grilled artichoke + tomato panzanella with feta

ingredients

3-4 cups of whole wheat sourdough bread

1 eight ounce jar of marinated artichoke hearts

3 large tomatoes on-the-vine (quartered and then halved)

1 cup pitted + chopped spanish black olives 

3/4 cup chopped fresh basil 

1/4 cup red wine vinegar

1/2-1 cups crumbled feta 

salt + fresh ground pepper for seasoning

how to

place a grill pan over medium-high heat

drizzle bread + artichoke hearts with olive oil mixed with crushed garlic

season with salt + pepper

grill the bread and artichokes until golden brown around the edges

transfer bread + artichokes to a large bowl

add tomatoes, chopped olives, basil + toss

stir together olive oil + red wine vinegar in a small bowl with salt + pepper

dress the bread + artichoke hearts + toss 

finish with crumbled feta

pairs well with

spring

oven-roasted salmon w/ pesto

willis earl beal

roasted on-the-vine tomatoes with lemon-basil oil

ingredients

5 on-the-vine tomatoes, halved

1 teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper

1/3 cup olive oil

3 garlic cloves, finely chopped

10 fresh basil leaves

juice of 2 lemons

how to

pre-heat oven to 250 degrees. 

mix sugar, salt and pepper together in a bowl.

coat the halved tomatoes with the sugar/salt/pepper mixture. 

place tomatoes open-face down in a clear, glass dish.

heat olive oil over moderate heat + add crushed garlic. heat garlic and oil until just browning (1-2 minutes). add basil leaves. remove from heat. 

pour oil, garlic, lemon juice and basil into the dish with tomatoes. 

roast tomatoes in the oven for 1.5-2 hours until they are tender but not falling apart.

remove tomatoes + save oil for drizzling.

pairs well with

spring

pearl couscous, grilled zucchini, feta

fleet foxes