Food is art too, it evokes feelings and stuff. Here is a dish that you can get creative with! When I stayed with a friend in Italy several years ago he made this salad called panzanella - It was the most fresh and refreshing salad and is perfect for a spring dinner. It’s also perfect for using that day old french bread that’s too hard to do anything else with and if you’ve got leftover veggies from the night before you can use those too. Panzanella salad is more about the idea of combining veggies and bread with oil and vinegar than specific ingredients. So be creative and use up the leftovers to make this delicious salad.

Prepare the bread: - combine these ingredients, toss with S&P and toast under the broiler. Set aside and let cool.

• 6 cups of crusty bread cut up into crouton size pieces
• 1/4 c. olive oil
• 2 cloves garlic diced
• 6 tblspns Parmesan

The vinegerette - combine with a whisk in a bowl.

• Half of a red onion finely diced
• 2 and a half tablespoons of white wine vinegar
• Juice of half of a lemon
• 1/4 c. olive oil
• 1/2 tspn of dijon mustard

Veggies - 4 cups of any of your favorite legumes & veggies… click here for inspiration.