bread

Grilled Panzanella Salad w/ Peaches & Fennel by Lindsey | Dolly and Oatmeal


where do i even begin? peaches, guys.  peaches are finally here!  

when i think of peaches, i think of my husband; of summer, heat, of dirt roads, and farm stands. frank and i got married (almost 3 years ago!) on a fruit farm that was situated between a bay and a large inlet of water.  we stayed on the property the week before our nuptials to prepare for the wedding, and each morning we would take a morning run through the peach orchard, past the bay in the gleaming sunshine.  it was late july and it was glorious.  as we ran the dirt paths through the orchard the air smelled like a mixture of sweet peaches and salt air, which i have yet to ever smell again.  we would head down to their farm stand after our run to pick up fresh fruit for the day.  if the peaches weren't ripe yet, the little old lady behind the register would put them in a brown paper bag and sternly instruct us to keep them in there, on the counter, for 1 day.  and, if we could wait until the following day, we would have the juiciest stone fruits you could ever dream of.  

along  with strawberries, all i've been craving since finding out in january that i was pregnant was peaches.  summery, fresh peaches. i bought a whole load at the market a little over a week ago and waited (not so patiently - they took longer than to ripen in my brown bag than i had anticipated) for the day they became ripe. i can't even describe how glorious that first fuzzy, sweet and juicy fruit was!  from there they were inhaled in every variation i could think of: straight up eaten over the sink hand-to-mouth style, stewed and made as a topping for my morning oats (more on that soon!), chopped up into salads, etc., etc.  

but for this salad i wanted a smoky, slightly charred peach flavor for a super flavorful panzanella salad!   panzanella salads could be by far my favorite kind of salad.  crusty bread, crunchy greens, maybe some fruit, maybe not; but mostly because it oozes summer.  it begs for a warm evening full of friends or family, for chats and laughs, for meaningful conversation.  

for this rendition i left out what some would consider the essential part of a panzanella salad: tomatoes.  i really wanted the grilled bread and peach flavor to come through, and just give it another element of yumminess.  there's a bit of peppery arugula (we have a ton in our garden right now) tossed with torn basil, and crunchy shaved fennel for a subtle anise flavor.  before we grilled the bread and peaches, frank lined the mid-section of the grates with reynolds wrap, because i don't yet trust our grilling skills that the bread wouldn't fall through and be ruined by hot charcoal, or that our delicate peaches wouldn't stick to the grates.  thankfully, because of this, neither happened!  seriously, aluminum foil = both an anxiety reducer + life saver!  

love + summer grillin'! xo

*this post was created in partnership with reynolds kitchens in celebration of their endless summer table, you can also check out their super awesome endless table on instagram, too!   all opinion, as always, are my own.  thank you so much for supporting the sponsors that help keep dolly and oatmeal going! 



grilled panzanella salad w/ peaches & fennel | gf & v

if you don't have access to a grill, you can just brush the bread with some olive oil and throw it in the oven or under the broiler for a couple of minutes.  for the peaches, you could either leave them raw as is, or you could sautΓ© them in a bit of olive oil or even roast them.

| serves 4 |

  • 1 large shallot, sliced thin
  • 2 tablespoons white wine vinegar
  • 1 teaspoon maple syrup (or sweetener of choice)
  • 1/2 teaspoon fine sea salt & fresh pepper
  • 6 tablespoons extra virgin olive oil
  • 1 garlic clove
  • 4 slices hearty bread (i used this gluten-free foccacia)
  • 2 peaches, sliced into wedges
  • 2 cups baby arugula
  • 1 cup torn basil
  • 1 large fennel bulb, sliced thin on a mandolin
  • reynolds wrap non-stick foil


method

  1. cut a large piece of reynolds wrap non-stick foil and firmly fit it over the grill grate.  heat the grill to medium heat.
  2. while the grill is heating, make the dressing.  to a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt, and pepper to taste.  let the mixture sit until the shallots are tender, about 10 minutes.  add 4 tablespoons of the oil and whisk with a fork until the dressing is mixed and blended.  set aside.
  3.  cut the garlic clove in half.  using the cut side of the garlic, gently rub each side of bread.  using 1 tablespoon of oil, lightly brush each side of bread.
  4. place the bread on the hot grill and cook until toasted and firm, about 7-10 minutes.  remove the bread and let cool.
  5. brush the peached with the remaining tablespoon of oil and sprinkle with a couple pinches of salt.  place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4-5 minutes.  remove from heat and set aside.
  6. in a large serving bowl, toss together the arugula and basil.  tear the bread into large chunks and add to the bowl.  add the peaches and fennel, mix in the dressing and everything a thorough toss.

enjoy!


similar recipes:


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cherry & amaranth panzanella salad

white peach & shiso crisp w/ ginger ice cream

white peach & shiso crisp w/ ginger ice cream

zucchini-basil chickpea waffles w/ tomato & fennel salad

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olive oil + dark chocolate chunk loaf w/ pears (gf + df) by Lindsey | Dolly and Oatmeal


so i'm back from a quick trip to oakland, ca to visit the california olive ranch!  it was a day and a half worth of meals, events, talking to some amazing chefs and people, and visiting the ranch and mill where my favorite olive oil is made!  i feel like i need another whole other post to recap what an awesome experience it was to learn about the olive oil process from so many passionate and dedicated workers.  it's such a beautiful thing to not only see, but feel the love and pride that people take in their job and for those they work beside each day.  plus, i got to hang with this lovely lady the entire trip, and to meet the beautiful people behind some of my favorite blogs: michelle, nik, phi, phyllis, and todd!  

while i'm sure we all love cooking with olive oil - using it dressings, and for drizzling - i love using it in all sorts of desserts - cookies, cakes, breads, and muffins.  i'm a sucker for anything cake-y but what i'm sometimes put off by is that hit-you-over-the-head sweetness that some can have. but when i bake with olive oil it offers just the perfect amount of earthiness while also providing the fat content which gives baked goods that moist and delicious texture we know and love. the ranchers at the olive oil ranch explained to us that because olives are a fruit, their oil is essentially fruit juice, and because there is no chemical processing, nor any high temperatures involved in the oil developing process, it retains much of its natural nutrients even when in oil form.  after seeing the how california olive ranch's oil was made that notion of olive juice still stands out as one of the most interesting things i learned those couple of days.  

hope you all are having wonderful weeks! xo 

*this post was sponsored by california olive ranch, all opinions are totally my own.



olive oil + dark chocolate chunk bread w/ pears (gf + df)

this is a dense, but not overly rich quick bread.  i often have a slice as a treat after breakfast, or an afternoon snack.  it could also be great as a dessert with maybe some coconut cream, or a scoop  of your favorite ice cream.

| makes 1 loaf |

  • 1 cup brown rice flour
  • 1/2 cup oat flour
  • 1/4 cup arrowroot flour/powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon psyllium husk powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup california olive ranch extra virgin olive oil (for baking i like using their everyday oil)
  • 2/3 cup coconut sugar
  • 2 large pasture raised eggs
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 1 pear, diced small
  • 1/2 cup chocolate chunks, extra for topping
  • handful of chopped walnuts


method

  • preheat oven to 350Β°F. oil a 9x5-inch loaf pan and line it with parchment paper letting sides of paper hang over like wings; set aside.
  • in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, psyllium husk, spices, and salt until thoroughly combined; set aside.  in another large bowl, whisk together the oil and sugar until the mixture appears sandy, then add the eggs and whisk until combined.  whisk in the applesauce and the vanilla until combined.  using a rubber spatula, add the dry ingredients into the wet in 3 applications until mixture is smooth.  fold in the diced pears and chocolate chunks.
  • evenly pour the batter into the prepared loaf pan, top with extra chocolate and the chopped walnuts.
  • bake for 35-40 minutes, until a cake tester inserted into the center of the cake comes out clean.  remove bread and place on a rack to cool for roughly 30 minutes.  then use the parchment wings to lift the bread from the pan; let it cool completely before slicing.

enjoy!


similar recipes:


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summer squash + banana oat loaf

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mini granola + pear scones

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hearty herb, corn + oat bread by Lindsey | Dolly and Oatmeal


if you've read the last couple of posts here, then i'm sure you know how thanksgiving food is not exactly my ideal meal.  i've usually been one to avoid it all - eating/making thanksgiving-type food - but this year i felt it was necessary for both me and my husband's sake that i embrace this holiday and give it a chance (because apparently being married doesn't mean you only get to eat the food you like - it's all compromise i suppose!).  last week i highlighted a simple way to make stuffed acorn squash with a zingy tahini sauce as a possible side dish or entree for thanksgiving.  this week, i'm talking cornbread!  

in the past, it was the one item on the t-giving table that i knew and loved; however, in the last few years as gluten intolerances crept in, my go-to was sadly no more.  in an effort to change that situation, i've been playing around with a few different corn-y bread recipes; and i'm super happy to report that i've found a new appreciation (and recipe) for my old friend, cornbread.  this time around it's a more savory bread with a combo of oat flour and cornmeal; a bundle of chopped herbs, and vegan buttermilk to make sure it's nice and moist. while i can say with confidence that it's the perfect companion to anything thanksgiving, it's also makes a super slick accompaniment to breakfast meals: egg + cornbread breakfasts, or perhaps it could sit beside your bowls of weeknight chili and begged to be dipped.  either way, the herbaceous flavors, and licks of salt in each bite are kind of dreamy (and addicting!).   i'm diving into this thanksgiving thing full force, peeps, and next week i'll be sharing pies, pies, and more pies! (ok, maybe just one pie, but still!)

love + light, y'all! xo



hearty herb, corn + oat bread (gluten + dairy free)

i love this cornbread for so many reasons, but mostly because it's super moist, but also light and fluffy!  if you're looking for a more traditional, non-herby, cornbread, just take the herbs out and replace the olive oil with 1/4 cup coconut oil.  

| makes 8x8 inch square loaf |

ingredients

  • 1 1/4 cups full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 cup (non-gmo) organic cornmeal
  • 1 cup gluten-free oat flour
  • 1 tablespoon natural cane sugar
  • 1 1/4 teaspoons fine grain sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons mixed fresh herbs (i used sage, thyme, and rosemary)
  • 1 free-range egg
  • 3 tablespoons extra virgin olive oil, extra for pan


instructions

  • preheat oven to 350Β° and grease an 8x8 inch square pan with oil, line the bottom and sides of pan with parchment paper and fold the paper over each side to make "wings".  set aside
  • in a mixing bowl, combine the coconut milk with the vinegar and let the mixture sit for about 5 minutes
  • in a large bowl, whisk together the cornmeal, oat flour, sugar, salt, baking powder, baking soda, and chopped herbs
  • to the coconut milk mix, add the egg and whisk; add the oil and whisk once more.  add the wet to the dry and mix thoroughly until combined.  pour the batter evenly into prepared pan, and place in the center of oven.  bake for 30 minutes, edges should be slightly browned and top should crackle a bit.  remove from oven and place on cooling rack; after 15 minutes, use parchment "wings" to gently lift bread out of pan.  place back on cooling rack and allow bread to cool completely before slicing
  • serve warm and enjoy!