Can you tell I’m desperate for farm-fresh produce? My garden isn’t producing anything other than weeds yet, but my taste buds are beyond ready for summer vegetables! I wish I could promote this is a meatless Monday dish…but the salad has bacon (BACON!). The title may seem fancy but this dinner is super easy!
- Remove the stems and gills of five portobello mushrooms. Marinate caps in Italian dressing.
- Finely chop stems/gills and combine with…
- One box of frozen chopped spinach, thawed and drained
- 8 ounces of light ricotta cheese
- 2 ounces Parmesan cheese
- 1/4 teaspoon cayenne pepper
- Fill caps with stuffing and bake at 350* for 25ish minutes, until mushrooms are tender.
Warm Tomato Corn Salad
- Fry three slices of bacon. Remove from pan, leaving grease in the skillet, crumble, and set aside.
- Saute the kernels of six ears of corn in the bacon grease until warmed through.
- Remove from heat and stir in…
- 3 chopped green onions
- 1 box of grape tomatoes, halved
- Crumbled bacon
Holy cow, I feel like a culinary genius because the tomato corn salad was absolutely stellar! I will make it again and again this summer. The mushrooms were good–healthy, satisfying. I vacillated about roasting the caps before I stuffed them, but I wanted to save a step. I admit that my local grocery wasn’t sporting very good looking mushrooms, so I think that is partially to blame for the weak looking final product. I have no complaints about the taste though, and my method was an easy and healthy compilation of the multitude of recipes I read while designing dinner.