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In our neighborhood, a casual Middle Eastern place sells the classics: falafel, shawarma, shish kebab, etc. We used to have a regular lunch of the spreads—baba ghannouj and hummus—plus grape leaves and tabouli. Then, one day, we decided to order something new. Looking at the menu, we chose fattoush. Fattoush (alternatively spelled fattush, fatush, fattoosh…
Continue reading “TIP OF THE DAY: Fattoush, A Middle Eastern Bread Salad”
[1] Spring Panzanella Salad, an Italian classic (photos #1 and #2 © Tending The Table | California Olive Ranch). [2] Close-up on the salad. [3] Radicchio (this variety is Trevisol; photo © Good Eggs). [3] Arbequina EVOO (photo © California Olive Ranch). We love all kinds of bread, and that includes biscuits, pizza crusts,…
Continue reading “TIP OF THE DAY: Spring Panzanella Salad”
We are fans of panzanella, and this is our fourth recipe of the year. The others: Summer Bread Salad, with tomatoes and basil Summer Panzanella #2, with zucchini, bell peppers, onions and tomatoes Panzanella With Fruit Panzanella is a Tuscan-style bread salad made with a loaf of day-old (or older) bread, cubed into large…
Continue reading “RECIPE: Bread Salad #3, Grilled Chicken Panzanella”
We’re putting something special on the grill for Father’s Day: lamb chops. This Greek-accented lamb chops recipe is from Chef Curtis Stone’s new book, What’s For Dinner, which focuses on easy-to-make meals for every night of the week. Chef Stone serves his Grilled Lemon Oregano Lamb Chops with a rustic bread salad: a combination that‘s…
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