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Style Magazine

In the Pantry

Apr 30, 2009 05:00PM ● By Super Admin

by Chef Linda Galyean
  • 4 pieces rustic bread (Italian or French) sliced 1-inch thick
  • 3 Roma tomatoes, seeded and diced
  • 1 tbsp. extra virgin olive oil
  • 1 clove garlic, minced
  • 1 clove garlic, peeled
  • 2 tbsp. fresh basil, minced
  • 1 tbsp. balsamic vinegar
  • Salt and pepper (to taste)
  • Fresh Pecorino Romano or Parmigianino Reggiano cheese
  • 1 green onion, sliced (optional)

To prepare:
Preheat oven to 400 degrees. Combine tomato, basil, olive oil, minced garlic, basil and vinegar, in a small mixing bowl; stir well. Season with salt and freshly ground black pepper; set aside.

Arrange bread on a baking sheet and spray lightly with olive oil. Place in oven and bake until well toasted, approximately five minutes.

Remove bread from oven and transfer to a large serving platter. Let bread cool 3-5 minutes. Rub peeled garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon tomato mixture generously onto each slice, cover with cheese and serve.

Arugula, Mushroom and Asparagus Salad with Sherry Vinaigrette
by Emily Voigtlander

  • Fresh arugula
  • 1 lb. white mushrooms, cleaned and sliced
  • 1 bunch fresh asparagus
  • 1/4 cup chives, chopped
  • Salt and pepper to taste
  • 1/3 cup sherry vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 1 clove garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup mayonnaise, plain yogurt or sour cream
  • Salt and pepper to taste
Optional Garnishes:
  • Parmesan cheese, shaved
  • Freshly ground pepper
  • Homemade croutons (recipe follows)
To prepare:
Blanch asparagus in boiling, salted water until just cooked (about 1-2 minutes). Once they are done, drain and shock in ice water, then slice and add to the mushrooms.

For the vinaigrette, combine vinegar, mustard, honey and garlic in a medium mixing bowl. Slowly add the olive oil until it is incorporated into the vinaigrette. Add the mayonnaise, yogurt or sour cream, and combine to make a creamy dressing.

To make the croutons: Dice day-old bread (preferably sourdough) and lightly coat with olive oil. Place on a baking sheet and bake in a 400-degree oven until golden brown.

To serve, place arugula on large serving platter or individual plates. Lay the mushroom and asparagus combination over the greens and sprinkle with the chopped chives. Pour desired amount of dressing over salad and garnish with shaved Parmesan and croutons.

If you have a great recipe for an entree, appetizer or drink to share with the community, please email it to [email protected] for inclusion in an upcoming issue!