Category: Salads

Melrose Pepper Panzanella Salad

If you have followed along with my kitchen adventures over the years, you know that some foods pop up every Summer. This is all about the combination of two of my favorite summer foods, Melrose Peppers and Panzanella Salad. I’m not sure why I haven’t thought of them together before, but it has been hot and humid enough to make my brain take strange detours and this recipe is the result.

There have many entries here that have involved Melrose Peppers:

https://mamadskitchen.net/2022/08/23/melrose-peppers-a-most-wonderful-time-of-the-year/ 

There have also been a few entries about panzanella salad:

https://mamadskitchen.net/2018/07/21/panzanella-palooza-the-summer-edition/

These posts give a fairly nice overview of my love for these two summer favorites. There are more that you can peruse by searching both topics on my website, but this is something a bit new.

It all began, as it always does, with a trip to Caputo’s Fresh Market. This is the one store in our area that I can be sure to find Melrose Peppers. These thin skinned frying peppers have a close connection with my hometown of Melrose Park where they are said to have been brought from Italy by the many Italian immigrants that settled there.  Panzanella Salad originated in Tuscany and is a simple bread salad that is tossed with vegetables. So, here goes the mash up.

Usually tomatoes are the star of traditional panzanella, but they are taking a supporting roll to the Melrose peppers this time. These peppers sing sweetly when they are fried, but they are also wonderful when roasted, and I did just that.

A note about Melrose Peppers:  I know they are not available everywhere and a substitution could be Cubanelle or even the mini bell peppers that are in most every store’s produce department. Harder to find but a good swap are “Ancient Peppers,” Multi-colored, long, thin, and wavy, they are thin skinned and are great roasted.  I added a yellow “Ancient Pepper” for some contrast because I had one on hand. Since I decided that this would be a main dish I added some Italian Sausage and Mozzarella Cheese.

While the peppers and onions roasted, I prepped the other ingredients: The sausage was squeezed out of its casing and cooked in a fry pan over medium heat. I broke it up into bite size pieces as it cooked. The bread was cut into cubes and toasted, and the cheese was cut into cubes. The tomatoes also got sliced into bite size pieces.

Once everything was ready there was nothing left to do but put it all together. The order is important but not crucial, however the bread cubes should go in first. The bread is dry and crunchy at this point and you want it to get softer and let it absorb all the wonderful flavors that will be filling the bowl.

So in went the roasted peppers and onions along with their roasting juices, the cooked sausage, the tomatoes and the cheese. Now what did we need to bring it all together? A dressing of course. I used a very simple vinaigrette that works with all kinds of salads. That recipe will follow the recipe for the salad itself.

Now let’s talk about Basil. My plant on the balcony is still doing well and I snipped a few leaves to add to the salad. Roughly torn they were tossed with the salad and a few more were sprinkled on top. I love that deep herby flavor they empart.

So that is the newest entry into my Panzanella and Melrose Pepper collections. Here is the recipe for you to try.  Tweek and play with it, but make it before the summer is gone.

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Melrose Pepper Panzanella Salad

This is the basic recipe. You are invited to adapt and play with it as you like.

Course: Main Course
Cuisine: Italian
Author: binner216@comcast.net
Ingredients
  • 6 Ounces Crusty Bread, slightly stale is best
  • 2 Links Italian Sausage
  • 8-10 Ounces Melrose Peppers (or another sweet frying pepper)
  • 1/2 Medium Onion
  • 3-4 Roma Tomatoes
  • 3 Ounces Mozzarella Cheese
  • Olive Oil
  • Salt & Pepper
  • 1/2 -3/4 Cup Basil, roughly torn Save a few leaves for garnish
  • 1/2 Cup Italian Vinaigrette homemade or store bought. You may need more.
Instructions
Prepare the Ingrdients

  1. Squeeze the sausage out of its casing into a fry pan. Cook the sausage over medium heat, breaking it into bite size pieces, until it is cooked through. Remove from pan and set aside.

  2. Slice the peppers into rings about an inch wide. Cut the onions vertically into 3/4 inch crescent moons . Combine them and toss with olive oil, salt and pepper. Spread them out on a cookie sheet and roast 20 minutes or so in a 375 degree oven. They should be soft but not mushy. Let them cool in the pan.

  3. Cut the bread into 1 inch cubes and lay them in a single layer on a baking sheet. You can spray them lightly with cooking spray if you want. Toast in a 375 degree oven until they just begin to turn golden. Watch them carefully!

    Cut the tomatoes and Mozzarella into bite size chunks

Assembling the Salad

  1. Place the toasted bread cube into a large deep bowl.

  2. Add the roasted onions and peppers including any roasting juices.

    Add the sausage, tomatoes and mozzarella.

  3. Add the dressing of your choice or use the recipe that follows. Start with about 1/2 cup. Toss well and add a little more dressing if you feel it needs it. Add the torn basil and gently toss again. Taste and add more salt and pepper if needed. Allow the salad to sit for 15-20 minutes to get everything well acquainted.

  4. Toss once more, check your easonings and dressing, then garnish with the reserved basil leaves. Serve.

Any vinaigrette that you love will work in this recipe. Here is one that I love. It is lemony, garlicky and bursting with herbs.

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Mediterranean Vinaigrette

A twist on the classic vinaigrette with plenty of lemon and more than a hint of garlic. Add any fresh herbs of your choice. This is wonderful on a Greek salad, but it would be equally delightful as a dressing for grilled vegetable or a pasta salad. It makes a great marinade as well.

Ingredients
  • 1 Medium Lemon Juice and zest
  • 2 Cloves Garlic Grated
  • 2 Tbsp. White Balsamic Vinegar
  • 1/2 Tsp. Red Pepper Flakes Optional, to taste
  • 3 Tbsp. Chopped Fresh Herbs Parsley, thyme, basil, or you choice
  • Kosher Salt and Pepper To taste
  • 1 Tsp. Dijon Mustard
  • 1/3-1/2 Cup Olive oil
Instructions

  1. Combine all of the ingredients in a jar with a tight fitting lid. Shake until completely blended. Allow to rest in the refrigerator for at least one hour.

 

Here’s to the end of summer and to peppers and panzanella.

Roasted Artichoke Salad (the easy way)

During our time in California, artichokes were a family favorite. We usually got them at roadside stands on Highway 1. Our favorite was an old man named Dutch who sold them out of the back of his station wagon. We’d bring them home and steam them whole with lemon and garlic. We all became expert at eating them leaf by leaf scraping the tender flesh with our teeth until we reached the heart. That best part, was relished last. Here is a link to another Artichoke post that features pictures, memories, and a tasty soup recipe.

https://mamadskitchen.net/2014/03/14/memories-of-highway-one-and-artichokes/ 

Artichokes are available here most of the year and we often get them. The problem is that they have to travel from California and sometimes arrive past their prime. Still we try to enjoy a perfectly steamed edible thistle whenever we can.

There are other ways to experience artichokes. They have come in cans and jars forever. These are convenient and versatile, but they lack the texture and frankly, some of the flavor of fresh. Then there are frozen artichoke hearts. They retain more taste and texture than their canned cousins. Unfortunately, they are not always available. For years, I relied on Trader Joe’s, but haven’t found them there recently. To my surprise, I have found them at Walmart (of all places). They are sold in 12 ounce bags for under $3.00 at certain stores. They are firm, large, and tasty, and they are the cornerstone for today’s recipe.

I think that this qualifies to be called a salad as it is filled with vegetables and is tossed with a dressing. While many salads are served cold, this one can be served warm or at room temperature as well as chilled, but I think that the flavors are best warm. It is a wonderful accompaniment to grilled proteins and could be a nice addition to a potluck table.  Another benefit with this salad is that it can be a meatless main dish thanks to the chickpeas (use the whole can if you are going meatless) and if you want a little more protein, add some crumbled feta cheese.

I used the little bell peppers (Lollipeppers are my current favorite) that can be found in every grocery store along with some crimini mushrooms and red onion. These along with the artichoke hearts were seasoned with salt and pepper and tossed with a little olive oil. Within 20 minutes in the oven they were lightly caramelized and tender.

As I said, this is salad done the easy way so, canned chickpeas, sun dried tomatoes, and olives joined the mix. If you have a Mediterranean olive blend available use that, but kalamata or even green or black olives would work.

When it comes to a dressing, use your favorite vinaigrette recipe or make it easy on yourself and use a bottled dressing that you love. I used a Mediterranean Dressing and Marinade from Aldi. I think it has a nice balance of flavor and have used it as a dressing as well as a marinade in various dishes.

All that is left to do is toss the roasted vegetables with the canned/jarred additions. To assure that the vegetables really absorb the dressing, add it while the roasted vegetables are warm. Then serve it, let it stand until dinner is ready, or chill it. This does get more flavorful with time so it can be made ahead and I think it tastes even better the second day

Here is the recipe as I have been making it and as always you are welcome to play with it however you choose.

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Roasted Artichoke Salad

Hearty and healthy, the perfect salad to accompany grilled proteins.

Course: Salad
Cuisine: Mediterranean
Servings: 6
Author: binner216@comcast.net
Ingredients
  • 1 Pkg. Frozen Artichoke Hearts 12 oz. package
  • 1 Cup Baby Red Bell Pepper Rings About 4-6 peppers, sliced
  • 4-6 Ounces Crimini Mushrooms Halved or quartered
  • 1 Cup Chopped Red Onion Cut in about 1 inch pieces
  • 1 Tbsp. Olive Oil
  • 1/2 Cup Sun Dried Tomatoes Oil packed, drained
  • 1/3 Cup Kalamata or Mediterranean Olives Halved
  • 1 Cup Chickpeas Drained and rinsed
  • !/2 Cup Mediterranean Salad Dressing (more as needed) Store bought or homemade
  • Salt and Pepper To taste
  • 1/2 Cup Feta Cheese, crumbled Optional for garnish.
Instructions

  1. Preheat oven to 375 degrees. Line a large baking sheet with foil for easy cleanup and lightly coat with cooking spray. Combine the artichokes (no need to thaw), peppers, mushrooms, and onion in a large bowl. Add the oil to the bowl. Season lightly with salt and pepper and toss to coat. Spread out on the prepared baking sheet. Reserve the bowl and do not wipe it out.

  2. Roast in oven for 20 minutes or until everything is slightly caramelized and tender.

  3. While the veggies roast, Combine the chickpeas, sun-dried tomatoes, and olives in the bowl.

  4. When the vegetables are roasted, add them (and any pan drippings) to the bowl and gently toss to mix. Add the dressing and toss to coat evenly. If needed add more dressing to make it the consistency and flavor that you want.

  5. Transfer to a serving bowl and add some crumbled Feta Cheese if you desire. Serve warm, chilled, or at room temperature.

Have fun making this recipe to your own liking and I hope you enjoy these edible thistles as much as I do.

Caribbean Grilled Chicken Salad

Summer is upon us, and here in Northern Illinois it has been upon us with a vengeance. Grilling and salad suppers are the order of the day. Chicken, and in particular, chicken thighs are the most popular grilling item in my kitchen and on my grill. I love the bone in, skin on variety. Neatly trimmed, the small blanket of skin imparts added moisture and a cozy cover to hold in herbs and spices. Much as I love them, I am currently besotted with their boneless, skinless brethren. They are so versatile, forgiving on the grill, moist and delicious. They stand up to a hearty marinade that they can languish in for 24 hours. So, now that I have confessed my love, let me tell you how I used them this time around.

These chicken thighs were leftovers gifted to me by my son, “The Grill King.” He had made Caribbean and Jamaican marinated chicken thighs and had more leftovers than his leftover resistant family(???) could finish. I took one of each, the Caribbean being more sweet than spicy and the Jamaican being just the opposite. It was just the right amount of chicken and spice for a supper salad for two.

This is how I made mine, but as always, make it your own.

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Caribbean Grilled Chicken Salad
Course: Main Course, Salad
Servings: 2
Author: binner216@comcast.net
Ingredients
  • 2 Grilled Chicken Thighs Marinated as you choose
  • 4 Cups Chopped Romaine Lettuce
  • 1 Cup Sliced Mini Bell Peppers Slice into rings
  • 1/2 Cup Sliced Green Onions White and part of the green
  • 1 Cup Black Beans Drained and rinsed
  • 1-1/2 Cups Cherry Tomatoes, halved Any color you like
  • 1 Cup Mandarin Orange segments Well drianed
Honey Lime Dressing
  • 2 Tbsp. Honey More or less to taste
  • 1-2 Tbsp. Cider Vinegar
  • Juice of one lime
  • 1 Clove Garlic Grated
  • 1/4 Cup Canola Oil
  • 1 Tsp. Jamaican Jerk Seasoning More or less to taste
Instructions

  1. Slice the chicken into thin strips.

  2. Mix all of the dressing ingredients together in a jar with tight fitting lid. Shake until well blended. Can be made ahead and refrigerated. shake well before adding to the salad.

  3. Combine the lettuece, chicken, green onions, peppers, tomatoes,, and black beans in a large salad bowl. Pour the dressing around the edge of the salad and toss to combine.

  4. Add the orange sements and gently toss again. Serve.

Here are some ways to play with this recipe:

Use whatever marinade you want for the chicken. Make it yourself or buy a ready made one.

Don’t care for Romaine? Spring Mix or a spinach blend would be great, too.

Use pineapple instead of oranges or how about mangos, even a combination of any or all would be delicious.

Add more beans, leave them out, our try a different variety.

Substitute red onions for the green onions.

As far as the dressing goes, make any adjustments that make your palate sing.

There are many more ideas that you can think of and as always you have my blessing to use them.

Have a safe and happy summer filled with family, friends and delicious food.

Reflections on Summer and Some Summer Favorites

What a long strange trip this has been. This is not the Summer that any of us were looking forward to. Instead of pools, beaches, and barbecues we’ve had social distancing, masks, and cautious outdoor dining. I know that I am not alone when I say, “Please let it be over!” While there is a faint light at the end of the tunnel, the bright light seems pretty far away. We are all trying to make the best of things and figuring out how to responsibly use the little bit of relaxed guidelines to our cautious advantage.

Family time is the best part of summer and we are happy to have more time  together. Since I live in the Kitchen of Love, food has been one of the great comforts. A few new things have been laid upon the table, but many of my Summer Favorites have come to the table like old uncles and aunts that you haven’t seen since last summer. I want to share a few of my favorites with you. They have graced the blog before, some of them on multiple occasions. These three are definitely worth repeating.

First up is a Corn Chowder that showcases fresh corn at its peak. The kernels simmer with onions and peppers in a corn broth that imparts layers of corn flavor and goodness.

Summer Corn Chowder
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Servings
4
Servings
4
Summer Corn Chowder
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Servings
4
Servings
4
Ingredients
Corn Broth
Chowder
Servings:
Instructions
Corn Broth
  1. Put the bare corn cobs and chopped onion in a soup pot. Add 5 cups water (or enough to cover) and a pinch of salt. Bring to boil. Reduce heat to simmer and cook covered for 1 hour. Turn off heat and allow to steep covered for another hour. Remove the cobs and onions and use in soup.
Chowder
  1. Heat a large soup pot over medium heat. Add the chopped bacon and cook until crisp. This should take about 5 minutes. Remove the bacon, let it drain on paper towels and reserve. Remove all but 1 tablespoon of the bacon drippings from the pot.
  2. Add the onions, celery, jalapeno, and peppers to the pot and cook about 5 minutes stirring occasionally, until they begin to soften. Add the corn kernels and cook another 2 - 3 minutes. Stir in the chili powder and cook 1 minute more.
  3. Add the half and half and corn broth to the pot. Bring to a boil. Lower to a simmer and add the shredded potatoes, green onions and thyme. cook 15 minutes until the potatoes are tender and everything is happy. Add salt and pepper to taste.
  4. Ladle the soup into bowls and garnish with the reserved bacon and grated cheddar.
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Gazpacho is a classic summer dish. Fresh vegetables at their peak blended to your liking. This is a recipe that begs to be played with from the vegetables you use to how spicy (or not) you make it.

Gazpacho with Roasted Corn
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Servings
4
Servings
4
Gazpacho with Roasted Corn
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Remove the corn kernels from the cobs and set aside. Save cobs for Vegetable or Corn Stock.
  2. Chop the Cucumber, Tomatoes, Pepper, and onions into 1 inch chunks. Place in food processor bowl or a large deep bowl (if using an immersion blender).
  3. Roughly chop up the Garlic, Parsley, and Cilantro and add to whatever type of bowl you are using. Add the Vegetable Juice to the bowl as well.
  4. Add the Citrus Juice, Vinegar, Smoked Paprika and Cumin to your bowl. Process the veggies and juice until chopped to your liking. Check for seasonings and add more if needed. a little Salt & Pepper is good, too.
  5. Stir in the corn kernels and store covered in the refrigerator for several hours. Serve chilled.
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This is what could happen if you married a pasta salad with a lettuce salad and threw in a little chicken for good measure. The pasta and lettuce are co-stars with a supporting cast of fresh and pantry vegetables.

Italian Salad with Pasta and Chicken
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Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Italian Salad with Pasta and Chicken
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Pasta salad meets lettuce salad in an easy one dish meal. This serves two very generously. Use the cut whole wheat pasta of your choice. The same goes for the herbs you use in the dressing.
Servings
2
Servings
2
Ingredients
Dressing
Servings:
Instructions
  1. Cook the pasta according to the directions on the package. Drain and rinse and put in a large bowl.
  2. Slice the onion lengthwise into narrow strips and add them to the pasta in the bowl.
  3. Slice the peppers into thin strips abut the same size as the onions and add them to the bowl.
  4. Cut the tomatoes into halves or quarters depending on the size of the tomatoes and add them to the bowl.
  5. Add the garbanzo beans, drained artichoke hearts, chicken, and olives to the bowl and toss to combine everything.
  6. Dressing: Combine the dressing ingredients in a jar with a tight fitting lid and shake vigorously to blend everything. Pour over the salad ingredients and toss to coat. Cover and chill for at least 2 hours.
  7. When you are ready to serve, add the torn lettuce leaves and toss once more. Divide between two plates and sprinkle with the Romano cheese.
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Here’s hoping that this Summer like no other is filled with good food and lots of love.

Panzanella-Palooza: The Summer Edition

Over the years I have sung the praises of the Panzanella Salad. Italian peasant fare, vegetables combined with dry bread cubes and a vinaigrette dressing. It is an established fact that if it is summer there will be panzanella salad in Mama D’s Kitchen of Love. This summer is no exception. In fact it has become the reigning go to supper here, appearing at least weekly in various shapes and forms.

Panzanella got its start in Tuscany long ago with onions being the star of the show. Later tomatoes took over that position and modern panzanella was born. Bread, usually stale has also been a principle player. Thrifty Tuscans didn’t want even the most stale bread to go to waste so they would soak it in water and add vegetables to make a meal. This is probably how it got its name. Pane means bread and zanella means deep bowl. If you have wet bread and vegetables you are going to need a deep bowl.

Making so many Panzanella salads this summer I have come to a few conclusions. I wanted to share some of those along with a recipe or two in case you want this to be your Panzanella-Palooza Summer, too.

  1. The bread you use is important, it is bread salad after all. The bread should be sturdy, crusty and maybe a little stale. Sourdough is my current bread of choice. I am always searching for a loaf that has the flavor and smell to take me back to San Francisco. La Brea Bread Company (available at Caputo’s) makes one and I just got another great loaf at Mariano’s bakery. Don’t worry if your bread isn’t stale. You backyard grill or even your oven can create the perfect croutons for your salad.There are lots of other good choices including Ciabatta and French. I’ve made several wonderful salads with Multigrain Baguettes as well. Use what you love or have on hand.
  2. Tomatoes get lonely so give them some company. Summer vegetables are hitting their stride right now and most of them play well with tomatoes. Onions should always be invited to the party. Cucumbers, bell peppers, summer squash and zucchini are great bowl mates too. Artichoke hearts (I use frozen for convenience) are a welcome addition as well. If you love the vegetable it will love being in your salad.
  3. Having a variety of vegetables makes for great flavors. Having a variety of textures makes for a great salad. I like to mix raw and cooked vegetables to achieve that wonderfully interesting balance. This summer, I have been grilling many of the vegetables. Tomatoes, onions, and peppers have all had a turn on the grill before jumping into a salad. Tomatoes grilled just enough to release their juices combine beautifully with crunchy red onions….etc.
  4. When it comes to dressing, simple is probably better. The recipe below is not very complex, but if you are feeling a bit fancy it is a great match up to any salad.
    Print
    Mediterranean Vinaigrette

    A twist on the classic vinaigrette with plenty of lemon and more than a hint of garlic. Add any fresh herbs of your choice. This is wonderful on a Greek salad, but it would be equally delightful as a dressing for grilled vegetable or a pasta salad. It makes a great marinade as well.

    Ingredients
    • 1 Medium Lemon Juice and zest
    • 2 Cloves Garlic Grated
    • 2 Tbsp. White Balsamic Vinegar
    • 1/2 Tsp. Red Pepper Flakes Optional, to taste
    • 3 Tbsp. Chopped Fresh Herbs Parsley, thyme, basil, or you choice
    • Kosher Salt and Pepper To taste
    • 1 Tsp. Dijon Mustard
    • 1/3-1/2 Cup Olive oil
    Instructions

    1. Combine all of the ingredients in a jar with a tight fitting lid. Shake until completely blended. Allow to rest in the refrigerator for at least one hour.

    As the summer has gone on, I have stripped it down. Some good olive oil warmed with a few smashed garlic cloves is a lovely base. Combined with a flavorful vinegar, salt and pepper it lets the beauty of the vegetables shine through.

  5. Add some protein and make your salad a meal. Use anything that sounds good to you. Leftover chicken, cured meats, beans, grilled sausage or steak all work well. Then there is cheese. Who doesn’t love cheese? Fresh mozzarella or cubed Asiago have found there way into my salads, but the best discovery has been Grilled Feta. It is firm and dense enough to hold up to the grill’s heat though it does need to be watched carefully. The time and effort is worth it.
  6. Herbs make everything better. Chop up a handful of whatever you love and add them to the salad. Basil, parsley, and chives are my current go tos.Here is a Basic Recipe for a Summer Panzanella Salad…it is very grill forward and leaves room for all kinds of interpretation.
    Print
    Summer Panzanella Salad

    A basic recipe for Panzanella salad that takes advantage of Summer's bounty.

    Servings: 2
    Ingredients
    • 3-4 Ounces Crusty Bread Stale is great!
    • 1/4 Cup Olive Oil
    • 2 Cloves Garlic Smashed
    • 1 Medium Onion Any variety
    • 2-3 Medium Tomatoes
    • 2 Cups Chopped Vegetables Whatever you love
    • 1/2 Cup Chopped Herbs Any variety to taste
    • 2 Tbsp. Vinegar Your choice
    • 1 Cup Chopped Protein Anything
    • 2 Ounces Cheese
    • Salt & Pepper To Taste
    Instructions

    1. In a small pan heat the oil and garlic gently . Once the garlic begins to sizzle take it off the heat and let it steep.

    2. Slice the bread about 1 inch thick. Brush both cut sides with a little of the olive oil and toast in the oven or on the grill. It should be dry and lightly browned. Let it cool then cut it into cubes. Place in the bottom of a deep bowl.

    3. If you are grilling vegetables, brush them lightly with some of the garlic olive oil and place on a medium grill. Tomatoes can be cut in half horizontally  and will only take a few minutes. Cherry tomatoes can be skewered. Other vegetables whether cooked whole or chopped should be tender and lightly charred. Cut any whole vegetables into bite size pieces. Put these on top of the bread cubes.

    4. Cut or chop raw vegetables into bite size pieces. Roughly chop the herbs. Cut your protein into bite size pieces as well. All of these can be put on top of the bread cubes. Toss everything together.

    5. Add the vinegar to the remaining garlic olive oil and season with salt and pepper. Mix well. Pour the dressing over the salad and toss to combine. If the salad seems a bit dry add a bit more olive oil. 

    6. Let the salad sit for 15-20 minutes to allow the flavors to blend.  Taste and adjust any seasonings. Divide between 2 plates and serve.

    As you can see, this is a very general and basic recipe that will lend itself to any direction you want to head in. There are so many vegetables that would enjoy winding up in this kind of salad. Play around..that’s part of what Summer is all about. Know too, that as Fall approaches and winter comes along, there will be lots more Panzanella Salads.