let's pawty

Sponsored by Ristorante Massimo

1 loaf artisan bread (about 8 - 10 C) 2 - 3 Heirloom tomatoes (about 8 C chopped) 1/2 large cucumber 1 medium red or yellow bell pepper 1/2 medium red onion 1/2 C extra-virgin olive oil 1/4 C red wine vinegar 1/2 t salt Pepper, to taste 1/2 C thinly sliced fresh basil

Image credit: Emma Christensen

Slice bread into 1” cubes & leave uncovered overnight to harden. Chop tomatoes, cucumber & bell pepper into bite-sized pieces. Slice onion into thin slices. Whisk olive oil, red wine vinegar, S&P in small bowl. Combine bread & veggies in large bowl & pour vinaigrette over it. Let sit 1-4 hours for flavors to be absorbed. Add basil just before serving. Salad is best eaten the day it's made. (Serves 10 to 12)

2 heads of Romaine lettuce 2 T olive oil Course salt & fresh cracked pepper 2 t granulated garlic or garlic powder 1/2 C fresh grated Romano cheese (any hard-grated cheese)

Rinse lettuce under cold water & pat dry. Cut the Romaine heads in half lengthwise. Drizzle with olive oil & then dust with granulated garlic & sprinkle with S&P. Place the half heads of Romaine right over a hot fire flat side down. Grill for a few minutes & then flip to grill other side. Lettuce should be slightly blackened. Delicious!