Roasted Summer Squash Panzanella Salad with Sungold Tomatoes and Fresh Herbs

Serves 6-8 people

½ pack bacon ends cut into thin strips
1 small loaf rustic bread (ciabatta or baguette) large dice
2 cloves garlic minced
1 lb fresh squash (seeds removed if needed)
1 lb fresh tomatoes (sungolds or nice cherry)
¼ lb fresh arugula or baby greens
6 sprigs fresh thyme picked whole
¼ cup fresh basil chiffonade
Salt and pepper to taste

For the dressing

1/4c cider vinegar
1/2c olive oil
1tbs honey
Salt and pepper to taste

For production

  1. Heat large sauté pan over medium high add 1tbs olive oil and the thinly sliced bacon. Render the bacon down until crisp and remove from pan. Next add in cubed bread and toast with the renderings from the bacon. Once bread is almost golden brown add in half the garlic and half of the fresh thyme. Remove the bread from the pannand place on a sheet pan lined with paper towel to remove any excess oil. Using the same pan heat over medium high and add 2 TBS olive oil, then add squash. You want the squash to caramelize a little, cooking it for a few minutes. Finish the squash with the rest of the garlic, a little of the fresh thyme and season with salt and pepper. Remove from heat ensuring it doesn't over-cook.

For the dressing

  1. Place vinegar and honey in mixing bowl and whisk in olive oil finish with salt and pepper

To prepare the salad

  1. Use a large mixing bowl, add the bread and squash, next add the tomatoes, the rest of the fresh thyme, basil, and the rendered bacon. Place the greens on top and season with a touch of salt and pepper. Next add a little of the dressing and gently toss make sure not to add too much, if more dressing is needed add a little at a time. Please enjoy this fresh summer salad.

Local Strawberry “Soup & Salad”

By Chef Chris Hall of Local Three.

Fried Eggplant, Asian Radish and Greens “Salad” with a Kimchi Vinaigrette & Pine Street Country Ham

By EJ Hodgkinson of King + Duke, formerly: JCT Kitchen & Bar.