Produce
List for the Week of September 9th
Heirloom Tomatoes
Cherry Tomatoes
Roma Tomatoes
Mixed Red/Orange/Purple Bell Peppers
Anaheim Peppers
Jalapeño Peppers
Serrano Peppers
Eggplant
White and Black Carrots
Lebanese Squash
Crookneck Squash
Cucumbers
Dapple Dandy Pluot
Flavor King Pluot
Flavor Grenade Pluot
Emerald Pluot
Regal Pearl WN
Kaweah Yellow Peach
August Brite YN
White Peach
Thompson and Scarlet Royal Grapes
The recipe for this week features a few elements from the produce
basket!
Grilled
Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
Ingredients:
SALAD
1 1/2 pounds assorted bell
peppers (about 3 large), cut into 1 1/2-inch-wide strips
1 1/2 pounds assorted summer
squash, cut lengthwise into 1/3-inch-thick slices
1 medium-size red onion, cut
into 1/4-inch-thick rounds
1 12- to 14-ounce loaf of
ciabatta*, some crust trimmed to expose bread, cut crosswise into 1-inch-thick
slices
Extra-virgin olive oil
DRESSING
1/4 cup fresh lemon juice
2 tablespoons red wine
vinegar
1 tablespoon grated lemon
peel
1/3 cup extra-virgin olive
oil
1 pound tomatoes, cored, cut
into 3/4-inch dice, juices reserved
1/2 cup chopped fresh Italian
parsley
1/4 cup coarsely chopped
assorted fresh herbs (such as chives, dill, chervil, and tarragon)
2 tablespoons drained capers
Preparation:
FOR
SALAD
Prepare
barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread
slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables
until tender and brown, about 4 minutes per side for peppers and squash and 3
minutes per side for onion. Grill bread until browned and crisp, turning
occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of
garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled
vegetables into 1-inch pieces; add to bread in bowl.
FOR
DRESSSING
Whisk
first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil.
Season dressing to taste with salt and pepper.
Add
dressing, tomatoes with juices, and all remaining ingredients to salad; toss.
Let stand 20 minutes. Season with salt and pepper.
Bon
Appétit
http://www.bonappetit.com/recipe/grilled-panzanella-salad-with-bell-peppers-summer-squash-and-tomatoes#
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