Here's another wonderful salad perfect for summer!

This salad is a take on the traditional Italian dish, Panzanella, which is a salad made with ingredients such as tomatoes and bread.  I love Panzanella and I first tried it when my Mom and I went to Italy.  So popular in Rome, this dish made such an impression that I've been making a traditional version for years.  But...this time I wanted to twist it up a bit by adding grilled vegetables.  Ones that you would typically find in a Ratatouille.  The combination is outstanding!

To make it interesting I used a cheese focaccia bread that I grilled and then cubed.  It gives the salad extra flavor and a little flair!  If you can't find the cheese focaccia, a good crusty Italian country bread will be perfect, or crusty french bread for that matter.  

The grilled vegetables bring depth of flavor to the salad.  Eggplant, zucchini, red onion, bell pepper, and tomatoes taste wonderful grilled.  Other special additions are little cubes of mozzarella and a killer vinaigrette.  There is nothing better than bringing fresh seasonal ingredients together in a different combination that allows their flavors to just shine and be the star of the dish!

All together this salad is a winner!  You can put this together in under 30 minutes.  It's great for a weeknight meal and for those that want to enjoy a meatless dish. 

I hope you love this dish as much as we did!

Cheese Focaccia Panzanella with Grilled Ratatouille

Makes: 4 servings

½ lb. assorted sweet peppers, halved and seeds and membranes removed

1 eggplant, cut into ½ inch thick slices

½ lb zucchini, cut lengthwise into thin strips

½  red onion, cut into 1/2-inch-thick slices

2 Roma tomatoes, halved and seeded

1/3 of a loaf of cheese foccacia, split in half and cut each half in to 4 pieces (8 pieces total) 

2 T olive oil

¼ t salt

¼ t ground black pepper

1 clove garlic, halved

1/3 c olive oil

2 T red wine vinegar

1 T finely shredded lemon peel

6 oz fresh mozzarella cheese, cubed

Salt & pepper

½ c chopped parsley

Lightly brush all sides of the peppers, eggplant, zucchini, onion, tomatoes, and bread slices lightly with the 2 tablespoons oil.  Sprinkle with salt and pepper.   Grill vegetables in a grill pan over medium heat until vegetables are crisp-tender, turning occasionally.   About 10 minutes total.  Remove vegetables from grill.   Allow to cool enough to handle.  Cut vegetables into 1-inch pieces.   Set aside.

Grill bread about 4 minutes or until browned and crisp, turning occasionally.   Cool slightly.   Rub bread with cut sides of garlic.  Cut into 1 inch pieces. 

Place grilled vegetables in a large bowl.  Add bread to vegetables.

For dressing, in a small mason jar add 1/3 cup oil, the vinegar, and lemon peel.  Shake to blend.   Season to taste with salt and black pepper.   Add the dressing to the grilled vegetables and bread.  Add your cubed mozzarella.   Toss gently to combine.   Toss with parsley and serve.

linked to:  Full Plate Thursday
Weekend Potluck

Peach Cobbler Smoothie

I'm dying for peach cobbler...

But I don't have time to make it.  My work schedule is keeping from this wonderful dessert.  I have such a craving for it...what to do?

Let's make a smoothie!

My Peach Cobbler Smoothie will take care of my cravings right away!  Plus it is quicker to make!

I made this smoothie and took to work with me in one of my favorite travel containers.  I think I've showed they containers before.  They are actually glasses, called "working glasses".  Perfect for everyday drinkware and the best part is they come with a lid that allows you to take them with you, filled with your favorite drink, or pasta salad, fruit, potato salad, or even a dessert.  What ever you can imagine!  I know I get excited about these container, but they truly are handy.

Back to the smoothie.  This smoothie has all the flavors of peach cobbler, so I'm sure if you love the dessert you will love my smoothie.  It even has a secret ingredient...I'm not telling what it is...oh, okay you can find out by reading the recipe.  It just puts it over the edge a bit and given it that cobbler taste!

Give it a whirl in your blender, it's fast and easy to make.  A great treat for you kids as well.  The best part is since it's summer, peaches are delishhh right now!   So use some fresh peaches, and leave the skin on so you get some extra fiber and nutrients!  It's good for you.  (If you can't find fresh peaches, frozen will work just as well.)

Enjoy some summer peach cobbler in a smoothie!

Peach Cobbler Smoothie

Serves 2

1 6 oz container lite vanilla yogurt

½ banana

¼ t cinnamon

1 peach, cut into chunks

¼ c milk

5 vanilla wafers

1 c ice cubes

Place all ingredients in a blender and blend on high until smooth.  Pour in 2 glasses and serve.

Shared with:  Weekend Potluck

Grilled Pork and Nectarine Salad

Do you have a favorite restaurant?

MGG and I visited one of our favorite restaurants a few nights ago and I'm always amazed with the eclectic selection of dishes they have on the menu.  It's a restaurant/micro-brewery with dishes that range in flavors from Mexican, Italian, even Cajun,  They serve everything from steaks, chicken and fish, to tacos and pasta.  All of the food is excellent, and unique in the flavor combinations.  

One of the dishes I love is a salad that they serve with pork medallions and grilled nectarines.  It's such a wonderful blend of pork and fruit, with a slightly sweet dressing, served over a bed of arugula and spinach.

So I thought I'd make my version of this salad at home.  Since it's summertime I decided to grill pork chops instead of making little pork medallions out of pork tenderloin. (too much work!)  I added a wonderful citrus blend I came up with.  I use this so often on all types of meat.  It's fantastic!  I call it California Citrus blend.  Great for chicken, pork, of beef.  The recipe for that is included as well.  

I added a nice spring mix of salad greens as my base and put it all together in a flash.  Another weeknight meal made in under 20 minutes.  Love that!

Hope you try this salad.  It's a tribute of one of my favorite restaurant's dishes,and it's just bursting with flavors.  

Grilled Pork and Nectarine Salad

Serves 4

4 nectarines, rip but a little firm

1 t olive oil

4 pork loin chops

4 t California Citrus blend

Salt & pepper

2 T balsamic vinegar

2 T olive oil

1 bunch spring mix salad greens

Pit nectarines and cut each one into 4 wedges.  Heat large ridged grill pan on medium until hot. Brush nectarine wedges with 1 teaspoon oil. Place nectarine wedges in grill pan and cook about 10 minutes or until charred and tender, turning wedges over once. Transfer to a plate and cover with foil to keep warm.

Sprinkle pork chops with 1 teaspoon each of California Citrus blend and rub in.  Sprinkle with salt & pepper. 

Add pork chops to the grill pan and cook about 10 to 12 minutes or until done (155 degrees) turning over once.

Meanwhile make the dressing: In small bowl, whisk vinegar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining 2 tablespoons oil until blended.  Remove 1 tablespoon dressing and set aside.

In large bowl, toss spring mix and dressing.  Divide among 4 plates.  Slice each pork chop on an angle against the grain and place on top of the salad.  Add nectarines. Drizzle pork and nectarines with reserved dressing.

California Citrus Blend

2 t lemon peel

2 t orange peel

1 t  minced parsley

1/2 t garlic powder

Mix all ingredients together.  Great on chicken, pork, or beef.



shared with:  Weekend Potluck