OTB PANZANELLA SALAD
Serves 8

- 2 lbs assorted heirloom tomatoes, rinsed and chopped into roughly 1/2-inch bites (I like to use a variety of sized and colors)
- 1 loaf of your favorite fresh bread, cut into 1-inch cubes
- 1 cup shredded parmesan
- 1/2 red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 cup chopped fresh basil
- 8 oz mixed organic greens
- Extra virgin olive oil
- Salt and pepper

OTB Creamy Basil-Balsamic Vinaigrette:

- 1/2 cup fresh organic basil
- 2 cloves of garlic
- 2 tablespoons lemon fresh-squeezed juice
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/4 cup balsamic vinegar
- Honey (to taste)
- 3/4 cup extra virgin olive oil
- Kosher salt and fresh cracked black pepper (to taste)

In a food processor, blend basil and garlic just until well incorporated. Then add the lemon juice, Dijon mustard, paprika, balsamic and some honey. Start the food processor back up and slowly drizzle in the olive oil to emulsify the dressing. Then add salt and pepper and pulse a few times. Taste dressing and adjust honey, salt and pepper to your taste.

Preheat oven to 400.

Place bread cubes in a large bowl. Drizzle with extra virgin olive oil and toss with shredded parmesan. Assemble bread cubes on a baking sheet (single layer), sprinkle with salt and pepper and bake for about 10 minutes until crisp on the outside. Remove from oven and allow to cool.

In a small bowl, mix the red wine vinegar and sugar together. Add sliced red onions and toss until evenly coated. Allow onions to marinate for 5 minutes or so. This will take the “bite” out of the onions so they don’t overwhelm the flavor of the salad.

Assemble:

Divide the mixed greens evenly among 8 plates. Put toasted bread cubes in a large bowl, add tomatoes, drained onions and basil. Add creamy basil-balsamic vinaigrette and gently toss. Top all the plates with the tomato and bread mixture.

Enjoy!

September is one of my favorite months for fresh produce because heirloom tomatoes are in season!  They are bursting with flavor and add so much color to any dish. This is one of my favorite sandwiches to make — simple, but impressive:

HEIRLOOM TOMATO, BACON & MOZZARELLA SANDWICH
Makes 4 sandwiches

- 2 large heirloom tomatoes, sliced (Co-Op carries these)
- 4 oz fresh mozzarella, sliced
- 8 strips of thick bacon, cooked and drained
- Large handful of fresh basil, rinsed and patted dry
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and cracked pepper
- 8 slices of your favorite bread (you can also buy a loaf of fresh bread and slice down the middle, assemble the sandwich, then cut into quarters)

Whisk extra virgin olive oil and balsamic together and drizzle over the sliced tomatoes; sprinkle with kosher salt and cracked pepper.

Layer 4 slices of bread with tomato, 2 slices of bacon, 1 oz of mozzarella and basil. Top with remaining bread, enjoy!

Happy September! Let’s kick off a new month with a new recipe!

GOAT CHEESE AND ROASTED RED PEPPER DIP

- 4 oz goat cheese
- 8 oz cream cheese, softened
- 4 oz jar of roasted red peppers, drained
- 1/4 teaspoon cayenne
- Salt and pepper to taste

Blend all ingredients in a food processor until creamy. Serve with fresh veggies and sliced baguette for a delicious and quick appetizer!

FRUIT PIZZA

Shortbread Crust:

1 cup softened butter
2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
9-inch pie pan

Mix butter, flour, powdered sugar and salt (I use my hands to mix).
Press into pie pan and bake at 350 degrees for about 12-15 minutes until lightly golden around the edges.
Remove from oven and allow to cool.

Topping:

1/2 cup jam or preserves (we like organic strawberry preserves, but you can use whatever you like)
1/2 cup each of sliced strawberries, blueberries and sliced kiwi
1/8 cup finely chopped mint

Assemble:

Spread jam evenly over crust.
Lay fruit over the top.
Sprinkle with chopped mint.

Enjoy!