Next Week's Recipes

MEDITERRANEAN PANZANELLA SALAD

Panzanella salads are such a great way to use up all those extra veggies in the fridge and also an excellent way to use every last bit of your fresh, store bought breads. I had almost an entire foccacia loaf that was going stale so I knew what flavours I wanted to pair with the seasoned loaf of bread.  I went in a Mediterranean direction this time around with fresh cucumbers, red onions, bell peppers, olives, and feta cheese for extra deliciousness. The resulting salad is surprisingly light and fresh with the bread really taking center stage. It soaks up just enough dressing and flavour and still retains its texture.

Remember! With all panzanella salads, they are at their best that day. After even 1 day, the bread will be the deal breaker. If you've underdressed your salad the bread will have soaked it all up overnight resulting in an unpleasantly dry salad. On the other hand, if you've overdressed you can expect that by the second day the bread will be saturated and not pleasant whatsoever. 

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ROASTED CAULIFLOWER STEAKS

Cauliflower is one of the most versatile veggies on the market and they're extremely good for you to boot! I love cauliflower raw but sometimes I'm craving something a little heartier, and that's why these steaks are so fabulous. The cauliflower is basted in EVOO and a delightful seasoning blend and roasted whole until a gorgeous crust is developed on the outside. Once sliced, the cauliflower is tender but still retains a little bite which is perfect in my opinion. Serve them up with a side of mash and veggies for a balanced and seriously delicious meal.