Last Gasp of Summer

I know it’s fall–it looks, smells and feels that way here in the Pacific Northwest–but the giant tomatoes I’m still hauling in from the garden and that keep showing up in my CSA share are ever so welcome. It is that … Continue reading → ... Read more »

Hanging on to Summer Veggies

The farmers markets here in the Portland area are probably at their most abundant right now. Tomatoes, peppers, corn, and eggplants are still bountiful and colorful. But trying to crowd them out are the piles of winter squash, apples, pears, … Continue reading → ... Read more »

Tasting (Spoons)

If you’ve ever taken a class with me this image will be very familiar. I was lucky to inherit a good number of spoons (beautiful ones to boot) and we use them many times over, all of them, in each … Continue reading → ... Read more »

Summer (Cherries, Green Couscous, Garlic Scapes)

My four-year-old son Ellis and I spent a night at my mother’s place last week.  She lives in the middle of nowhere and has neighbors with cherry trees and fruit picking ladders. Ellis climbed right to the top of this … Continue reading → ... Read more »

What a Wedding!

250 corn cakes, 150 “caprese” toasts, and 160 deviled eggs! Done, consumed, enjoyed and almost forgotten. I have not, however, and never will forget the spirit and beauty of the day. You can get a sense of it here and … Continue reading → ... Read more »

Quick Favorites

I work at home which means I eat lunch at home almost every day. I very much like my quiet lunches on the days Ellis is in school. And recently, I’ve been incorporating tomatoes in all of them. This time … Continue reading → ... Read more »

Ratatouille

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Pizza (class)

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Salad Rolls

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Last Gasp of Summer

big garden tomatoes

I know it’s fall–it looks, smells and feels that way here in the Pacific Northwest–but the giant tomatoes I’m still hauling in from the garden and that keep showing up in my CSA share are ever so welcome. It is that time of year for me though where there is so much produce, both summer and fall crops, that it’s hard to focus. This salad is a good way to work through a lot of tomatoes and cherish their sweet juicy-ness before they disappear for many months.

This quick salad today is not a panzanella, at least not in the typical Tuscan sense, though it may look like it to many. This is panzanella! Thank goodness for a better writer than me and one with more authority on Italian food than me to write a proper post about this wonderful, soggy, yes soggy, Tuscan dish that I ate day after day in Italy and have recreated for students and friends alike, almost always to raised eyebrows of skepticism before and appreciation and wonder after ingestion! I like many of the more modern, American adaptations with toasted bread, I just resist calling them panzanella for some stubborn nod to tradition that occasionally comes over me.

In this salad, a thick slice or two of toasted bread is cut into cubes and tossed with big chunks of tomato, feta, a bit of arugula and lots of basil and some diced red onion. Red wine vinegar and good olive oil and salt and pepper is all the dressing it needs. Buon Appetito!

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