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Newspaper
The Gazette
Location
Medina, Ohio, United States of America
Date
Jun 24, 2025
Page
6
A rustic Italian bread salad turns stale bread into a bright summer lunch. The author notes panzanella uses tomatoes cucumbers basil and a tangy vinaigrette with vinegar. The dish blends three day old everything bagels for croutons and shallot instead of red onion.
A rustic Panzanella salad using tomatoes bagel bread red onion cucumber and fresh basil with a garlicky dressing. The method layers seasoned toasted bread with tomatoes cucumber onion and basil then dresses with olive oil vinegar and mustard for a bright serving for four.
Dough rises in a warm bowl then is rolled with butter brown sugar and cinnamon into nine 1-inch slices baked 20 to 25 minutes at 350 F. Frost with cream cheese frosting and serve. Store up to 5 days refrigerated. reheat in 15 second microwave bursts for warm rolls.
Vitamin A protects skin from UV damage and aids healing. Liver provides a rich source, while beta carotene in orange fruits and vegetables converts to vitamin A. Cooking carrots increases beta carotene absorption, aided by dietary fat. Adequate vitamin C supports collagen formation for skin health.
A diet guide lists beta carotene rich foods and top vitamin C sources with tips to preserve nutrients during cooking. It notes vitamin C supports skin protection from sun damage, suggests steam or roast methods, and highlights vitamin E and polyphenols aiding skin health. Dietitian Phyllis J. Molnar signs off with a summer fruit salad idea.
Wash and trim broccoli and cut into tiny pieces. Steam in 2-3 tablespoons water for 3 minutes, then remove. Sauté onion in oil until translucent, add red bell pepper ginger and corn, cook briefly. Return broccoli, mix gently, season with salt and pepper. Serves two with chicken.
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