7. Cook mushrooms until tender (8-10min) and set pan aside

For the Soup

1. In a large dutch oven, heat 3Tbs olive oil over medium high heat
2. When oil is hot, add 1 shallot (thinly sliced) and cook until it begins to turn golden brown
3. Add celery, onions, parsnips and leeks to dutch oven.
4. Cook down (aka Sweat) vegetables until onions begin to look translucent (about 8-10min)
5. Add vegetable broth, water, parmesan cheese rind and bouquet garni to dutch oven and simmer for 30 minutes (covered)
6. Once simmered, remove bouquet garni and cheese rind
7. Add cooked wheat berries, shiitake mushrooms and drained cannelloni beans to soup
8. Simmer for an additional 10 minutes
9. Add salt and fresh cracked pepper to taste.  **Note- you may need to add anywhere from 1-3tsp of salt to this recipe to properly season. 
10. Serve soup with a garnish of charred shallots on top and toasted whole wheat baguette slices on the side.