Shroomschetta Panzanella with Green Beans by Cheryl Muñoz

"I make this recipe for potlucks and when I have a group coming over.  It's versatile and if I have some greens, bread or pasta and a jar of shroomschetta, I can pull together something healthy and really, really good in less than 30 minutes."

River Valley Kitchen Shroomschetta Panzanella with Green Beans
by Cheryl Muñoz

1  16 oz jar of RVK Shroomschetta (buy at farmers' market and Sugar Beet Co-op soon!)

1 baguette
2 lbs green beans
1/4 cup olive oil
1/4 cups red wine vinegar
1 cup chopped fresh parsley (or basil/ or both)
6 oz goat cheese
salt/ pepper to taste


to make:
1. Trim and cut green beans into 1 ' pieces
2. S
team green beans until they are bright green but not soft
Cut baguette into crouton-sized cubes
4. In a large mixing bowl, mix jar of Shroomschetta, oil and vinegar
5. Add green beans, herbs and croutons to Shroomschetta mixture
6. Mix very well and taste for salt/ pepper
7. Pour into serving bowl and dot top with goat cheese

Serve room temp - makes about 15-20 side dish servings
In place of green beans, you could use any combo of greens, red onions, mushroom, sliced peppers...anything!  In place of baguette, you can use a pound of whole wheat spaghetti.