This week I have been craving Panzanella Salad which is one of my favorite summer dishes, but since tomato season is far away I made a winter version with beets instead and it was great! Here is the recipe:
Winter Panzanella Salad (Serves 4)
...toss with olive oil, salt, pepper and place on a sheet pan. Roast for about 20-25 min or until easily pierces with a fork. Place beets in a large bowl and cool. I like to roast a lot of beets at once and keep them in the fridge for all kinds of salads. In a small pan toast the almonds until fragrant 5-8min add to bowl with the beets. Cut 1/3 of the sourdough loaf into 1 inch cubes. Follow instructions for Grandmas Croutons from my January 28th note.
Roughly chop the beet greens and parsley. For the dressing mix garlic, vinegar, olive oil and maple syrup in a small mason jar and shake well. Add the beet greens, parsley and thyme to the beets. Toss with the dressing and add Grandmas croutons and toss again. Season with salt and pepper. Enjoy!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, KAMUT-wheat berries, sourdough culture, freshly milled KAMUT flour, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. yellow corn, sourdough culture, sea salt.
Bakers Choice: Sonoran Country Sandwich Loaf
Another try with the Sonoran White wheat increasing the amount a bit more from last week…
Ingredients: Montana grown org. wheat flour, water, org. freshly milled Sonoran white wheat flour from Prairie Heritage Farm, sourdough culture, sea salt.