Arugula Salad with Portobellos, Roasted Peppers, and Pine Nuts

This tasty, vegan-friendly salad was inspired by our popular Portobello Sandwiches with Roasted Peppers and Arugula.

Here, the portobellos are marinated in garlic and olive oil, sauteed with roasted red pepper strips, and then tossed with fresh baby arugula and crunchy toasted pine nuts.

Our Lemon-Balsamic Vinaigrette is the perfect complement, but you can substitute your own favorite balsamic vinaigrette if you must.

RECIPE:

2 tablespoons pine nuts
4 portobello mushrooms, each about 4 to 5 inches in diameter
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1/2 cup roasted red bell peppers, cut into julienne slices
Salt and freshly ground black pepper to taste
4 to 6 ounces fresh baby arugula
3 to 6 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch slices, and cut the longer slices in half to shorten them.

In a medium bowl, combine the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the roasted bell pepper slices to the portobellos, along with salt and pepper to taste. Saute for 3-5 minutes to heat the peppers and blend all the flavors. Remove from heat and set aside.

Place the arugula in a large bowl. Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Top the arugula with the portobellos, roasted peppers, and toasted pine nuts. Toss lightly, and serve.

-- 4 servings

Lemon-Balsamic Vinaigrette

A splash of freshly squeezed lemon juice adds a bright citrus accent to this basic balsamic vinaigrette.

In the photo above, it's tossed with some baby arugula for a simple yet delicious salad.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
-or-
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 2/3 cup of dressing

Roasted Green Beans

One of my favorite ways to prepare fresh vegetables is to roast them. Green beans are no exception. Roasting both deepens and mellows the flavor of the beans.

Roast them for 10-15 minutes for crisp-tender, or longer for a softer and more golden result, as desired.

RECIPE:

12 ounces green beans, ends trimmed
1 scant tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit.

In a bowl, toss the beans with the olive oil, salt, and pepper.

Arrange the coated beans in a single layer in a baking dish, roasting pan, or cookie sheet.

Roast the beans in the oven for 10-25 minutes, turning them once or twice, until the beans are cooked to the desired tenderness.

-- 3-4 servings

Crostini with Garlic-Balsamic Portobellos

For this creation, I started with our recipe for Crostini with Garlic-Balsamic Portobellos and Provolone and simply omitted the cheese to create a vegan version.

It is every bit as good as the original, and a little bit healthier.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste
French baguette or submarine/hoagie rolls, sliced into 8 (1/2-inch) slices

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch slices. Cut the longer slices in half crosswise to shorten them.

In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat the remaining 1 tablespoon of olive oil in a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the balsamic vinegar to the skillet, and saute over medium heat for a minute or two.

Add 1 tablespoon of the parsley to the skillet, along with salt and pepper to taste. Saute for another minute or two to blend all the flavors.

Meanwhile, preheat broiler. Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Top the toasted bread slices evenly with the portobello mixture, sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 4 appetizer servings

Roasted Red Pepper Hummus

I used to buy a lot of the packaged, prepared roasted red pepper hummus. Then I discovered how easy - and economical - it is to make it from scratch.

Homemade hummus is so much fresher tasting, and you can control the ingredients per your own personal taste. Here is my own version of homemade roasted red pepper hummus. Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
3 or 4 ounces roasted red pepper from a jar (half of a 7-ounce jar, or about 1/2 cup), drained
1 small clove garlic, crushed through a press or finely minced
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Combine all ingredients except the reserved chickpea liquid in a blender or food processor. Puree until fairly smooth. If too thick, add some of the reserved chickpea liquid, 1 tablespoon at a time until desired consistency.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Greek-Style Tomato and Cucumber Salad with Feta

For this recipe, we started with our favorite Greek-Style Tomato and Cucumber Salad and added some cubed feta cheese. This adds a rich and salty dimension to the salad.

Serve with our Pan-Grilled Pita Wedges or some crusty bread, to soak up all the delicious dressing.

RECIPE:

Greek-Style Tomato and Cucumber Salad with Feta

3 or 4 large fresh tomatoes, cored and cut into large bite-size pieces
1 medium cucumber, halved lengthwise and then sliced into half-circles
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 small scallion, white and green parts, finely chopped
1 small clove garlic, crushed through a press or finely minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground dry mustard
Salt and freshly ground black pepper to taste
6 to 8 ounces feta cheese, cut into bite-size cubes

In a large bowl, combine the tomatoes and cucumber.

In a smaller bowl, whisk together the olive oil and vinegar until blended, and then whisk in the remaining ingredients except for the feta. (Go easy on the salt, as the feta will be very salty.)

Pour the dressing over the tomatoes and cucumbers, and gently toss. Allow the vegetables to marinate in the dressing for at least 20 minutes. Then gently fold in the diced feta.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 6-8 servings