Panzanella

Panzanella
From Barefoot Contessa

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Heavenly Healthy Banana Bread

I have been having trouble with whole-wheat quickbreads - until now. This is so yummy and moist and good for you!



Heavenly Healthy Banana Bread
From King Arthur Flour

1/2 cup butter
1/2 cup brown sugar, light or dark
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas (about 4 medium to large bananas)
1/4 cup honey
2 large eggs
2 cups King Arthur 100% Organic Whole Wheat Flour
1/2 cup chopped walnuts (optional)

Preheat your oven to 350°F. In a large bowl, beat together the butter, sugar, vanilla, baking soda, and salt. Add the bananas, honey, and eggs, beating until smooth. Add the flour, then the walnuts, stirring until smooth. Spoon the batter into a lightly greased 9 x 5-inch loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes. Bake the bread for 60 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean. Allow the loaf to cool for 10 minutes before removing it from the pan, and cooling it completely on a rack. Yield: 1 loaf, 16 servings.