GOLDEN VALLEY, Minn.-- This morning author and chef Robin Asbell stopped by with her favorite summer recipes using locally grown ingredients. Robin showed us how to toss together a no-cook bread salad.
Robin is the author of The New Vegetarian Cookbook, and The New Whole Grains Cookbook. You can find both books in stores everywhere.
Robin is hosting a book event Saturday, August 14 from 1-4:00 p.m. at Whole Foods in Minneapolis. Robin will also be hosting a food demonstration at "The Homegrown Experience" event on August 22 at 11:00 a.m. at the Nicollett Island Pavilion in Minneapolis.
For more information about Robin, her books, and upcoming events, visit www.robinasbell.com.
Heirloom Tomato and Smoked Trout Panzanella
2 cups cubed New French Walnut Whole Wheat -- or other good bread
1 clove garlic -- minced
1 tablespoon extra virgin olive oil
4 large ripe tomato -- wedges
2 cloves minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
2 teaspoons anchovy paste -- or to taste
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
8 ounces smoked trout -- bite sized chunks
2 ounces Sarvecchio local parmesan -- shaved with a peeler
1. Toss cubed bread with the tablespoon of olive oil on a baking sheet, and bake for 20 minutes at 250 degrees F.
2. Place tomatoes in a large salad bowl. In smaller bowl whisk garlic, Worcestershire sauce, mustard, pepper, anchovy paste and lemon juice. Gradually whisk in oil.
3. Just before serving, Top tomatoes with chunks of trout, cheese and croutons, pour over dressing, toss gently, and serve.