FRESH MUSHROOM AND PARSLEY SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 6m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium salad bowl, mix together the mushrooms and parsley.
- In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
- Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
PARSLEY SALAD WITH TOASTED ALMONDS AND LEMON
Provided by Amy Thielen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
- Reheat the rice until steaming. (I just microwave it for a few minutes.)
- Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.
- Serve, garnished with a couple dashes of hot paprika if desired.
MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE
Steps:
- Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
- Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.
EASY VIDALIA ONION CASSEROLE
This is a delicious side dish to any meal, even people that do not like onions, like this recipe! also, this can be prepared a day ahead, and baked when ready.
Provided by Kittencalrecipezazz
Categories Onions
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees.
- Butter a 2-qt casserole dish.
- In a large saucepan, melt butter.
- Add onions to pan, over high heat, saute until soft, and just starting to brown, about 20-25 minutes
- Remove from heat.
- Place half of the onions in the baking dish; cover with half the crackers, and half of the Parmesan.
- Repeat to make another layer of onions, crackers and Parmesan Bake, uncovered, until cheese on top is lightly browned, about 25 mins Serve warm.
- Note: if made a day ahead, let cool, and keep refrigerated until time to reheat for serving.
- Delicious!
Nutrition Facts : Calories 523, Fat 36.1, SaturatedFat 20.3, Cholesterol 83, Sodium 812.1, Carbohydrate 37.8, Fiber 4.4, Sugar 11.8, Protein 14.1
VIDALIA ONION, PORCINI MUSHROOM AND ARUGULA TARTS
Make and share this Vidalia Onion, Porcini Mushroom and Arugula Tarts recipe from Food.com.
Provided by Sondra Beth
Categories < 30 Mins
Time 30m
Yield 24 Appetizers, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F Heat the oil and butter in a medium-size saucepan over medium-low heat.
- Add the onions and turn the heat to medium-high, then cook until they begin to caramelize and turn brown, 6 to 8 minutes.
- Add the garlic and stir for 10 seconds, then add the porcini mushrooms and cook for 3 minutes.
- Add the thyme, Sherry, cheese, lemon juice, lemon zest and nutmeg. Cook for 2 minutes, then add the vinegar and remove from the heat.
- Place the arugula in a medium-size bowl and pour the mixture over it. Season with salt and pepper, and add the parsley. Stir to combine.
- Place the puff pastry sheets on baking sheets (there is no need to roll them out). Pierce the pastry sheets with the tines of a fork, then brush the tops with a beaten egg. Parbake the puff pastry for 13 minutes.
- Remove from the oven and distribute the filling evenly over the pastry sheets. Sprinkle a bit of cheese and season with a little black pepper.
- Bake for 6 minutes. Remove from the oven, let cook, and serve at room temperature.
Nutrition Facts : Calories 84.1, Fat 4.1, SaturatedFat 1.8, Cholesterol 23.9, Sodium 54, Carbohydrate 6.5, Fiber 1.3, Sugar 2.2, Protein 2.3
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