Recipe: Spring Panzanella

Recipe by Maggie Huys, Saltyard

Demonstrated at the Westside Farmer Market on Sunday, April 17th 

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Ingredients:

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Directions:

  1. Toast the pecan meal over medium heat until aromatic.
  2. In the meantime, rinse, chop and stem the spinach, asparagus, chives, radishes and lemon balm.
  3. Tear the loaf into 1-inch pieces, drizzle with olive oil and toast over medium heat.
  4. Mix all of these together, drizzle with oil and salt!
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