Vegetarian Panzanella Salad
There is a time between fall and summer that took me a long time to appreciate. As a kid, and even in college, the start of school meant the start of fall. Fall in texas of course was different, but it wasn't a celebration of summer, those all happened before the start of school, and for the south that's early august.
Now that I am back in Rhode Island, September and early October is one of the most glorious times of the year, it's that pre-fall or early fall in New England where the air is dry, the produce is still quite awesome and the air is full of dreams and hopes for the future. Even if everyone around us is "back at it" and planning for school, I have to remind myself to slow down and still enjoy what is left of the warm weather. This year, while I have been working all Labor Day weekend, I stopped and ate a few meals outside. Actually, this was one of them. I finished this photoshoot and noticed no one was on the patio (a rarity in my apt building), so I immediately grabbed my plate and beer and headed outside.
I love eating outside because I can leave all technology behind me and just focus on that moment. An important concept for someone who has approx. four jobs.
A cross between a blt, a cobb and a panzanella, this salad is the perfect end of summer treat. What I love about this is that it takes just a few minutes and uses lots of fresh ingredients. Before september gets closer to a close and tomatoes start to become these greenhouse red blobs not worth eating, try your hand a salad that is hearty enough to be dinner and indulgent enough for that last summer-like meal.
End of Summer Panzanella Salad
makes enough for 2 light dinners
This warm lentil salad is something that gets me through those nights when I cannot think of what to make for dinner. I have a bunch of leftovers in the fridge and some staples in the pantry.