A Food Coma

Just as I was starting to get used to the idea of exchanging my entire wardrobe with sundresses, dreaming of al fresco dinners and camping out with my boyfriend – it’s over.

Perhaps the fastest summer of my life, the past three months passed by without much fanfare.  Somewhere between May and this morning, I blinked and now my friends are all talking about their new classes and transitioning into dorm life once more.

I’m certainly not ready for this.  But are any of us?

When we were children, the summer seemed to stretch on forever. Every year from June to August, we were free. We were wild and endless and full of plans. We could be anything. The break between school years was a time to reinvent.

As we grow older, the warmer season is not quite so carefree. Between internships, part-time jobs and summer classes, perhaps we’ve forgotten how to enjoy this time.

But not me. In just a few days, I’ll be jetting off to England, where I will spend my senior year studying and eating my way through Europe.

A sense of overwhelming realization hit me as I was gardening this week, taking in the final robust harvest of August vegetables: I’m soon going to be very, very far away. And essentially, my last summer of academia is over.

I’m moving some 3,500 miles away from Rowan University. From Jersey farm markets. From Mack and Manco’s pizza.

To prepare, I’m spending every minute soaking up the remaining drops of sun.

This is one of my favorite warm-weather dishes, which requires very little cooking and uses quite a bit of fresh, seasonal produce. It’s a little bit of summer all year round.

This versatile Italian dish originates from the central regions of Italy, like Tuscany and Umbria. Sometimes panzanella is referred to as a leftover salad because you can add basically any vegetables or herbs you like. Add olives for a salty bite or a can of tuna for a spin on a Nicoise salad.

Using day-old sourdough bread rolls, fresh basil and some local produce, we were able to whip up a remarkably flavorful dish that was filling but not heavy. My version uses more vegetables than bread. It is at once both crisp and moist, balancing the crunch of a homemade crouton and a sweet mouthful of roasted peppers and caramelized tomatoes.

SOURDOUGH PANZANELLA WITH SUMMER VEGETABLES

Serves 4

Ingredients:

* Sourdough bread, cut into 1″ cubes (about 3 cups)
* 3 tablespoons extra virgin olive oil
* 1 clove of garlic, finely chopped
* 1 yellow squash, sliced on a diagonally
* 2 bell peppers, seeded and cut into 1″ cubes (use red,orange, or yellow for nice color!)
* 6-8 cherry tomatoes cut in half
* 1/2 red onion, cut in 1″ cubes
* 4-5 fresh basil leaves, cut in strips

Vinaigrette:

* 3 tablespoons olive oil
* 1 tablespoon red wine vinegar
* 1 tsp Dijon mustard
* Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees. On a baking sheet, spread out the chopped garlic, onion, squash, peppers and tomatoes and coat with one tablespoon olive oil. Roast for 15-18 minutes, stirring once, until just starting to soften and release juices.

In a large frying pan, heat the remaining two tablespoons of oil. Toss in the bread cubes and season lightly with salt and freshly-ground pepper. Cook over medium heat, stirring frequently until the cubes are crusty and slightly browned. Remove from heat and set aside to cool.

To make vinaigrette dressing, firmly whisk together all ingredients until blended. Season to your tastes with salt and pepper.

In your serving bowl, toss together the bread cubes and vegetables. Pour dressing over the bread and vegetable mixture and then set aside for 30 minutes to let it absorb the flavors. Before serving, stir in strips of fresh basil.