Here’s an easy, elegant lunch or light dinner option that can be made with ingredients straight from the fridge. The recipe serves one, but can easily be quadrupled and made in a large skillet to serve four people. 1 egg plus 2 egg whites, or 2 …
Arugula Panzanella
This Italian-style bread salad is made with spring-fresh peppery arugula and roasted grape tomatoes. 4 slices rustic olive or whole-grain bread (or try it with this week’s Great Basin Bakery Bread) cut into ¾-inch cubes (4 cups) 1 pt. grape …