Sunday, June 13, 2021

Welcome Guest Jen Collins Moore & Roasted Artichoke & Fresh Mozzarella Panzanella #bookgiveaway

MOLLY here: I’m so excited to welcome Jen Collins Moore to Mystery Lovers’ Kitchen as my first guest. Her book is funny and just as warm and inviting as this recipe. Jen does all the food photography for her meal kit company, Meez Meals based in Chicago, hence these gorgeous pictures. Yum!


Travel to Rome with debut novelist Jen Collins Moore’s Murder in the Piazza

Like my detective Maggie White, I’m in love with Italian food. Particularly the summer variety, which is high in flavor and light on effort. This Italian bread salad fits the bill: it’s just ten minutes of hands-on cooking and perfect for eating on a balcony overlooking a bustling piazza, taking on a picnic on Janiculum Hill with its panoramic views over the Eternal City, or anywhere you’re currently calling home.

This salad is FLEXIBLE. Adjust the flavors and ingredients to your taste. I promise it’ll be delicious.

Roasted Artichoke & Fresh Mozzarella Panzanella

Serves 2, Scales Easily

Ingredients

1 pint cherry tomatoes

2 15 oz cans of artichokes, drained

10 basil leaves

½ cucumber

1 Tbsp capers

2 cups of great bread, cut into ½” cubes (baguettes, sourdough and Italian all work well)

4 oz fresh mozzarella

1 cup cannellini beans, canned or cooked

1/3 cup extra-virgin olive oil, plus more for drizzling

3 tablespoons red wine vinegar

½ tsp Dijon mustard

½ tsp sea salt, plus more for roasting

¼ tsp freshly ground black pepper, plus more to taste


Ingredients

Instructions

Preheat your oven to 450. I preheat a rimmed baking sheet at the same time so my ingredients get a jump start as soon as they go into the oven.

Put the artichokes into a large mixing bowl and drizzle with olive and sprinkle with salt and pepper. Add to your hot baking sheet and cook for 5 minutes.

After five minutes, put the bread chunks into the now-empty mixing bowl and drizzle with more oil and sprinkle with salt and pepper. Use a generous hand, here. The oil makes a difference. Mix well, then add to the baking sheet with the artichokes. Give everything a  stir and cook for 10 more minutes, stirring once halfway through.

cut bread into chunks

 coat bread chunks with oil

roast artichokes and bread chunks

Once the artichokes are browned and the bread is toasted, transfer it back to your mixing bowl.

While the artichokes and bread are cooking, prepare the rest of your ingredients. Cut the mozzarella into bite-size chunks, drain the beans, rinse, and halve your tomatoes, sliver the basil, and cut your cucumber into bite-size chunks, and add to the mixing bowl.

chop veggies

Now mix up the dressing in a jar or second mixing bowl. Combine the olive oil, red wine vinegar, mustard, salt, and pepper. Taste with a bit of bread or a piece of cucumber and adjust the seasonings to your taste. Drizzle half over the salad and mix well, then add more if it needs a little extra.

The salad is ready to eat warm or put it in the fridge to enjoy up to two days later. As it rests, the bread will soak up oil and juices and takes on a whole new flavor.

This looks so good!

Readers: Now it’s your turn. What flavors transport you to Rome? Please share in the comments below for a chance to win a copy of my book. And join my mailing list for a second chance. Both contests close 6/15/21.

 


Jen Collins Moore transports readers to Rome in her new series, the Maggie White Mysteries. The perfect blend of funny and smart, Jen's debut novel, Murder in the Piazza, is filled with the art, history, and food of Europe's greatest city. The founder of Meez Meals, Chicago’s most popular meal kit, Jen lives in the Windy City with her husband and two sons when she's not traveling the globe.

Amazon

Indiebound

Barnes & Noble

Jen’s website

52 comments:

  1. Basil, mozzarella, and tomato do it for me.
    harbingerdc(at)gmail(dot)com

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    1. Aren't those flavors the best? I love them, too!

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  2. Pizza, bruschetta, roasted veggies, and bread.saubleb(at)gmail(dot)com

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    1. Yummmm. I make roasted veggies a few times a week. So easy, so delicious!

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  3. Eggplant, basil, oregano, and pasta sauce. elliotbencan(at)hotmail(dot)com

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  4. Basil oregano and tomatoes
    sgiden at verizon dot net

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  5. Hello Jen and welcome! I love every one of these ingredients, especially the artichoke hearts, and this dish looks fabulous. Can you use canned seasoned artichoke hearts as well?

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    1. Great question, Tina! Yes, seasoned work great, too. I hope you love this recipe as much as I do!

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  6. To me, it's my Mom's lasagna. Being an old Army brat, I was use to being raised around many nationalities. Mom never missed an opportunity to learn straight from the source to learn how to make dishes from other countries. One close neighbor was full blooded Italian. One of the dishes she taught Mom was her lasagna recipe. Until Mom was a senior citizen, there had never been a written recipe for this dish. After a very emotional and stressful time in my life, I kept busy by making a family tried and true cookbook. It meant many times standing by Mom as she cooked and measuring ingredients she had poured into her hand. Then I would make the dish whereas Mom would tweak it telling me what to add to take away until we had it just right.

    I was extremely thankful that I did that after Alzheimer took over Mom's memory. It's a recipe that I can make and feel Mom's presence beside me as I remember my childhood and all the friends we had while making a dish my whole family loves dearly.

    Thank you for the chance to win a copy of "Murder in the Piazza" which is definitely on my Goodreads TBR list. Shared and hoping to be the very fortunate one selected.

    Signed up for your newsletter too.
    2clowns at arkansas dot net

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    1. Thank you so much for sharing this story, Kay. Food and family memories are so closely connected, aren't they? I'm so glad you were able to spend this time with your mother, and that you're able to bring her back as you cook. Thank you for joining the mailing list! I think it's a story you'll love.

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  7. This salad looks deliziosa! And your new series looks wonderful! Thanks so much for visiting the Kitchen today, Jen!

    As for me, Rome always reminds me of the luscious granita di caffè I had at a sidewalk cafe the first time I was there.

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    1. Ahhh, to be back in the world of cafes and piazzas in person... you're making me nostalgic, Leslie! Thank you for the kind words!

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  8. I've never been, but I think of tomatoes, basil, olive oil, oregano, cheese, and wine.
    kozo8989(at)hotmail(dot)com

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    Replies
    1. Wine, of course! It's a country made for taking your time and enjoying a little relaxation in the evening, that's for sure!

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  9. Looks wonderful. You had me at artichokes.

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    Replies
    1. Aren't they the best? And so versatile! I'm a sucker for them in pasta, too.

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  10. Welcome, Jen and congrats on your debut!

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    Replies
    1. Thank you, Leslie! It's such a wonderful group to get to spend time with!

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  11. my mom in law's sauce and meatballs. thanks for this recipe and for the chance to win! amandasmother(at)aol(dot)com

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  12. This looks so yummy! Flavors that transport me to Rome are garlic, olive oil, oregano, and my grandmother's meat sauce which never fails to make the house smell good for days! Congratulations on your new release! aut1063(at)gmail(dot)com

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    1. Just the memory of red sauce cooking in my mother's kitchen makes me smile. Thank you for sharing that, Autumn!

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  13. Any type of homemade pasta, olive oil, and gelato always takes me back to Rome.
    Kitten143 (at) Verizon (dot) net

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    1. I'm a sucker for homemade pasta, too. It's so much easier than I ever thought, but I still only do it once or twice a year. But when I do it, it's worth it!

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  14. This does sound fresh and tasty.

    libbydodd at comcast dot net

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  15. This all sounds super yummy! I would love to read your book and I would love to go to Rome!!! Thanks for the chance!

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    1. Thank you for entering! I'm a big believer in armchair travel these days!

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  16. whatever all ingredients are in pasta sauce. thanks for the chance. jlb12563@sbcglobal.net

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    Replies
    1. Tomatoes, olive oil, garlic and basil. Simple and delicious. I agree!

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  17. Thanks for visiting MLK, Jen. Your book and the recipe look great. I just ordered the book so don't include me in the giveaway. ~ Maya Corrigan

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    1. Thank you, Maya! I hope you love the book, and the recipe!

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  18. Recipe sounds awesome. The food that makes me think of Italy is olive oil, garlic, pasta, basil, tomatoes, olives and many more.
    diannekc8(at)gmail(dot)com

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    1. You're making my mouth water! Those ingredients are all so delicious together!

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  19. My neighbor's cannelloni. Panzanella is a family favorite.
    jtcgc at yahoo dot com

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    1. I'm so happy you're already on the panzanella bandwagon!

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  20. Love anything with artichokes - so delish!!
    lindalou64(@)live(dot)com

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  21. Your recipe looks so good. The good that makes me think of Italy are olive oil, garlic, basil, cheese, pasta, tomatoes and wine!!!!

    Thanks for the chance!! You are a new author to me!

    jarjm1980(at)hotmail(dot)com

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    1. Oooh, those are such great foods! I hope you love the recipe and the book!

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  22. Pasta with a light sauce. cheetahthecat1986ATgmailDOTcom

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    1. Yes! Italians love to put the pasta front and center. A light sauce is perfect for that.

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  23. garlic, basil and gelato. not together.
    wskwared(at)yahoo(dot)com

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    1. Ha! I think I love all gelatos, but maybe not garlic ; )

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  24. Pizza, pasta, artichokes and wine remind me of Rome.

    Nancy
    allibrary (at) aol (dot) com

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