Sprouted Panzanella Salad

This might be one of my favorite times of the year because I get to eat fresh tomatoes from my garden! Ths year I grew Sungold cherry tomatoes and they are so sweet and flavorful! I overwatered my tomatoes last year and they had very little flavor, so this year I droughted my plants a bit and it really paid off. (I learned this from my Dad.)

So, naturally I wanted to make a salad with them and you can’t have fresh summer tomatoes without basil. Normally, I love to make Caprese but I wanted to make something my dairy-free Joe could eat so I decided to make a Panzanella salad. The only problem is I ended up eating it all by myself. Whoops!

The sprouted sourdough from Alvarado Street Bakery is my favorite sliced bread and it toasts up so nicely with butter and garlic. Enjoy!


Sprouted Panzanella Salad

Serves 4 people

Prep Time 10 min

Cook Time 20 min


6 slices of Alvarado Street Bakery sprouted sourdough bread

2 cups of cherry and Sungold tomatoes

1/2 cup red onion, thinly sliced

3 garlic cloves, minced

1/2 cup of olive oil, for the bread

4 tablespoons of dairy-free butter

1/2 cup of freshly chopped parsley

8 basil leaves, chopped

1 tablespoon of red wine vinegar

3-4 tablespoons of olive oil, for the dressing

salt and pepper to taste


  1. Heat the oven to 350 degrees
  2. Heat 1/2 cup of olive oil with butter together in a large ovenproof skillet over medium heat
  3. When butter has melted, add garlic and bread and mix well.
  4. Transfer skillet to the oven and bake for 15 minutes until the bread is golden brown, let it cool. Prepare the remaining ingredients as directed above.
  5. In a large bowl, mix together, tomatoes, onions, and herbs.
  6. Combine vinegar with 3 tablespoons of olive oil, salt, and pepper and pour over the salad. Mix well.
  7. Add bread and toss everything together.


Sponsored Post, recipe developed for Alvarado Street Bakery. 

A Brunch Fit For A Queen


I got inspired yesterday and planned out a Mother’s Day brunch to make for my mom this morning. Being an only child, I usually plan my meals around things that sound good to ME and then adjust them for whomever I am cooking. So this morning’s brunch was designed to be a protein-rich, gluten-free, diabetic-friendly and yet, decadent meal.


Spinach and Feta Frittata:

8 eggs

2 TBSP Half & Half

1 tsp of Garlic Salt

Pinch of Black Pepper

3/4 Cup of Feta

2 Cups of Fresh Spinach

1 Cup of Paper Thin Sliced Red Onion

Bacon Caprese Bites

6 Slices of Black Peppered Bacon

2 Cups of Cherry Tomatoes

6 Small Fresh Mozzarella Balls

Fresh Basil

1 TBSP of Olive Oil

1 tsp Balsamic Vinegar

Dash of Sea Salt

Dash of Ground Black Pepper


Triple Berry Mascarpone Salad

1 Small Package of Fresh Blueberries

1 Small Package of Fresh Raspberries

1 Box of Fresh Strawberries

2 Cups of Mascarpone

1 TBSP of Honey

I wanted to create a beautiful plate and table, to make my Mom feel extra special, so I got up at around 8am and starting cooking. I love getting up early when I stay the night at my parents’ house ( Yes, 8am is early for me). They make the best coffee and the hot tub always calls my name, especially when it’s foggy out. I wanted to get some prep done before making the frittata and soaking in the tub.

Here is how it’s done:


Heat the oven to 350 degrees and lay foil on a baking sheet. Lay your bacon on the sheet and cook for 12-15 min. Do not over-crisp the bacon or it will crumble apart when you toothpick it.



Slice cherry tomatoes in half and mozzarella balls into thirds and put in a large bowl. Toss with olive oil, vinegar, salt and pepper and set aside. Tear 1 inch pieces of basil and set aside.

When the bacon is done, remove from baking sheet and set on paper towels to soak up grease. When the bacon has cooled enough to touch, tear into one inch pieces.

Begin to assemble your bites using two halves of a cherry tomato as the “bread” of the caprese bite. Keep three small leaves of basil as a garnish for your berry salad.


Lay bites on a tray and cover with plastic. Put the bites in the fridge for later.


Pour blueberries and raspberries in a large mixing bowl. Slice strawberries into small pieces, small enough that they are relatively the same size as other berries. Pour slices berries into the bowl and drizzle half the honey over the fruit. Mix berries, and add the other half of the honey. Mix again. Cover berries and refrigerate for later.



Now grab your coffee, robe and towel and have a soak in the hot tub, while your mom sleeps in. Discuss politics and TV shows with your dad and have more coffee.

When mom is about 20 min away from being ready to eat, begin to assemble your frittata. Slice red onions paper thin and set aside. Whisk together eggs, half & half, garlic salt and black pepper. Add spinach and feta and whisk again. Heat a TBSP of olive oil in a large frying pan, making sure the oil covers the whole pan. Pour whisked egg, spinach and feta into pan and heat on medium low.


When the bottom starts to solidify, lay red onion across the top, preferably in a pretty pattern. Cover and continue to cook on the lowest setting for about 10 minutes. Check on it regularly, using a spatula to lift the bottom. Don’t let it get too brown. Turn off heat.

Leave the cover on to keep the frittata warm and assemble your berry salad.


Take two cups of mascarpone cheese and heat for 30 seconds in the microwave, just enough to soften it.

Grab three bowls, and scoop a layer of the mascarpone into each bowl. Add two or three spoonfuls of the berry mix. Then add a generous dollop of mascarpone on top. Garnish with a small basil leaf.

Grab yourself a large cutting board and gently slide the frittata out of the pan and onto the board. Slice the frittata like a pie and serve. Arrange however you like. My table ended up looking like this!


Make sure to do ALL the dishes afterwards, especially if you’re at your parents’ house, and especially if it’s Mother’s Day.

The meal was a hit, even for my picky father who tends to prefer corned beef and hash, smothered in ketchup for breakfast. Today we’re finishing out the day doing small projects around the house and watching movies On Demand. Life is sweet.