FEAST style Panzanella Salad
In Bountiful Cities FEAST cooking classes with kids we start with a framework of a recipe, then use what we have on hand and make substitutions. We try to teach them how to be creative when cooking with the ultimate goal of reducing food waste and eating delicious fresh food. A traditional Panzanella salad is made with torn bread, tomatoes, basil, parmesan cheese and cannellini beans. Use this recipe as a framework and use some of the substitutions suggested below or make up your own!
6-8 cups torn bread (older bread is ideal for this)
1 cup finely chopped cheese (parmesan is traditional but any kind of cheese works)
2-3 cups chopped tomatoes (substitute roasted peppers, roasted carrots, roasted eggplant, cucumbers or squash)
2 cups fresh spinach leaves ( substitute any leafy green)
1 cup fresh basil leaves (substitute ¼ cup oregano, thyme, cilantro, or chopped rosemary)
1 ½ cups cannellini beans (substitute any kind of bean or field pea)
¼ cup chopped olives, or onions (optional)
Italian style salad dressing or pesto dressing to taste
Pesto Salad Dressing
¼ cup prepared pesto
¼ cup cider vinegar
⅓ cup extra virgin olive oil
¼ teaspoon salt
Combine all salad ingredients in a large bowl. If making your own pesto dressing combine salad dressing ingredients in a jar and shake well. Drizzle about ½ cup dressing on salad and toss well. Taste and add more dressing if desired.
Want more food waste solutions?
Join WNC Food Waste Solutions and Register today for the Summit happening November 9th 8:30am-4:30pm at the AB Tech Conference Center. Registration is on a sliding scale, and everyone is welcome! Lunch and Snacks featuring delicious food made by local chefs (using produce and food that might otherwise have been wasted!) will be provided as part of registration. The four presentation focus areas include Public Policy's Role in Solutions; Food Waste and Climate Change; Food Access and Equity; and Business and Funding Opportunities. Click here to learn more about the event.