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.
My new favorite lunch! Potato Pancakes with greens. I have used leftover baked potatoes in this recipe as well. Makes about 6 pancakes.
4 Cups cooked and mashed Russet potatoes
2 Tbsp Lemon juice
1/4 Cup green onions, minced
2 Tbsp fresh Parsley, minced
2 Tbsp all purpose Flour
1 Egg, lightly beaten
1 Tbsp Milk
In a large bowl combine the mashed potatoes with the lemon juice and combine well. Add the beaten egg and milk.
In a separate bowl, combine the onions, fresh parsley and flour.
Add the onion mixture to the potatoes and mix thoroughly. Season to taste with salt and freshly ground pepper.
Over medium heat, melt 2 to 3 tablespoons of butter in a wide frying pan. (I use half butter half oil)
When butter starts to foam add about 2 tablespoons of the potato mixture, spreading into a 4 inch pancake. Repeat to make 2 or 3 more cakes, enough to fill the pan but not overcrowd them.
Cook, turn once, until golden brown on both sides about 5 minutes per side. Add more butter/oil as needed to fry them.
Using a wide spatula, lift pancakes from pan and transfer to warming tray in low oven at 200 degrees. Continue cooking remainder of pancakes.
Keep warm until ready to serve. Garnish with fresh parsley and top with sour cream if desired. Serve with fresh greens for a light lunch.
