I picked up some sliced baby portabella (crimini) mushrooms at the grocery the other day, they looked so nice and were on sale, even though I didn't know what I would do with them. Well, now I know. We're going to have a mushroom, garlic, and olive oil angel hair pasta dish. For a salad I'll make a tomato bread salad we've had in the past. I just LOVE the flavors of fresh summer produce. And, for dessert, Michael is making a peach pie.
I'm going to base the mushrooms on
Mark Bittman's Pan Mushrooms recipe, although I'm thinking of using sage instead of parsley and I might add some capers to the mix. I also have fresh Parmesan on hand that we can grate over the pasta when ready to eat.
Here's the tomato bread salad recipe that I've used for several years now...
Tomato Bread Salad
2 pints grape or cherry tomatoes, halved
5 oz fat free croutons (I like the whole grain croutons, even if they aren't fat free)
1 small red onion
1 large cucumber, peeled, seeded, and chopped
2 small cans sliced black olives
3 Tablespoons extra virgin olive oil
2 Tablespoons red wine vinegar
Salt & pepper to taste
4 oz crumbled feta or goat cheese
1- Place tomatoes, croutons, cucumber, onion, and olives in a large bowl, refrigerate.
2- Whisk the oil and vinegar together in a small bowl.
3- Just before serving, drizzle the oil and vinegar over the salad. Add cheese. Toss the salad well and let sit a few minutes.
Serves 6.
It's important to wait until just before serving to add the oil and vinegar, otherwise your "bread" will be too soggy. This is really a snap to prepare and umm umm good. I'll let you know how it all turns out.
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