Panzanella

I was the only one in my family that liked this dish.  If I make it again, I will have to adjust the ingredient measurements to make one serving.

Panzanella (serves 8)

2 cups bread (I used a loaf of Italian bread), cut into 1 inch cubes
1 cup olive oil
1/2 lb bacon
1 large shallot, chopped
1/2 cup red wine vinegar
3 lbs tomatoes, cored, seeded and chopped
2 avocados, peeled and chopped
1 medium cucumber, peeled, seeded and diced
Salt and pepper

Preheat the oven to 350 degrees.

Arrange the bread cubes on a baking sheet.  Drizzle 2 Tbsp olive oil over the bread.  Bake 10-15 minutes, until dry.

Meanwhile, cook the bacon until crisp.  Your choice: 1. skillet on stove top, 2. baking sheet in oven for 15 minutes, or 3. between napkins on a plate for 5 minutes in the microwave.  I chose the microwave method.

Combine the shallot with the vinegar in a small bowl and set aside to marinate while you prepare the rest of the salad.

Combine the tomatoes, avocados, and cucumber in a large bowl.  Crumble the bacon into the bowl.  Add the bread cubes and toss to combine.  Add remaining olive oil (about 2/3 cup) to the vinegar and shallot mixture and whisk to emulsify.  Pour over the salad, using as much dressing as you like (Save leftovers for a future salad).  Season with salt and pepper, if desired.  Gently toss all the ingredients to coat.

I served this as a side to baked chicken.

This recipe came from The Cleaner Plate Club: Raising Healthy Eaters One Meal at a Time.  This was the third recipe we tried from the cookbook and the third one that we were not overjoyed about eating.  I am planning to try a couple more because I am hopeful that we'll find one we like.  I am completely on board with the "Real Foods" philosophy that the book supports, but have been disappointed by the recipes I have tried.

Cucumber Salsa

Here's another one from the Grow It, Cook It magazine.

Cucumber Salsa (Yields 2 1/2 cups)

2 cups cucumber: peeled, seeded & finely chopped
1/2 cup tomato, finely chopped & seeded
1/4 cup chopped onion
2 Tbsp minced fresh parsley
1 spicy pepper, seeded & chopped
4 1/2 tsp minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1 1/2 tsp lemon juice
1 1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a medium bowl, combine the first 7 ingredients.  In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.  Pour over cucumber mixture and toss gently to coat.  Serve with chips.

Cucumbers! Cucumbers! Cucumbers!

We have been overly blessed with cucumbers in our garden.  By our calculations, we have harvested over 100 cucumbers from our garden since April and we continue to harvest 3-4 more every day.  Therefore, I have tried a lot of recipes for cucumbers.  These are my top three:

Asian Cucumber Salad

·         6 Tbsp sugar

·         4 Tbsp vinegar

·         ¼ tsp salt

·         2 Tbsp water

·         2-3 cucumbers, peeled & sliced

·         ¼ cup chopped onion

Bring first 4 ingredients to a boil, cool.  Add cucumber and onion.  Chill until ready to serve.

Cucumber Sandwich Spread

·         8 oz pkg cream cheese, softened

·         1 cup cucumber, peeled, seeded and finely chopped

·         ½ cup minced chives (can substitute green onions)

·         ¼ cup fresh dill

·         2 Tbsp mayonnaise

·         ½ tsp ground pepper

Stir together all ingredients.  Chill until ready to serve.  Serve on your favorite bread or crackers.  I have also made tea sandwiches by trimming the crusts from bread and cutting the sandwich in half diagonally.

Tzatziki Sauce (Greek Cucumber Sauce)

·         2 cups plain Greek Yogurt (can substitute sour cream)

·         1 cup cucumber, peeled and diced

·         1 clove garlic, minced

·         1 Tbsp olive oil

·         1 Tbsp lemon juice

·         1 tsp garlic salt

·         1 Tbsp chopped chives

Combine all ingredients.  Chill until ready to serve.  Serve with pita bread cut into triangles.