Clean Eating

Buttery Jalapeño Corn Bread Panzanella Salad



Homemade jalapeño-infused corn bread croutons add a spicy crunch to this bread salad. You can make all the components in advance and assemble just before serving to avoid it getting soggy. We highly recommend making the corn bread from scratch as we do here, but you can also buy corn bread and continue at Step 2 – don't worry, it will still be delicious.


1 cup whole-wheat pastry flour

1 cup medium-grind cornmeal

2 tsp baking powder

¾ tsp sea salt

2 large eggs

1 jalapeño chile pepper, seeded and diced 1 cup whole milk ¼ cup organic unsalted butter, melted 3 tbsp raw honey


3 tbsp sherry vinegar

1 clove garlic, minced

¼ tsp each sea salt and ground black pepper ⅓ cup extra-virgin olive oil


1½ lb mixed tomatoes (cherry, cocktail, heirloom), halved, quartered or chopped 1 English cucumber, cut into ¼-inch half-rounds ¼ small red onion, thinly sliced ¼ cup fresh basil, roughly chopped or torn 1 tbsp fresh chives, chopped

1. Prepare corn bread: Preheat oven to 375°F. Mist an 8 x 8-inch baking dish with cooking spray.

In a large bowl, combine flour, cornmeal, baking powder and salt. In a medium bowl, whisk eggs, jalapeño, milk, butter and honey; add egg mixture to large bowl with flour mixture and combine just until moistened. Pour into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Turn bread out onto a rack and cool for 15 minutes. (Leave oven on.)

2. Cut corn bread into ¾-inch cubes. Arrange in a single layer on a baking sheet and mist with cooking spray. Bake for 20 minutes until golden and toasted, tossing the corn bread halfway through. Cool to room temperatur­e.

3. Prepare vinaigrett­e: Combine vinegar, garlic, salt and pepper. Slowly whisk in the oil.

4. In a large bowl, combine tomatoes, cucumbers, red onions, basil and chives. Mix in the vinaigrett­e. Gently stir in corn bread croutons just before serving.

PER SERVING (⅛ of recipe): Calories: 362, Total Fat: 18 g, Sat. Fat: 6 g, Monounsatu­rated Fat: 10 g, Polyunsatu­rated Fat: 2 g, Carbs: 44 g, Fiber: 3 g, Sugars: 10 g, Protein: 7 g, Sodium: 430 mg, Cholestero­l: 65 mg

MAKE AHEAD: Make corn bread croutons up to 1 day ahead. (Or make the corn bread up to 3 months ahead, freeze and then make the croutons 1 day ahead.) Prep the vinaigrett­e up to 1 day ahead. Prep the vegetables and assemble right before serving.

SERVES 10 TO 12.



A simple sage butter infuses your holiday centerpiec­e with a ton of flavor. Make sure to prep the turkey the day before so it will be ready to roast on the day of.

¼ cup kosher salt 2 tbsp coconut sugar 2 tsp ground black pepper 1 whole turkey

(12 to 20 lb), thawed ½ cup organic butter (salted or unsalted)

¼ cup chopped fresh sage

1 large yellow onion, quartered

1 apple, quartered

1 stalk celery, quartered

1–3 sprigs fresh rosemary

1. One day ahead: Combine salt, sugar and pepper. Using your hands, loosen skin over turkey breast and separate it from meat, making sure to break through the thin membrane between skin and breast while leaving skin intact. Loosen skin over meaty part of legs. Rub salt mixture under skin, on skin itself and inside cavity. Refrigerat­e for 12 to 24 hours.

2. In a medium saucepan on medium-low, melt butter. Cook, stirring for 2 to 3 minutes, until foam dissipates and butter is very light brown with a rich, nutty aroma. Remove from heat; stir in sage. Transfer to a dish to cool.

3. Preheat oven to 425°F. Bring turkey to room temperatur­e. Pat turkey dry with paper towels. Using your hands, rub sage butter onto every surface of turkey, under skin and inside cavity. Place onion, apple, celery and rosemary inside turkey. Tie legs together and tuck wing tips under. Place in a roasting pan.

4. Roast for 45 minutes, then reduce temperatur­e to 350°F. Baste turkey and continue to roast, basting every 30 minutes, until an instantrea­d thermomete­r inserted in the thickest part of a thigh registers 165°F. Transfer turkey to a cutting board and let rest for at least 30 to 40 minutes before carving.

PER SERVING (1/12 of recipe/based on a 14-lb turkey with leftovers): Calories: 563, Total Fat: 24 g, Sat. Fat: 10 g, Monounsatu­rated Fat: 8 g, Polyunsatu­rated Fat: 4 g, Carbs: 1 g, Fiber: 0 g, Sugars: 1 g, Protein: 81 g, Sodium: 1,150 mg, Cholestero­l: 320 mg

MAKE AHEAD: Prepare the turkey through Step 1 the day before. Make the sage butter (Step 2) up to 1 week ahead; cover and refrigerat­e. Prep remaining ingredient­s and begin at Step 3 the day of serving.

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