Portobellos with Arugula

Another delicious recipe from Epicurious:    Portobellos with Arugula

Ingredients

6 large portobello mushrooms, stems removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme, crumbled
Generous 4 cups trimmed arugula, washed and spun dry
Juice of 1/2 small lemon
Coarse sea salt and freshly ground black pepper
A 4-ounce chunk of Parmigiano-Reggiano for shaving

Directions

Preheat a gas grill or prepare a fire in a charcoal grill.

Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms grill side up.

In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.

In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper.

Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.

Mache Salas with Goat Cheese and Fennel-Mustard Vinaigrette

I got the recipe from Food and Wine



This salad was easy to make and have a unque flavor. We couldn't find the greens recommended in the recipe, so we made it up with our salad stuff from the store, including spinach.

Ingredients

1 tsp fennel seeds
2 tbls rice vinegar
1 tbls lemon juice
1 tbls Dijon Mustard
1 garlic minced
6 tbls extra virgin olive oil
Salt and freshly ground black pepper
10 oz mache or other baby greens (16 loosely packed cups)
1/2 lb goat cheese

Making

1
In a small skillet, toast the fennel seeds over moderately high heat until fragrant. Transfer the seeds to a spice grinder and let cool completely; grind to a powder.

2
In a large bowl, whisk the ground fennel with the vinegar, lemon juice, mustard and garlic. Whisk in the oil; season with salt and pepper. Add the mache and toss gently. Scatter the goat cheese on top and serve.