Greek Panzanella

Made with rustic bread, fresh vegetables and a flavorful dressing, this dish is sure to satisfy vegetarians and omnivores alike.  The combination of onions, peppers, cucumber and tomatoes, makes for a vibrant, colorful presentation. The crusty, toasted bread soaks up the tangy dressing and compliments the salty feta and olives.  

We enjoyed it as a light dinner. Overnight, the flavors continued to develop and it was even more delicious as  lunch the next day.   

Thanks for sharing Julie! 

3/4 cup olive oil, divided

6 cups (1-inch) diced rustic bread

salt and pepper to taste 

1 hot house cucumber, sliced 1/2 inch thick

1 red bell pepper

1 yellow bell pepper

1 pint cherry tomatoes

1/2 sm. red onion, thinly sliced in half moons

1/4 cup good red wine vinegar

2 tsp. minced garlic (about 2 cloves)

1 tsp. dried oregano, crushed

1/2 tsp. Dijon mustard

1/2 pound good feta cheese, 3/4 inch diced

1/2 cup Kalamata olives

Heat 1/4 cup of the olive oil in a large saute pan until hot.  Add the bread and sprinkle with salt and pepper.  Cook over low to medium heat for 5-10 minutes, tossing frequently until brown.  Set aside.  Place the cucumber, bell pepper, tomatoes and onion in a large bowl and toss together.  For dressing: place vinegar, garlic, oregano, mustard 1 tsp. salt and 1/2 tsp. pepper in small bowl and whisk together.  While whisking, slowly add 1/2 cup of the olive oil.  Add the feta, olives and bread to the veggies in the bowl.  Add dressing and toss.  Set aside for 30 minutes for flavors to develop.  

Serves 6 

Artisan Free Form Dough

Homemade bread is one of the best things in life, a true food of love.  It's satisfying to eat it and comforting to know exactly what ingredients have gone into it.  The trade off is that home baked bread is an all day undertaking...mixing, kneading, allowing to rise, deflating and allowing to rise again.   While it can be a therapeutic and rewarding project, between working a full time job and running my own business, my schedule doesn't always allow time for a day of bread baking.  

That's why I was so excited that Jared and Lisa shared this recipe for no knead needed, Artisan Free Form Dough.  For it's maiden voyage in our kitchen, we used it as pizza dough.  It was easy and delicious. Definitely a keeper!

3 cups lukewarm water

1 1/2 tbsp. granulated yeast

1 1/2 tbsp. kosher or coarse salt

6 1/2 cups unsifted, unbleached, all purpose flour

Combine in this order:

1. Water 2. Yeast 3. Salt 4. Give it a good stir 5. Flour 6. Mix so all the flour is wet. 7. Let rise until it starts to collapse (approx. 2 hours). 8. Use it or refrigerate it.  

Bakers Note: This is a very wet dough that is easier to work with after refrigeration.  Also, it tends to get more flavorful the longer you let it alone.  Since it's a high hydration recipe, it keeps for a long time in the fridge.  It can be used for bread, rolls and pizza dough.  The best part is, no kneading!  

Linguine with Shrimp and Lemon Oil

I love being able to cook a fancy meal on a weeknight.  Made with simple, fresh ingredients, Aunt Laura's Shrimp with Linguine and Lemon Oil presents beautifully and tastes even better than it looks.  Because it's quick to put together, it's a doable weeknight meal.  The linguine and aromatics provide a base for the succulent shrimp.  Crisp arugula adds a peppery bite and the fresh lemon brightens the whole dish.  


Thank you for sharing, Aunt Laura!


Lemon oil:
1/2 cup extra virgin olive oil
1 lemon zested


For the pasta: 1 lb linguine
2 tsp. olive oil
2 shallots, diced
2 garlic cloves, minced
16 oz. frozen raw shrimp 
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 tsp. salt
1/2 tsp. black pepper
3 oz. arugula
1/4 cup fresh parsley


For the lemon oil, combine olive oil and lemon zest in a small bowl, reserve.  Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Drain pasta, reserving 1 cup of the cooking liquid.  Meanwhile, in a large skillet, warm the olive oil.  Add shallots and garlic and cook 2 minutes.  Add the shrimp and cook until pink, about 5 minutes.  Add the cooked linguine, lemon zest, salt, and pepper.  Toss to combine.  Turn off the heat and add the arugula.  Strain the lemon zest out of the reserved lemon oil and add oil to the pasta.  Add some of the cooking water until desired consistency.  Add chopped parsley and toss.  Serve immediately.  

Dirty Martini

Sometimes, the best way to end a crazy week is sitting on the couch, watching funny tv, with a cocktail in hand.  Apparently James Bond and I share the same taste because my drink of choice is the Dirty Martini.  Simple, classy and delicious, Renee's recipe allows me to make the perfect martini every time.  This time, I garnished with the traditional pimento stuffed olives.  However, if I'm feeling particularly saucy, I may throw in a few Gorgonzola or bacon stuffed olives.  




.25 oz. dry Vermouth
2 oz. Vodka 
1 oz. olive juice 


Combine, shake over ice, strain, enjoy!