Panzanella Salad is a delicious mix of tomatoes, cubes of crusty bread, and a rich dressing. Does it surprise us that this salad, that has been around since the 14th century, didn’t originally include tomatoes. A previous post about a bit of tomato history is here. It just wasn’t that tomatoes weren’t available in Europe until the 16th century, they were suspect as a food source long after. The first references to this salad described it as a mix of onions and stale bread. The recipe of that time consisted of pieces of bread soaked in water and vinegar and then tossed with any fresh vegetables that were available. Onions have long storage time and were often the freshest produce around. That doesn’t really sound that appetizing but with the reputation of the tomato, who am I to judge?
In the middle ages, bread was a staple of life and a precious resource for families. Most households did not have an oven inside their residence. People had to use the communal ovens in their village to bake bread for their tables. Oven space was finite, so bread was baked only when ovens were available. Couple this with the inability to store the bread well and the loaves often became stale before the next baking day. Panzanella salad is thought to be a way that people of that time used their stale bread so that it wasn’t wasted.
The tomato remained absent from this salad until the twentieth century when availability was increased and superstition was decreased. Not only is this salad a good repository for leftover bread but any fresh vegetables in the refrigerator can be added. So in keeping with the concept of Don’t Toss It-Eat It, use any leftover bread you have on hand, such as, the last of the dinner rolls, the remainder of a loaf of bread too large for your family, or the heels that no one wants. Toast them for Panzanella instead of tossing them.
2 cups fresh bread cubes
1 cucumber, sliced
2 Roma tomatoes, sliced
1 Bell pepper (any color), diced
2 green onions, thinly sliced (white and green parts)
2 TBS chopped parsley
1/4 cup Italian dressing
1 TBS lemon juice
1/4 cup grated Parmesan[/recipe ingredients]
Heat oven to 350 degrees. Place bread on a baking sheet and bake until crisp. Combine vegetables in a large bowl. Mix lemon juice and dressing. Pour over vegetables and toss until coated. Add bread cubes and toss to combine. Serve immediately. Note: For an extra punch of lemon, add the zest from one lemon to the salad.
You are standing in front of the open door of your refrigerator when you spy a container near the back and you pull it out. Inside is a hairy, foul-smelling mess that was once food but now doesn’t resemble anything edible. We’ve all been there.
According to the Department of Agriculture (USDA), 30-40 percent of food in the United States is wasted. Astounding! Wasted food is also the single, largest component of our landfills. All of this waste costs approximately $165 billion each year. Imagine what we could do with that money.
According to the National Resources Defense Council (NRDC), a non-profit organization, the average American throws away 300 pounds of food each year which costs us about $2200. That is almost $200 per month of loss. Imagine what we could do with that money.
If food takes up 10-15 percent of our household budgets, it just doesn’t make sense to throw so much away. In the coming weeks, I’m going to offer some solutions I have used for taming the leftover monsters.
One of the ways to get started using leftovers is to notice what you always have left over. I know, obvious. In my effort to cook for two, I sometimes end up with a third serving. This usually is the result of using a whole can of something instead of a partial, which would just spoil in the refrigerator, I’m sure. One of the things I have done is to take that leftover serving to work as my lunch. Since I am now retired and I’m watching my calories, I don’t eat much for lunch anymore. So there the container sits.
To get started, here’s my recipe for Stuffed Pepper Soup. It seems I always have a little bit of rice leftover and it’s not very good reheated. It does work very well in soup. This recipe is also a good use of a green pepper that is a little wrinkled and, instead of canned tomatoes, over ripe tomatoes peeled and diced would work very well.
½ pound ground beef
½ cup diced onion
1 green pepper, diced
1 clove garlic, minced
1 14 ounce can beef broth
1 14 ounce can diced tomatoes, undrained
1/8 teaspoon Allspice
¾ cup cooked rice
Salt and pepper, to taste
Brown ground beef. Add onion, green pepper, and garlic. Sauté until tender.
Stir in tomatoes and beef broth. Add seasonings.
Simmer for 15-20 minutes until flavors have blended. If you have an Instant Pot, 5 minutes on high pressure is all you need for this soup.
Add in rice. Cook another 1-2 minutes to heat and soften rice.
What’s your favorite way to use leftovers? Be sure to leave a comment.