Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Radicchio, Fennel, & Olive Panzanella Salad
Serves: 3 - 4 (side dish)
Overall:
30m
Cook:
20m
INGREDIENTS
6 ounces country-style bread
1 tablespoon lemon zest - finely grated
½ cup olive oil
1 small shallot
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon fresh oregano - chopped
1 small head radicchio
1 small fennel bulb
1 cup fresh flat leaf parsley
½ cup of green olives
3 ounces Manchego cheese - shaved
3 ounces hard salami - thinly sliced
Salt and pepper to taste
INSTRUCTIONS
1. Preheat oven to 400 °F. Tear the bread into bit size pieces, then toss with lemon zest and ¼ cup of olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center (8 - 10 minutes).
2. Finely chop the shallot, add this to the lemon juice vinegar, and oregano in a large bowl. Add the remaining ¼ cup of olive oil along with salt and pepper and whisk all the ingredients together.
3. Teat the radicchio into bit size pieces, and add the fennel, parsley, olives, cheese, salami, and bread to the dressing. Toss thoroughly to ensure all ingredients are combined.
4. Allow the salad to rest for at least one hour before serving (salad can be made the night before, simply cover and chill after step 3).