Sunday, December 9, 2007

Yummy alternative to a salad from La Brea Bakery

Pay attention to the suggested recipes that food products put on their packages. Sometimes, you may discover a new favorite. Case in point is this delicious dish I just assembled per the suggestion on a package of La Brea Rosemary and Olive Oil bread I picked up at my local Rainbow. While the Uptown Rainbow is a unapologetically ghetto grocery store, I have to give them props for stepping up the game in their bakery by selling these great La Brea products. They are great for when I don't feel like getting cleaned out by Lund's (the yuppie grocery down the street) for a decent loaf of bread.

Back when there were above freezing temperatures in the Twin Cities, I cut out a small "recipe" off a round of the La Brea bread suggesting that I serve a few toasted slices topped with chopped watercress tossed with olive oil, lemon, garlic and shaved parmesan cheese. According to the package, it would make "an excellent light lunch when served with a glass of Viognier.

I thought it would be a nice light 1st course to my white chili, so I toasted a couple of thick slices, drizzled with olive oil, under the broiler and served the fresh greens on top. I had to be generous with the salt and pepper on the watercress to get a satisfying result, but the combination of the peppery herbs, salty cheese and crispy rosemary bread brought some much needed sunshine into my dining room in spite of the single-digit temps. Paired with a nicely chilled Pinot Grigio, I was reminded of dining al fresco in Rome - something I haven't done in 7 years, but need to find a way to do again very soon.

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