Hello Everyone! It is time for another simple recipe, my mushroom salad. I made this mushroom salad recipe at the lunch I did at the Brighton Bar and it was a hit. I had people asking me for the recipe, so here it is! All you need are a few ingredients. Click on the video below to watch this recipe or scroll down to see the written recipe.
3-4 cups Sno-white mushrooms, golf sized
4 cloves of garlic, sliced and chopped
1/2 cup extra virgin olive oil
Handful of fresh parsley, chopped with stems removed
juice of 4-5 lemons, save the lemon peels
Sea salt and black pepper, to taste
Begin by bringing half a pot of water to a boil over high heat. Next add the lemon peels/skins to the boiling water and stir. The lemon will help keep the mushrooms nice and white and also add flavor.
Hello Everyone! Welcome back for another easy and delicious recipe. Today’s recipe will be for a yummy arugula pesto, which is a perfect topping for pasta dishes. The common pesto is made primarily of basil leaves, but let’s try something new! Arugula is low in calories, but high in fiber and antioxidants. It also helps reduce inflammation and is very high in vitamin k, which is great for bone health. Adding walnuts to the pesto also adds antioxidants that are beneficial for brain health. These ingredients are not only good for you, but also taste delicious when put together. Click on the video below to see how I prepare this pesto recipe, or scroll down to see the written recipe. Grazie mille!