Grilled Bread Panzanella.

I'm always looking for ways to enjoy the fresh summer produce from my garden.  I got pretty excited when my friend gave me this recipe because it appeared to be the perfect way to showcase the goods that I work so hard my husband works so hard to plant and weed.  It's true.  Both that this recipe is fabulous and that my husband works hard for us to have an awesome garden.  He is the primary planter, weeder, and tiller.  While I take on most of the harvesting and preserving of the goods.

Back to the recipe - which is becoming my favorite summer meal!  If you don't have your own garden I highly recommend hitting up a local farmer's market.  This dish is that much better with fresh produce.

And if you wonder what "panzanella" is...according to my sources it is a bread salad?  It really doesn't matter what it is...because it's good!

Grilled Bread Panzanella.
(Recipe Adapted from a Friend)
4 slices of bread (this is a great way to use up the stale bread you have laying around)
1/2 cup olive oil
1/4 cup onion (sliced into thin rings)
3 tablespoons red wine vinegar
1 teaspoon garlic
3 1/2 cups tomatoes (cut into dice-like pieces)
1 1/2 cup cucumber (cut into dice-like pieces)
2 tablespoons chopped fresh basil
salt/pepper to taste

To grill bread: us half of the oil to brush over bread.  Season bread with salt and pepper.  Grill both sides until browned.  Allow to cool and then dice into cubes.  Toss the other ingredients into a medium size bowl.  Add bread to tomato mixture and serve.  Or, if you aren't sure if all of your panzanella will get used in one serving...keep the bread separate from the tomato mixture and combine as single servings so that you can refrigerate leftovers without having soggy bread.

Supreme Pasta Salad.

I first had this pasta salad about five years ago when a co-worker brought it to a pot luck. See, I told you in my last post that pot lucks are THE BEST for new recipes! The best part of this recipe - it's perfect every time no matter which vegetables are in season or you have on hand. The magic ingredient - McCormick's Salad Supreme.

Supreme Pasta Salad

(adapted from McCormick)

1 box of your favorite pasta (about 12 ounces) (cooked according to package directions)

4 cups of fresh chopped vegetables (think broccoli, pepper, carrot, cauliflower, zucchini, tomato, cucumber, radish, onion - anything!)

1/2 package mini pepperoni

1.5 cups of italian salad dressing

4 teaspoons McCormick Salad Supreme seasoning

Toss all ingredients together. Store in the refrigerator.

This dish can double as a side dish or main dish. All those vegetables make it more than filling. And it can be made vegetarian by eliminating the pepperoni without losing any deliciousness. It comes together quick and is the perfect way to use of the bits of vegetables you have sitting around.

Creamy Cucumbers.

Let's step back to summer for a moment. Back to when cucumbers are in abundance. My favorite cucumber dish? Creamy cucumbers. Everyone makes them. And they always taste good. The problem - no one measures anything. So when I try to make them they don't turn out.

A while back Gary and I went to a dinner party at Robyn's and she served creamy cucumbers AND she had a recipe!!

Creamy Cucumbers

[adapted from Robyn]

5-6 medium cucumbers (peeled and sliced)

1/2 onion (I like to cut into circles)

salt, pepper & dill to taste

1 cup mayo

2 cups sour cream

1/2 cup vinegar

1 cup sugar

Because my grandma always does this - I had to too. Once you slice the cucumber and onion - put it in a bowl with salt. Let sit for several hours. Rinse and drain several times. Then combine everything and enjoy!!

Thanks Robyn!!

Cucumber Pasta Salad.

Made this for a dinner party at Robyn's. It was a good evening of visiting with two of my college buddies and their hubbies (and child). Great seeing you Robyn (and Ryan) and Gretchen (and Lance and Elsie).

Anyway, this is a simple pasta salad that gave me an opportunity to use of some of the cucumbers from my garden.

Cucumber Pasta Salad

1 box of noodles

1/2 teaspoon salt

3/4 teaspoon pepper

1 1/2 cups sugar

3/4 teaspoon garlic powder

1 cup white vinegar

2 tablespoons yellow mustard

2 cups of chopped cucumbers (I left the skins on)

Cook, drain and rinse noodles as package directs. Add 1/3 cup olive oil and let stand for 30

minutes. Combine the rest of the ingredients (minus the cucumbers). Pour over noodles. Mix in cucumbers. Chill 1 hour before serving.

It's nice and light - a hint of sweet and a hint of sour. Perfect for your end of summer celebrations.