Parmesan Herb Croutons Recipe by Valerie Cogswell

Parmesan Herb Croutons Recipe

The next time you’re feeling innovative in the kitchen, consider the crouton; a mere square inch of baked bread, bursting with garlic, herbs and parmesan cheese. For the home chef, croutons can elevate the flavor and texture of even the most humbling of dishes. Toss homemade croutons in your favorite salad, pasta and soup dishes to make them sing (see suggestions in Chef's Notes below). Or, snack on a few straight out of the bag. The ingenious crouton is one small bite that really knows how to pack a punch.

You can view this recipe here: Parmesan Herb Croutons Recipe by Valerie Cogswell

Summer Bread Salad Recipe by Elizabeth Kelly

Summer Bread Salad Recipe by Elizabeth Kelly

Savory salads using leftover bread have been a staple of world cuisine for centuries. In Italy, chefs make panzanella with chunks of stale Italian bread, fresh tomatoes, basil and olive oil. Every home has their own version, possibly incorporating local ingredients like capers, onions or red wine. No matter what the mixture, though, the highlight is the once-crusty bread that soaks up the flavors and juices of the salad.

Fattoush is the Middle Eastern version of bread salad, making use of leftover bits of pita or flatbread. In-season ingredients are used to make a dish similar to tabbouleh, but with large chunks of vegetables like tomatoes and cucumbers, instead of the finely-chopped produce of its sister salad.

This bread salad combines the best of both the Italian and the Middle Eastern versions, using ingredients common in the States (especially in summer), with sharp cheddar for an even more American twist. Kalamata olives add a touch of the Mediterranean. The fusion elements make this a dish you could serve with food of almost any nationality.
You can view this recipe here: Summer Bread Salad Recipe by Elizabeth Kelly