Bonus weekend recipe: Croutons

Who doesn't love a zesty, crunchy crouton on a salad or some soup?

I think homemade croutons taste much better than any you can buy. And, when you see how easy they are to make, you will never want to buy them again.

It's hard to say exactly how much of each ingredient to use here. I generally use up whole-grain bread that is starting to get dry, so I've made batches with as little as a few slices of bread and as much as would fill a baking sheet. You can even use bread that is starting to mold; just cut that part off before cutting it into cubes. As for the rest of it, be liberal.

Zesty whole grain croutons

whole grain bread (I particularly like multi-grain bread for this)

extra-virgin olive oil

salt and freshly ground black pepper

granulated garlic

herbes de Provence, or any combination of those dried herbs, such as rosemary, sage, and thyme

pinch of cayenne pepper (it will give the croutons a nice little zing -- I recommend one pinch for every four or five slices of bread)

1.) Cut your bread slices into small cubes -- about 1-inch squares -- and put into a bowl.

2.) Drizzle oil over bread, sprinkle with the other seasonings, and toss well to coat.

3.) Spread out on a baking sheet, and bake for about 7 minutes at 350 degrees. Stir/flip the croutons, then continue baking another 7 or so minutes, or until dark golden.

4.) Cool completely. Store in an airtight container.

Note: When these are done, don't start snacking on them. They are so good, you won't be able to stop!