Panzanella and White Gazpacho

Panzanella: Bread Salad w. Roasted Chicken and/or Chick Peas in Lemon Poppyseed Dressing, Pasta Shells w. Mozzarella, Grilled Summer Squash and Sun Dried Tomatoes,and Romaine/ Kale Mix

• Arrange the salad greens on a large serving platter. Tear any large leaves into smaller pieces.

• Pour the beans, chicken, and the dressing onto the greens and toss together gently.

• Remove the mozzarella from atop the pasta salad and chop it into small pieces. Arrange the pasta salad atop the salad mixture and garnish with the mozz.

• Heat a little oil in a sauté pan and toast the croutons on each side being careful to not burn them! Add them to the greens. Toss all to combine. Serve.

White Gazpacho, Dill Bread, Red and Green Salanova Salad

• Serve the soup chilled, it may need a little salt. Good olive oil is a fine garnish.

• Warm the bread and serve with good olive oil.

• Dress the salad.