Pomegranate Feta Salad

I actually blogged this recipe long ago, but for some reason did not have any photos of it. Which isn't surprising considering how fabulous it is! Really, ask my husband. It gets eaten before I can remember where I set my camera. Check my recent post for tips on how to get your pomegranate seeds out without a mess.

Here are some approximations of what you'll need to make a large salad for a family or gathering. Adjust for your personal preference, I never measure this out:

Pomegranate seeds of 1 piece of fruit
8 ounces crumbled feta cheese
1 pound fresh spinach

For the dressing:
3 1/2 Tbl Olive oil
3 Tbl Red wine vinegar
1 Tbl honey
S&P to taste

If you're making a smaller salad, just put the left over seeds in a container for another recipe or to snack on.

Whisk together the ingredients for the dressing.

Put your spinach into a bowl and toss with the dressing. Top the spinach with the pomegranate seeds and feta.

 Enjoy!

I really love this salad, I think I'll go make one now!

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Overfed Mushrooms

  It was Friday night and we had a cart full of the ingredients to make Sangria when suddenly we realized that we lacked any food for our evening. Which I have to admit happens more often than I should admit. I suggested stuffed (or overfed) mushrooms since we hadn't had them in forever. And this is where we ended up:

2 packages of baby bella mushrooms, stemmed
Mushroom stems
1 TBL olive oil
1/2 medium red onion, diced
4 garlic cloves, diced

1/2 cup plain bread crumbs
1 cup Asiago cheese, shredded
1/4 cup chopped fresh parsley
2-3 Tbl Olive Oil (to moisten the mixture, can substitute a couple of eggs)
Oil for brushing

Preheat the oven to 400 degrees

Stem your mushrooms and wipe them off gently with a damp rag. I use about half of the mushrooms and save the other half for a pasta sauce or something else. Chop half of the mushrooms stems.

Heat1 TBL of olive oil in a skillet over medium heat. Once heated, add the onion, stems, and garlic cloves. Cook until softened (about 5 minutes) and put into a small bowl.

Add the bread crumbs, approximately 3/4 cup of the cheese, the parsley, and the oil or eggs and mix together well. The mixture should hold together but not be too wet, just damp enough that it doesn't fall apart.

Take your baby bellas and lightly brush some olive oil over them. Or, sometimes I toss them into a bowl with a little oil to coat them.

Arrange the mushrooms on a baking sheet so that they aren't touching. Then fill each one with some of the mixture and top with a small amount of cheese.

Place the tray in the oven and bake for about 25 minutes. The tops should be slightly browned and crispy.

Pull out and enjoy!!!