Best Panzanella Salad Recipe • An Italian Classic! | Club Foody

 

My parents had a garden, and so did my husband’s parents. When we started living together, it was a no-brainer that we would also have a garden 👩‍🌾👨‍🌾. Both being foodies, there’s nothing better than stepping out on the patio to get some herbs and vegetables.
 
When it comes to fruits, the most obvious one that millions of people grow each year in their gardens is tomatoes 🍅! According to Wikipedia, there are over 10,000 varieties of them worldwide, but only a portion of these types are available for home gardeners like Cherries, Romas, Beefsteaks, Heirlooms, San Marzanos, Vines, etc.
 
If you have a garden or grow tomatoes on your patio, you’ve probably started harvesting them. You can make Passata, a few Caprese Skewers, put some on the BBQ 🔥 to make Tomates à la Provençale, serve a Tomato Rosemary Focaccia, or try this featured recipe… the Best Panzanella Salad!
 
With crispy ciabatta bread cubes, fresh tomatoes, and other ingredients, topped with a lovely tangy vinaigrette, this incredible summer side dish is so tasty! It’s simple yet so delicious… the perfect use for your tomatoes 😉.
 
This is the Best Panzanella Salad for a reason…
I take it a few steps further (of course, I do) in the flavor department by adding bell peppers, cucumber 🥒, bocconcini, pickled pepperoncini peppers, capers, and sliced black olives. These elevate this classic Italian dish while keeping its identity.
 
For this recipe, I use ciabatta, which is a rustic Italian white bread with a floury crust. I’d say that is pretty similar to a French baguette but uses more water 💦 than its counterpart, resulting in its distinctive elongated shape.
 
This ciabatta bread is ideal for Crostini, Bruschetta, sandwiches 🥪, garlic bread, croutons, for stuffing, or simply dipping in an olive oil-balsamic vinegar mixture. I also enjoy using this type of bread when serving a nice hot tomato soup.
 
Preferably, stale bread is the way to go. In the video 🎥, I use fresh, but by letting the cubes sit on the counter for a few hours, it helps to dry them out. After losing some moisture, I pour on olive oil, season, and then pop the bread cubes in the oven for 10 minutes. Cooking is not always an exact science so you might have to leave them for a couple minutes longer in the oven.
 
The results we’re looking for are crispy bread cubes 🍞, slightly dried out but not hard like croutons. There’s still some texture to them when pressed down. The reason for doing this step is that when mixed with the salad, the cubes won’t get mushy.
 
When it comes to tomatoes, probably heirlooms are better for this application because they’re are juicier. I generously salt 🧂 them, which draws out the liquid. I then use the extracted liquid as a base for my vinaigrette. It was my first time using cherry tomatoes, and it was still fine, but I had to compensate by adding more oil so the ingredients were nicely coated.
 
To season this salad, minced shallots and garlic 🧄 are two key ingredients. Some add Dijon mustard; I don’t, as this condiment is French, not Italian. On the other hand, tomatoes are not from Italy either… they’re originally from South America – I’m not kidding you! So, go ahead and add a little mustard if you like!
 
After all the ingredients are tossed and coated with the vinaigrette, for the finishing touch, some fresh ribbons of basil 🍃 are added by stacking them, rolling them tightly, and then chopping. This French culinary technique is called chiffonade… it gives a nice, elegant presentation.
 
I let this Best Panzanella Salad rest for about 20 minutes ⏰, tossing occasionally. This fresh, classic Italian recipe is a great side dish for chicken, shrimp, halibut, or any grilled meat. If there are any leftovers, they can be stored in the fridge, but keep in mind that the bread cubes will get softer… nonetheless, still yummy!
Bon Appétit! 🍽
 
Check out these other fabulous salad recipes… 😀
– Salade Niçoise
– Mexican Chicken Salad
– Egyptian Farro Salad
– Greek Tuna Pasta Salad
– Israeli Salad
– Pasta Primavera
– Moroccan Potato Salad
– Pittsburgh Steak Salad
– Cantaloupe Cucumber Salad
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/best-panzanella-salad/ 😉

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Cherry Tomato Pineapple Pico de Gallo Recipe | Club Foody

 

I’ve always loved Mexico. It’s a country rich in culture. I remember my first time visiting it and later on, enjoying my stays in Acapulco. David and I went for many years in a row to Puerto Vallarta; we also had our wedding reception 👰🤵 there. Unfortunately, the cartels have made those dream destinations unsafe and risky.
 
Nonetheless, Mexican cuisine is vibrant and so tasty! From condiments to desserts, appetizers, main courses, beverages, and snacks 🌯, everything is sure to have layers of flavor. Its signature profile utilizes mostly whole foods to create and elevate gorgeous dishes.
 
Mexican cuisine also relies on a variety of condiments to create a balance of flavor between rich, spicy 🔥, or fried foods, with acidity, heat, freshness, and texture. Condiments are not just an addition; they’re also an important part of a meal.
 
Salsas 🥣 are the most common ones used to pair with many dishes. They provide freshness, smokiness, and sometimes heat. They elevate and wrap the main component by complementing its flavors and freshness.
 
There are two types of salsas: liquid sauce and chunky sauce. Pico de gallo is an uncooked mixture of finely chopped raw ingredients 🍅. This chunky sauce is often tailored to the dish, bringing brightness and acidity to it.
 
One that I created a few years ago is my Cherry Tomato Pineapple Pico de Gallo! It’s such a beautiful condiment! The balance of savory, sweet, and spicy brings a tropical twist to traditional chunky salsas. It’s quick to make with delicious results.
 
As the title indicates, there are cherry tomatoes, and I use a variety pack because the different colors make it more appealing, as we eat with our eyes first. Then comes the pineapple 🍍. Both ingredients are similar in size to ensure that every bite has a proportional mix of all.
 
Not all pico de gallo is made the same…
In my Cherry Tomato Pineapple Pico de Gallo, I incorporate some finely diced 🔪 jalapeño peppers. This ingredient can be left out, or the amount can be increased or decreased… your choice. I personally prefer some in my sauce… not a lot, but enough to enhance the salsa.
 
Freshly squeezed lime juice, salt, and pepper are added to the ingredients before being tossed together. To make it more interesting, add some Tajín (chili-lime seasoning). Customize it by adding a small pressed garlic clove 🧄, perhaps a dash of ground cumin. If you omit the jalapeño, add a pinch of cayenne pepper.
 
The cilantro is stirred 🥄 in right before serving. That way, its color will remain vibrant, it will retain its fresh herbal aroma, and its crisp texture. Adding it too soon will result in a brownish-black, dull herb that has also lost its flavor.
 
This tasty Cherry Tomato Pineapple Pico de Gallo is a rainbow of color! It’s a fresh condiment that pairs very well with different proteins such as grilled, blackened, or fried fish, chicken, shrimp, pork chops, and burgers 🍔, for breakfast on chilaquiles or avocado toast, as well as a delightful dip for tortilla chips.
Bon Appétit! 🍽
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Easy Chicken Fajitas
– Mexican Chicken Salad
– Fire Roasted Salsa
– Agua de Jamaica
– Mexican Tostadas
– Breakfast Burritos
– Slow Cooker Barbacoa Beef
– Strawberry Agua Fresca
– Chiles Rellenos
and for even more condiment recipes 🥣, click on this link… Recipe Category • Condiments

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/cherry-tomato-pineapple-pico-de-gallo/ 😉

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Mediterranean Lamb Burgers Recipe • A Tasty Change | Club foody

 

Summertime is about enjoying the outdoors as much as we can. As foodies, grilling is one of the best options. Either at home 🏡, when camping, or picnicking, throwing some food on the ‘barbie’ creates amazing flavors. It’s also a more relaxing way to cook outside.
 
David and I love barbecuing. As soon as the weather is nice (usually early May) until late fall 🍂 – yes, we are fair-weather people -, it can be a nice rotisserie chicken, gorgeous kebabs, tender and juicy steaks, a beautifully charred fish, etc. Another favorite of ours is burgers.
 
Making them 🍔 on the BBQ gives the meat that rich and smoky flavor, trapping all the juices inside. As a result, we have an incredibly savory, enhanced burger with layers of deliciousness! To make this finger food even better, the meat is placed between two toasted hamburger buns!
 
On the website 💻, we have over a dozen recipes. There are Ultimate Cheeseburgers, Salmon Burgers, Bison Burgers with Bourbon Onion Jam, Mushroom Swiss, Hawaiian Teriyaki, and more, including this new one… my Mediterranean Lamb Burgers!
 
This sandwich recipe is just fabulous! With a mix of ground lamb and ground beef 🐂, some seasoning, along with a tasty sauce, this burger is sure to please your taste buds. It’s a lovely change from the regular ones…
 
For this Mediterranean Lamb Burgers recipe, I use two kinds of meat: beef and obviously lamb. The reasons why I do that are the fact that lamb can taste gamey, almost grassy. The other reason is the price. When we bought ½ pound of ground lamb, it cost $11.00 CAD… very pricey 💰, don’t you think?
 
The meat mixture is separated into 3 equal balls before being formed into 3 patties, although you can easily make 4 out of the mixture. They’re chilled for at least 1 hour ⏰ and up to 3 hours. If you want to freeze them for later use, here’s a great link for that… How to Freeze Hamburger Patties.
 
The yogurt sauce is sumptuous. It wraps these burgers up nicely. It takes just 5 minutes to make. I don’t add salt 🧂 to the mixture because of the feta cheese. Even after rinsing it under cold water, the cheese is still salty, but by all means, go ahead if you want to add some.
 
When ready to cook, bring the BBQ temperature between 500ºF and 550ºF 🔥. For slightly under medium, I grill them about 4 to 4:30 minutes per side, or until the internal temperature reaches 135ºF. If you want yours medium, cook them a little longer, around 140ºF to 145ºF. I won’t cook them less than 135ºF.
 
Now, Healthy Canada recommends cooking ground lamb recipes to an internal temperature of 160ºF/71ºC, which makes the burgers well-done. David prefers his that way, killing any bacteria 🦠. I personally can’t eat them when they’re that cooked…
 
To assemble, scoop some sauce on the bottom bun, place the patty on it, and add your favorite toppings, like tomato 🍅, cucumber, and red onion rings, before finishing it with more sauce and the top bun. To remove the harshness from raw onions, click on this link… How to Remove Bitterness from Onions.
 
Before the summer is over, you have to try these wonderful Mediterranean Lamb Burgers! With a flavorful combination of ingredients along with a tasty sauce, they are a nice change from regular burgers and perfect to make for your next backyard party 🥳…
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Peruvian Grilled Chicken
– Baja Shrimp Tacos
– Polynesian Pork Ribs
– Coffee Cocoa Pork Tenderloin
– Beer Can Chicken
– Elotes • Grilled Mexican Street Corn
– Grilled Tuna Steaks
– Greek Ouzo Pork Kebabs
– Peri Peri Chicken
and for even more BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/mediterranean-lamb-burgers/ 😉

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Lemon Rosemary Madeleines Recipe • Twist on a Classic! | Club Foody

 

Every spring, David and I look forward to starting our Herb Garden. As a foody, I can’t imagine not having my fresh herbs 🍃 so readily available outside on the patio.
 
Throughout the summer until fall 🍂, we enjoy using them in many recipes. When the season is over, I either dry them, transfer them to resealable plastic freezer bags, or make some dishes with them.
 
When we mention herbs, most people might not think of using them in anything other than savory dishes 🍲. Well, here’s a delicious twist on a popular sweet treat…
 
A few years ago, we grew a lot of rosemary, which I didn’t mind because we cook with it often. One morning, as I was about to bake a cake, a light went off 💡, and that is how I created this recipe… Lemon Rosemary Madeleines!
 
This classic French treat just had a makeover!!!
From the freshness of the lemon 🍋 to the nicely balanced amount of rosemary, these small sponge cakes are magnificent! The added ingredients give these Lemon Rosemary Madeleines a unique and delicious flavor.
 
With this delightful twist, these little guys pair perfectly with tea or coffee ☕ for a mid-afternoon snack or as a light after dinner dessert. They’re always great in lunch boxes.
 
I love 💖 madeleines, but after making these, I’m happy to say I won’t be going back to the traditional sponge cakes. Who knew that this herb could add so much extra taste to them? I’m telling you… these Lemon Rosemary Madeleines are much better than the plain ones. You’ll understand why they are so fabulous after trying the recipe…
Bon Appétit! 🍽
 
Check out these other fabulous snack recipes…😀
– Lamington Cake
– Peanut Butter Banana Bread
– Energy Berry Bites
– Yogurt Bars with Fruit & Nuts
– Cranberry Cream Cheese Crisp
– Ooey•Gooey Cinnamon Buns
– Pirate Peanut Butter Cookies Copycat
– Sesame Snaps
– Chocolate Mint Nanaimo Bars
and for even more snack recipes 🍭🍫, click on this link… Recipe Category • Snacks

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/lemon-rosemary-madeleines/ 😉

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Spinach vs. Romaine vs. Iceberg - Tips & Tricks | Club Foody

 

I love 💖 salads and it shows. When you’re on the website and go to the sidebar menu on the right, scroll down to Salads & Dressings, and you’ll see how many there are. Yes, I realize that there are dressings and vinaigrettes in that section, but for the most part, there are tons of salad recipes.
 
There are some with a pasta base, while there are others that are vegetable-based 🥔, but for the majority, there are lettuce or leafy greens in them. I recently posted How to Keep Salad Greens Longer, and now, here’s this one… Spinach vs. Romaine vs. Iceberg!
 
With nutritional values given to each of them, this article is informative and helpful. It provides good insight into vitamins and properties. I picked the most popular ones that people generally prefer to use for their salads 🥗.
 
As the title refers, Spinach vs. Romaine vs. Iceberg, we’ll go in this order…
 
Spinach is undeniably the best 💚 among the three. Besides being packed with vitamins and minerals, it’s the most versatile.
– Vitamins & Minerals: It’s loaded with vitamins A, C, and K, delivering about three times more than lettuce. It’s also highly rich in beta-carotene and folate, plus essential minerals like calcium, iron, and magnesium. In addition, it provides powerful antioxidants and fiber. Additionally, spinach has the highest concentration of micronutrients, making it an excellent choice for a healthy diet.
– Use: Besides being a delicious ingredient for salads, it can be used in soups, and other recipes like Veal Florentine, Creamy Tuscan Chicken, Oysters Rockefeller 🦪, etc. It’s great as a side dish such as Creamed Spinach, or even in mashed potatoes like in the Kenyan Irio recipe.
 
Romaine is a lettuce I love, but it’s not as versatile as spinach, though it is very popular for many different recipes.
– Vitamins & Minerals: Like spinach, it has great vitamins A, C, and K, plus fiber and antioxidants. It’s also low in calories as well. As much as its nutritional value looks the same as spinach, its counterpart has much more iron and vitamins than Romaine. On the other hand, it has nearly ten times more beta-carotene and lutein, which support eye health 👀, than iceberg lettuce.
– Use: The most obvious is in Caesar Salad or Fattoush Salad, but Romaine is a great ingredient for making wraps, adding to tacos, sandwiches, and burgers. It can also be grilled on the barbecue or sautéed in stir-fries.
 
Iceberg is often considered low in nutrients. On the other hand, this lettuce still has some vitamins and essential minerals, but in very small amounts compared with the other two.
– Vitamins & Minerals: It contains a small amount of vitamin A and folate, as well as trace amounts of potassium, calcium, iron, and magnesium. The greatest benefit of Iceberg is the fact that it has a high-water 💦 content therefore, it’s extremely hydrating and very low in calories. Another plus is that Iceberg has the longest shelf life of them all. This is the perfect choice when making a Seven Layer Salad.
– Use: The fact that Iceberg is super crunchy makes it a great addition to burgers and sandwiches, plus ideal for salads such as Bacon Wedge or Classic Cobb. I like topping my Sombrero Pizza with it as well… it’s awesome!
 
As I mentioned, Iceberg has the longest shelf life of them all. Stored properly, it can last up to 3 weeks, while Spinach and Romaine might last 7 days 📅. If you want to keep them longer, I highly suggest looking at How to Keep Salad Greens Longer.
 
It’s interesting to compare their differences in this Spinach vs. Romaine vs. Iceberg episode. Each brings its own pluses either in nutrition or usage. All of them are a regular rotation on my menu 📜 as salads or in recipes.
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– How to Store Celery for Weeks
– How to Roast and Peel Peppers
– How to Prepare an Avocado
– Tomato Ripening Trick
– How to Peel Butternut Squash • 2 Easy Ways
– Asparagus • How to Blanch
– Beets ~ Prep & 4 Ways to Cook
– How to Cut Cauliflower
– Bean Sprouts • How to Extend Their Shelf Life
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube