homemade croutons

January 17, 2013 § 2 Comments


Croutons are my favorite part of any salad. I always order extra at any restaurant and when I am at home, I put so many on a salad that it is no longer considered “healthy.” So, when Zachary brought home extra bread from the winery he works at, I knew exactly what would happen – homemade croutons. They are super easy to make but I do have to warn you to watch them carefully… Just a minute extra will burn them to a crisp (quite literally).



Bread (I have no idea what I used but I think it was sourdough)

1/4  cup olive oil

1/4 cup parmesan cheese

Oregano leaves

Garlic powder

First, set the oven to 375 degrees.

first step

I put the bread, olive oil and cheese in a big bowl. Mix it all up so that the bread is fully coated.

add more

Put the coated bread cubes onto a baking pan and sprinkle with oregano and garlic powder. Then, bake for about 8 minutes. I took them out and moved them around with a spatula and then placed it back in the over for about 7 more minutes. But depending on your oven, it could be a few minutes more or less.

all done

All done! Please let me know how they turn out. XO


caprese salad

August 1, 2012 § 1 Comment

I first tried insalata caprese when I was in Italy last summer and it instantly turned into a favorite of mine. I couldn’t believe I had been missing out on this dish my entire life. It is considered a “starter” dish, but I love to eat it as a quick meal or light side dish throughout the summer. We have a plethora of small tomatoes from our garden and since Z and I leave next week for a while, a caprese salad was a great way to use a bunch all at once.

I like to use the small mozzarella balls when using small tomatoes… But you can also slice up “big” tomatoes and use fresh sliced mozzarella (shown here).
Always use fresh basil, it makes a difference (I promise).

Slice tomatoes in half.

Put into a bowl (or container, since I was on the go) and add fresh basil.

Add as much mozzarella as desired (I usually add about a large spoonful).

Finish it up with about a tablespoon of extra virgin olive oil and salt and pepper to taste.

I made this as a single portion, and it was the perfect snack while I was at work.

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