Posted on 05/03/2017 3:57:47 PM PDT by Jamestown1630
We recently had a request for a ‘vegetable salad’ thread. One of my favorites is Panzanella, or Tuscan Bread Salad. A search will bring up many variations, and a lot of them use only tomatoes, cukes, and onion. I like to make it with those things; but also add some chopped Giardiniera (you can find it jarred in the grocery store) fresh red and green peppers, capers - and sometimes chopped pepperoni or salami. Chef John of ‘Food Wishes’ has a technique for making sure your bread doesn’t go all soggy:
https://www.youtube.com/watch?v=J-Rn9DN3IjU
Looking around, I found some interesting roasted vegetable salads, and I especially like this one from ‘Running to the Kitchen’, for the inclusion of beets:
http://www.runningtothekitchen.com/simple-summer-roasted-vegetable-salad/
-JT
No recipe. Just put them in a skillet along with a bit of olive oil, butter, and some Italian seasoning. Allow them to cook stirring them w/wooden spoon over low heat. Easy peasy, simple. We found a liking for these when we were unable to find frozen snow peas.
Not a tomato anywhere in sight. DH will eat more ketchup than DJT, more spaghetti sauce than Mama Mia, but he will NOT eat a tomato.
The best use for a ricer I’ve found is for squeezing the liquid out of steamed spinach that you’re going to use in a quiche or other recipe. It does a great job of that.
I would just use a hand mixer for mashed ‘taters.
Thanks for the info. about Walmart. I will give them a try.
Learned something new-—Italian green beans are the cut of the beans before canning....not an actual recipe.
Chipotle Raspberry Salad Dressing / surprise ingredients
METHOD Blender ½ cup s/f raspberry jam, minced gar/cl, ¼ cup light
mayo, ¼ cup low fat milk, ½ small lime, juiced, ¼ tsp chipotle powder;
chill/steep 30 min.
Yes, a bit flatter than our green beans, not round. But much tastier. Actually, they are preferred over ours :>)
CHEESE CRISPS
PREP brush melted butter on both sides 2-8" flour tortillas.
Bake on rack on sheetpan 325 deg 20 min, flip halfway thru.
ASSEMBLY top toasted tortilla w/ cup shredded cheese combo,
2 tb chp pickled jalapenos; bake/melt 500 deg 3-4 min.
Cut into wedges.
SERVE hot and melty immediately.
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