Hope y’all had a great Labor Day weekend and soaked up plenty of those end-of-summer vibes. Although we’re definitely embracing the feeling of fall that’s suddenly in the air around here, end-of-summer produce is still in full force. Since these balmy September evenings are the perfect time to make the most of the eggplants, tomatoes, bell peppers, and herbs still overflowing at the market, we’ve got the perfect panzanella recipe to help you do it. And may I highly suggest taking it for a spin at an impromptu “goodbye summer” dinner party this weekend? *photos by Lucy Cuneo, recipe by Chef Michael Toscano of Le Farfalle ...see the slideshow here
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