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Tel: 703.966.8797  |  Email: chef@dinewithkatie.com


© 2016 by Chef Katie Reineberg. Designed by Daniel Reineberg Design Co.

August 30, 2017

This classic Tuscan dish (traditionally made with bread, tomatoes, olive oil, and vinegar) gets a colorful update with fresh peaches, cucumbers, bell peppers and a tangy champagne vinaigrette in our recipe for White Peach Panzanella.

Yield: 6-8 servings


3 Tbsp good olive oil

1 each French baguette, cut into 1-inch cubes (about 6 cups)

1 tsp kosher salt

2 each white peaches, pitted, cut into 1-inch cubes

2 large, ripe beefsteak tomatoes, cut into 1-inch cubes OR 1 pint cherry tomatoes,...

August 11, 2017


Yield: 6-8 servings

2 English cucumbers, rough chopped
2 yellow bell peppers, rough chopped
2 red bell peppers, rough chopped
5 cups heirloom or vine-ripened tomatoes, cored, chopped
1 medium sweet yellow onion, small dice
2 Tbsp fresh basil, torn
4 cloves fresh garlic, smashed
½ cup olive oil
½ cup water
¼ cup red wine vinegar
½ tsp Sriracha hot sauce
1 tsp honey
Salt and Pepper, to taste

Garnishes – fresh mint and basil leaves, chiffonade (rolled and thinly sliced) –

August 4, 2017

You will need:

1 recipe prepared goat cheese filling

2-3 large whole green zucchini – ends removed – thinly sliced length-wise on a mandolin

For the goat cheese filling:

½ cup soft goat cheese, at room temperature

2 Tbsp heavy cream

1 lemon, zested

¼ tsp each salt and pepper

1 Tbsp chopped fresh herbs (I used a combination of chopped thyme and Italian parsley, but basil, chives, etc. would also work)


For the filling – combine all ingredients in the bowl of stand mixer or bowl with electric bea...

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