THE VILLAGE VOICE

____________________________ "You may delay, but time will not." ~ Benjamin Franklin _________________________ _______________________________________________________ ZITI & PORTOBELLOS ~ easy time saving recipe from Food & Wine (December 1996) *** 6 onions 2 Tbsp. unsalted butter 4 Tbsp. olive oil 1 tsp. sugar 2 pounds Portobello mushrooms 6 Tbsp. fresh flat-leaf parsley 8 ounces soft goat cheese 3 Tbsp. Parmesan cheese Salt & cracked pepper Chop 6 onions. In large skillet, melt 1 Tbsp. unsalted butter in 2 Tbsp. olive oil. Add onions, 1 tsp. salt and 1 tsp. sugar. Cook over moderate heat, stirring frequently until onions are well browned ( caramelized ), 20-30 minutes. Transfer to a bowl. Meanwhile, stem Portobello mushrooms. Have the caps and slice crosswise 1/4 inch thick. In same skillet, melt 1 Tbsp. unsalted butter in 1 Tbsp. olive oil. Add mushrooms, pinch of salt and cook over moderate heat, stirring occasionally until tender and browned, about 8 minu...

Don't look back ~ Forget yesterday ~ Enjoy a 'guilt-free' dinner _______________________________ ~ Oriental lily ____________________________ TUSCAN SALAD with SWEET BALSAMIC VINAIGRETTE ~ adapted from The Common Grill Cookbook 12 cups Mesclun salad greens mix Sweet Balsamic Vinaigrette 2 roasted & julienned red peppers* 2 roasted & julienned yellow peppers * * Broil or grill peppers until black & blistered. Place in paper bag or cover with plastic wrap until cool enough to handle. Peel off skin and cut peppers in half. Remove seeds and membrane. 3 grilled & sliced Portobello mushrooms * * Refer to January Archives (January 24 ~ Grilled Portobello Mushroom Sandwich) Garlic Croutons 24 pitted K alamata olives 6 Tbsp. sun dried tomatoes Place salad greens in large bowl and toss with Sweet Balsamic Vinaigrette. Divide among 6 serving plates. Distribute yellow peppers, red peppers, and Portobello mushrooms over each salad. Top with Garlic croutons, K ...

~ SOUP AND SANDWICH SUPPER ~ (Winter is the perfect time to enjoy foods of fiber, color and flavor.) ~ Snow Angel EASY BREEZY BLACK BEAN SOUP 1 big fat chopped red onion 3 Tbsp. extra-virgin olive oil 3 stalks chopped celery with leaves 4 cloves chopped garlic 1 heaping Tbsp. ground cumin 1 tsp. red pepper flakes 1 (32-ounce) organic chicken broth 3 chopped carrots 3 (15-ounce) cans undrained back beans 1 (16-ounce) container fresh salsa 1/2 cup fresh lime juice bunch of fresh chopped cilantro (reserve some for garnish) sour cream Brown onion, garlic, celery, cumin and pepper flakes in olive oil over medium heat. Carefully add chicken broth, scraping brown bits from bottom. Bring to boil and add carrots, beans, salsa, and lime juice. Reduce heat and stir in chopped cilantro. Simmer 30 minutes. Ladle soup into big bowls and top with dollop of sour cream, chopped cilantro, and a side of homemade tortilla chips. GRILLED PORTOBELLO MUSHROOM SANDWICHES 1 large (wiped clean) ...