Sunday, August 16, 2015

Panzanella and Parfaits Picnic

Our Italian bread salads were made with my homemade onion bread, cut in tiny wedges, grilled and mixed at table side.  The parfaits were layers of yogurt, almond butter and a homemade blueberry sauce-with no refined sugars and delicious to the last bite.  The recipes were inspired by Food Network and The Crowded Table.  

Tuna Panzanella Salad

(Serves 2)

Cook potatoes on stovetop in water until tender.  Cool and half. 
12 petite potatoes (red, white and blue from Evans Knob Farm)

Mix potatoes, lettuce, tomatoes, cucumber, zucchini and tuna in bowls.
1/2 head local grown lettuce, torn (from DeBerry Farm)
1/2 cup tiny cherry tomatoes, halved (from our container garden)
1 lemon cucumber, wedged (from Evans Knob Farm)
1/3 cup zucchini, diced
1-5 ounce can albacore tuna in water, drained)

Grill bread wedges with spread.  Mix in salad at table side.
1/2 homemade onion bread, cut in tiny wedges 
1 tablespoon Earth Balance Buttery Spread

2 tablespoon olive oil
2 teaspoon white wine vinegar
1/4 teaspoon Mrs. Dash
1/4 teaspoon oregano leaves

Almond Butter, Blueberry & Yogurt Parfait

(Serves 2)

Mix yogurt and honey.
1/2 cup Greek yogurt, plain, nonfat
2 teaspoon honey

In each parfait dish, layer 1/4 cup yogurt, 1 tablespoon almond butter and 1 tablespoon blueberry jam.
2 tablespoon almond butter (all almonds, without salt or sugar)

Blueberry Jam
(Serves 6)
1 pint blueberries
1/2 vanilla beans, scraped
2 tablespoon maple syrup
1/2 orange, juiced and zest 
Process blueberries in mini food processor.  In a saucepan, bring blueberries, maple syrup and orange juice with zest to a boil. Simmer 10 minutes.  Stir in vanilla bean.  Strain and refrigerate.  (I divided this in half, added 1 tablespoon of chia seed and strained seeds to the reserve half for home when I'm able to floss my teeth after eating)

Our picnic today was at Jennings Randolph Lake in Elk Garden, West Virginia.  
Enjoy your week! 


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