Companion Panzanella

A terrific summer salad that takes just minutes to put together and takes advantage of all the great offerings of summer in St. Louis. Made especially easy with our new Garlic Parmesan Bread Dipping Oil.
Ingredients:
2 cups Companion bread, cubed
2 cups summer varietal tomatoes, diced
½ cup cucumber, thinly sliced
½ cup red onion, thinly sliced
6 leaves basil, torn
½ cup Companion Garlic Parmesan Dipping Oil
pinch kosher salt
pinch cracked pepper
Preheat oven to 350. Lightly toast bread cubes, about 10 minutes. While bread is in the oven, prepare tomatoes, cucumber, red onion and basil and gently combine with the dipping oil in a mixing bowl. Remove bread, let cool slightly and then add to salad. Season with salt and pepper. Let stand, turning occasionally, for 10 minutes before serving. Enjoy with your favorite grilled meats or with soup for a simple summer meal.
Serves 4
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Pretzel Dipping Sauce Slaw & Bratwurst

Try this simple, delicious slaw…made with our Honey Mustard Pretzel Dipping Sauce. Perfect topping for a bratwurst on a pretzel, or as a side with a sandwich or picnic.

For more information about our dipping sauce, visit our Pretzel Dipping Sauce page. Watch Josh prepare the dish below!

Downloadable PDF of Pretzel Dipping Sauce Slaw & Bratwurst Recipe

Pretzel Dipping Sauce Slaw & Bratwurst Ingredients: Instructions In a large bowl, shred Granny Smith apple, and mix together with cabbage slaw. Pour in full jar of Honey Mustard Pretzel Dipping Sauce, and mix together until cabbage is coated with sauce. Add salt and pepper to taste. Grill bratwurst, and place on pretzel. Top with cabbage slaw and enjoy!
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Slow Roasted Tomato & Bread Salad

Josh Allen, Companion Bread Guy, shows how to make a fabulous bread salad with roasted cherry tomatoes and Companion’s Ciabatta. Perfect as a light dinner or as a side for a feast with friends. Enjoy! Click here to download the recipe! Slow Roasted Tomato & Bread Salad ½ loaf Companion Ciabatta, cut into cubes 2 pints cherry tomatoes, varietal 8 basil leaves, chopped ½ cup Pecorino Romano cheese, grated ½ medium red onion, thinly sliced 2 cups arugula 4 tbsp balsamic vinegar 1/4 cup extra virgin olive oil, plus more for tomatoes and bread Salt and pepper to taste Put all ingredients in a food processor and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Preheat oven to 400 degrees. In a bowl, toss the tomatoes lightly in olive oil, salt and pepper. Spread them out into a single layer on a sheet pan and roast for 15-20 minutes, until they are slightly blistered and soft. In another bowl, toss the Ciabatta cubes lightly in olive oil, salt and pepper. Spread the bread cubes out on another sheet pan in a single layer and toast in the same oven for 8-12 minutes, until lightly browned but still soft. Allow bread and tomatoes to cool. Place all remaining ingredients in a large serving bowl and gently toss to combine. Season with salt and pepper. Let marinate for 10 minutes. Add toasty bread cubes and roasted tomatoes to salad, fold gently and serve immediately.
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Italian White Bean Hummus Recipe

Watch Josh Allen, owner of Companion demonstrate how to make Italian White Bean Hummus served with toasted or grilled Companion bread. This dish makes the perfect appetizer. Get the full recipe below. Italian White Bean Hummus 2 cans cannellini beans, rinsed ½ cup parmesan Juice from 1 lemon (2 tablespoons) 1tablespoon fresh thyme ½ cup extra virgin olive oil Put all ingredients in a food processer and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Serve with toasted or grilled Companion bread.
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Seasoned Bread Crumbs

Watch Josh Allen, owner of Companion, demonstrate how to make seasoned bread crumbs. The perfect solution to leftover bread, this recipe is fun and easy to make! Get the full recipe below. Seasoned Bread Crumbs Recipe Leftover Crostinis (You can also use Companion French Baguette, Pain Beaucaire, Cibatta, or Farm Bread) 1 Cup Parmesan Cheese Optional- salt, pepper, basil, oregano, parsley, thyme In a food processor, mix leftover crostinis and parmesan cheese. Add any other additional seasoning. Mix them together and you’re done!
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Pesto

Watch Josh Allen, owner of Companion, demonstrate how easy it is to make PESTO! It is great for any occasion. Get the full recipe below. Spinich Walnut Pesto 10 oz. Baby Spinach 1/2 Cup Parmesan 1/2 Cup Walnuts 2 Tablespoons Lemon Juice 2 Tablespoons Diced Red Chili 2 Cloves Garlic Chopped 1/4 Cup Olive Oil In blender, process all ingredients except for 5 oz of the spinach. After there is enough room, add the rest of the Spinach. Process until desired consistency. To make it wetter, add more olive oil.
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Grilled Bread

Watch as Josh Allen, owner of Companion, demonstrates the perfect solution to stale bread- grilling it! Although it is a simple process, there are certin breads that make especially great breads once their life becomes a little stale. Read the instructions below. Grilled Bread Instructions Cut desired bread diagonally, in half horizontally, or in slices. Lightly coat with olive oil, season with salt and pepper, and set directly on hot grill.
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Caramelized Brussels Sprout Bruschetta, Brick Chicken with Root Vegetable Bread Salad, and Affogato

This week our “Bread Guy” – Josh Allen partnered with Chef Gerard Craft of Niche to host a behind-the-scenes cooking and baking demonstration and discussion for local bloggers and food writers. The gathering focused on three delicious courses that utilized the same Companion bread, Pain Beaucaire. The Chefs whipped up Caramelized Brussels Sprout Bruschetta for starters, Brick Chicken with Root Vegetable Bread Salad as the main course and Companion Affogato for dessert. Check out one of the great blogs and a few pictures of the event by clicking here Pictures of each delicious dish: Bruschetta Chicken Affogato
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Pulled Pork Ciabatta Sandwich with Schlafly Kolsch Barbecue Sauce

bbqSchlafly Kölsch Barbecue Sauce 4 oz bacon, chopped 1 red bell pepper, chopped 1 Poblano pepper, chopped 1 medium yellow onion, chopped 2 cloves of garlic, crushed 2 Chipotle peppers in Adobo sauce 2 tablespoons dark brown sugar 1/3 cup molasses 1/3 cup low sodium soy sauce 1 tablespoon yellow mustard 12 oz chili sauce ¼ cup fresh lemon juice 12 oz Schlafly Kölsch 1 teaspoon kosher salt In a heavy saucepan, render the bacon until crisp.  After the bacon is crisp, add the peppers, onion and garlic.  Cook until tender.  Add the remaining ingredients and simmer for 45 minutes, stirring occasionally.  Carefully blend or puree with a hand blender and refrigerate. Counter Top Pulled Pork 2-4 pound boneless pork shoulder 12 oz Schlafly Kölsch ¼ cup orange juice 1 cup chicken stock Rub Ingredients: 2 tablespoons Kosher salt 1 tablespoon cracked black pepper ¼ cup brown sugar 1 tablespoon dry oregano 1 tablespoon dry thyme 1 tablespoon dry basil ½ tablespoon cayenne pepper Combine rub ingredients, rub evenly over the pork, wrap tight and refrigerate overnight.  The next day, place in crock pot and set to 250.  Add Schlafly Kölsch, orange juice and chicken stock.  After three hours, rotate the pork and continue cooking for 3-4 hours, until fork tender.  Remove from crock pot, shred meat and toss in Schlafly Kölsch barbecue sauce and serve on toasted Companion Ciabatta bread.
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Grilled Bratwurst Sandwich

This delicious bratwurst sandwich recipe was originally created for us by Chef Andy White from Schlafly Tap Room, for our CollaBREADtive series. Try it with grilled bread or our pretzel rolls for a twist! Brat Sandwich-HOR Grilled Bratwurst Sandwich Mustard Mix 1 tbsp Dijon mustard 1 tbsp whole grain mustard 1 tsp toasted mustard seed Red Cabbage Slaw 1 head shaved red cabbage 1 head shaved green cabbage 1 yellow onion, sliced 4 ounces cider vinegar 3 ounces sugar 1 tbsp salt 1 tbsp mustard seed 1 tsp dry mustard 1 tbsp caraway seeds Boil vinegar, sugar, and spice mixture for 2 minutes and pour over cabbage and onion mixture. Refrigerate overnight. Sauerkraut 1 pound of sauerkraut 1 yellow onion, sliced 1 tbsp caraway seeds 1 ham hock Combine all ingredients. Cover in foil and bake at 350 degrees for 1 1/2 hours. Pick the meat off of the ham hock and stir into the sauerkraut. To Serve: 2 bratwursts boiled in beer mustard mix red cabbage slaw sauerkraut cooked with ham hocks 2 slices Muenster cheese Smear mustard mix on one slice of bread. Place slaw on mustard mix. Split the bratwurst lengthwise and grill it. Place grilled bratwurst on the slaw, top with sauerkraut and muenster and melt.
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