Best 3 Sunnys Spicy Spinach Panzanella Recipes

If you're in search of a unique and flavorful vegetarian dish, look no further than Sunny's Spicy Spinach Panzanella. This vibrant salad combines the freshness of spinach, the heat of chili peppers, the sweetness of sun-dried tomatoes, and the crunch of croutons. With its medley of textures and flavors, it's sure to tantalize your taste buds and leave you feeling satisfied. So get ready to embark on a culinary journey with our recipe for this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

SUNNY'S SPICY SPINACH PANZANELLA

Sunny's Spicy Spinach Panzanella image

Provided by Sunny Anderson

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 baguette, split and cut into bite-size cubes
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 teaspoons whole grain mustard
Zest of 1 lemon
3 tablespoons lemon juice
1/3 cup olive oil
Salt and freshly ground black pepper
10 to 12 pickled jalapeno slices, chopped
10 to 12 super-thin slices red onion, sliced in half
10 ounces baby spinach
1/4 cup sliced black olives, lightly chopped
4 heirloom tomatoes, chopped into chunks

Steps:

Toast the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper then toss again. Pour onto a nonstick baking sheet and toast in the oven until golden on all sides, making sure to remove and toss in 3 to 4 minute intervals. This should take 12 to 14 minutes. Remove and allow the cubes to cool slightly before tossing back into the large bowl.
Make the vinaigrette: In a medium bowl, combine the mustard, lemon zest and lemon juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
Build the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.

PANZANELLA

Panzanella image

Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing

Provided by Esther Clark

Categories Lunch, Side dish, Starter

Time 45m

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

1kg ripe mixed tomatoes , halved if small, quartered if large
300g day-old sourdough or ciabatta, torn into large chunks
100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot , finely chopped
50g tin anchovies , drained and roughly chopped
100g black olives , pitted
large handful of basil leaves, torn

Steps:

Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium

SUNNY'S BEST ARTICHOKE SPINACH DIP

Sunny's Best Artichoke Spinach Dip image

I created this after playing around with some leftovers, in an attempt to make a quick snack for unexpected guests. *In place of fresh spinach I have used leftover cooked spinach which I drained well then chopped. **Can be prepared the ngiht before and refridgerated for use the next day.

Provided by Sunny Rose

Categories Spinach

Time 30m

Yield 2-6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup chopped artichoke heart
1 cup chopped fresh spinach
1/2 cup heavy cream
1/2 cup parmesan cheese (Grated)
1/2 cup mozzarella cheese
6 fresh peeled garlic cloves (Chopped Fine)
1/2 teaspoon fresh ground black pepper
1/2 cup cream cheese

Steps:

Preheat Oven to 350f Degrees.
Over low heat Combine Galic, Cheeses, and cream and stir until melted.
Add in Artichokes and Spinach and mix well. Put mixture in shallow oven safe dish.
Bake at 350f degrees for 10 - 15 minutes or until top becomes slightly golden in color.
Serve Hot with tortilla chips, bagel chips, or your favorite crusty bread bites.

Nutrition Facts : Calories 659.6, Fat 55.9, SaturatedFat 34.5, Cholesterol 189.4, Sodium 1043.8, Carbohydrate 18.1, Fiber 5.2, Sugar 1.7, Protein 25.4

Tips:

Use fresh ingredients for the best flavor and texture.
Choose ripe tomatoes for a sweeter flavor.
If you don't have any stale bread, you can toast fresh bread in the oven to dry it out.
Don't overcrowd the pan when toasting the bread cubes. This will prevent them from getting crispy.
Add the dressing to the salad just before serving to prevent the bread from getting soggy.
Store the leftover salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Sunny's Spicy Spinach Panzanella is a delicious and refreshing salad that is perfect for a summer meal. The combination of fresh spinach, tomatoes, cucumbers, and red onions is light and flavorful, while the toasted bread cubes add a satisfying crunch. The spicy dressing adds a nice kick of heat that brings all of the flavors together. This salad is easy to make and can be tailored to your own preferences. For example, you can add different vegetables, such as zucchini or bell peppers, or you can use a different type of bread, such as croutons or focaccia. No matter how you make it, Sunny's Spicy Spinach Panzanella is sure to be a hit with your family and friends.