Recipe: Portobello Mushroom Burgers

Portobello Mushroom Burgers

Ingredients              

4     Portobello mushroom caps
1/4   cup balsamic vinegar

2   tablespoons  olive oil
1   teaspoon dried basil
1   teaspoon dried oregano
1   tablespoon minced garlic
salt and pepper to taste
4   (1 ounce) slices provolone cheese

Directions

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

  • Preheat grill for medium-high heat.
  • Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Credit:  ALL RIGHTS RESERVED Copyright 2014 AllRecipes.com.

Recipe: Jamie’s Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad Recipe
Jamie’s Cranberry Spinach Salad

Ingredients

Original recipe makes 8 servings

1 tablespoon butter

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted.
Remove from heat, and let cool.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

Credit: Copyright 2014 AllRecipes.com.