ROUSES.COM
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panzanella Tuscan
Bread & Tomato Salad
WHAT YOU WILL NEED
½ loaf slightly stale Rouses French bread sliced into ½ inch cubes
¼ cup of olive oil or melted butter or a combination of the two
Rouses salt
20 ripe cherry and yellow tomatoes, cut in half
2
red bell peppers, seeded and cut into 1-inch cubes
½ vidalia onion, cut into thin slices
A generous handful of fresh basil leaves, torn into pieces
Finely chopped parsley
FOR THE BALSAMIC VINAIGRETTE
4
tablespoons balsamic vinegar
1
teaspoon Dijon mustard
1
clove garlic, smashed
1
teaspoon sugar
½ teaspoon Rouses salt
¼ teaspoon Rouses black pepper
½ cup Rouses olive oil
A nonreactive stainless steel, ceramic, or glass mixing bowl
HOW TO PREP
TO MAKE THE CROUTONS
Preheat oven to 375 degrees. Coat bottom of a large baking
sheet with olive oil. Place bread pieces in one layer on the sheet,
drizzle with olive oil and lightly salt. Toss to coat. Bake for 5
minutes, turn and cook for another 5 minutes.
TO MAKE THE VINAIGRETTE
In a nonreactive mixing bowl, whisk together vinegar, mustard,
garlic and sugar. Season with salt and pepper. Add olive oil in a
thin, steady stream, whisking until dressing is emulsified.
FOR THE SALAD
Assemble the tomatoes, bell peppers, onion, basil and parsley in a
salad bowl. Toss with dressing. Add croutons just before serving.
(Serves 4)
John Folse’s Tomato pie
Chef John Folse & Company
WHAT YOU WILL NEED
4-5 large plum tomatoes
1
(9-inch) pre-baked pie shell
1
tablespoon sugar
¼ cup thinly sliced green onions
Black pepper, to taste
¾ cup mayonnaise
1½ cups shredded cheddar cheese
½ cup diced bacon, cooked
HOW TO PREP
Preheat oven to 375 degrees. Cut tomatoes into ¼-inch slices. Drain approximately 20 minutes
on paper towels to remove excess liquid; otherwise, pie will be soggy. Place two layers of
sliced tomatoes in pre-baked pie shell. Sprinkle evenly with sugar and green onions. Season
to taste using black pepper. Set aside. In a large mixing bowl, combine mayonnaise, shredded
cheese and cooked bacon, mixing thoroughly. Spread mixture evenly over tomatoes. Bake
25–35 minutes or until top of pie is well browned. Allow pie to cool slightly before serving.
If desired, place finished pie in refrigerator and serve cold or freeze for later enjoyment.
(Serves 6-8)
CORN
OKRA
