Beautiful tomatoes, onion, garlic and bell peppers at the farmers market inspired the Provencal-style fish salad. A panful of sliced onions and peppers sprinkled with herbs get roasted in the oven, then topped with slices of tomato and lean, sweet fish fillets for a final cook under the broiler.
One of our favorite summer dishes, panzanella, the bread and tomato salad of Italy, is changed up here, just a bit and with respect, by adding a skewer-ful of grilled shrimp. To us, it makes the perfect light meal.
With less fat and cholesterol than beef, bison’s flank steak is the perfect choice to add to a salad. Flavorful and juicy, it complements a salad’s raw ingredients, making it an optimal choice for protein.
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