Cucumbers Collected

Moroccan Bread SaladYum.

This bread salad (featuring POD’s own cilantro, parsley, Boothby Blonde, and True Lemon cucumbers) arrives courtesy of the amazing Casa Moro cookbook.

Of course, each bread salad is adapted to fit whatever ingredients happen to be on deck, but the spirit belongs to Moro.

Serves 2

1 pepper, roasted and peeled
3 c. bread, cut or ripped into small pieces
3 cucumbers, peeled and cubed
2 tbs parsley, chopped
2 tbs cilantro, chopped
1 tbs capers, chopped

Dressing
1 garlic clove, crushed to a paste with salt (a mortar and pestle work great here)
1 tsp pan-roasted cumin seeds, roughly ground
1 1/2 tbs sweet, excellent quality balsamic vinegar
4 oz tomatoes (canned are okay, but fresh would probably be better), pureed into a juice.
3 tbs olive oil
2 tbs argan oil (you can substitute some extra olive oil, but if you have a highly flavorful nutty oil, use it. This stuff ain’t cheap, but it’s oh-so-good.)
black pepper

  1. Toss the bread onto a baking sheet and stick it in the oven (heated to 425) for 5-10 minutes. Keep an eye on it until it’s lightly toasted.
  2. Slice the roasted red peppers into strips
  3. Mix the garlic paste with the cumin, vinegar, tomato puree. Whisk in the olive oil and argan oil. Whisk well. Taste for salt and pepper
  4. When your bread is toasty, transfer it to a large bowl and pour most of the dressing over it. Stir. Let it sit for a couple of seconds before adding the peppers, cucumbers, cilantro, parsley, and capers. Stir. Pour on the rest of the dressing, if desired.
  5. Yum. Yum.
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Happy Meals

panzanella ingredients

It’s high summer. The tomatoes, cucumber, and basil have hit that wonderful stage: panzanella.

For some of us summer begins in March, when the seed catalogs arrive and the shopping sprees begin. For those same folks, summer begins winding down with the fourth of July’s flowery fireworks. For others, panzanella marks the true beginning of summer. Who’s the optimist/pessimist here? POD or her wonderful garden widower? Discuss.

Either way, panzanella is a happy, happy meal.

Ingredients:
serves 2-3
basil, a nice handful or two, cut into a chiffonade
tomatoes, we’re using a healthy 1/2 lb of tumbling toms and gold nuggets, chopped
2-4 cucumbers, sliced (POD’s first lemon cucumber is pictured above)
1 ball (1/2 lb or so) fresh mozzarella, cubed
leftover crusty bread, a dozen 1/2- 3/4″ slices
3 tbs. high-quality balsamic vinegar
3 tbs. olive oil
salt & pepper

1) Toss the basil, tomatoes,  cucmbers, and mozzarella in a large bowl.
2) Combine your vinegar, olive oil, salt, and pepper in a jar. Shake like crazy — until your vinaigrette appears almost creamy.
3) Rub the bread slices with garlic and olive oil. Grill until toasty and golden.
4) Break the bread into bite-sized pieces and add to the vegetables and mozzarella.
5) Pour on the dressing, toss thoroughly, let it rest for 5 minutes, eat.