Whole Grain Summer Goodness

By Wendy Gordon

This classic Italian salad takes advantage abundance of late-summer tomatoes.

Tuscan Panzanella Salad

• One head leaf lettuce or large bunch of spinach, washed
• 2 cups lightly packed fresh basil leaves
• One slightly stale loaf of coarse-textured Italian bread such as ciabatta
• 4 pounds ripe tomatoes
• 4 cloves garlic, minced
• One-half cup extra virgin olive oil plus two tablespoons
• One-third cup red wine vinegar
• 3 T fresh jalapeno chiles, minced
• 1 cucumber, peeled and sliced
• 1 cup oil-packed olives, pitted
• One-third cup capers, drained
• Salt and pepper to taste.

1. Cube bread into one inch chunks and sauté in a large saucepan with 2 T olive oil and 2 cloves minced garlic until slightly crunchy. Let cool.
2. Cut tomatoes into one inch chunks and put in a large bowl. Add remaining garlic, oil, vinegar, chiles, salt, and pepper. Peel cucumber and cut into bite-sized pieces.
3. Gently mix tomatoes with bread, cucumber, olives, and capers. Stir and allow bread to soften for approximately 15 minutes.
4. Gently mix in greens and basil.

Polenta has been an economical staple of Northern Italy for centuries. Basil should be plentiful in gardens and farmers' markets this time of year.

Soft Polenta with Greens and Basil

• Four and one half cups chicken broth
• 1 cup polenta or medium-grind yellow cornmeal
• One and one-half T freshly grated parmesan cheese
• One-half cup fresh basil, minced
• 1-2 T extra virgin olive oil
• 2 cups firmly packed fresh spinach or Swiss chard, but into half-inch wide ribbons

1. Bring the broth to boil in a large pot, then add the polenta gradually, whisking constantly with a wooden spoon. When the mixture thickens, lower the heat to a simmer. Cook, stirring often until mixture is thick, smooth, and creamy (this may take as long as 40 minutes).
2. Stir in the parmesan, basil, spinach, and olive oil.
3. Serve immediately, garnishing with a drizzle of additional olive oil if desired.

Zucchini is another hugely plentiful late summer vegetable. If you don't grow in your own, you can probably find a gardener happy to give it away at this time of year!

Roasted Zucchini and Walnut Orzo

• 2 pounds zucchini (small ones taste best)
• 2 tsp olive oil
• One-half cup walnut pieces, coarsely chopped
• 5 cups chicken broth
• 2 cups orzo pasta
• Juice of one lemon
• 1 T extra virgin olive oil
• Salt and pepper to taste.

1. Cut zucchini in half lengthwise, then crosswise in one-quarter inch thick slices. Combine zucchini in a bowl with 2 tsp olive oil, salt, and pepper. Spread zucchini in a single layer (this make take two baking sheets) and bake in a 400 oven until zucchini is tender when pierced. (8-10 minutes) Return to bowl.
2. Turn oven down to 350 and toast walnut pieces on one of the baking sheets until pale gold. (about 5 minutes)
3. Meanwhile, bring broth to boil in a large pot. Add orzo, and reduce heat to simmer, stirring occasionally until orzo is tender and most of the liquid is absorbed (about 10 minutes).
4. Transfer orzo to a large bowl and combine with zucchini, nuts lemon juice, and the 1 T olive oil. Add more salt and pepper if desired.