Pumpkin Improvisation - Brussels Sprouts Braised In Pumpkin Beer

For me, fall cooking is all about Brussels Sprouts and cooking with Beer (just like HERE and HERE), and, of course, pumpkin everything. 

It's with these ingredient muses in mind that I'd like to tell you about a dish that happened quite by accident last Sunday, thanks in large part to the major craving for Pumpkin Brew that I experienced that night. With a 22 ounce bottle and some time on my hands, it wasn't long before my favorite "weeknight" Brussels Sprouts recipe was transformed into something extra special.  

Some of the best recipes are indeed happy kitchen improvisations. So crack a beer and lose your inhibitions as, together, we whip up this easy fall side that brings together the flavors of Pumpkin, bright, crispy Apples, and of course, Brussels Sprouts:

Brussels Sprouts Braised In Pumpkin Beer, Photo: NK 

Brussels Sprouts Braised In Pumpkin Beer With Apples & Onions

Ingredients:
A medium bunch of Brussels Sprouts, bases cut off, then cut in half lengthwise
1 Tablespoon Salted Butter + 1/2 Tablespoon, divided
1 teaspoon Olive Oil
1/2 Cup  + 1/8 Cup Pumpkin Beer such as Pumking, divided
1/4 Low Sodium Chicken Broth
1/2 Red Apple Such as Gala or Pink Lady, cored and cut to a large dice
1/2 Medium Yellow or Sweet (Vidalia) Onion, Sliced
Kosher Salt
Black Pepper

Method: 
Heat Oil and 1 Tablespoon Butter over medium low flame.
Saute until cut sides begin to brown, but not burn, about 4 minutes.

Add Chicken Broth and Pumpkin Beer and cook, covered, over medium heat until Brussels Sprouts are tender but not mushy, and liquid is reduced by half, about 8 minutes.

Pour off and reserve the pan liquids and discard. Remove Brussels Sprouts to another small plate.
Turn heat to medium and add a 1/2 Tablespoon of Butter to the skillet. Add the Sliced Yellow Onion.

Saute Onion over medium flame until they start to brown in parts. Immediately lower flame as far as it will go and add diced Apples.  Cook, stirring, another two minutes and then add another 1/8 Cup Pumpkin Beer.

Turn flame back to medium and cook, stirring occasionally, until the beer has evaporated fully and caramelized, about 4 minutes. Return flame to lowest setting and add back in the cooked Brussels Sprouts. Heat through another several minutes, stirring, and add one generous pinch of Kosher Salt and a sprinkle of Pepper.

Serve warm!

Leftover Makeover - Strozzapreti With Fast Sausage Ragu

I don't know about your house but around here, two frozen Italian Sausage links do not a dinner make. When I'm faced with odd amounts of ingredients leftover from other recipes (1 chicken leg, anyone?), I try and challenge myself not to let them go to waste.  I've found using them as a springboard for new meal ideas is a great strategy. That's why when pasta night rolled around (we need our fix about once a week), I took to the web to find a Sausage Ragu recipe worth trying. Not surprisingly, I landed on a familiar place for inspiration, Lidia Bastianich's  website. 

Our fast-cooking Sausage Ragu over Strozzapreti Pasta, Photo: NK 

Our light adaptation of Lidia's Rigatoni with Sausage Tomato Sauce would provide us a great opportunity to use some of the pantry and freezer items we had on hand (it's never a bad idea to have cans of whole tomatoes at the ready for sauce making). As with many ragu recipes, Lidia's is rather long-cooking. As such, we've tweaked the preparation considerably to make this more along the lines of a 45 minute cook time (down from an hour and a half). What does this mean for you? Well, for one, you can make this on a weeknight when you've got a little time to spare. Do certainly try the longer technique when you have time, but we managed to achieve fairly well-developed flavor and richness with minimal effort, and that's just how we like to roll on work days. Purchasing fresh herbs like Basil (we also added minced fresh Parsley to mix) and using good quality canned Tomatoes and Italian Sausage is the key to achieving a very flavorful sauce fast. And, if you don't happen to have a bottle of wine open, you now have an excuse! Weekday be damned! 

Now for pasta talk; we used a fun but hard to find pasta shape called Strozzapreti. It looks like a longer version of Cavatelli and interestingly, the name means Priest Stranglers… eek! Of course, any short, spiral pasta would be a worth vehicle for this satisfying sauce. Buon Appetito and enjoy! 

Strozzapreti With Fast Sausage Ragu
Adapted from Lidia Bastianich
Serves 4-5 as an entree
Ingredients:
3/4 Pound Strozzapreti or other short or spiral pasta
1/2 Pound Sweet Italian Sausage - about 2 links
1 Tablespoon Extra Virgin Olive Oil + more for drizzling
1/2 Cup White or Red Wine, whatever's on hand, divided
1 large Garlic Clove, thinly sliced
1/2 teaspoon Crushed Red Pepper or to taste
1 Cup Yellow Onion or other Sweet White Onion, diced
7 Basil Leaves, cut into ribbons then minced + sprigs for garnish
3 Cups (24 ounces) Canned Whole San Marzano or Plum Tomatos, crushed by hand or gently with a potato masher
1/2 teaspoon Kosher Salt
1/4 Cup Italian Parsley, minced
1/2 Grana Padano or Parmigiano Reggiano Cheese, freshly grated


Method:
1. Remove the Sausage casings and discard. Crumble the Sausage meat into a medium bowl. Now pour half of the wine over (1/4 cup) and stir to be sure the meat is evenly moistened. 

2. In a large skillet over medium heat, drizzle the Olive Oil. Add the Onions and cook until they start to soften, roughly 5 minutes. Now add the Garlic and Crushed Red Pepper Flake, stirring well. When everything is sizzling, pour in the Sausage Meat, breaking up any chunks. Stir well. 

Photo: NK

3. To the skillet, add the remaining 1/4 cup of Wine and turn up the heat to medium-high. Cook, stirring frequently, as the wine cooks down and the Sausage begins to brown, approximately 10 minutes. 

4. At this point, you'll want to start preparing your pasta in boiling salted water according to the package directions. Drain it and set it aside. You can also make it in advance of the sauce if easier, just save some pasta water or a bit of oil to help unstick it if necessary.

5. Once Sausage has browned, pour in the tomatoes and all their juices and stir well with the other ingredients in the skillet. Add the Salt and Basil ribbons and turn up the flame to bring the sauce to a bubble. Allow it to warm about 5 minutes, stirring, until fully heated through. (Note: here is where if you have more time, you can certainly simmer this sauce longer. You'd simply need to add a half cup of water, stir, and then partially cover the pot to vent. Lower the flame to keep the sauce at a gentle bubble and cook about an hour.)

Photo: NK

6. Turn off the flame and scatter the Parsley throughout the sauce. Add the drained Pasta to the skillet and toss to incorporate until sauce is well distributed. Finally, add about half of the grated cheese to the skillet and toss until incorporated. Taste for seasoning and adjust if needed.


7. To serve, plate the pasta and sauce and drizzle each serving with a little Olive Oil. Next, optionally garnish each bowl with a few Basil Leaves. Pass the remaining grated cheese around the table. 


Enjoy! 

Seasonal Splurge - Pumpkin Mascarpone Orzo With Fresh Sage

PUMPKINS - they're back, and they're everywhere.     

Vibrant Pumpkins at the Farmer's Market, Photo: NK

Like most home cooks (and avid eaters), I'm happy that pumpkin season is officially in full effect. Pumpkin is an extremely versatile flavor, as good in savory preparations as in sweet, and oh so good in beer, coffee, even cider (I just had this pumpkin flavored hard cider the other night and thought it was so good).                                           

Today's pumpkin-spiked dish is as simple as it gets. Ready in well under twenty minutes, you can easily incorporate Pumpkin Mascarpone Orzo into your fall dinner party repertoire as an entree or appetizer. Serve it to guests in a fresh pumpkin bowl as shown below for extra wow-factor, or hoard this decadent dish all for yourself -- we won't judge! Either way, you won't be sorry. Using canned pumpkin makes this recipe fast, accessible and seasonless, while the addition of creamy mascarpone cheese (which is pure, glorious sin, by the way) means the result will be irresistible. 

Pumpkin Mascarpone Orzo with Sage, Photo: NK 

Pumpkin Mascarpone Orzo
Serves 2 as an entree 4 as a modestly sized appetizer

Ingredients: 
1/2 box Orzo 
10 Ounces Libby's Pure Pumpkin (2/3 of a can)
3 rounded Tablespoons Mascarpone (we prefer Vermont Butter & Cheese Co. brand)
1 teaspoon Sugar
1/4 teaspoon Salt + more for pasta water 
A pinch of Cinnamon
1 Tablespoon Butter
2 medium Shallots, cut to a small dice
10 small or 5 large Sage Leaves, finely chopped
2 Tablespoons Water
1/4 Cup Freshly Grated Pecorino Romano Cheese

Method:
1. Set a pot of well salted water to boil for your Orzo.

2. In a bowl, combine the Pumpkin, Mascarpone, Cinnamon, 1/4 teaspoon of Salt and 1 teaspoon Sugar. Mix well. 

3. In a large skillet over a medium-low flame, melt the Butter. Add the Shallots to the pan and sauté, stirring, for about 4 minutes. They will have softened but will still have a little crunch. 

4. By this time, your pasta water should be boiling. Add the Orzo (you'll need it to cook for 10 minutes). 

Pumpkin Cream comes together, Photo: NK

5. Meanwhile, pour the Pumpkin mixture in the skillet with the Shallots. Stir. Add 2 Tablespoons of water to the Pumpkin mixture - or more if you like it a bit thinner. Turn the heat down to low. 

6. When Orzo has cooked for 10 minutes, drain it and add it to the Pumpkin skillet. Toss gently to incorporate and sprinkle with chopped sage. Taste for Salt and adjust to your liking, keeping in mind that the Pecorino Romano will add some saltiness. Plate the Orzo and finish with freshly grated Pecorino Romano. 

Enjoy! 

Perfect Poached & Roasted Chicken + Apple Cheddar Hand Pies - Fall Comfort Food In Less Than 5 Ingredients

Apple & Cheddar Hand Pies. Photo: NK

There's something kind of perfect about a rainy Sunday.  A license to cancel all your chores and plans, this is the kind of day that practically invites you to relax on the couch, savor your cup of coffee that much longer, and read the paper at a snail's pace. If all that sounds too taxing, you are more than welcome to have a little nap. As I always say, don't mind if I do.

On a days like this, a slow cooking, comfy and easy meal always seems to me to be in order - so that's just what I set out to do yesterday evening. The only question was - what to make? When I am in relaxation mode, I like to ensure that my cooking is even simpler than usual. Since I had resolved to brave the elements and go to the store in the rain, my goal was to make my grocery errand extra quick by planning a meal with just a few ingredients, many of which I already had on hand in the fridge and pantry. 

In just an hour and a half, you too can make this beautiful entree and comforting dessert of Milk-Poached and Roasted Chicken and warm Apple and Cheddar Hand Pies. As the aromas of fall cooking fill your house, pour yourself a crisp glass of white wine and kick back for a bit. It's Sunday. And I'll bet that a slow grin may just creep across your face because you know that you're about to be everyone's dinner hero.

Now for the inspiration: 

Entree

Last Sunday's entree idea came to me while paging through a recent issue of Bon Appetit when an article with breathtaking photos caught my eye. It began: 

"A beautiful woman cooking mouthwatering food in a gorgeous French farmhouse? Don't hate Mimi Thorisson: just follow her tips on how to throw a picture-perfect dinner party sans stress." 

Intrigued, I knew I needed to learn more about this mysterious Mimi. Turns out, her hosting and cooking philosophy really resonated with my own in that she focuses on simple preparations and quality, seasonal ingredients that are exceptional in themselves. She achieves what looks to be effortless elegance. This may be where our similarities end. As the creator of the most gorgeous site, Manger, the only thing more beautiful than Mimi's food itself is her real life in Médoc,France where she writes vividly about combing the local markets and foraging the land for the inspiration for lovely French-centric recipes. 

A further look at this blog is peppered with stories like Mimi biking home from the market and through the forest where she comes upon the first-of-the-season cepe mushrooms. You'll also enjoy her colorful recollections of sumptuous outdoor fêtes showcasing the finest in local ingredients through her elegant dishes. Mind you, despite her busy life with multiple children and dogs (something like 14!), Mimi remains positively beautiful thanks to an enviable figure and fashion sense beyond words. Do I envy her? As a lifelong Francophile myself, I must admit, I do! After all, this woman is living my dream life. Would I also like to "borrow" her wardrobe and also be blessed with her seemingly effortless, patrician elegance? But of course! 

Milk-Poached and Roasted Chicken, Photo: NK

Mimi's Milky Chicken seemed like the perfect dinner choice because it called for just a few ingredients. Poaching a whole chicken in milk and water before roasting it with some of the cooking liquid makes for an ingeniously easy yet extremely moist and tender bird. This recipe's delicate flavors do not compete with the meat itself, so buying a high-quality bird is important. Organic chicken is more expensive, but in this case, it is definitely worth it if you can splurge. If not, this will still be delicious. To enhance the original recipe, I added some optional fresh thyme to the braising liquid, and bathed the bird in quite a healthy sprinkling of paprika - easily one of my favorite spices - to add a little extra depth and interest. The resulting dish did not disappoint, and was positively delicious next to a simple salad of field greens and yellow cherry tomatoes. 

Dessert
While your chicken is cooking, you'll have plenty of time to prepare dessert. The idea for our incredibly easy Apple Cheddar Hand Pies comes from the classic combination of apple pie served alongside a piece of cheddar cheese. Just assemble the pies, remove your chicken from the oven and bump up the temperature to 375. When the oven's ready, pop these guys in for the next 23-25 minutes. 

By the time the pies cool a bit, you'll be ready for dessert. Why apple and cheddar? Well, for all you sweet and savory fans, this not-too-sweet yet still satisfying dessert is a great way to use peak season tart apples. Since I so rarely bake and am not naturally adept at it, you can be sure this recipe is foolproof. Just a bit of cheddar goes a long way, and while it nicely rounds out the sweetness of the apple, it is, in itself, not immediately detectable. You could play around with the cheddar to apple proportions to make this more savory. 

As usual, I will be using some baking shortcuts, which in this case take the form of Pillsbury roll-out refrigerated pie dough available where they sell slice-and-bake cookie dough. Special thanks to my Mom-in-Law for introducing me to this stuff. It is really good...the perfect Sunday (or any day) baker's helper. These little pies are also a fun idea for a cocktail party dessert, if I do say myself.  Bonus - they'll make your house smell like everything good about fall. 

Apple Cheddar Hand Pies, Photo: NK 

The Recipes

Milk-Poached and Roasted Chicken
Serves 2-3 
Lightly Adapted from Mimi Thorisson's Blog, Manger

Ingredients: 
1 good quality organic Whole Chicken (from 3 to 3.5 Lbs total weight)
4 Cups of Whole Milk
8 Cups of Water
Coarse Salt
Black Pepper
1/2 teaspoon of Paprika
5 sprigs of Thyme (optional) plus more for garnish

Method:
1. Preheat the oven to 300 degrees. 

2. In a large pot, bring the milk and water to a boil with several sprigs of thyme.
Place the chicken in the pot and poach for 15 minutes over a medium flame. 

Tender and delicious, Photo: NK

3. When chicken is finished poaching, carefully remove it to a roasting pan and pour about 2 ladles of poaching liquid over it. Sprinkle the bird very generously with salt and black pepper, inside and out. Pat the paprika onto the chicken as evenly as possible, covering as much of the bird's skin as you can. Add a bit more if you prefer. 

4. Now place chicken in the oven to cook for 45 minutes. Add about 3 more ladles of poaching liquid to the bottom of the roasting pan throughout the cooking process (I added 1 ladle every 15 minutes). 

5. Once you've hit the 45-minute mark, turn up the oven to 350 and cook another 15 minutes more until chicken is crispy and golden. The chicken should be finished but you can check it by piercing it to make sure the juices run clear. Allow it to rest for a few minutes before garnishing with thyme, carving and serving. Voila! 

Apple Cheddar Hand Pies

Apple Filling, Photo: NK

Serves 3 (6 pies in total, 2 per person) 
Recipe Adapted from Pillsbury

Ingredients:
2 sheet of Pillsbury Refrigerated Pie Crust thawed according to package instructions (you can freeze any leftover)
1 Cup finely chopped Gala or Rome Apple - approx 1 large apple
1 teaspoon Lemon Juice 
1 Tablespoon Sugar
1/4 teaspoon Cinnamon
1 egg, beaten
2-3 Ounces Sharp Vermont Cheddar, thickly grated
2 Tablespoons Butter, cut into 1/2 inch cubes + more for greasing baking sheet


Method: 
1. Preheat the oven to 375 with a rack in the middle. 

2. In a small bowl, combine chopped apple, sugar, cinnamon and lemon juice. Stir.
3. Grease a baking sheet with butter.

4. On a clean surface, carefully lay out two rounds of Pillsbury Refrigerated Pie Dough. 
Using a 3 inch cookie cutter (or mouth of a large juice glass) press out 12 circles of dough and remove the excess dough for another use. 

5. Paint 6 of the 12 dough rounds with beaten egg and sprinkle the middle of them with a few small pinches of cheddar. Top the cheddar base with one heaping Tablespoon of the apple mixture. Finish with another more generous pinch of cheddar on top of the apple mound and finish with one cube of butter per pie. 

Ready to Seal, Photo: NK

6. Now you are ready to finish assembling your pies. Use the remaining six rounds of dough to close each pie, one by one. To do this, stretch the rounds in your hand ever so slightly, and drape them on top of the apple and cheddar mound. Pinch them closed at the seams, pressing down with your fingers to seal. Do this step gently so you don't tear the dough. For any minor tears, just pinch dough back together with your fingers. Once finished you can work around the edges of each pie with a fork, carefully fluting the edges. 

7. Once all six pies have been assembled, paint the tops of them with more beaten egg. If you don't have a pastry brush, dipping a folded paper towel in the egg was works just fine. 

8. Ok - You are ready to bake!
Pop these babies in the oven for 23 - 25 minutes until golden brown and flaky.

Allow pies to cool a bit and serve warm. 
Now....

ENJOY!

I hope you enjoyed our easy and cozy fall dinner as much as we did. 
May your lazy Sundays be delicious too!

Fall: It's a Good Thing - Apple Rutabaga Mash

Mums! A sign of fall. Photo: NK

Here's the thing about me - 

I'm having trouble with the thought of letting go of summer.

In fact, even as I write this, I am enjoying the delicious, summery Bay Breeze my mom made me (click for the recipe). 

Isn't she the best? 

Though I can't bear the thought of the cruel bondage of closed toe shoes, undeniably, the colder months are coming on.

Still, I'm keeping my eye on the prize:

Good hair weather.

Call me shallow, but this is a major cool weather perk. 

Ladies, I know you feel me. 

Though summer is a clear favorite, today, I'm reminding myself of the good things that fall can bring. In fact, I thought I'd make a little list. As you might expect, we'll finish off by sharing a recipe for a healthy and easy autumn side dish - Apple Rutabaga Mash. So without further adieu, here are just a few of the things I love about fall:

1.Apples

Gala and Honeycrisp Apples, Photo: NK

Folks forget that apples have a season. For the most part, they peak from late summer to early fall. Knowing which of the numerous types of apples are best and when is key to maxing out your apple enjoyment. Equally important is discerning which varieties are best for eating or baking.  To get you started, the two varieties pictured above are great right now: Honeycrisp and Gala. So good! Also - check out this handy guide to apple seasonality (with a little bonus apple history too!). 

2. Figs

Truly nature's candy, figs are as elegant and striking as fruit gets. At their best, they're honey-sweet and positively decadent. Just look at these beautiful Mission Figs drizzled in balsamic honey and sprinkled with coarse salt - visual drama and a sweet/savory taste bud explosion in just two steps. Here they are paired with a late summer tomato salad and marinated eggplant, two ways. (left: Easy Marinated Eggplant, right: Herb Marinated Eggplant with White Balsamic) Figs also make a regular appearance at our annual fall dinner party - check out our Foolproof Fall Menu for Six.

Photo: NK

Want to work figs into your dinner plan? Try this tasty Fig Pasta with Pancetta. So good! And pretty, if I do say so myself.

3. Cozy Soups
One of the best things about fall and, dare I say it, winter fare (eek). 
Here's just one of my favorite recipes for Butternut Squash and Apple Soup.

Squash and Apple Soup, Photo: NK

Now for the main event:

Large, bulbous and usually pretty rough in appearance, Rutabaga is not winning any beauty contests. However, this fall and winter veggie (in season October-March) is great when mashed up or even shaved (then sauteed in butter!). In general, rutabagas make for a delicious, hearty vegetarian side dish. It should be noted that the vegetable itself is a real trick to slice up. You'll need a good, heavy and long knife, some elbow grease, and a keen sense of safety. If you've ever hacked into a butternut squash, you'll know what I mean. It's easier to cut the rutabaga into fourths with the skin on and then peel it later, as this way, the cutting is less of a slippery operation. Here's our favorite simple and healthy rutabaga side. We aimed to preserve the rutabaga's natural earthiness while adding a tiny bit of sweetness from an apple and spice from the nutmeg, cinnamon, and cayenne. 

Apple Rutabaga Mash, Photo: NK

Apple Rutabaga Mash
Serves 4

Ingredients:
1 medium Rutabaga, peeled with a veggie peeler and cut into small cubes
1 medium Red Apple, with skin (we used a Honeycrisp), cored and sliced into small cubes
1 Tablespoon Salted Butter
1/2 teaspoon Salt
1/2 teaspoon Agave, Honey, or Maple Syrup
A few pinches of Nutmeg
A few pinches of Cinnamon
A few pinches of Chili Powder or Cayenne

Method:
Cover the apple and rutabaga cubes with salted water and place on medium high heat, allowing to boil for about 30 minutes until both apples and rutabaga are very tender. 

Drain and return them to the pot and mash with a potato masher. Stir in the butter until melted, then add all the remaining ingredients. Mix. Feel free to adjust to your tastes. Serve hot and enjoy! 

Salad With a Spin - Kale & Parsnip Panzanella

Photo: NK 

Fact: Salads really do run the gamut from smashing to snore-worthy.


Fact: Bread makes everything better. Especially Salads. 


Fact: Grilled Bread with fruity Olive Oil, sprinkled with Salt, Pepper, and Smokey Paprika makes things infinitely better. 


Myth: Kale is always tough and unappealing if you don't cook it. 

Ho-ly-smokes. Make our raw Kale & Parsnip Salad and dispel the myth that Kale Must be cooked to be amazing. 

Not so! With the right amount of loving care, some lemon juice (or vinegar-acid is the key to softening up Kale) and a little time + a tenderizing leaf massage, Kale can be served au natural, no heat required. Slice up those sturdy leaves nice and thin, though. Now - how to make our little Kale Ribbons sing? That's easy. We're serving them in a Panzanella (aka Tuscan Bread Salad - see our last Panzanella HERE) with shavings of sweet Parsnips and homemade grilled Croutons made from hearty Peasant Bread that's been jazzed up with Hot Smoked Spanish Paprika.

Let's get to it:

Kale and Parsnip Panzanella with Grilled Paprika Croutons 
Serves at least 4 

Parsnip Ribbons, Photo: NK 

Salad Ingredients:
1 Head of Lacinato (aka Tuscan or Dinosaur) Kale, washed and dried, ribs removed from leaves

1 Large Parsnip, peeled, then shaved into thin ribbons using a vegetable peeler


3 Slices of Peasant Bread
Olive Oil (for brushing the Bread)
Kosher Salt
Black Pepper
Hot Smoked Spanish Paprika
Optional Grated Parmigiano Reggiano Cheese


For the Dressing:
1 Tablespoon Extra Virgin Olive Oil + extra for brushing the Bread
1/2 Tablespoon Lemon Juice
1/4 teaspoon Salt
1/2 teaspoon Light Agave or Honey

Kale Ribbons, Photo: NK

Method:
1.Pile Kale Leaves together and slice horizontally into very thin ribbons.

2. Add Kale Ribbons to a large Ziploc Bag.

3. Add Parsnip Ribbons.

Next,


4. Combine all the dressing ingredients in a small bowl.



5. Pour Dressing into Ziploc Bag and seal. Shake the bag and squeeze between your fingers
to distribute the dressing and rub it all into the Kale.

6. Allow the bag to sit at room temperature for at least a half an hour, squeezing and shaking it occasionally.


7. Meanwhile, heat up a grill or grill pan over a very high flame. Lay Bread Slices on a surface and brush them one side with Olive Oil. Now sprinkle with Kosher Salt, Pepper, and an ample hit of Hot Smoked Spanish Paprika. (Don't skimp on the Salt, either).

Preparing the Grilled Bread, Photo: NK

8. Place Bread slices on the grill or grill pan and cook for 3 minutes on one side until grill marks appear. 

9. Flip Bread to the other side
and cook another 1 minute. 

10. Allow the Bread to cool and then slice into bite-sized chunks. 






To Serve:

Plate Kale and Parsnip Ribbons and lightly toss with Chunks of Bread. To finish, sprinkle with optional grated Parmigiana.

Kale & Parsnip Panzanella with Grilled Paprika Croutons, Photo: NK