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- Sliced Portabellas, about 6 oz. or so
- fresh baby spinach leaves, about 7 oz.
- 1 Tbsp. minced garlic in jar
- Pam olive oil spray, or 2 Tbsp. extra virgin olive oil
You have two options for preparing this recipe.
Option #1: In a large nonstick skillet generously spray skillet with olive oil spray. Heat over medium heat, generously spray both sides of mushrooms and then place in skillet. If the mushrooms seem dry spray with more oil, as needed. Only turn mushrooms once when they are nicely browned. Then brown other side of mushroom adding garlic at this time as well. When nicely browned on second side add spinach on top of mushrooms, stirring as needed. As soon as the spinach is wilted remove from heat and serve immediately.
Option#2: In a large nonstick skillet add 2 Tbsp. of extra virgin olive oil. Heat over medium heat and spread oil around skillet evenly. Add mushrooms and cook until nicely browned, only turning once. When you turn mushrooms to brown second side of mushroom add garlic at this time. When second side is browned toss spinach on top of mushrooms and garlic, stirring as needed. When spinach is wilted remove from heat and serve immediately.
There is no reason to heat up your oven for some hot, cheesy bread this summer. I sometimes like to serve bread on the side in the summer, but who wants to heat up the kitchen. With a quick broil you can have your bread and eat it, too.
I love to serve this as a side with a chilled Greek Salad. Or with a Maryland crab feasty or steamed shrimpies. What ever you decide to pair this bread up with, you will be pleased. Everyone loves this simple to make bread and you will get compliments. Enjoy!!!
Asiago Bread
- 1 multigrain loaf, sliced
- Smart Balance margarine
- garlic powder
- Asiago cheese, grated
Ask the store to slice the loaf of bread if it isn't already sliced, this will be a time saver for you later. Spread a thin layer of margarine on one side of bread slices. Place slices on a very large cookie sheet, margarine side up, do not overlap bread or it will not broil evenly. Generously sprinkle garlic powder on top of bread slices. Then put about a tablespoon or so of Asiago cheese to cover the top of the bread. Place under broil on high and broil for 3-5 minutes. Remove as soon a cheese is melted and you may lighty brown it if you wish. Also you will probably have to do this twice since all of the bread will not fit across the sheet.
I hesitated posting this recipe just because of the availability of LeGrand Sundried Tomato Pesto. I found this treasure by accident at our local co-op, The Common Market. I brought it home to taste and thought, wow, this will be great on pasta with grilled sweet yellow pepper and grilled sweet onion. Now, when you bite into this, the flavor is so crisp and delicious. The sweet pepper and onion really compliment this pasta dish, adding a nice little sweet crunch to the pasta. Another benefit is that it is not mayonnaise based and this dish can survive the heat of summer. Now run don't walk to the Common Market in Frederick, Md, and enjoy this easy to make treasure. This is a keeper that will keep calling you back to the fridge for more.
Pesto Pasta with Grilled Yellow Pepper and Onion
- 1 box Ronzoni Smart Taste Pasta, Rotini
- 1 pkg. Le Grand, Sun Dried Tomato Pesto 5.5oz.
- 2 small or 1 large sweet yellow pepper
- 1 large sweet vidalia onion
- Pam spray, olive oil
Boil pasta according to package directions.
Preheat gas grill to high. Meanwhile remove seeds and stem from pepper, then cut ends off of onion and remove outer skin. Cut onion in half legthwise. Spray pepper and onion with oil on all sides. Place on grill for about 10 minutes, turning occasionally. When done set aside on plate to cool.
To the cooked and drained pasta add the whole package of LeGrand Pesto, stir well until thoroughly mixed through. Dice onion and pepper into bite size pieces and toss in to pasta well. Chill for several hours or overnight.
