A neat and tasty little side dish that takes only minutes to whip up. I believe I copied the basic recipe from Martha Stewart's Everyday Food Magazine and added the Wishbone dressing. Serves 4.
10.5 oz Cremini or oyster mushrooms, trimmed and halved if large.
2 Tbsp Olive Oil
1 Cup packed fresh spinach, washed and spun dry
1# red new potatoes, washed and quartered
2-3 Tsp Wishbone RedWineVinegar Salad Dressing
Preheat oven to 450 with racks in lower and upper thirds of oven.
Place raw spinach in medium-sized bowl.
On a rimmed baking sheet combine mushrooms with 1 tsp olive oil.
On another baking sheet combine potatoes with 1 Tablespoon Olive Oil. Season both with salt and pepper.
Place potatoes on lower rack and mushrooms on upper rack.
Roast until mushrooms are browned and potatoes are cooked through (about 20 minutes).Tossing once half way through roasting.
Add mushrooms and potatoes to bowl with spinach. Add Red Wine Vinegar Salad Dressing, toss very gently and serve.
Straight from Martha Stewart Everyday Food!
1 Tbsp Olive oil
1 med Onion, chopped
4 Carrots, thinly sliced
3 Celery stalks, thinly sliced
1 Tbsp dried thyme
Coarse salt and ground pepper
14.5 oz reduced sodium chicken broth
16 oz green split peas, rinsed
1 ham bone, plus 2 cups ham cut into 1/2" cubes (optional)
2 Tbsp butter
4 slices whole-wheat sandwich bread, crusts removed and cut into 1/4" cubes
1-2 Tbsp fresh lemon juice
In a Dutch oven or 5 quart heavy pot with lid, heat oil over medium heat. Add onion, carrots, celery and thyme, season with salt and pepper. Cook until vegetables begin to soften (5-8 minutes)
Add broth, peas, ham bone and 5 cups of water. Bring to a boil. Reduce heat to medium-low and simmer partially covered until peas are soft (30-45 minutes).
Meanwhile, make croutons. In a large skillet, melt butter spread over medium heat. Add bread and cook, tossing occasionally until browned and crisp. (4-5 minutes)Transfer to a paper-towel lined plate.
Remove and discard bone from soup. Working in batches, puree only half the soup in a blender (don't overfill); return to pot. Add ham cubes and cook until just heated through. If necessary thin with water or chicken broth. Add salt, pepper and lemon juice to taste. Serve topped with croutons.
Our friend Bob is raising chickens and brought us a dozen fresh laid eggs at Easter. These are "real" eggs! Eggs are my favorite source of protein, and these were as fresh as fresh can be! The outside of some of them were a light blue in color and the yolks were golden orange! Technically this is not a fritata, but more like quiche.
Serves 4-6 and was adapted from a recipe in Martha Stewart Everyday Food Magazine.
2 Turkey sausage links, or mild Italian sausage, casings removed
10 oz mushrooms, trimmed and quartered
1/2# red new potatoes, cut into 1/2" pieces peeled if desired
1 Tbsp olive oil
6 large eggs
1/2 cup milk
1/4 tsp hot pepper sauce
1 cup shredded white cheddar or Gruyere
10 oz broccoli, in small florets
Preheat the oven to 400.
In a 10" deep-dish pie plate toss mushrooms and potatoes with olive oil, season with salt and pepper. Roast 20 minutes turning once. Remove from oven and set aside.
Meanwhile steam broccoli till tender and chop into bite-sized pieces.
In a large skillet add sausage and cook over medium heat, breaking into pieces as it cooks. Drain on paper towels. Add to the pie plate with mushrooms and potatoes.
In a medium bowl, whisk together eggs, milk hot pepper sauce, 1/4 tsp salt and 1/8 tsp pepper. Stir in cheese and broccoli.
Pour egg mixture over sausage, mushroom and potatoes and stir gently to distribute evenly.
Bake until puffed and set int he middle and paring knife inserted in center comes out clean; about 40 minutes.
