If you are following us on Instagram (and I really don’t know why you wouldn’t be; we’re delightful and you’ll see lots of photos of Charlie, Penny and us too), then you know Ethan has taken up making sourdough bread since the pandemic began. This Panzanella Salad recipe came about out of desire to use up all the ends from the sourdough boules that Ethan has been making weekly. Even though we are now back at work, Ethan is still baking using the starter he made from scratch that we named Lucille. Every Sunday, Ethan makes two loaves of delicious sourdough to last us through the week. We work our way through the loaves only to be left with end pieces that are too small to use for sandwiches or breakfast toast. I made croutons with some, but even if we had salads every day, we would not get through
Our Manhattan Glam Chowder (see what we did there), our vegan version of the iconic Manhattan Clam Chowder, is great for warming up on a cold fall day.
If you’re making dinner for yourself and want garlic bread, but don’t want to make an entire loaf, our Tomato Garlic Toast is the perfect solution.
Our Hummus Cucumber Cups are a great twist on the same old hummus and crudite platter.
Our beet kale salad began as a way to use up leftovers, but ended up being a great meal. Kale massaged with avocado, tossed with fresh beets, tomatoes, pinenuts and beans. This is more than a salad, it is a meal.
Pizza and beer were made for each other. This bread combines them into one. No time waiting for dough to rise, the beer takes care of that for you. Just a few minutes to prepare and then right into the oven.
Here is a quick way to make short work of peeling tomatoes. This is great for when you need to peel a lot of them to make into sauce or for canning.
Our Tomato Zucchini Fritatta is perfect for brunch and a great way to use some of the wonderful fresh vegetables available during the summer.
