Summer Panzanella Burrata Bowl Food

SUMMER ROLL BOWL

Summer Roll Bowl image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons honey
Juice of 1 lime
1 jalapeno, seeded and finely minced
2 tablespoons canola oil
Kosher salt
One 7- to 8-ounce bag vermicelli rice noodles
Canola oil, for drizzling
1 pound (10 to 15 count) shrimp, cleaned and deveined, tails attached
2 teaspoons sriracha seasoning
Kosher salt
Zest and juice of 2 limes
2 tablespoons honey
Canola oil, for drizzling
1 tablespoon unsalted butter
Sliced carrot, mango and cucumber (about 3/4 to 1 cup of each), for garnish
Fresh cilantro, mint and basil leaves, for garnish

Steps:

For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt.
For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat.
For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside.
Combine the lime zest and juice and honey in a small bowl and set aside.
Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside.
Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze.
Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve.

PANZANELLA BREAD BOWL

Panzanella Bread Bowl image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large loaf ciabatta bread (1 to 1 1/4 pounds)
1 romaine lettuce heart, chopped
1 pound tomatoes, chopped
1/2 English cucumber, chopped
1/2 cup chopped roasted red peppers
2 ounces thinly sliced salami, cut into strips
2 ounces thinly sliced prosciutto, cut into strips
2 ounces thinly sliced soppressata, cut into strips
4 ounces thinly sliced provolone cheese, cut into strips
6 tablespoons extra-virgin olive oil
6 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular "bowl"; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool.
Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and

Nutrition Facts : Calories 700 calorie, Fat 40 grams, SaturatedFat 12 grams, Cholesterol 65 milligrams, Sodium 1760 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 29 grams

More about "summer panzanella burrata bowl food"

BURRATA PANZANELLA - COOKING FOR KEEPS

Web Aug 10, 2020 sheet pan Instructions Preheat oven to 350 degrees. Add bread to a large bowl. Drizzle with 1 tablespoon of the olive oil. Use …
From cookingforkeeps.com
Cuisine American
Total Time 15 mins
Category Salad
Calories 302 per serving

Add bread to a large bowl. Drizzle with 1 tablespoon of the olive oil. Use hands to toss. Drizzle another tablespoon over the bread and toss again. Spread out on a large baking sheet. Sprinkle with 1/2 teaspoon salt, garlic powder and a little bit of freshly cracked black pepper. Bake until golden brown and slightly crisp, about 12 minutes. Remove from the oven and cool.
Make the dressing. Whisk lemon juice, dijon, honey, garlic, and remaining 1/4 teaspoon salt to a small bowl. Slowly whisk in remaining two tablespoons olive oil. Season with salt and pepper.
Add the toasted bread, tomatoes, and strawberries to a large bowl. Toss to combine, be gentle so you don't destroy the larger heirlmoom tomatoes. Drizzle with vinaigrette. Toss to evenly coat the bread, tomatoes, and strawberries. Season to taste with salt and pepper. Arrange salad artfully on a large platter. Scatter basil around. Tear burrata into pieces and scatter around the salad. Sprinkle with maldon sea salt and black pepper.

Summer Panzanella Burrata Bowl Food

SUMMER ROLL BOWL

PANZANELLA BREAD BOWL

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