Recipe: Spring Panzanella

Recipe by Maggie Huys, Saltyard

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

Processed with VSCO with f2 preset


Processed with VSCO with f2 preset


  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!

Community Farmers Markets