Every time I go out for Italian food, I end up ordering some variation of this salad, so I thought it was time I developed my own recipe for it so I can enjoy it at home too! I’m happy to report this version does not disappoint!! I’ve listed the ingredients to serve 2, but this is the type of thing that’s easily cut down or increased to feed as many as you need.
4 oz mixed mushrooms (cremini, oyster, shitake are good)
2 tsp olive oil
1/2 tsp truffle oil
1/4 cup grated good quality parmesan cheese
2 tblsp olive oil
1 tsp balsamic vinegar
1 tsp red wine vinegar
salt and pepper
2 cups mixed greens, like arugula, baby spinach or dandelion leaves
Preheat oven to broil. Wash the mushrooms and slice them roughly. Toss mushrooms with 2 tsp olive and truffle oils. Coat with grated parmesan cheese. Transfer the mushrooms to a cookie sheet lined with parchment paper. Place under the broiler (not at the top rack or they will burn) and cook 4 minutes. Take out of the oven, stir, and return to broiler for an additional 4 minutes.
While the mushrooms are browning, mix olive oil, vinegars and salt and pepper in a bowl to make a dressing. When the mushrooms come out of the oven, toss the greens in the dressing. Plate onto two plates, and top with warm mushrooms. Note: This salad comes together at the last minute as you need to plate it right away once you’ve dressed it. The vinegar in the dressing bruises the baby greens quickly, and once you put the hot mushrooms on, they will start to wilt. Using strong greens like arugula and spinach makes for a nice warm salad.
by Mindy C.’s book, Rohrersville, MD
1 pkg. frozen chopped spinach, thawed- excess water squeezed out
1 can artichoke hearts, drained and chopped
1/2 chopped pepper, red or green
1/3 cup each, Parmesan and Romano cheese
1/2 tsp. minced garlic
1 cup sour cream
1 cup shredded Mozzarella cheese
Mix all ingredients together. Cook in microwave for 7 min. or 15-20 min in oven @ 350 until cheese is melted and bubbly.
Serve with crackers or crusty bread
Submitted by: Helen C
by Mandy D.’s book, Colton, SD
1 lb Ground beef
2 Tbsp. minced garlic
1Tbsp. worchester sauce
1 tsp. oregano
1/2 cup finely chopped spinach (optional)
2Tbsp. olive oil
8 oz. can tomato sauce
1 diced tomato
2 tsp. oregano
Hoagie Rolls or French Bread Loaf
Mix the ground beef with the garlic, worchester sauce, and oregano. Add dashes of salt and pepper. Add the spinach. Divide mixture into 1-2 inch pieces and roll into balls. Place large skillet on the stove and add olive oil, turn to medium heat and add meatballs. Cook until no longer pink. Add tomato sauce, tomato, salt, pepper and oregano. Heat through.
Turn on the oven to 350 degrees. On a cookie sheet cut the hogie rolls or french bread and dig a small trench in the bread. Put meatballs into the trench of the bread and add sauce. Place strips of mozzerella cheese over the meatballs and sauce and put in the oven for 10 minutes or until cheese is melted.
Add fries and a salad on the side.
Submitted by: Mandy D