This weekend I will be playing in my 17th KMS golf tournament. I have been on the board of the foundation for over 10 years and it is an honor to be apart of something that innocently started with a few family and close friends after losing a very dear person in all of our lives. The tournament and foundation has turned into something bigger than anyone could have predicted. We were just a bunch of family and friends that wanted to honor our friend in a fun way that he would have loved. It is the only fundraising we do and the monies collected go to supporting the health and well being of children in the greater Monadnock area. It really is my favorite meeting when we go through all of the grant requests and hand out thousands of dollars to the ones that meet our mission statement. I just wanted to share that little part of me that I am very proud of!

So last weekend I made pizza in my cute little Uuni pizza oven out on the patio. I of course made way more than we needed or could eat. I froze the dough and just made a frittata with the leftover sausage, ham, peppers, onions and mushrooms.

I have a tendency to not want to throw away perfectly good; case in point the focaccia bread that I made a few weeks ago was quite large and way more bread than anyone should eat in one sitting. While the bread is delicious fresh out of the oven; it doesn’t really taste the same the next day. I ended up make 2 different leftovers with it. I hinted that I would make cheesy garlic bread – I did and it was amazing. No I didn’t take pictures but trust me – make it!!! Melt a little butter and add a little crushed garlic to the butter and spread it all over the bread. Cover in shredded cheddar and mozzarella cheese and bake in the oven until the cheese has melted Aahhhhhhh  
The second leftover was used to make a side panzanella salad; which is basically just a leftover bread salad. I sliced up some red onions very thinly, made an easy dressing and added some baby arugula just to have some greens next to my delicious steak.
Dressing
1/4 cup Red wine vinegar
1 tablespoon Dijon Mustard
1/4 cup Olive Oil
1 tablespoon Honey
1 clove Garlic crushed
salt and pepper to taste

In a small bowl add the crushed garlic, vinegar, mustard and honey. Drizzle in the olive oil set aside until the salad is ready.

Salad
Cubed day old (mine was a lot older – kept in the fridge)
Red onion – a few thinly sliced pieces
Baby arugula
Tomato – remove some of the seeds if you can (I used up some cherry tom’s I had in the fridge)

Place the cubed bread in the oven to dry out even more, I like them lightly browned. Not quite as hard as croutons. Place the arugula, onions, tomatoes and the cooled bread in a large bowl, cover with the dressing toss and serve.