Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day by Jessica Nadel

Author:Jessica Nadel
Language: eng
Format: mobi
ISBN: 9781615192281
Publisher: The Experiment
Published: 2014-12-30T08:00:00+00:00

Traditional panzanella is made with stale bread, onions, and tomatoes, but we’re giving it a green makeover and using Brussels sprouts, sugar snap peas, and artichoke hearts. It’s a thing of beauty. If you’d like, you can use gluten-free bread as an alternative.

Prep: 10 mins | Cook: 35 mins

2 cups (180 g) Brussels sprouts

5 tablespoons olive oil

½ loaf day-old multigrain bread

1 clove garlic, minced

1 teaspoon fresh thyme

1 cup (100 g) sugar snap peas

1 cup (170 g) artichoke hearts, quartered

⅓ cup (15 g) fresh basil leaves, torn

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

sea salt and freshly ground black pepper

(See image, right)

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