Hello foodie friends!
First off let me apologize for missing last weeks blog 😦 I had intentions to but with all of the craziness that ensued following our city’s flooding last week, I found it impossible to even open my computer. For those of you that don’t know, Calgary was hit unexpectedly with a devastating flood and my community (being close to the Elbow River) was one of numerous communities evacuated for 3 days. Thankfully I was able to return home to a dry home along with most of my neighbours. Other than being out of our homes and losing power, we are very fortunate to be able to carry on with our regular routines with the added bonus of having a greater sense of appreciation. There are many people that were deeply affected by the floods and returning to regular life is not as easy. Many homes, communities and businesses are having to dig themselves out and start a long process of rebuilding. One of the most amazing take-aways from this difficult situation is the enormous spirit and camaraderie of this incredible city. Volunteers showing up by the thousands everyday to help those who need it, donations by the truckloads and people opening up their homes to strangers. It’s just awesome.
Coming out of this, it seems that everything has come up so fast!
School is out, the days are longer, the flowers are blooming and if you haven’t already heard, SUMMER HAS OFFICIALLY ARRIVED!
And as promised, I have one more recipe for the Simple Summer Recipe Series. This week is another one of my staple meals during the summer months, Panzanella Salad. This salad originates from Italy as a way to utilize stale bread and highlight their fresh tomatoes and onions. I don’t typically use onions in my version of this salad but tomatoes and bread are definitely the main attraction. This salad is incredibly easy and loaded with flavour!
On a side note: I know alot of you have sensitivities to gluten or wheat but don’t count this recipe out. Whether you use a spelt bread, a sourdough or a gluten-free bread it can still work. But don’t be afraid to make this salad without any bread. The vinaigrette mixed with the fresh veggies and tofu is so refreshing.
One ingredient that I am slightly obsessed with right now is tofu feta. I am not exactly sure how it took me this long to discover this delicious recipe but now that I know about it, I would like to shout it from a mountain top like the Swiss man blowing his horn in a Ricolla commercial 😛
This part of the recipe should be made ahead of time and left in the fridge to marinate for at least a couple of hours but longer if you can. I like to make it the day before… but the problem then becomes trying not to eat a piece every time I open the refrigerator 😦
400 g firm or extra-firm tofu, drained and cut into 1/2″ cubes
4 cups water
1/4 cup lemon juice, freshly squeezed
1 tbsp sea salt
2 tsp dired basil
2 tsp dried oregano
- add all ingredients to a saucepan and bring to a boil
- reduce heat to a simmer and cook uncovered for approx. 25 mins or until almost of the water in gone
- transfer tofu with the brine into a sealable container and place in fridge overnight
The other component of the dish is the grilled peppers. If it’s just one step too many for you, there are some great options at the grocery store for peppers that are already grilled and peeled for you. However, I would encourage you to try making them yourself, as it is pretty straight forward. I do mine on the outdoor grill by preheating it to med-high and then tossing a few peppers directly onto the grill. Every 5 mins or so I turn the pepper until it is completely charred all the way around. I then remove them and immediately toss them in a brown bag and twist the top to lock in the steam. Leaving them in the bag for approx. 30mins allows them to cool but also separates the skin of the pepper so that it is much easier to peel. I use my fingers to peel away the outside layer of charred skin and slice the pepper into strips.
With this recipe I wrap up my Simple Summer Recipe series but do not fret, there will be plenty of seasonal, easy and delicious recipes coming your way this summer.
My hope is that you can keep these 6 recipes close at hand and be able to pull them out over the next few months as quick and nutritious meals that you can make at home without having to sweat over a stove!!!
Panzanella Salad w/tofu feta
PrepTime: approx 30 mins (plus prep for tofu feta and grilled peppers)
Serves: 4 people, as a main meal
1/2 loaf of day-old Sourdough, cut into 1/2″ cubes
10-12 whole green olives
4-5 roma tomatoes
6-8 large basil leaves, ripped into small pieces
1 cup of tofu feta (see recipe above)
2 small red or orange bell peppers, roasted, peeled and cut
1 clove of garlic, minced
1/2 cup Extra Virgin Olive Oil
1/4 cup apple cider vinegar
black pepper & sea salt to taste
- For the vinaigrette: cut tomatoes in half and scoop out the insides into a small food processor or blender (save the outside flesh of tomato for the salad). Puree the tomatoes until most of the chunks are gone and transfer to a mixing bowl. Add in the garlic, olive oil, apple cider vinegar and salt and pepper. Whisk together until completely combined and set aside.
- Toss remaining ingredients into a large salad bowl and top with the tomato vinaigrette. Toss together to coat all of the bread with the dressing. Cover and place in refrigerator for about 20-30 mins. Serve.