Dinner Disclosure, 4/4/11

Hey, this is back!

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Dinner tonight is brought to you by this gorgeous spring day, this post, getting out of work “early” and DiBruno’s.

I diced half a red onion, and chopped a few Roma tomatoes while some conveniently frozen bread chunks (leftover from a baguette from a while ago) defrosted and toasted in the oven. The lot was tossed with some lemon zest, lemon juice and olive oil and left to marinate for a bit.

I had some green leaf lettuce (from the Panache Food organic fruit and veggie box I split with Jordan and Dr. Lindsay), which I sprinkled with balsamic vinegar. The panzanella was added and then topped with ricotta and some more olive oil.

Perfect.

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April 4, 2011. Dinner Disclosure.

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