PICNIC PANZANELLA WITH HEIRLOOM TOMATO & WATERCRESS

I don't know what it is about panzanella that I love so much.  I constantly forget it exists and then remember and become in awe of it's delicious simplicity.  For this Fourth of July, I'm opting for a picnic instead of a bbq (not by choice, let's be real), but a panzanella works wonderfully for either.  It's the perfect summer sandwich disguised as a salad.  Eat this immediately, share with others and let it soak up some of your day drinking.  Happy 4th!

BTW -- For all you people who use RSS feeds, I'm sorry for your loss (Google Reader), but please follow me on BlogLovin' instead!  

Picnic Panzanella with Heirloom Tomatoes, Cannellini beans, Watercress and Garlic Dijon Dressing (Gluten-free, Vegan) Serves 4

• (15 oz.) can cannellini beans, drained
• 2 small garden cucumbers, cubed
• 2 heaping cups heirloom cherry tomatoes, halved
• 5 bread slices (gluten-free or otherwise)
• 2 garlic cloves, one whole + one minced
• 1 tablespoon olive oil
• 8 oz heirloom tomatoes
• 1 cup watercress
• 1/2 lemon, zest and juice
• Maldon sea salt, to taste
• Fresh ground pepper, to taste

Preheat over to 400 degrees.  Add bread slices to foil-lined baking sheet and bake until charred and browned.  Rub with raw garlic clove and sprinkle with sea salt. Set aside to cool.

 In a large mixing bowl, combine cubed cucumber, 1 garlic clove (minced), tomatoes, lemon zest and juice, and white beans.Cut charred bread into cubes and add to large bowl.  Fold in bread, watercress and dressing, making sure to coat everything well. Sprinkle with sea salt and fresh ground pepper. Serve immediately!

Everyday Garlic Dijon Vinaigrette

• 2 tablespoons dijon mustard
• 2 tablespoons balsamic vinegar
• 2 teaspoon lemon juice
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon maldon sea salt
• 1 garlic clove, minced

 In a small mason jar or bowl, whisk together dijon, vinegar, lemon juice, olive oil and sea salt. Add minced garlic and stir very well, or if using a mason jar, shake very well until emulsified.

BROWN BUTTER OAT BARS WITH RHUBARB, RED FRUIT & MEYER LEMON COMPOTE

Some ingredients can't be tainted for me no matter how hyped they are each season. Rhubarb is one of them.  It transcends the idea of a seasonal food trend and just becomes something we all go buy as soon as it's readily available.  Rhubarb speaks for itself, doesn't it?  It's tart and beautiful and goes so well with any red fruit.  I wanted to bake with it as much as I wanted a rhubarb party favor -- if you will--so, I made these brown butter oatmeal bars.  The rhubarb compote goes in place of preserves which will leave you with plenty of leftovers to enjoy when the oat bars quickly dissapear (which they will).  

BROWN BUTTER OAT BARS WITH RHUBARB, RED FRUIT + MEYER LEMON COMPOTE   (Gluten-free)  

[Adapted from Bob's Red Mill]

1 cup gluten-free oats

1 cup oat flour

1/2 cup brown sugar

1 teaspoon xanthum gum

2 teaspoon baking powder

1/2 teaspoon sea salt

2 meyer lemons, zest and juice

1/2 cup butter

1/2 cup rhubarb compote

1. Preheat oven to 375 degrees.  In a large mixing bowl, whisk together oat flour, oats, xanthum gum, brown sugar, baking powder and sea salt.  Set aside.

2.  In a small saucepan, combine butter and vanilla over low to medium heat.  Cook for 5-7 minutes or until butter smells nutty with tiny brown bits.   Let cool for 5 minutes before carefully adding to oat mixture.  Add in the juice and zest of one meyer lemon.  Use your hands to mix the dough and encorporate butter thoroughly.  

3.  Pack one cup of oat mixture into a greased 8x8 baking pan.  Top with rhubarb + red fruit compote with a silicon spatula covering the oat mixture evenly.  Sprinkle the top with the rest of the oat mixture.  Top with more lemon zest and a sprinkle of brown sugar.  Bake for 25-35 minutes or until topping is browned.  Set aside to cool and chill before serving.  Makes approximately 10-12 bars.

RHUBARB, RED FRUIT & MEYER LEMON COMPOTE  (Adapted from Martha Stewart)

4 cups rhubarb, roughly chopped

1 cup raspberries, washed and drained

1/2 cup pomegranate seeds (about 4.4 oz)

1 cup granulated sugar

1 meyer lemon, zest and juice

1.  In a large saucepan, combine rhubarb, raspberry and pomegranate with sugar.  Stir well and let stand for 10 minutes until liquids are released.  Add meyer lemon juice and zest.

2. Bring fruit mixture to a boil over medium-high heat.  Stir regularly.  Reduce heat and simmer until rhubarb begins to break down, about 5-10 minutes.  Remove from heat.  

3.  Use a hand mixer to puree compote until smooth.  Let cool for 20 minutes before adding to oat bars.  This recipe makes approximately 4 cups, so you will have plenty left over!

AVOCADO MASH TOAST WITH SARDINES, LEMON & SEA SALT

I believe there are a lot of misunderstood food ingredients, sardines being a perfect example in this case.  They are usually brought up to indicate "things packed like..." or making a reference to low-brow foods.  I don't stand for this, since sardines are pretty amazing when prepared right (and so are all the foods you dislike).  I used to hate capers, olives, and celery to name a few, but once you have these ingredients prepared in the RIGHT way, you will forget your distaste.  Sardines also happen to be a powerhouse healthfood, packed (like sardines) with protein and omega fatty acids.  Just try this: char some bread, mash in avocado, sardine and squeeze some fresh lemon juice on top.  Don't forget to season generously with Maldon sea salt and freshly ground pepper.  I promise, if this doesn't change your mind then maybe I'm wrong: you just really don't like sardines.