Heirloom Tomato Panzanella Salad

This recipe from Michael Chiarello at Foodnetwork.com


2 pounds ripe heirloom tomatoes, peeled, seeded, and diced

1/4 cup minced red onion

2 teaspoons minced garlic

1/2 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh basil leaves

1 tablespoon chopped fresh tarragon leaves

1 teaspoon sea salt, preferably gray salt

Several grinds black pepper

Panzanella Croutons, recipe follows

2 cups trimmed arugula

Wedge Parmesan, for shaving


Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.  ( Beahgirl notes:  most reviewers mentioned they did not drain or seed the tomatoes, and the salad was delicious).

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.

Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.

Michael’s Notes: I’ve used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.

Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)  ( Beachgirl note:  one reviewer mention they used ciabiatta bread)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan
Preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
Michael’s Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef’s knife to cut the cubes because it doesn’t tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.  ( Beachgirl note:  a lot of reviewers mentioned they did not trim the crust from the bread – less labor and still awesome!)

I added some balsamic vinegar when I made this – a nice addition in my opinion.  I like the white balsami – a little sweeter.

Yield: about 6 cups


Homemade Viniagrette

From the Fresh Market Inspirations:

The easiest way to make a vinaigrette is by mixing every ingredient except the oil, then add the oil very slowly.  Place the ingredients in a jar, twist the lid on tight and shake it up or use a whisk and bowl.

1/4 C balsamic vinegar
1 tbsp mustard
3/4 cup extra virgin olive oil
salt and pepper to taste

In a medium bowl, whisk together vinegar and mustard.  Slowly pour in olive oil, whisking constantly until combined. Season with salt and pepper.  If vinaigrette is too strong, add a bit of honey or brown sugar.  For some added flavor, toss in some garlic or shallots.

Beachgirl notes:  I’ll try this with honey mustard, or dijon mustard…

Fresh Arugula

Went to the Farmer’s Market in Boca Raton yesterday.  Picked up some wonderful, fresh arugula.  Got a lot more than I anticipated and decided to find some ways to use it before it gets too old.  I usually use arugula in salads, or as an add on to a pasta dish.  I found this pasta dish while googling – it sounds delicious.


1 lb spaghetti
1/4 pound ham, thinly sliced
5 cups arugula
1 small chopped onion
1 cup parmesan cheese
juice of 1/2 lemon
1/4 cup olive oil
1/2 lb chopped pitted olives
4 tomatoes, quartered

1. Cook spaghetti in a large pot. Drain and set aside.
2. Cut the ham into small pieces. Place in a skillet. Add onion and olives. Cook over medium heat for 3 minutes.
3. Add ingredients from skillet (ham, onion, olives) to spaghetti.
4. Add arugula, cheese and lemon juice to spaghetti. Mix well.
5. Divide the spaghetti onto 4 serving plates. Place tomato quarters (4 each) on top of the plates of spaghetti. Drizzle olive oil over the tomatoes.
Serve and enjoy!

Article Source: http://EzineArticles.com/?expert=Sarah_Sandori

Peppery Brown Sugar Salmon

This is from Michelle-Meals Blog – can’t wait to try it!

Peppery Brown Sugar Salmon

2 salmon fillets

1 Tbsp butter, melted

3 Tbsp brown sugar, packed

1/2 tsp onion powder

1/2 tsp lemon pepper seasoning

1/4 tsp cracked black pepper


1. Preheat oven to 425°F.

2. Place salmon fillets on a foil-lined baking sheet and pat dry.

3. Brush fillets with melted butter.

4. Combine the sugar and seasonings in a bowl and mix.

5. Sprinkle seasonings over the salmon and press down gently.

6. Bake for 20 minutes.

Panzanella (Italian Bread Salad)

Panzanella, a traditional bread salasd is one of my favorites – you can make it with many variations.  I found this recipe in  Self magazine – a basic, lower fat version:

Serves 4

4 cups cubed whole grain country bread
3 tomatoes, chopped
1/2 red onion, thinly sliced
1/4 cup reduced sodium fat-free chicken broth
2 tbsp red wine or balsamic vinegar
1/2 tsp sazlt
1/4 tsp fresh ground black pepper
1 cup mini mozarella balls, halved
1/4 cup packed fresh basil

Place bread, tomaotes, onion, broth and vinegar in a bowl – add salt and pepper.  Stir to coat, breaking up bread cubes. Add mozzarella, stir to coat.  Refrigerate one hour before serving.  Divide among 4 bowls and garnish with basil.

Tomato, Corn and Arugula Quiche

Tomato, Corn and Arugula Quiche Recipe

Guest Author – Jill Valente

Took a trip to the Boca Raton Green Market today and bought some great fresh produce.  For some reason, I’ve been in the mood for quiche lately.  Decided to do a Google search to see what I could find to go with my fresh arugula and came across this recipe from  www. BellaOnline.com – this sounds yummy.

Now I need to head to the grocery store to get the rest of the ingredients.  Yum!

Tomato, Corn and Arugula Quiche


• 1 tsp olive oil

• 1 cup arugula

• 2 ears corn on the cob, kernels removed

• 1 cup cherry tomatoes, halved

• 1 tsp salt, divided

• 1 tsp black pepper, divided

• ½ tsp red pepper flakes

• ½ tsp dried basil

• 1 cup fat-free egg substitute

• 1 cup part skim ricotta

• ¼ cup grated parmesan cheese plus 1 tbsp

• 1 medium tomato, sliced

• 1 deep dish frozen pie shell


Preheat oven to 400 degrees. Heat olive oil in a large sauté pan over medium and add arugula, corn kernels and cherry tomatoes. Season with ½ teaspoon of salt, ½ teaspoon of black pepper, red pepper flakes and dried basil. Sauté for about 5 minutes until arugula is wilted and corn is bright yellow. Remove from heat and drain excess liquid. In a medium sized bowl whisk together egg substitute, part skim ricotta, ¼ cup grated parmesan cheese and the remaining salt and pepper. Place about 2 tablespoons of the egg mixture on the bottom of the pie crust and top with arugula mixture. Then pour in the remaining egg mixture and arrange tomato slices on top. Sprinkle with remaining parmesan cheese and bake for 45 minutes until golden brown. Makes 8 servings. 5 points per serving.