Well, after 2 weeks of birthday celebrating and a visit from the Easter bunny we are a bit sugared out around here. Yesterday at lunch Henry took one bite of a leftover birthday cupcake, put it down and said, “Mom, I just can’t eat anymore sweets. They don’t taste good anymore.” I was stunned speechless by his statement. I’m pretty sure it will pass, but for the moment I guess he is “off” sweets.
I actually made this Spring Panzanella recipe as part of our Easter meal. We had this alongside Whole Wheat Crepes with a choice of sweet or savory fillings. It was delicious. Bret, the boys and I devoured it.
I found this recipe on 101 Cookbooks by Heidi Swanson. As always, she did not disappoint.
1 loaf of hearty, day-old, whole wheat bread cut into 1 inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme, just pluck the leaves from the sprig
a couple pinches of kosher salt
1/4 cup extra virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in the oven at 350 degrees for 15 minutes, or until they are golden and crunchy.
In a skillet pour a splash of olive oil, a splash of water and a couple pinches of salt. Turn up the heat and when the water starts to bubble stir in asparagus. Cover, wait about 30 seconds, add the peas. Cover, wait another 30 seconds and add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the toasted bread in the bottom of a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again.
This makes for a great light lunch too. All the best flavors of spring in one place. Enjoy!