Panzanella Salad

Panzanella (or panmolle) is a Florentine salad of bread, tomatoes, roasted peppers, onions and fresh basil that is especially popular in the summertime. It includes chunks of semi-stale, crusty bread (or croutons) dressed with olive oil and vinegar.

INGREDIENTS (Serves 4)

·        

 6-8 ounces of stale bread, cubed and toasted (or croutons)

·         1 yellow pepper, roasted and sliced into thin strips

·         1 red pepper, roasted and sliced into thin strips

·         1-1/2 cups cherry tomatoes, halved

Vinaigrette:

·         ¼ cup red wine vinegar

·         1 clove fresh garlic, minced

·         1 teaspoon Dijon mustard

·         1/4 cup olive oil

·         salt and pepper to taste

PREPARATION

·        

 Preheat the grill with a medium flame

·         Lightly brush each side of the bread slices with olive oil and grill for 1 minute on each side until golden and toasted

·         Cut bread into large cubes and toss into a mixing bowl

·         Add the remaining vegetables and basil and toss

·         In a small mixing bowl, whisk together the vinegar, garlic and mustard until well combined. While still whisking, pour the olive oil until emulsified. It should be slightly thickened and a light golden yellow.

·         Pour the vinaigrette over the salad a few minutes before serving to allow the flavors to soak into the croutons. 

Enjoy!

Lamb Kebab with Tahini Sauce

Roasted and grilled meats are plentiful throughout the Middle East. This marinade, infused with allspice and cinnamon, would be excellent on lamb or chicken as well. Tuck the grilled chunks of meat and onion into warm whole-wheat pitas.

Total Time: 2 1/2 hours  

Ingredients (8 servings )

• 6 cloves garlic, crushed
• 1/2 cup lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground pepper
• 2 pounds lamb, trimmed and cut into 1-inch pieces
• 2 large red onions, cut into 8 wedges each
• Tahini Sauce (recipe is linked)

Preparation

1. Combine garlic, lemon juice, 1/4 cup oil, salt, allspice, cinnamon and pepper in a medium bowl. Place lamb in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours or up to 1 day.
2. Preheat grill to high.
3. Remove the lamb from the bag. (Discard the marinade.) 
4.  Brush onions with the remaining 1 tablespoon oil. 
5. Divide the lamb among 6 skewers and the onions among the remaining 3 skewers. 
6. Grill the onions until charred and tender, 10 to 12 minutes per side. 
7. Grill the lamb, turning once or twice, until slightly charred but still pink in the middle, about 6 minutes. Serve with Tahini Sauce.

Nutrition

Per serving: 314 calories; 19 g fat ( 4 g sat , 8 g mono ); 55 mg cholesterol; 9 g carbohydrates; 28 g protein; 2 g fiber; 235 mg sodium; 473 mg potassium.

Tahini Sauce

This garlicky tahini sauce is traditionally served with chicken kebabs, but we loved it with the beef or lamb kebabs as well. Tahini is a thick paste made from ground sesame seeds and can be found in Middle Eastern or Mediterranean markets.

Total Time: 15 minutes

Ingredients (About 1 cup)

• 2 cloves garlic, minced
• 3/4 teaspoon kosher salt
• 1/2 cup tahini
• 7 tablespoons lemon juice
• 3 tablespoons water

Preparation

1. Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in tahini, lemon juice and water.

*Cover and refrigerate for up to 5 days.

Nutrition

Per 2-tablespoon serving: 93 calories; 8 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 5 g carbohydrates; 3 g protein; 1 g fiber; 111 mg sodium; 88 mg potassium.

Orange, Watercress & Tuna Salad

In this delicately elegant salad, delicious tuna steak is matched with crisp, peppery watercress and the floral sweetness of oranges and aniseed. The orange makes the dish especially pretty!

Total Time: 35 minutes

Ingredients (4 servings)

• 3 medium oranges
• 1 tablespoon canola oil
• 1 tablespoon rice vinegar
• 1 teaspoon minced crystallized ginger or fresh ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon aniseed, chopped or crushed, divided
• 1/2 teaspoon kosher salt, divided
• Pinch of cayenne pepper
• 1-1 1/4 pounds tuna steaks (about 1 inch thick), cut into 4 portions (see Tip)
• 1/4 teaspoon freshly ground pepper
• 1 cup loosely packed tiny watercress sprigs or leaves (3/4-1 inch long)

Preparation

1. Peel oranges with a sharp knife, removing all peel and white pith. Working over a medium bowl, cut the segments from the surrounding membranes and let them drop into the bowl. Squeeze the peels and membranes over the bowl to extract all the juice before discarding them. Gently stir in oil, vinegar, ginger, coriander, 1/4 teaspoon aniseed, 1/4 teaspoon salt and cayenne. Set aside.
2. Position oven rack 5 to 6 inches from the broiler; preheat to high. Cover a broiler pan with foil.
3. Season tuna with the remaining 1/4 teaspoon each aniseed, salt and pepper. Place on the prepared pan. Broil for about 2 minutes per side for medium-rare, 4 minutes per side for medium or to desired doneness.
4. Stir watercress into the orange mixture. Slice the tuna, divide among 4 plates and top with equal portions of the salad. Serve immediately.

Nutrition

Per serving: 208 calories; 4 g fat ( 0 g sat , 2 g mono ); 44 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 29 g protein; 3 g fiber; 195 mg sodium; 712 mg potassium.