chic Saturday: barefoot contessa

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simplyrecipes.com

saltandlavender.com

barefootcontessa.com

nytcooking.com

"Home-cooked" has taken on a whole new feel lately and with it, a lot of us have found ourselves standing and staring into our pantry closets wondering, "Okayyy, so what do I make?" I've been there in this time of fewer resources and I have been getting some highly inspiring ideas from the blessed cooks that I love to follow over on Instagram. From the sweet Barefoot Contessa to the friends at New York Times Cooking, these kind souls are sharing easy meals featuring pantry pulls we all may have on hand. I love how they're providing simple, do-able ways to turn your pantry out and onto your plate.

All the delicious dishes seen here today are linked via the title below each one. So far I've made the tomato and orzo soup and the tortellini. Yummmm! Next up...that delish looking taco bake! Besides being easy enough for the novice to knockoff, these dishes are also very friendly as in easy to sub ingredients for. Rice can work in place of orzo or vice versa and different varieties of pastas and brand can definitely be swapped.

I've always loved to cook and am trying to look at this as a way to expand my horizons and maybe learn a few cool new tricks along the way. Why not! I hope everyone is hanging in. In hearing from some of you, one thing I can say is that social distancing is bringing us all closer together as opposed to isolated and shut off. Sending love you all...I hope you find something yummy to make. Let me know how you like it!

xx,

MEALS TO MAKE AT HOME

barefoot contessa

xx,

It's spring break and I'm in the kitchen today whipping up one of my favorite spring and summer salads...panzanella. This was one of the first salads I tried making when I began getting "chefie" and watching lots of the food network, haha. But honestly, it was one of the first dishes I began getting comfortable experimenting with and today I'm sharing my modified version of the Barefoot Contessa's recipe for the classic favorite. As you'll see, you can make your own bread cubes if you have the time and so wish or you can grab a couple of bags of your favorite salad croutons and save that step. Either way, you're in for a delicious treat! Quick, classic and refreshingly satisfying...enjoy!

Ingredients:

3 tablespoons olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups) or 2 bags of your favorite seasoned croutons (I love Texas Toast Garlic Cheese)

1 teaspoon kosher salt

1 cup grape tomatoes, halved

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

1 can pitted black olives

20 large basil leaves, coarsely chopped

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

If making your own homemade croutons, heat your olive oil in a large sauce pan. Add in the bread cubes and salt then cook over low to medium heat being sure to toss frequently. Continue crisping for 10 minutes until nicely browned. You can gently add more oil as needed while going along.
To make the vinaigrette, whisk together the oil, vinegar, garlic, mustard, salt and pepper. I always get out my immersion blender to whipped them up. It's super quick and gets the consistency just right.
Now, in a large bowl, mix together the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and olives. Add the bread cubes and toss altogether with the vinaigrette. Generously season it all with salt and pepper. You can serve it up right away or let it all marry for about half an hour for the flavors to blend. Yum!!!

You can make this dish into a main by adding in grilled chicken or shrimp or even sausage or steak if you're a meat lover. If you do try making this one let me know. I'd love to hear how it turns out. Have a lovely Wednesday everyone!

xx,

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PRETTY PANZANELLA

barefoot contessa

Ingredients:

3 tablespoons olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups) or 2 bags of your favorite seasoned croutons (I love Texas Toast Garlic Cheese)

1 teaspoon kosher salt

1 cup grape tomatoes, halved

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

1 can pitted black olives

20 large basil leaves, coarsely chopped

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

If making your own homemade croutons, heat your olive oil in a large sauce pan. Add in the bread cubes and salt then cook over low to medium heat being sure to toss frequently. Continue crisping for 10 minutes until nicely browned. You can gently add more oil as needed while going along.
To make the vinaigrette, whisk together the oil, vinegar, garlic, mustard, salt and pepper. I always get out my immersion blender to whipped them up. It's super quick and gets the consistency just right.
Now, in a large bowl, mix together the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and olives. Add the bread cubes and toss altogether with the vinaigrette. Generously season it all with salt and pepper. You can serve it up right away or let it all marry for about half an hour for the flavors to blend. Yum!!!

xx,

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