Sunnys Spicy Spinach Panzanella Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with nonstick aluminum foil. Line a second sheet tray with parchment paper.
• Spread the cubed bread on the sheet tray lined with parchment paper. Place the chorizo slices on the sheet tray lined with foil, leaving space between each piece.
• In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, a generous pinch of salt and pepper, the red pepper flakes, lemon zest and Italian seasoning and stir to combine. Transfer to the sheet tray with the chorizo and spread out in an even layer.
• Place both sheet trays in the oven. Bake the bread cubes until toasted, 8 to 10 minutes. Roast the tomatoes and chorizo until the chorizo is cooked through and the tomatoes start to release their juices, 20 to 25 minutes.
• In a large bowl, combine the toasted bread cubes and roasted tomatoes and chorizo with the liquid on the sheet tray. Add the remaining 3 tablespoons olive oil along with the scallions and cilantro and toss to combine. Add a little more olive oil if needed. Let sit until ready to serve. Transfer to a serving bowl.

Steps:

• Combine the dressing, hot sauce and basil in a bowl and mix.
• Serving suggestion: Drizzle over pizza.

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

Steps:

• Toast the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper then toss again. Pour onto a nonstick baking sheet and toast in the oven until golden on all sides, making sure to remove and toss in 3 to 4 minute intervals. This should take 12 to 14 minutes. Remove and allow the cubes to cool slightly before tossing back into the large bowl.
• Make the vinaigrette: In a medium bowl, combine the mustard, lemon zest and lemon juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
• Build the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.

Steps:

• In a medium bowl, fold the cream cheese and adobo sauce together until the mixture is a uniform color. Transfer to a resealable plastic bag and refrigerate until ready to use.
• Heat a grill pan to medium-high heat. Add the onions, drizzling with olive oil and seasoning with salt and a few grinds of black pepper. Cook, tossing, until the slices are tender and golden on the edges, 15 to 20 minutes. Add the sausages to the grill split-side down and grill, flipping once, until cooked through and charred, 8 to 10 minutes.
• To assemble the hoagies, add a split sausage to the bottom piece of each bun. Remove the cream cheese mixture from the refrigerator and cut a hole in the corner of the bag. Press the bag to squeeze equal amounts of the mixture down the center of each sausage. Top with the grilled onions, a squirt of mustard and the bun tops.