I'm not proud

Hey there, Reader,

While turning on the oven feels a little wrong given the heat, I am happy to do it first thing in the morning so I can knock out part of dinner while taking advantage of the cooler temps. Otherwise, I strictly rely on the grill and the stove. So this week's Three for the Table has one morning-slotted oven recipe and 2 stovetop ones.

Whether on the side with a juicy turkey burger (you have to try this one!) or a chicken cutlet, each of these are super easy to make ahead.

1. Oven side. Roasted veggies are tossed with crunchy bread cubes for a unique panzanella. A great use for day-old bread!
2. Stove-top #1. Use farro instead of rice for a creamy farrotto. I can eat this right out of the saucepan (and have!).
3. Stove-top #2. Not ashamed one bit that this crunchy citrusy side also uses farro (can you tell I"m a fan?).

Bright flavored veggie panzanella

Talk soon!