Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
Strolling through the farmers market or the produce aisle these days, you’ll see lots of beautifully colored summer vegetables. The bell peppers are as red as they should be and the sugar snap peas are at their crispy best. Perhaps you pause to admire but instead pick up some salad mix and head home. I love vegetables, but I don’t always know how to use them.
Traditionally composed of bread and tomatoes tossed together in a vinaigrette, panzanella is rustic salad that’s perfect for showcasing seasonal veggies. A recipe is hardly necessary, but I like to use Kelsey Nixon’s Smoky Panzanella as a base. The french bread toasts to golden perfection in the oven while the bell peppers roast to bring out their natural sweetness. Smoked mozzarella adds a new dimension of flavor that’s so good, you’ll be making this salad time and time again. Kelsey uses sugar snap peas and heirloom tomatoes, but feel free to use whatever looks best at the market.
Continue Reading Meatless Monday: Smoky Panzanella with Market Vegetables
Today’s better-than-meat meal for Meatless Monday is panzanella, an Italian bread and tomato salad. When I was a kid, summer meals in my Italian family included garden-fresh tomato salad, and if you finished all of your dinner, you’d get to sop up the garlicky tomato juice with Italian bread. (Summer meals were also eaten in the garage — garage door removed and replaced with a screen — a tradition I still don’t understand.) I didn’t hear about panzanella until I was grown up (and no longer eating in garages), but panzanella is the same idea, except the salad is served with the bread right in it. It soaks up the juices, and you don’t have to finish the rest of your meal to reap the rewards.
Panzanella is a great way to use up all of the summer tomatoes that are flooding the markets and overflowing in backyard gardens, and it’s also a good use for the stale bread that’s sitting on the counter from the weekend. The only other ingredients you’ll need are onions, oil, vinegar and basil, but you can add your favorite stuff to your salad, like peppers, cucumbers or fresh mozzarella.
David Rocco’s Panzanella comes together in minutes with just 6 ingredients (plus salt and pepper), but it’s best made ahead so the flavors meld.
Continue Reading Meatless Monday: Panzanella
Today on Kelsey’s Essentials, it’s all about celebrating vegetables. Don’t get Kelsey Nixon wrong: She loves a good steak as much as the next person. But with so many fresh, seasonal vegetables available at the market, why not build a summer dinner around them?
Continue Reading Veggie Bliss on Kelsey’s Essentials