Winter panzanella

Back in May last year, I made a panzanella just as the realities of the pandemic were sinking in. This morning, it was again -20 degrees outside, so I traded my outdoor run for a virtual race around Lake Merritt in Oakland, as a throwback to pre-pandemic days when the world was an open playground.

In her new cooking book “Brynt smör”, Julia Tuvesson had a recipe for a winter panzanella that immediately caught my attention. Featuring kale, oven roasted polka beets and brown sage butter, not much could go wrong. Paired with a glass of Alvarinho Contacto from northern Portugal, one may even forget that the municipality is rapidly running out of snow dumps...