Monday is a crazy food shopping, run to meetings day. So officially it’s pizza night, which also gives me a chance to regroup after the weekend.
But about every other week, I think we can do something just as quick and easy. Usually it turns out I’m wrong. This week we already had baby bella mushrooms, fresh mozzarella, and artisan lettuce in our fridge, so I thought we’d do this light summer meal, basically a vegetarian salad and bread. Which is actually a take on pizza and salad — with the ingredients mixed around.
Our artisan lettuce.
Sweet Campari tomatoes, sliced and drizzled with a little Italian dressing. (This photo is pre-drizzle).
Baby bella mushrooms de-stemmed (I’m saving the stems for mushroom soup) and brushed clean.
We were cutting it close, so we picked up this ciabatta bread, instead of fussing with dough.
Sliced ciabatta brushed with olive oil and rubbed with garlic (crostini). Don’t mind the terrible lighting in this photo which I was taking while putting away groceries, before my mom whisked away the bread for grilling.
It started raining on our grill parade, so we sauteed the mushrooms (with a dash of olive oil and balsamic vinegar) on the stove instead. (Yes, after they were all nicely strung on skewers ready for the grill).
Tossed the lettuce in olive oil and balsamic vinegar. Arranged it all on a plate with slices of fresh mozzarella, tomatoes and fresh basil. (Note to self: whole basil leaves are more photogenic than basil chiffonade). Sprinkled with Parmesan and freshly ground black pepper.
At the last minute I added slices of roast beef cold cuts for Pete and my son, who reminded me that a vegetarian salad isn’t dinner, no matter how many portobello mushrooms I pile on. (You can’t blame a gal for trying). I considered a strip of flap steak, grilled rare, which would’ve been quick, but not quick enough for tonight.
Pete dipped his bread in a dipping sauce of olive oil, balsamic vinegar, oregano, salt, and crushed red pepper flakes.
- Salad greens
- Baby bella mushrooms, sauteed with balsamic vinegar and olive oil
- Caprese salad: ripe tomatoes, fresh mozzarella, and fresh basil leaves doused in olive oil and balsamic vinegar
- Grilled ciabatta crostini
- Freshly ground black pepper and Parmesan (optional)
Overall, I’d rate this caprese salad idea a 5 out of 10. But I’m not a big fan of caprese salad (Pete and my son are). I prefer fresh mozzarella melted.
So next time I might try: Grilled portobello, caprese sandwich
Melt cheese on the bread/pizza dough. Add mushrooms, tomatoes, basil, a dash of balsamic, and devour. Salad on the side.
- Grilled veggie sandwich. Add more veggies, leftover or freshly grilled — especially zucchini or peppers. Top everything with a pile of alfalfa sprouts and arugula.
- Steak salad (or sandwich — see above). Add thinly shaved roast beef, slices of steak or London Broil. Serve with grilled bread on the side.
More ideas for Dinner Tonight