This all-purpose recipe is a practical rendition of the traditional Italian bread salad. If you have leftover beans or vegetables to use, or vegetables you want to showcase from your backyard, then this panzanella is perfect for you.
Here's a great tip I learned from my bread purveyor: Use a quality baguette that's a day old, as stale bread makes for crustier panzanella than fresh bread does.
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Faced with some random farmers market booty a few weeks back, I ended up inventing a rather out-there sandwich that may just be one of my favorite creations since I started this series. This pile of goodness combines quick stir-fried veggies with orange roughy fillets baked in a parchment paper pouch — or, in my case, a paper bag since I was out of parchment. Either one works equally well.I used zucchini, leeks, and peppers to take advantage of what's in season, plus some enormous trumpet mushrooms I couldn't resist buying.
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The other day I was thrilled to spot Japanese eggplant at the farmers market. In case you don't know the distinction from the American globe eggplant commonly found at the store, Japanese eggplant has a thinner skin and a sweet, delicate flavor. Like most eggplant, it grows in season from July to October.
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Happy Fall! To encourage the consumption of the fabulous fruits and vegetables of Fall, we're making this week all about Fall produce. Our recipes, tips, and ideas will incorporate seasonal crops.
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Yard-long beans, or asparagus beans, are at the peak of their season right now, which runs from late Summer to early Fall, with the exception of places such as California and Mexico where they grow year-round. They've been springing up in local farmers markets, but you can also find them at most Asian grocery stores. Do you know much about these leggy legumes, which are a relative of the black-eyed pea?
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