Prepare grill for medium-high heat. Toss mushrooms and carrots with 3 Tbsp. vegetable oil in a large bowl; season with salt and pepper. Grill, turning mushrooms often and carrots occasionally, until tender and lightly charred in spots, about 4 minutes for mushrooms and 5–8 minutes for carrots. Let cool slightly on a cutting board. Meanwhile, whisk soy sauce, vinegar, sesame oil, ginger, and remaining 1 Tbsp. vegetable oil in a large bowl. Cut carrots into 2” pieces, tear mushrooms into bite-size pieces. Add to bowl with vinaigrette along with scallions and sesame seeds and toss. season with salt and pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/10/grilled-mushrooms-and-carrots-with-sesame-840x600.jpg600840Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-25 19:29:262015-10-25 19:30:59Sautéed Mixed Mushrooms and Carrots
In a food processor, blitz the spinach, garlic, Parmesan, pine nuts, and a good pinch of salt and pepper. With the motor running, add the oil in a thin stream until pesto-y. Set aside. Heat the remaining Tbsp. oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Set aside. To the pan, add the red pepper. Add a little more oil if needed. Throw a teeny dash of salt in there. Grab your crust and evenly spoon the pesto over it. Sprinkle a little cheese on top. Then add some sausage. Then some cheese. Then some peppers. Bake according to package directions.
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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 Lehman2015-10-25 19:27:552015-10-25 19:27:55Sausage, Red Pepper and Spinach Pesto Pizza
1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes
In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. 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 Lehman2015-10-25 19:24:412015-10-25 19:25:01Spinach and Green Apple Salad
Sautéed Mixed Mushrooms and Carrots
Sautéed Mixed Mushrooms and Carrots
Prepare grill for medium-high heat. Toss mushrooms and carrots with 3 Tbsp. vegetable oil in a large bowl; season with salt and pepper. Grill, turning mushrooms often and carrots occasionally, until tender and lightly charred in spots, about 4 minutes for mushrooms and 5–8 minutes for carrots. Let cool slightly on a cutting board. Meanwhile, whisk soy sauce, vinegar, sesame oil, ginger, and remaining 1 Tbsp. vegetable oil in a large bowl. Cut carrots into 2” pieces, tear mushrooms into bite-size pieces. Add to bowl with vinaigrette along with scallions and sesame seeds and toss. season with salt and pepper.
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Sausage, Red Pepper and Spinach Pesto Pizza
Sausage, Red Pepper and Spinach Pesto Pizza
In a food processor, blitz the spinach, garlic, Parmesan, pine nuts, and a good pinch of salt and pepper. With the motor running, add the oil in a thin stream until pesto-y. Set aside. Heat the remaining Tbsp. oil in a medium skillet and add the sausage. Break up with a wooden spoon and cook until browned, about 5 minutes. Set aside. To the pan, add the red pepper. Add a little more oil if needed. Throw a teeny dash of salt in there. Grab your crust and evenly spoon the pesto over it. Sprinkle a little cheese on top. Then add some sausage. Then some cheese. Then some peppers. Bake according to package directions.
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Spinach and Green Apple Salad
Spinach and Green Apple Salad
In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.
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