Autumn Panzanella

Roast some sweet potatoes. I use the small "fingerling" ones from the farm this year scrubbed but unpeeled, cut into rounds. Toast some croutons: use any stale bread your have. I used leftover biscuits, tossed in oil, salt and pepper. Put them in the oven with the potatoes. While those are getting roasty/toasty, wash and stem a handful of kale or other green. Grate some fresh garlic into some olive oil. pour the oil onto the kale and massage. Let stand while you prepare the other ingredients: fresh mozzarella cheese, cubed, sweet red or Anaheim pepper, sliced thin, and sliced red onion. I threw the onion on the pan with the sweet potatoes in the last 10 minutes of roasting, but raw would be good too. Once all the ingredients are ready, combine on a bowl or platter and drizzle with VA Vinegarworks' "Better than Balsamic" Vinegar. Super simple, super nourishing.

Panzanella is one of those dishes that you can really tailor to any season. In fact, this will be my second panzanella recipe of the season! This one features roasted sweet potatoes and massaged kale for a very autumn vibe. Feel free to mix it up however you like. Apples, maple syrup, chevre, and many other substitutions come to mind.