Main Dishes

Early Summer Panzanella

JC Carter
August 07, 2014

A nice warm panzanella with fresh garden produce and a big glass of white wine and you pretty much have made heaven right there.

6
3 cups day-old crusty bread, cubed
3 tbsp extra virgin olive oil
4 medium tomatoes, chopped into 1-2 inch pieces
3 cups arugula
2 cloves garlic, crushed
1 tbsp diced red onion
2 tbsp red wine vinegar
Fresh ground pepper
Preheat the oven to 425 degrees. On a large cookie sheet toss bread with1 tbsp extra virgin olive oil and toast for 5-6 minutes, tossing once. Remove from heat, and set aside. In a large bowl add all other...
See the full directions on my site
Nutritions

Calories
989

Sodium
8mg
0% DV

Fat
73g
112% DV

Protein
2g
4% DV

Carbs
6g
2% DV

Fiber
2g
9% DV
Baked Dairy-Free Low-Calorie Vegan Low-Sodium Rice/Grains Dinner Low-Fat Sugar Free Low-Carbohydrate Low-Sulfite Vegetarian Italian

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535
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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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