Beet Basil Havarti Bread Salad

Wholesome loaves of sourdough bread or olive ciabatta bread are much relished fresh. But, a day or two later when they are not as soft, they turn into delicious bread salad or croutons.

This bread salad has a mix of Pugliese and olive ciabatta breads. Some roasted beets chopped into cubes plus some thinly sliced red onions add a bit of color and flavor, but can be left out for the traditional approach.

Fresh basil and tomatoes from the garden, plus some cubed Havarti cheese, drizzled with balsamic vinegar, olive oil and some pomegranate red wine vinegar make up this simple salad. Of course, fresh mozzarella can be used instead of Havarti.

Okra and Fingerling Potatoes Curry

Usually I go for the frozen okra available year-round, but, I found some fresh okra for a reasonable price at the grocery store and couldn't resist. Steamed Fingerling potatoes are kids' current fad food so I had  a bag of them handy.

Some fresh cherry tomatoes and walla walla pearl onions from the garden, plus the curry leaves from the local Burmese store made this delicious spicy side dish which is best enjoyed with plain brown rice and plain yogurt.

Heat some olive oil or sesame oil in a pan, saute some onions, then add the cut okra, curry leaves, and cherry tomatoes, some salt and curry powder (or any favorite seasoning), a splash of water, cover and cook till okra is almost done.Then add the par-cooked fingerling potatoes, stir well. Cook tell vegetables are done. Garnish with cilantro if preferred. Serve warm.