Makes 4 Servings

Ingredients:
1-2 tablespoons extra virgin olive oil
1 day old demi-baguette or stale bread (ciabatta or focaccia would also be great here!) cut into 1-inch cubes (3-4 cups) 
1/2 teaspoon kosher salt

3 cups baby arugula
1 can drained and rinsed garbanzo beans or cannellini beans
1 pint, ripe grape or cherry tomatoes cut in half
3 Persian cucumbers, sliced 1/2-inch thick
1/3 red onion, thinly sliced
1/4 cup large basil leaves, coarsely chopped
1 carton of small fresh mozzarella balls

For the vinaigrette:
1 teaspoon Spicy Italian & Roasted Garlic Dipping Blend
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:
Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, beans, mozzarella, red onion, basil, and arugula. Add the bread cubes and toss with the vinaigrette.
Season liberally with salt and pepper.
Serve, or allow the salad to sit for about half an hour for the flavors to blend.

*Recipe inspired by and very loosely adapted from Ina Garten's 'Panzanella' recipe

This recipe is the perfect combination of sweet and tart. Start your day off right with our moist and tender cranberry orange muffins. 

Try this creative take on a Hawaiian classic. This ono-licious dish will be the star of your next potluck!

Serves 4

Ingredients:

1 pint small strawberries, hulled and halved
1 tablespoon strawberry balsamic vinegar
1/3 cup sugar

1tsp. dried culinary lavender
6 cups still or sparkling mineral water
12 lemons
A few sprigs of fresh mint, torn

Instructions:
Place the berries and vinegar in the bottom of a glass pitcher, then muddle with a wooden spoon.
  
Dissolve the sugar in 2/3 cup of the water over medium heat, sprinkle in the lavender and let steep for 5 minutes.  Strain, then pour over the strawberries.
  Juice the lemons and add to the pitcher.  Fill the pitcher with the remaining 5 1/3 cups of water and stir. Chill or pour over ice and the torn mint leaves and serve.

Recipe Adapted from Epicurious "Strawberry-Balsamic Lemonade" Rachel Ray's Look + Cook