Not only was today distribution day at the farm, but I also received the latest issue of Everyday Food Magazine. Today is all about tomatoes...5 lbs of fabulous summer fruit from the farm and fresh tomato recipies to try!
Italian Panzanella - serves 4
Everyday Food Magazine
1/4 c red wine vinegar
1/4 c olive oil
coarse salt and pepper
2 cans (15.5 oz each) cannellini beans,
drained and rinsed
3 cups large cubes country bread (5-6 oz)
1 pound plum tomatoes, cut into small pieces
1 cucumber, thinly sliced crosswise
1/4 medium red onion, thinly sliced
4 oz provolone cheese, diced
1/4 c fresh basil leaves, torn
1. In a large (handthrown!) bowl, whisk together vinegar, oil, salt and pepper.
2. Add beans, bread, tomatoes, cucumber, onion and cheese. Toss to combine. Cover and refridgerate at 2-8 hours. Just before serving, stir in basil.
Big Blue Bowl for Salad...