Tasty Tuesday!

“Friends are the Bacon Bits in the Salad Bowl of Life.”
-Unknown

HELLO! I do not know about you, but we are big salad eaters in my home! The recipe I am sharing with you today is a favorite. Sometimes I add some shrimp to it and you have an entire meal! Enjoy!

“To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.”
-Oscar Wilde


Warm Spinach & Portobella Mushroom Salad
Serves 4

Ingredients:

* 1 pkg (6 oz) portobella mushrooms, diced
* Salt and pepper to taste
* 1 Tbsp parsley
* 1 tsp thyme
* 3 Tbsp extra virgin olive oil Oil
* 1 pkg (6 oz) fresh baby spinach (clean & dry)
* 1 Tbsp balsamic vinegar
* Italian Bread

Directions:

1.) Preheat oven to 450 degrees.
2.) Season mushrooms to taste with salt and pepper.
3.) Toss mushrooms with 2 Tbsp. olive oil, parsley & thyme.
4.) Arrange in single layer on baking sheet.
5.) Roast 10-12 min, until tender. Set aside.
6.) Place spinach in large bowl.
7.) Add mushrooms; season to taste with salt and pepper.
8.) Toss with oil and balsamic vinegar.
9.) Serve warm with Italian bread.

Silly Joke of the Day:
Where do fortune tellers dance?
...At the crystal ball.

Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

Hello!

Are you hungry?
Well, you will be after reading this post!

Buon Appetito!






Caprese Mushroom Melts
(adapted from Italian food forever)

Serves 4

Ingredients:

* 4 Large Portobello Mushroom Caps (all the same size)
* 1 Large Ripe Tomato, Sliced (similar size to the mushrooms)
* 4 Slices Fresh Mozzarella Cheese
* 2 Tablespoons Balsamic Vinegar
* 5 Tablespoons Olive Oil
* 4 Tablespoons Marinated Artichoke Hearts (minced)
* Fresh Basil Sprigs As Garnish


Directions:

1.) Preheat the oven to 375 degrees.
2.) Cut off the stems of each mushroom.
3.) Gently wipe the mushroom caps with a dry paper towel.
4.) Mix together the balsamic vinegar, 4 T. olive oil and minced artichokes.
5.) Place the caps on a lightly oiled baking sheet
6.) Brush each cap lightly with 1 T. olive oil.
7.) Bake the caps for about 20 minutes or until tender when pierced with a fork.
8.) Place tomato slices on top of each mushroom cap.
9.) Top with vinegar, oil and artichoke mixture & bake an additional 10 minutes.
10.) Top each mushroom with cheese and bake until melted.
11.) Garnish with the fresh basil leaves.
12.) Can be served warm or at room temperature.








Olive Oil Dip

Makes 1 Cup

Ingredients:

* 1 Cup Extra Virgin Olive Oil
* 1 Tablespoon Balsamic Vinegar
* 1 Tablespoon Chopped Fresh Basil
* 1 Tablespoon Dried Parsley
* 2 Minced Fresh Garlic Cloves
* 1 Teaspoon Fresh Ground Black Pepper
* 1 Tablespoon Sun-dried Tomatoes, Finely Chopped (Optional)
* Slices of Crusty Italian Bread


Directions:

1.) Mix all the ingredients together.
2.) Let mixture sit for about an least an hour before serving.
3.) Serve in a shallow bowl.
4.) Dip bread into mixture and enjoy.


Have a great day and until tomorrow:

Go Ahead and Indulge!