May is #NationalSaladMonth and Michelle at Abigail’s Oven has an amazing recipe for Panzanella, a salad made with toasted bread cubes soak up the olive oil, garlic, and robust tomato flavors in this bright Tuscan summer salad that was designed to use up stale bread.
This salad also qualifies as an entry for #MediterraneanDietMonth. Her recipe uses parmesan cheese and finely chopped Marcona almonds
One easy way to make salads stand out is to make your own croutons with a loaf of Abigail’s Oven Sourdough Country bread. This is an easy recipe do get it done
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Good news: fermentation breaks down the gliadin protein in hybridized wheat, which has opiate-like properties and appetite-stimulating effects
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This corn chowder recipe is a flavorful update to the author’s grandmother’s version. Fresh corn, simmered cobs in chicken broth, herbs, and red bell pepper enhance the taste. The creamy broth is naturally achieved, and the soup is topped with fried sourdough. The recipe uses bacon, celery, onion, red bell pepper, corn, chicken broth, milk, butter, potatoes, herbs (sage, poultry seasoning, tarragon), and sourdough. Cobs are simmered in broth, then combined with other ingredients (corn and butter added last). Bread is fried and served on the soup.
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A twist on classic bruschetta adds creamy burrata cheese to the traditional tomato topping. While the Michelle acknowledges the deliciousness of the original, she advocates trying this decadent variation at least once.
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