By Mid-June. The summer 7-on-7 circuit is running and my team had their first tournament Saturday. I watched from the parking lot — technically outside the venue, technically not coaching, technically there because the adjacent parking lot is public property and I happen to have stopped my car there to check my phone for an extended period of approximately three hours. Lisa calls this "technically not coaching." She is correct that it is technically not coaching.
The team played well. My freshman QB — who will be a sophomore in the fall, though I still think of him as the freshman — made four throws in the second game that I would have taken from any quarterback at any level. Not high school throws. The kind that make scouts put a phone to their ear. He's going to be a problem for opponents. I say that carefully and internally. The game hasn't made him honest yet in the way that the real season does. But the ability is there. It's obviously there.
I've been making a lot of grilled vegetables this week. I bought a flat-top griddle accessory for the Weber that sits on top of the grates and gives me a large flat surface. Zucchini, bell peppers, mushrooms, red onion, corn shaved off the cob, all of it on the flat-top with a little oil and salt until everything is caramelized. Finished with a chipotle vinaigrette. The twins have started eating vegetables they previously rejected because on the flat-top they go from raw to caramelized and the caramelization changes everything. Marco specifically asked for more mushrooms, which is something I never expected to type. The flat-top is the best equipment decision I've made in years.
The flat-top week got me thinking more broadly about vegetables and what actually makes people want to eat them — and the honest answer is texture, char, and a dressing that has something to say. This panzanella operates on the same logic: good bread, fresh produce, and a vinaigrette that pulls it all into something more than the sum of its parts. After watching Marco ask for more mushrooms, I figured I'd keep the vegetable momentum going with something I could bring to the next cookout without hovering over the grill.
Erin’s Spring Panzanella with Fresh Peas and Fennel
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 6
Ingredients
- 4 cups crusty sourdough or ciabatta bread, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 cup fresh peas (or frozen peas, thawed)
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, very thinly sliced
- 1/4 cup fresh mint leaves, torn
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 ounces shaved Parmesan or pecorino
Instructions
- Toast the bread. Preheat oven to 400°F. Toss bread cubes with 1 1/2 tablespoons of the olive oil and a pinch of salt. Spread on a baking sheet in a single layer and bake 12–15 minutes, turning once, until golden and crisp on the outside but still slightly chewy in the center. Remove and let cool slightly.
- Blanch the peas. Bring a small pot of salted water to a boil. Add fresh peas and cook 1–2 minutes until just tender and bright green. Transfer immediately to a bowl of ice water, drain well, and set aside. (Skip this step if using thawed frozen peas.)
- Make the vinaigrette. In a small bowl or jar, whisk together the remaining 1 1/2 tablespoons olive oil, white wine vinegar, lemon juice, Dijon, and minced garlic. Season with 1/2 teaspoon salt and the black pepper. Taste and adjust acidity as needed.
- Assemble the salad. In a large bowl, combine the toasted bread, peas, sliced fennel, cherry tomatoes, and red onion. Pour the vinaigrette over the top and toss gently to coat. Let sit 5–10 minutes so the bread absorbs some of the dressing.
- Finish and serve. Add the torn mint, basil, and reserved fennel fronds. Toss once more, then transfer to a serving platter or bowl. Top with shaved Parmesan. Serve at room temperature.
Nutrition (per serving)
Calories: 230 | Protein: 8g | Fat: 10g | Carbs: 27g | Fiber: 4g | Sodium: 390mg