Wednesday, January 27, 2010

Not a 30 Minute Meal (Part 1)

Warning: Today and tomorrow's recipes are NOT 30 minutes meals (they go great together). It may take 30 minutes to clean up the mess it makes to make them though. Do not be distracted though - they tasted A W E S O M E !!

Artichoke and Tomato Panzanella

1 (10 ounce) package frozen artichoke hearts, thawed (about 2 cups)
3 cups whole-wheat bread, cut into 1 1/2-inch pieces
3 large, red tomatoes, cut into wedges
1 cup pitted black olives, halved
3/4 cup chopped, fresh basil leaves (about 1 bunch)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup white wine vinegar
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning

Preheat oven to broil. On a cookie sheet, drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Broil the bread and artichokes until golden brown at the edges, about 6 minutes total, turning after 3 minutes.

Remove the bread and artichokes from the cookie sheet and transfer to a large bowl.

Add the tomatoes, olives and basil to the bowl and toss to combine.

In a small bowl stir together the 2/3 cup olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

-Recipe and photo courtesy of

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