Hidden within this perfectly delicious spring panzanella salad is a secret ingredient you should know about: toasted croutons, made of sunflower seed bread. The mind reels at how this could change the concept of salad forever; crunchy and substantial, these croutons have heft to them. They make you feel like you’re taking good care of yourself with every bite.
If you like a nice green lawn free of pesky weeds, please take a moment to think about how badly you want it. Organic gardeners have warned of the dangers of Roundup weed killer for years because Roundup appears to be a carcinogen – and by ‘appears’ I mean that over nine thousand lawsuits are currently pending against its maker, Monsanto, claiming it causes non-Hodgkin’s lymphoma.
This Yotam Ottolenghi cheesecake, from his cookbook Ottolenghi Simple, is going to be our Easter Sunday dessert. He calls it his Sweet and Salty Cheesecake with Cherries, and it’s wonderful not only because it’s delicious but because you can make it in advance and put it together right before serving.
Did you know that in the United States we lack federal laws prohibiting animal cruelty? Hard to believe, right? There are state laws designed to protect animal abuse in some states, but it’s shocking that a country of animal lovers such as ours would not protect the pets that are such an important part of our daily lives.
This entree salad has so much flavor and substance that it’s completely satisfying, full of great flavor and texture. The chickpeas are surprisingly crunchy, and those things that look like croutons? They’re actually chunks of grilled chicken that stand up to the garlicky Caesar and kale base. You’re going to love it!
