Two fabulous recipes from the April 2012 Food and Wine: Spring Panzanella with Asparagus, and Vinegar Braised Chicken with Leeks and Peas. We adapted a bit with both--used feta instead of ricotta salata in the panzanella, and used boneless skinless chicken thighs in the chicken, and nonfat greek yogurt instead of crème fraîche. Both were 5s--we especially loved the panzanella, but they both are great!
Wine: M. Chapoutier Belleruche Côtes-du-Rhône 2007--worked beautifully with both dishes!
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