Panzanella Salad, Caprese-Style

Panzanella Caprese

We enjoy this “White Bean Panzanella Salad” from my America’s Test Kitchen Healthy Cookbook. It kind of reminds me of Caprese Salad, which features tomatoes, fresh mozzarella, and basil. Caprese meet Panzanella. Panzanella, meet Caprese.  I added fresh mozzarella pearls to ATK’s Panzanella. The result is a fresh and substantial salad; it’s a meal in itself. Recipe Recommendations: … Continue reading

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Tuscan-Style Steak with Arugula and Parmesan

We recently discovered organic, pre-washed baby arugula. It’s an “aromatic,” slightly spicy green full of vitamins A and C. Usually we mix it with spinach. Last week before a trip to the market, I pulled out one of my favorite cookbooks, The Quick Recipe from American’s Test Kitchen. I stumbled upon this jewel–Tuscan-Style Steak with Arugula and … Continue reading

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Roasted Red Pepper Dip

This past year, I started keeping a jar of red peppers in the fridge because they are so versatile. We use them a lot. They’re a great way to elevate simple dishes. We put them in sandwiches, on pizza, and I even added them to our chili this weekend. Our favorite brand is Mezzetta Roasted Red Bell Peppers. … Continue reading

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Roasted Balsamic Parmesan Brussels Sprouts

Brussels Sprouts “peak” season begins in September! This is one of my favorites, roasted brussels sprouts. Roasting brings out a rich flavor because of the caramelization that occurs. You can roast them whole, but I slice them, which means a shorter cook time and more surface area which browns. The flavors of this dish include balsamic vinegar and … Continue reading

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No-Knead Rosemary Parmesan Peasant Loaves

One of my favorite dinners is a fresh salad & a side of crusty bread. I love Macaroni Grill’s Rosemary Bread. It has a crusty shell and a rosemary-infused soft middle. The secret to getting a crusty shell is creating a steamy baking environment. You can do this at home by preheating a pizza stone for … Continue reading

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