NEEDS
NEEDS YOU
NEEDS YOU CAN TO VISIT INSETS OR SIDSE CARPET DOT COM COME ON .YOU KNOW IT'S BEEN A WHILE
SINCE WE REALLY HAD A CHANCE TO
CELEBRATE SO YOU KNOW, WE'VE
BEEN HELPING YOU PEARLED
TOGETHER THAT MEMORIAL DAY MENU
THROUGHOUT THIS WEEK AND TODAY
WE ARE TALKING SOME EASY SIDE
DISHES THAT CAN BE MADE AHEAD
OF TIME AND EVEN PACKED UP. AND
I LOVE THIS BECAUSE I'M ALWAYS
TRYING TO FIGURE OUT WHAT DO I
TAKE TO THE BEACH, ESPECIALLY
IF YOU'RE GOING TO BE GATHERING
THERE THIS WEEKEND. CELEBRITY
CHEF PAULA BROOKS IS JOINING
US. GOOD MORNING TO YOU, CHEF.
AND WHAT'S ON THE MENU? HEY,
DAD . I HEARD IN SAN DIEGO HOW
ARE YOU DOING? A LOT LOTS
OF EASY STUFF THIS YEAR.
EVERYBODY IS REALLY ANXIOUS
ABOUT GETTING OUT AND ABOUT WE
WANT TO KIND OF ENTERTAIN
SOCIALLY AWARE SO I THOUGHT I'D
MAKE YOU TWO GREAT SIDE SALADS
AND THEN SHOW YOU HOW TO PACK
THEM. HOW'S THAT SOUND? I LOVE
THIS. OK, GO AHEAD. ALL I'M
STARTING WITH MY GLUTEN FREE
TOMATO PANZANELLA SALAD. LOOK
AT THESE KILLER HEIRLOOMS I
FOUND I'VE GOT ABOUT TWO POUNDS
OF CHOPPED GREEN AND RED
TOMATOES. I'M RED ONION
OF COURSE ANY BASE OF ANY GOOD
DRESSING IS GOING TO BE SOME
OLIVE OIL. WE'LL DO A COUPLE
OF TABLESPOONS OF THAT AND WITH
THIS ONE WE DEFINITELY WANT A
RED WINE VINEGAR. IT'S PRETTY
SIMPLE. WE'RE KIND OF DOING
ABOUT AN EIGHTH AND EIGHTH AND
EIGHTH HERE SO WE'LL PUT IN
SOME RED WINE VINEGAR ON THERE.
YOU COULD ADD SOME LIGHT
BALSAMIC IF YOU HAVE THAT AS
WELL. LOTS OF GOOD SEA SALT
BECAUSE WE HAVE A LOT
OF TOMATOES MY CRACK PEPPER I
ALWAYS SAY FIVE CRACKS THREE OR
FIVE. THERE YOU GO. I ALWAYS
LOSE COUNT ON THAT TO SOME
CRUSHED GARLIC. NOW PANZANELLA
USUALLY HAS BASICALLY A CROUTON
THAT'S DONE BECAUSE EVERYTHING
WE'RE DOING FOR THIS MEMORIAL
DAY IS BEING DONE THE DAY
BEFORE I'VE DONE SOME BAKED
POLENTA. THIS MAKES IT GLUTEN
FREE AND IT'S NOT GOING TO GET
SOGGY. OH, NEXT IS THAT YEAH.
TRADITIONAL PENSO HAS BASIL
LEAVES BUT THOSE WOULD BE BLACK
BY THE NEXT DAY SO WE'RE USING
A STRAWBERRY PESTO. WE'RE GOING
TO MAKE THAT VINEGAR RED UP AND
INTO IT. WE'RE GOING TO PUT ALL
THESE BEAUTIFUL GREEN AND RED
HEIRLOOMS AND OUR NICE BIG BOWL
LOOK AT THE FLAVOR. THE COLOR
IS COMING OUT AND DROOLING AND
THEN ALSO I'M GOING TO FATTEN
IT UP WITH SOME PEPPERS. YOU
CAN USE CAPERS, ANYTHING THAT'S
IN THAT KIND OF MEDITERRANEAN
WORLD NOW WITH THIS SALAD YOU
ALWAYS WANT TO USE EITHER
WOODEN SPOON OR SPATULA
OTHERWISE IT'S GOING TO MESS
THINGS UP. OK, THAT'S PERFECT.
THAT CAN ACTUALLY MARINATE
OVERNIGHT. SO WHAT I'VE DONE IS
THEY'VE TAKEN MY STORE, BOUGHT
POLENTA. IT COMES IN THESE
ROUNDS AND I STARTED UP AND
SOME BUTTER AND OLIVE OIL AND I
BROKEN IT INTO THESE SMALL
CHUNKS AND LET ME SHOW YOU HOW
WE'RE ACTUALLY GOING TO PACK IT
IN THESE GREAT JARS. I HAVE MY
BEAUTIFUL TOMATO PANZANELLA
SALAD AND TO MAKE IT GLUTEN
FREE I'M GOING TO PUT MY PLANTS
ON TOP. WE'LL SEAL IT AND
BEFORE WE PACK IT RIGHT BEFORE
WE SERVE WE'LL TURN IT OVER SO
THE DRESSING GETS ON THERE AND
IT'LL BE READY TO GO. SO YOU'RE
TALKING LIKE INDIVIDUAL JARS
FOR HOW MANY PEOPLE WILL BE
WITH YOU? YEAH. YEAH, WE'LL GET
INTO THE PACKING IN JUST A
QUICK SECOND. WHAT I'M DOING IS
BASICALLY PUTTING THE ENTIRE
MENU IN THESE INDIVIDUAL
REUSABLE JARS. THE BEST THING
IS THAT THE WHOLE PACK GOES
HOME WITH THE GUEST AS A
HOSTESS GIFT SO WE DON'T HAVE
TO YOU CROSS CONTAMINATE
ANYTHING. EVERYTHING IS
INDIVIDUAL AND DONE NEXT. LET
ME SHOW YOU THIS VEGAN THREE
BEING SOLID NOW I FIRST LEARNED
HOW TO MAKE THIS IN ITALY. IT
WAS SERVED AS A STARTER TO ME
IN A RESTAURANT IN THE BEANS
ARE FROZEN WHICH IS WHY IT'S SO
GOOD A CAN OF BLACK BEANS.
THESE ARE ALL 12 TO 15 NOW CANS
OF GARBANZOS YOU'LL WANT TO
DRAIN THOSE BLACK BEANS BECAUSE
THEY HAVE A LOT OF BLACK JUICE
IN THEM. WE DON'T WANT THAT AND
THEN JUST A CAN OF WHITE BEANS
OR BLACK EYED PEAS WILL GO HERE
VERY FAMILIAR. WE'RE GOING TO
DO A LOT OF THE SAME
INGREDIENTS. WE'LL DO THE
GARLIC. WE ARE GOING TO ALSO DO
THE BALSAMIC VINEGAR. WE'LL DO
A DARK ONE THIS TIME AGAIN JUST
ABOUT A QUARTER CUP IN THERE.
WE'LL DO SOME OLIVE OIL ON TOP
OF IT AND OUR FLAVOR IS GOING
TO COME EITHER FROM LIKE HERBS
OR PROVENCE OR JUST A STORY
ABOUT ITALIAN SEASONING NEXT.
THIS IS WHERE IT'S GOING REALLY
ABSORB. WE'LL PUT ALL THOSE IN
THERE, MAN. THERE'S THAT SMELL
GOOD AND I LIKE A LITTLE KICK
SO SOME CAYENNE OR SOME PEPPER
CHEANEY FLAKES IN HERE SALT
PEPPER LEFT OUT AGAIN MARINATE
OVERNIGHT AND THEN YOU CAN
ACTUALLY PUT THIS IN THE
FREEZER WHEN IT COMES OUT AND
IT'S READY TO EAT THEY'RE GOING
TO BE NICE AND CRUNCHY AND SOFT
AND AGAIN I'M SERVING THIS AND
THESE EXACT SAME EIGHT OUNCE
JARS. LOOK HOW PERFECT THAT
COMES OUT WHEN IT'S READY AND
YEAH, YOU CAN TAKE THAT WITH
YOU TO THE BEACH, TO THE TRAIL
WHEREVER YOU WANT OR HANG OUT
IN THE YARD. LET ME SEE THAT
I'LL SHOW YOU. SO YEAH, IF YOU
COULD GO AHEAD AND SHOW US AND
TELL US WHERE WE CAN SHOW YOU
HOW TO PACK. YOU CAN GET ONE
OF THESE LUNCH PACKS THEY COME
WITH ALL THE ITEMS INSIDE THE
WATER BOTTLE. WHAT I'M DOING IS
I'M PUTTING MY ICE CREAM THE
MOST FROZEN IN THE BOTTOM I'M
GOING TO DO THEN AGAIN OUR
BLACK-EYED PEAS AND OUR SALAD.
THERE'S OUR PANZANELLA AND A
BEAUTIFUL PASTA SALAD ENTREE
AND OUR SANDWICH ON TOP AND WE
ARE SET TO GO TO THE BEACH AND
HAVE A SAFE AND SOCIAL MEMORIAL
DAY. OK, I LIKE THAT BAG
PLEASE. AND YES, THAT'S
WONDERFUL THING THAT ONE TO YOU
.I THINK IT'S GREAT TO HAVE
YOU HAD GREAT