Potato and Bread Salad with Sautéed Vegetables

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A few weeks ago, I could have sworn that I had invented the idea of using bread as a base for a salad. Cube up some white bread, drizzle with a little olive oil, toast those suckers in the oven until just quite crouton territory, and then mix in some roasted tomatoes and BAM – you’re transported into summer on the coast. Little did I know the Tuscans figured that one out just a wee bit before my time.

For this particular salad, I decided it needed something to make it a bit more filling, so I thought adding in the potatoes would suit up just fine. I will say that this is something I came up with when I obviously needed some carbohydrates in my life. Now if only I could come up with a way to add some meat between two slices of bread, what would I call it?

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Pan Con Tomate (Catalan Tomato Bread)

A bit of an announcement: Davis and I just found out that he’s been offered a job in New York, and we will be moving back to los Estados Unidos by the end of the year. While I love my motherland and am excited to return, I’m already filled with sadness about all the things I will miss about Spain.

While I’m not prone to hyperbole often (but I really am, let’s not lie), my absolute FAVORITE of all food things in Catalonia is, without a doubt, pa amb tomaquet. I eat it every day on my breakfast entrepan, and I am having a bit of a crisis about what I will go back to eating at home. It is the most simple thing in the world, and I’ve always found those kinds of dishes to be the most delicious.

It is so crazy to know that my living experience in Spain has an expiration date. I have always tried to recognize and appreciate how incredibly fortunate that I am to be here in the first place, and now I’m even more determined to savor every second of this amazing country.

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