This week's featured recipe and tips by:

Terra Stoich


Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Panzanella can be a meal on its own but it also goes beautifully alongside a simply roasted chicken.

Panzanella is a great way to use up leftover crusty bread. A short toast in the oven will bring your slices right back to life.
Feel free to play with the ingredients. Add more roasted vegetables, your favorite antipasti or even cubed salame.

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Roasted Sweet Onion Panzanella

Ingredients

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  • 6-8 thick slices rustic Italian bread
  • 2 large sweet onions (Vidalia or Walla Walla)
  • 1 large clove garlic, minced
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 cup olive oil (plus extra for onions)
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup packed basil leaves, torn by hand
  • 1 (5 ounce) package baby arugula
  • Salt and freshly ground black pepper

Directions

Preheat oven to 450°F. Lay bread in a single layer on a baking sheet and brush lightly with olive oil. Toast in oven until golden, 4-5 minutes. Meanwhile, peel and quarter onions, leaving root end intact. Toss gently with olive oil and season with salt and pepper. Roast until tender and lightly browned, 20-30 minutes. Cool to room temperature. Cut out root section to allow onion layers to separate. Cut toasted bread into large cubes. Set aside. In a small bowl, whisk together garlic, vinegar, mustard, honey and olive oil. Season to taste with salt and pepper. In a large salad bowl, gently toss together onions, bread, tomatoes, basil and arugula. Add dressing to taste and gently toss. Adjust seasoning and serve.

Recipe from Central Market Mill Creek - Culinary Resource Center
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