Gazpacho Recipe-Confident in the Kitchen-Jean Miller


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My friend Angela, speaking little to no English, relocated from Spain to the USA in the early ’90s with her husband. We discovered each other at a local fast food joint while our children played together in the ball pit. Our first “conversation” was held with a great deal of effort, using a lot of pen and paper and big hand gestures. One visit led to another, and over time we became close friends, sharing some of our favorite foods. In Angela’s part of Spain, gazpacho (gahz-PAH-cho) is served year round as both a cool drink and a cold soup. This is my take on her family favorite.

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Panzanella Recipe-Confident in the Kitchen-Jean Miller


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Panzanella (pahn-zah-NELL-la) is a practical Italian dish transforming stale bread into a delicious salad. Traditionally it is made entirely from cold ingredients, but we like a roasted layer topped with a contrast of chilled. Mark said that it’s “like” salad, but without all the “boring” stuff. Ironically, a minute later he suggested it would be good over spinach leaves. I think I may be cracking his anti-vegetable platform.

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Sauteed Kale Recipe-Confident in the Kitchen-Jean Miller

Sauteed Kale

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Sauteed kale is a quick and easy side or an excellent addition to salads, pasta, or the protein of your choice. Sometimes we throw a few cranberries into the mix to add a punch of flavor. The trick is to cook it quickly and get it off the stove before it fully wilts. If you follow that one simple rule, you will always enjoy vibrant green leaves with a tender texture. Give it a try!

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