Monthly Archives: June 2017

  • Panzanella Salad with Roasted Garlic

Panzanella Salad with Roasted Garlic

Posted on June 12, 2017

This post was originally published here on May 29, 2013. I’ve since updated the photos and text. 

It’s my Birthday!

I’m 37 years old today. And apparently, I’m celebrating my most recent successful trip around the sun by re-visiting this recipe for Panzanella Salad with Roasted Garlic. It’s a dish that first appeared here on the blog over 4 year ago. And it’s one that I still love to make and enjoy all Summer long.

So…is this what 37 looks like? Is my choosing to post a sensible salad recipe on my Birthday, instead of a towering three-tiered cake covered with chocolate frosting and sprinkles, indicative of old age? Or maturity? Or senility?

Honestly, I’m not sure. But whatever the reason, I’m OK with it. Because I’m pleased to report that 37 actually feels pretty gosh darn good.

Panzanella Salad with Roasted Garlic | www.floatingkitchen.net

So, let’s chat about this salad. It’s a recreation of a dish that I enjoyed (i.e. devoured) at a tiny Italian restaurant on Orcas Island several years ago, back when I was living in the state Washington. And while I can’t remember everything about that exact dish, their use of whole roasted garlic cloves in the salad is what stood out most in my mind. It’s what made their panzanella salad different from those I had eaten in the past. And it’s a trick that I’ve now adopted at home to help take my panzanella salads over the top.

The rest of this salad is composed of your typical Summer staples: juicy tomatoes (get heirlooms if you can!), fresh basil and tender mixed greens. And of course, we can’t forget about the toasted bread cubes. I mean, it wouldn’t really be a panzanella salad without the bread. I usually buy a loaf of whatever happens to catch my eye at the bakery that week. An Italian Pugliese or French Boule are always sensible choices. But don’t be afraid to play with different types of bread. I’ve learned from past experiments that rye bread can really add an extra punch of flavor. Or try cornbread if you need to make a gluten-free version.

Panzanella Salad with Roasted Garlic | www.floatingkitchen.net

This isn’t one of those salads that you can just toss together in a few minutes. It takes time to roast the garlic and prepare the other ingredients. But it’s totally worth it for those nights when you have a little bit of extra wiggle room in your schedule. Because the layers of flavors here are seriously on point.

The original version of this recipe included some buffalo mozzarella, but I’ve since started enjoying it sans cheese. Skipping the mozzarella makes this recipe vegan (just be sure to check the ingredient label on your bread), which means I get to save my “dairy points” for things like ice cream or strawberry shortcake with fancy whipped cream. Because at 37 years of age, I’m learning that life is all about balance.

Cheers,

Liz

Panzanella Salad with Roasted Garlic

Serves 4-6

Panzanella Salad with Roasted Garlic

Ingredients

  • For the Salad
  • 2 heads of garlic
  • About 1/4 cup extra-virgin olive oil, divided
  • 4 cups cubed bread
  • 1/2 red onion, peeled and roughly chopped
  • 1 tsp. fresh thyme leaves
  • 1/2 tsp. salt, divided
  • 1/4 tsp. black pepper
  • 4-5 medium sized tomatoes
  • 2 cups mixed greens
  • 1/4 cup fresh basil leaves, torn

  • For the Dressing
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Reserved tomato juices
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Using a sharp knife, remove the top portion of the garlic heads, exposing the individual cloves. Place the garlic heads cut-side up on a piece of aluminum foil. Drizzle each garlic head with 1 teaspoon of olive oil and then fold over the aluminum foil to cover the tops.
  2. Place the garlic heads in your oven, then turn it on to 300 degrees. After 30 minutes, carefully uncover the garlic heads, drizzle the tops with another teaspoon of olive oil and place them back in your oven to roast for an additional 45 minutes. Remove the garlic from the oven and let it cool slightly. Once it’s cool enough to handle, carefully remove the individual garlic cloves from their skins and place them in a small bowl. Set aside.
  3. Turn your oven up to 400 degrees. In a large bowl, toss the bread cubes and chopped red onion with the thyme leaves, 1/4 tsp. salt, the black pepper and about 2 tablespoons of the olive oil. Transfer to a large rimmed baking sheet and roast in your pre-heated oven for 15 minutes, stirring once halfway through. The bread should be crisp and lightly golden brown. Remove from the oven and set aside to cool slightly.
  4. Meanwhile, chop the tomatoes into large chunks. Place the chopped tomatoes in a strainer placed over a bowl so you can collect the juices (you will use the juices for the dressing). Sprinkle the chopped tomatoes with 1/4 tsp. salt, tossing gently. Let the tomatoes sit for 5-10 minutes.
  5. To make the dressing, whisk all the ingredients together, including the reserved tomato juices.
  6. To assemble the salad, place the roasted bread cubes and red onion in a large bowl. Add all of the dressing and toss to combine. Then add the roasted garlic cloves, chopped tomatoes, mixed greens and basil leaves. Toss gently to combine. Serve immediately.
https://www.floatingkitchen.net/panzanella/
  • Cherry-Rhubarb Pie Bars

Cherry-Rhubarb Pie Bars

Posted on June 5, 2017
Category:

Because it’s Monday, I think we deserve a slice of homemade pie.

But, ideally, without all the actual work of having to make a pie.

So here I am today, proposing to you that we indulge our sweet tooth with these Cherry-Rhubarb Pie Bars instead. I hope you say “yes”.

Cherry-Rhubarb Pie Bars | www.floatingkitchen.net

Kind of like a cross between a fruit pie and a shortbread tart, these Cherry-Rhubarb Pie Bars might just be my new favorite Summer dessert (at least until I find my next favorite dessert). Sweet. But not overly so. With a good mix of textures to keep each bite interesting. AND they turned out to be the most perfect shade of pink (#millenialpink). Obviously, I’m feeling all the feels over these babies.

I also can’t stress enough how easy these are to prepare. No rolling, chilling or crimping required. And the fact that this recipe feeds a crowd (you get a whole 9 X 13-inch pan), makes these treats ideal for backyard gatherings and poolside parties. Or toss a couple in your picnic basket and get your butt to the beach. You’ll be glad you did!

Cherry-Rhubarb Pie Bars | www.floatingkitchen.net

As it turns out, rhubarb and cherries are a pretty good pairing. I’ve done the classic rhubarb + strawberries many times. And last year I played with rhubarb + raspberries. But this was my first time adding cherries to the equation. I’m not sure why I never thought to do that before. It seems kind of obvious to me now. But there is no sense in lamenting about the past. Instead, I’m excited to move forward and explore this combination in other recipes. And with cherry season on the horizon, now is the perfect time to do just that.

I also tried using pistachio meal for the first time (which I just made myself by finely grinding shelled pistachios in my food processor) instead of almond or hazelnut meal, which I typically reach for when baking. The pistachio meal compliments the rhubarb and cherries nicely. And I encourage you to give it a try. But if you’re not feeling it, you can substitute it with something else. These pie bars are very forgiving.

Cherry-Rhubarb Pie Bars | www.floatingkitchen.net

I’m sharing these Cherry-Rhubarb Pie Bars as part of our monthly Eat Seasonal round-up organized by Becky from Vintage Mixer. At the start of each month, myself and some of my blogging friends create new recipes (links below!) highlighting all the wonderful fruits and vegetables that are currently in season. Additionally, Becky posts an extensive list of recipe suggestions over on her monthly seasonal eating guide. I hope you check them all out and find some inspiration for the month of June. As you can see from the image below, we were all in a bit of a “pink” mood!

Cheers,

Liz

Recipe adapted from my Blueberry-Thyme Pie Bars

Cherry-Rhubarb Pie Bars

Yield: Makes one 9 X 13 pan

Cherry-Rhubarb Pie Bars

Ingredients

  • For the Crust and Topping
  • 2 1/2 cups all-purpose flour
  • 1/2 cup finely ground pistachios
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • Zest from 1 lemon
  • 1 cup (16 tablespoons) unsalted butter, cubed and chilled
  • 1 egg
  • 2 tsp. vanilla extract

  • For the Filling
  • 2 cups sliced rhubarb
  • 2 cups cherry halves (stemmed and pitted)
  • 1 tablespoon corn starch
  • Juice from 1/2 lemon

Instructions

  1. Pre-heat your oven to 375 degrees. Spray a 9 X 13-inch baking pan with non-stick cooking spray. Set aside.
  2. In your food processor with the blade attachment, pulse together the flours, sugar, baking powder, salt and lemon zest. Add the butter, egg and vanilla extract. Pulse until the dough resembles a course meal. Set aside.
  3. In a large bowl, toss together the rhubarb, cherries, corn starch and lemon juice. Set aside.
  4. Transfer about two-thirds of the dough into your prepared baking pan. Using your hands, press it down firmly into an even layer. Then spread the fruit mixture in a single layer over top. Sprinkle the remaining dough over the fruit.
  5. Transfer the baking pan to your pre-heated oven and bake for 40-45 minutes, or until the top is lightly browned. Remove from the oven and set aside to cool completely before slicing and serving.
  6. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
https://www.floatingkitchen.net/cherry-rhubarb-pie-bars/

June Eat Seasonal Recipes

June Eat Seasonal Recipes

Rhubarb & Orange Frangipane Galette by Simple Bites

Roasted Strawberry Yogurt Pops by Completely Delicious

Greek Three Bean Salad by Flavor the Moments

Chunky Citrus Guacamole by Foodie Crush

Strawberry Lime Chopped Salad by Vintage Mixer

Minty Sweet Pea Hummus by She Likes Food

Simply Strawberry Pie by Joy Food Sunshine

French Green Lentil and Quinoa Salad by Letty’s Kitchen

Cherry Rolls by Kitchen Confidante

Pimento Cheese Spread w/ Pickled Green Garlic, Radishes and Rhubarb by Food for My Family

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