Panzanella Salad!

I was a weird summer, so I got started late on my tomato consumption.  Sadly, my heirloom tomato-meter is dangerously low, but this salad is helping tremendously.

If you can buy your tomatoes from someone who grows them locally they will taste better, and in this recipe the majority of the flavor comes from the tomatoes.  Also, this is perfect for using imperfect, banged up tomatoes, which you should be able to get for a reduced price!

I like to add tofu to mine for some protein.  It feels a lot like cheese, and if you marinade it in some of the dressing it will meld right in with the other flavors and textures.

Ingredients for Salad

4-5 medium, heirloom tomatoes
3 ciabatta rolls, cut into cubes
fresh basil, as much as you like
1 block tofu, diced (optional) 
salt and pepper to taste

Ingredients for Dressing

1/4 c red wine vinegar
1/4 c olive oil
1-2 t whole grain mustard
2 cloves garlic, minced
oregano
thyme
fresh ground pepper

Directions

Add dressing ingredients to a jar.  Put on lid.  Shake until combined.  Set aside.

Chop tomatoes into chunky pieces and place in bowl.  Lightly salt (2 pinches) if desired to help release juices.

Cut bread into similarly sized cubes.  There several differing thoughts on the bread.  Either you can leave it out overnight until it gets stale (if it wasn't already stale when you started), or you can roast it in the oven until it gets toasty.  I don't think there's much difference either way.  If you're going to roast them in the oven, drizzle a little olive oil and some salt and pepper, and roast in oven at 350F until they look golden and crisp.  Check them and shake the pan occasionally.  It'll be 20 minutes at least.

Combine tomatoes, bread cubes, chopped basil, tofu, and dressing in a bowl and let it sit for at least half an hour before serving.  I wouldn't refrigerate it during that time otherwise your dressing will harden and not soak in.

If you're adding protein this is a meal for 3.  If a side, it'll serve 6.  Maybe.  They'll probably want more.

Meal Plan -- Week of 8/26

Sushi Bowl
Summer Ratatouille
Salmon & Roasted Asparagus*
Cream of Fennel Soup

* Link points to glaze for 2-3 salmon fillets.  Roast asparagus in a pan with a little olive oil and garlic. Squeeze lemon over the asparagus just before serving.

Honey Bourbon Glaze!

This glaze is from my friend Nico.  He uses it on salmon, but don't let that limit your imagination!  Use it on pork.  Use it on chicken.  Use it on apples and root vegetables...and then float away on a river of drool.

Ingredients

2 fl oz bourbon whiskey
2 tbsp honey
1-2tsp lemon juice
.5 tsp Ginger Root, grated (optional, and more or less to taste)

Directions

Whisk ingredients together, and baste on fish -- before, during, and after cooking.  It's enough glaze for 2-3 salmon fillets.

Sushi Bowls!

Sushi bowls are a great way to have the sushi you love without the rolling you can't do.  It's good with any kind of rice.  It's also good for a dinner party -- each person can customize it to their dietary desires or needs.

Ingredients (mandatory)

rice (as much as makes the number of servings you have)

Ingredients (optional)

carrots, shredded
cucumbers, diced
avocado, diced
edamame
red cabbage
shrimp (pre-cooked)
crab (real or imitation)
tofu (marinated and sauteed in Asian Garlic Ginger Sauce)
nori, diced or cut into strips
sesame seeds, toasted
pickled ginger
wasabi
soy sauce or liquid aminos

Directions

Cook the rice per directions (it will be different depending on the kind of rice you've chosen).  Dice tofu and saute it in Asian Garlic Ginger Sauce.

Top with optional ingredients of your choice.