The Beet Reporter

Panzanella salad is one of those totally adaptable recipes that uses any medley of spring vegetables that you might have sprouting in your garden or calling out to you from the fridge. It simply means an Italian bread salad that uses the flavorful pan juices from sautéing vegetables for a light dressing. This recipe is liberally adapted [...]

This should really just be retitled “The Best Salad Krista Has Ever Made.” I only meant to make a quick, light salad for lunch to have alongside some freshly made Pita bread. I ended up with a fresh spring salad that was light but satisfying, sweet but not sugary. It’s all about balance– the bitter [...]