Panzanella

Another Italian late summer favorite.


Panzanella
Panzanella is an Italian Bread salad that is commonly made in the Tuscan region of Italy. It consists of toasted bread, fresh tomatoes, basil and a light vinaigrette along with whatever leftover ingredients may be on hand – perhaps roasted peppers, cucumber, olives, lettuce, garlic or whatever one prefers. The amounts here are approximate, as this type of dish is really one where you can add as much or as little of anything. The only musts here are the toasted bread, tomatoes, basil and dressing. The key to a successful panzanella, besides best quality ingredients, is adding the right amount of dressing – just enough to moisten the bread and not so much that it is soggy. The richness from the buttery olive oil should cause the bread to just melt in your mouth.


Serves 6

1/2 pound stale rustic bread, cubed
1/2 teaspoon mustard
2 tablespoons fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2-3 tablespoons best quality extra virgin olive oil
4-5 medium size heirloom tomatoes, cut into wedges
1 small cucumber, peeled and sliced
1/2 red onion, thinly sliced
1/2 cup fresh basil
2 tablespoons fresh parsley
1 clove of garlic, thinly sliced
sea salt
fresh ground pepper

Preheat the oven to 350 degrees F. Spread the bread cubes onto a baking sheet and toast until slightly golden, about 10 minutes. Set aside and let cool.
To make the dressing, combine the mustard, salt, pepper and lemon juice. While whisking, slowly pour the olive oil into vinegar mixture. This dressing can be made a day ahead of time and kept in the refrigerator.
Combine the tomato, cucumber, onion, basil, parsley and garlic in a salad or serving bowl. Pour over half of the dressing. Add the toasted bread cubes and enough of the dressing so that the salad is well dressed but not soaked. If the salad seems underdressed drizzle over a bit more olive oil and vinegar. Season with salt and pepper and serve immediately.

Zucchini Bread

I am sorry that I do not have a photo for this recipe. It got gobbled up before I had a chance to take a photo (always a good sign), but with zucchinis in abundance right now, I had to share this deliciously moist loaf cake. Cake or Bread? It is somewhere in between the two, but regardless, it is a perfect choice for a late summer rustic dessert, afternoon snack or breakfast treat. I am guessing these would also bake up as wonderful little cupcakes... perhaps with a dollop of cream cheese frosting?

Zucchini Bread with Craisins and Dark Chocolate Chips
Tart craisins, sweet zucchini bread and dark chocolate – a perfect combination. The whole wheat pastry flour and spelt flour can be substituted for whole wheat flour and all purpose flour, if you like.

Makes 1 loaf

1 cups whole wheat pastry flour
1 cup spelt flour
1/2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 eggs
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup canola oil
1 teaspoon vanilla extract
10 ounces grated zucchini
2/3 cup craisins
2/3 cup dark chocolate chips

Preheat the oven to 350 degrees F. Grease a 9 by 5 loaf pan with canola oil and line the bottom with parchment paper.

In a medium size bowl, combine the flours, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.

In another bowl combine the eggs and sugars with a whisk until well combined. Stir in the oil, vanilla extract and grated zucchini until well combined. Gently stir in the dry ingredients and the craisins and chocolate chips.

Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes; then transfer to a wire rack to cool completely. This bread will keep wrapped tightly in plastic wrap for up to 3 days.

Pumpkin Spice Bread

This recipe for Vegan Pumpkin Bread was adapted from my standard Pumpkin Bread recipe. The vegan version is slightly more dense but otherwise just as flavorful and delicious. To make the non vegan version of this bread substitute the 1/4 of banana (which you cannot at all taste) with 1 egg. This bread is good all on its own but is also great sliced and served with whipped cream cheese.


Vegan Pumpkin Bread

Makes 1 loaf

Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup mashed banana
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree (fresh or canned)
- 1/3 cup vegetable/canola oil

Preheat your oven to 350 degrees. Grease a 9 by 5 inch loaf pan. In a medium sized bowl sift together the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside. In a separate large bowl combine the pumpkin puree and sugar until completely blended. Add the oil and mashed banana until thoroughly combined. Gently fold in the flour mixture.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in its pan for 15 minutes or until you are able to handle the pan with your bare hands. Run a knife along the sides of the bread and invert the bread on a wire rack to cool completely. To store the bread, wrap it in plastic wrap and then again in foil to keep for up to three days.