If you’ve ever visited the rural beauty that is Michigan’s Upper Peninsula, perhaps you’ve headed east on M-134 after passing St. Ignace and dropped into a small community on the northern coast of Lake Huron called Hessel. Facing the 36 Les Cheneaux Islands, you can’t visit Hessel without paying homage to Pickle Point, the local gift…
PAPPA AL POMODORO
While most of us associate sun-ripened tomatoes with warm, summer days, I think they are best enjoyed in September. Pappa al Pomodoro, a Tuscan peasant soup made traditionally with tomatoes and stale bread, is a perfect meal for a cooler night. Part of my tomatoes and bread collection, I use croutons in place of stale bread, simmered with…
PANZANELLA
Panzanella serves 4 Ingredients Simple Tomato Salad Simple Croutons Extra virgin olive oil Kosher salt Freshly ground black pepper Fresh basil leaves Combine Simple Tomato Salad and Simple Croutons in a large bowl. Taste for seasoning and adjust how you see fit, adding more olive oil, salt and pepper if necessary. Garnish with additional basil…
PEA SOUP WITH CRISPY PROSCIUTTO AND CROUTONS
I’m always amazed at how bright and green this soup turns out. It’s delicious hot or cold, making it great for a spring picnic. Frozen green peas are excellent, too, when fresh are not in season. Double the recipe and freeze some for a rainy day. While it’s great plain and simple, I like to…
SIMPLE CROUTONS
I grew up in the Midwest, eating salads with croutons that came from a box. It’s so easy to make your own and also a great way to use up bread that would otherwise go stale or to waste. Baguettes can vary in size so if yours is on the larger size use this recipe…