Monday, September 29, 2014

pumpkin seed panzanella

SMBP // Pepita Panzanella
I know what you must be thinking "Giiiirl you crazy, Summer's over, get yo'self some pumpkin"- hear me out, it haaaaas pumpkin seeds! Even though Summer is officially over my garden is still producing pints of cherry tomatoes, peppers and basil. So, it's not too late to get on the panzanella wagon, with a little fall flair that is. 

Come on, bread, basil + tomatoes, what's not to love?


SMBP // Pepita Panzanella
Crunchy stale bread is key- for me about 2-3 day old bread is the sweet spot. This time around baby bell peppers made an appearance alongside cherry tomatoes, basil and pepitas (raw pumpkin seeds). Roasted and salted pumpkin seeds work just as well.

SMBP // Pepita Panzanella
Slice + cube your stale bread- it is a great way to avoid food waste. Another great use for stale bread- bread + tomato soup, pappa al pomodoro, but that's for another day.

SMBP // Pepita Panzanella
Typically I use a dark balsamic, this time around I used a white balsamic with almond oil. 
Best combo yet! 

A good flaky sea salt, it's a must, Jacobsen Salt Co.being a favorite.

SMBP // Pepita Panzanella
Heirloom cherry tomatoes are awesome, but go all in with whatever home or garden grown tomato you can get your hands on. My absolute favorite are those  dark purple cherry tomatoes, also known as black cherry tomatoes. They are the sweetest and tastiest tomato I have ever had.

SMBP // Pepita Panzanella

SMBP // Pepita Panzanella
I like to make this about 15-20 minutes prior to serving, this allows the flavors to meld and bread to soak up all the juicy goodness in the bowl.
SMBP // DIY Canning
Mini bell peppers are a welcome addition, adding a nice fresh green bite to the overall dish. 

Plus they are pretty darn cute.

SMBP // Pepita Panzanella

SMBP // Pepita Panzanella SMBP // DIY Canning
True story, it's not too late to enjoy an Indian summer panzanella- I'm sure there is a farmer just dying to unload the rest of his tomato harvest, just ask next time you are at the market, so many people get all pumpkin and winter squash crazy once the cooler weather hits, but truthfully tomatoes are still producing the last bit of summer fruit they have left to give. Lets not let it go to waste!
Are you a fan of panzanella, if you are you can totally be my friend!
SMBP // Pepita Panzanella
Pumpkin Seed Panzanella
serves 1 very hungry person or 2 as a side

you will need:

2 cups cubed 2-3  day Old bread
1/2 cup Cherry tomatoes, sliced in half
1 cup torn Basil, loosely packed
1/3 cup Peppers 
2 tbsp Pepitas
Sea salt to taste
2-3 tbsp Almond oil 
1/4 c White balsamic 


assembly:

Place all ingredients in a bowl and mix well - allow to sit for 10-15 minutes prior to serving.

Enjoy!
Yum

4 comments:

  1. What a gorgeous end of summer panzella! I love the addition of pumpkin seeds, I think they add a nice crunch to everything : )

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  2. YUM! I love this summery panzella, definitely want to try it :D

    Cheers
    Choc Chip Uru

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  3. Hey, I still have plenty of tomatoes on the plants! This sounds like a most excellent way to eat them up. :)

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  4. What a wonderful site! I've been vegetarian for over twenty years but have been flirting with veganism for a while now. Your wonderful recipes, ideas and articles have inspired me to embrace a fully vegan lifestyle. Thank you so much!

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