It’s been about a year since I last posted a recipe for a Panzanella – that would have been during our last glut of tomatoes. This year I wanted to change things up a bit and go Greek style.
We’re finally getting some cool days and that means the tomatoes in our little garden will be slowing down. I snuck a few to make this very easy Rustic Tomato & Cararmelized Onion Galette.
I had it from a grocery store deli. The Best Salad in the World. Seriously, that’s what it was called – and I agree!
Hot, sticky summer days are here – perfect days to think about NOT heating up the house and about eating light & healthy. And when light and healthy means cool and delicious, too, like this Pesto Pasta Salad, that’s a winner.
So a few days ago I posted the most marvelous Peach Glazed Pork Tenderloin. It was a huge hit at our house. What wasn’t a hit was the Watermelon and Tomato Salad. So I tinkered (and after the tinkering) loved it. And I made it again, today, just to be sure.
Do you ever mess up a recipe and then decide that you liked it so much you couldn’t have it any other way? Well, that’s what happened to this Warm Farro Salad with Charred Corn from the July/August Food Network Magazine. It turned out to be a happy mistake.
I love making fabulous little somethings to spark up dinner, especially when that fabulous little something is as delish and as easy as these Pickled Red Onions.