I love panzanellas for being so fresh, versatile, and delicious. However, with just white bread, tomatoes, and cucumber, I’m usually hungry a couple of hours later. So I went with my staple – some black beans – to add some … Read More
Much as it saddens me to admit, K’s first birthday is right around the corner. First birthdays are big in Indian tradition, so I’ve been thinking of doing a little party for her. She is super social, so I think … Read More
Ah, yes, the coconut oil obsession continues. I made this scrub as a quick DIY addition to some Christmas gifts last year and have been using it regularly myself ever since. It’s the perfect thing as we start to … Read More
Ohhh, August tomato sickness strikes again. We’ve gone through pounds upon pounds of tomatoes in the last few weeks, and I’m still not over it. Roasted tomatoes in everything, including this delicious strata. We’ve made this a million times – … Read More
We made these popsicles last summer and loved them. But popsicles are often messier than I’d prefer at the dinner table (especially with a few snail-pace eaters over here, AHEM, N), so I thought I’d whirl it into a frozen … Read More
[Whoo boy, first toddler eating and now toddler screen time? Since when did I become such a not-afraid-of-controversy blogger? (I didn’t; I’m still deathly afraid. This just happens to be important to me.)]A couple of months ago, Janssen posted about … Read More
Blouse/Necklace: Forever 21 (here and here); Skirt: Banana Republic (old); Shoes: Steve Madden (old); Belt: Target (came with another skirt) I’ve been a total bookworm for as long as I remember. My mom has vivid memories of spending … Read More
I’m generally a strictly hot-soup-belongs-in-the-wintertime sort of person (although chilled soups, such as peach and strawberry and cucumber are planted firmly in my mind’s summer, but one could say that’s more dessert than meal) (will I ever create parentheticals shorter … Read More
Tuesday was National Cheesecake Day! And I’m not one to let a holiday go un-celebrated, that’s just not right. So I took one for the team and made a dessert. And it was good. Very good.  Blueberry Cheesecake … Read More
Growing up, any extended family gathering revolved around food. A long and late breakfast was followed by a multi-coursed lunch, and shortly after was a big dinner, either cooked at home or eaten out. Indians take food seriously, and I … Read More
I kind of have a thing for perfectly ripe tomatoes. As we’ve tried to eat more seasonally the last few years, I generally try to refrain from purchasing them during off months. This also means that I purchased no fewer … Read More
My family is from South India, and North and South Indian foods are surprisingly different. So much so that those from different sides of the country have a bit of a chip on their respective shoulders about which cuisine is … Read More
I love panzanellas for being so fresh, versatile, and delicious. However, with just white bread, tomatoes, and cucumber, I’m usually hungry a couple of hours later. So I went with my staple – some black beans – to add some protein, a heartier homemade wheat bread, and my beloved goat cheese (since I was out of feta). The result was ridiculously delicious and the epitome of end-of-summer goodness.
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard (preferably whole-grain)
1/4 cup vinegar (red wine or white)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
1. Heat
3 tablespoons olive oil in a large saute pan. Add the bread cubes and
sprinkle with salt; cook over low to medium heat, tossing frequently,
for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
2. Place the zucchini, bell pepper, tomatoes, onion, and black beans in a large bowl.
3. For
the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, add
the olive oil and make an emulsion. Pour the vinaigrette over the
vegetables. Add the goat cheese, olives and bread cubes and mix together
lightly. Set aside for 30 minutes for the flavors to blend (or eat right away, as we did – still delicious). Serve at
room temperature.
