Panzanella Salad

When I was grocery shopping in Wegmans yesterday, I saw a special bread they were making, blue cheese and black pepper bread.  Above it was a sign that said, "great for grilling".  Instantly I wanted to make panzanella salad.  



1/2 Small loaf of bread (I used the blue cheese and black pepper); cut in 1 inch thick diagonal slices (easier to grill)
1 large tomato, bite size pieces
1/2 cucumber; sliced very thinly 
fresh basil
sea salt
fresh cracked pepper
3 Tb. extra virgin olive oil
1Tb. balsamic vinegar (very faint flavor, you don't need much!)

Mix tomato, cucumber, basil, sea salt, pepper olive oil and vinegar in a bowl.  Brush EVOO on both sides of the bread slices.  On medium heat, grill each side so it's nicely toasted and has good coloring.  Cut into bite size pieces and add to tomato and cucumber mixture.  Eat immediately!  

Arugula and Spinach Pesto Pasta Salad

1 pound of Cellentani pasta (one of my favorites!)
1 cup of roasted tomatoes (Wegmans Olive Bar!)
1 cup mini mozzarella balls
1 can of marinated artichoke quarters (cut in half again)


Cook pasta, add tomatoes, artichokes and mozzarella balls.  

Pesto:  (give or take ingredients to your liking... I never really measure, so this is just a guess of what I used :) )
1/2 bag of arugula and spinach mix
1/2 cup roasted garlic cloves (Wegmans Olive Bar!) or roast 2 heads of garlic with olive oil for 1 hour
1/4 cup extra virgin olive oil
salt and pepper
2 Tbs. pine nuts


Put all ingredients into a food processor and blend until smooth.  Mix well with pasta and veggies.


This is a new favorite and very healthy...minus the pasta!  ENJOY :)

Grilled Naan Pizzas

Grilled Naan and Hummus Pizza:


1 whole wheat Nann Bread
Roasted Garlic Hummus (1/4 to 1/2 cup)
1/2 cup Peppadews (Wegmans olive bar!)
1/2 cup roasted tomatoes (Wegmans olive bar!)
fresh basil leaves; cut/torn


Brush olive oil on bottom of Naan bread. Spread hummus over Naan bread.  Place pepadews and roasted tomatoes on hummus, top with basil.  Grill for 5-10 minutes on medium heat.  Eat immediately!  SO GOOD!


Grilled Naan with fresh tomatoes, basil and mozzarlla Cheese Pizza:


1 Garlic Naan Bread
3-4 plum tomatoes, diced and seeded
1 shallot; diced
handful of fresh basil leaves
fresh mozzarella sliced thinly
salt and pepper


Brush olive oil on bottom of Naan bread.  Mix tomatoes with salt, pepper and shallot.  Top with basil and mozzarella Cheese.  Grill for 5-10 minutes on medium heat.  Eat immediately!  Enjoy every bite!

Potato Salad with Cilantro Lime Pesto

1 bag of small red potatoes

green beans

2 medium tomatoes

1 lime

1 bunch cilantro

olive oil

1 shallot

salt and pepper

1 tsp. honey

Cook potatoes, blanch green beans in water for last minute potatoes are cooking.  Let cool for 20 min.
While cooling, in a food processor add: shallot, 1/4 cup olive oil (or a little less), salt, pepper, a good hand full of cilantro, honey and the juice of 1 lime.  Mix until smooth!
Cut up tomatoes into small bite size pieces.  In a large bowl, add potatoes, green bean, tomatoes and mix well with pesto.

Vanilla Cupcakes with Vanilla Buttercream Frosting

 YUM!

12 cupcakes:

1½ cups all-purpose flour

1 cup granulated sugar

1½ teaspoons baking powder

½ teaspoon table salt

8 tablespoons unsalted butter (1 stick), room temperature

½ cup sour cream

1 large egg , room temperature

2 large egg yolks , room temperature

1½ teaspoons vanilla extract

Baby Shower Display!

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream Frosting:

1 stick of butter

1 tsp. vanilla extract

1 TB. milk

powdered sugar (3-5 cups; depending upon weather and consistency you desire of frosting

Beat together all ingredients.  Add more powdered sugar or milk as needed.

I find that using a gallon size bag and cutting the corner off does just the trick for pipping frosting.  

Enjoy! Savor every bite!