State Soil, Stoller Wine, and a Secret Recipe? #winepw
Author: 
Recipe type: Entree
Serves: 2
 
A bready presentation of the peak of summer's flavors - summer squash and cherry tomatoes.
Ingredients
  • 1½ cups sweet onion, thinly sliced
  • 3 cups  zucchini or yellow squash, ½ inch slices
  • 2 Tbs. fresh parsley, chopped
  • 1 tsp. fresh thyme
  • 2 cups day old baguette in 1 inch chunks
  • 2 slices bacon, chopped
  • 1 clove garlic
  • 1 Tbs. butter
  • 1½ cups heirloom tomatoes, seeds removed, coarsely chopped
  • ¼ cup red wine vinegar
  • 2 Tbs. olive oil - We like Oregon Olive Mill
  • ½ tsp. salt
  • pepper to taste
  • 2 farm fresh eggs
Instructions
Salad
  1. Coat pan with olive oil and heat until oil shimmers. Toss onion in oil and spread across pan to caramelize. (Cook over low heat. After 10 minutes sprinkle with ¼ tsp salt. Continue to cook until onion is golden brown -approx 25 more minutes. Stir sparingly only to prevent sticking.) Once caramelized remove to large bowl. While onion caramelizes pan saute squash with parsley and thyme in olive oil in a separate pan until toasted but still firm. Add salt and pepper to taste. Remove to a bowl. Brown chopped bacon in pan, remove with slotted spoon, set bacon aside. Melt 1 Tbs butter in pan with bacon drippings and gently salt the pan. Saute smashed garlic clove in butter until fragrant and remove. Toss bread in butter until toasted. Remove from pan and set aside. While bread toasts make vinaigrette (instructions below). Poach two eggs and remove to bowl of heated water.
Vinaigrette
  1. Puree tomatoes in blender. Add oil, vinegar, ¼ tsp each salt and pepper.
To Serve
  1. Toss bread, bacon, onions, and squash. Divide into two serving bowls. Top with poached egg and vinaigrette.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2015/09/state-soil-stoller-wine-and-secret.html/