Last week I tweeted about my family’s new Summer Tradition: Buonissma Salad on Wednesday Nights. Check out the recipe on page 80 of our cookbook –
Cooking Dinner…and follow us on twitter: @cookingdinner for other menu ideas.
Use leftover dressing to bake Portobello Mushrooms. Place 6 to 8 large mushroom caps – face up – in a 9×13 in glass baking dish. Pour leftover dressing, about 1/2 cup evenly over mushrooms and bake at 325*F. for 15 minutes. Layer with caramelized onions, pesto, cheese, grilled zucchini and tomato sauce. Return to the oven to melt the cheese.  Keep all veggie or add cooked chicken or tri-tip or  sausage for a hearty meal. As usual, when I am cooking, the combinations are endless depending on what’s in the refrigerator!
Cook, Eat, Laugh…Claudia