Panzanella Primavera for #SundaySupper

I love Spring, especially the produce. It's so fresh and hopeful. So, when I saw that the #SundaySupper crew was celebrating with a Spring Fling, I was in. Immediately. I wanted to showcase some of the beautiful Spring produce that we can get at this time on California's central coast in a Spring-y version of panzanella, a traditional Italian bread salad.

It was the first week of our CSA plus we spent the day at a different farm today. So, it was the perfect time for me to make this Panzanella Primavera. I had fresh green garlic, asparagus, and fennel; our Meyer lemon tree is going crazy, so we're swimming in those gorgeous, fragrant citrus. Pronto al tavolo!

Ingredients

• 2 C cubed bread
• 1 T butter
• 1 t olive oil + more for drizzing
• 1 green garlic stalk, trimmed and thinly sliced
• 1 C asparagus cut into 1" pieces
• 1 small fennel bulb, shaved on a mandolin
• 1/2 C fresh parsley, chopped
• zest of one organic Meyer lemon
• freshly ground salt
• freshly ground pepper
• 1 t freshly squeezed lemon juice

Procedure
In a large flat-bottom skillet, melt butter in a splash of olive oil. Add in your green garlic and saute until fragrant and beginning to soften. Toss in the bread cubes and cook until toasted and crisp. Stir in the asparagus and cook for a minute or two until the color brightens. Fold in the shaved fennel and 1/4 C parsley. Cook quickly till the fennel is just wilted.

Plate your panzanella. Sprinkle with the remaining parsley, lemon zest, freshly ground salt, and freshly ground pepper. Drizzle with olive oil and lemon juice.

Serve immediately.

What the rest of the crew brought to the Spring Fling...
Beverages

• Easter Egg Smoothie by Sew You Think You Can Cook
• Home-made Limoncello by Manu's Menu
• Meyer Lemon Rosemary Martini by The Redhead Baker

Appetizers

• Asparagus and Roasted Garlic Hummus by Palatable Pastime
• Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
• Cauliflower Salad by Wallflour Girl
• Green Asparagus Soup with Seared Scallops by An Appealing Plan
• Panzanella Primavera by Culinary Adventures with Camilla
• Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
• Skillet Spinach Artichoke Dip by Life Tastes Good

Sides

• Asparagus Gribiche by The Wimpy Vegetarian
• Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
• Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
• Sauteed Artichokes & Potatoes by Carrie's Experimental Kitchen
• Spring Green Rice by Magnolia Days

Entreés

• Artichoke Pesto Pasta by PancakeWarriors
• Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
• Early Spring Risotto by Cooking Chat
• Honey Lemon Shrimp by Cindy's Recipes and Writings
• Irish Lamb Stew by Food Lust People Love
• Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi's Kozy Kitchen
• Quiche Florentine by Curious Cuisiniere
• Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
• Root Vegetable Risotto by Momma's Meals
• Spring Lemon Pasta by MealDiva
• Spring Pea & Chèvre Souffle by FoodieTots
• Spring Vegetable Risotto by A Day in the Life on the Farm
• Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
• Tilapia with Classic Pesto by Whole Food | Real Families
• Veal Stew with Spring Greens by The Texan New Yorker

Desserts

• Berry Shortcakes by That Skinny Chick Can Bake
• Blueberry Coconut Macaroons by Pies and Plots
• Blueberry Rhubarb Muffins by Hezzi-D's Books and Cooks
• Carrot Cake Cookies by Noshing With The Nolands
• Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
• Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
• Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
• Lemon Meringue Pie by Serena Bakes Simply From Scratch
• Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
• Matcha Strawberry Cake by Brunch with Joy
• Palm Sunday Easter Bread by Love and Confections
• Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
• Sticky Carrot Squares by What Smells So Good?
• Three Berry Coconut Crispies by Simply Healthy Family

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