In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until beautifully browned. Season with salt and add the garlic. Sauté another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-15 16:37:242016-05-15 16:37:24Button Mushrooms with Parsley and Thyme
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes and then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
12 endive leaves, rinsed, blotted dry and uniform in size
2 hard-boiled eggs, chopped
1 chicken breast, cooked and diced
1 ripe avocado, diced (squirt with fresh lemon or lime juice to prevent browning)
6-8 cherry tomatoes, sliced
6 slices bacon, cooked crisp and chopped
4 ounces crumbled feta or blue cheese (optional)
1/2 cup of your favorite salad dressing (Ranch, Caesar both work well)
Place endive leaves on a clean, flat surface. Fill each leaf with some egg, chicken, avocado, tomato, bacon and cheese. Serve with dressing on the side. If your Cobb salad endive boats are tipping over, place them on a bed of spinach or arugula to help keep them upright.
Button Mushrooms with Parsley and Thyme
Button Mushrooms with Parsley and Thyme
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until beautifully browned. Season with salt and add the garlic. Sauté another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately.
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Tomato Beet Salad
Tomato Beet Salad
Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes and then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.
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Cobb Salad Endive Boat Appetizers
Cobb Salad Endive Boat Appetizers
Place endive leaves on a clean, flat surface. Fill each leaf with some egg, chicken, avocado, tomato, bacon and cheese. Serve with dressing on the side. If your Cobb salad endive boats are tipping over, place them on a bed of spinach or arugula to help keep them upright.
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