My lovelies, tonight I am cooking in my Joe's Jeans (Honey Booty Fit), gorg olive green cashmere peasant sweater, and my favorite pair of pony hair leopard print stilettos. Just to make sure I don't have an unfortunate, I am accessorizing with an apron from Anthropoligie-bit of turquoise and olive it to pull it all together. Hopefully, I look as yummy as the menu!
The menu is light and veggie-ful to balance out all that holiday baking and splurging.
Puff Pasty Pizza with Sauteed Wild Mushrooms and Feta
8 oz. gourmet mushroom blend (oyster, shiitake, and baby bella) or your own blend
4 T. olive oil
2 cloves garlic, minced
1/2 cup sliced sweet onion
8 oz. feta cheese, crumbled
1 sheet frozen puff pastry, thawed
Preheat the oven to 400 F, and unfold the thawed puff pastry on a half-sheet baking pan.
In a large saute pan, over medium heat, heat the olive oil and saute the mushrooms, garlic and onion until tender, but not browned.
Place puff pastry (untopped) in oven for 5-10 minutes, just until lightly browned. Then top with mushroom mixture and crumbled feta. Bake for 10-15 minutes more until the pastry is golden brown and the feta is lightly golden. Remove from oven and enjoy while looking fabulous!
As not to forget our need for green...
Arugula with Lemon Vinaigrette and Parmesan
8 oz. arugula
Juice of 1 lemon
1/2 t. kosher or sea salt
1/3 cup olive oil
Shaved parmesan reggiano
Whisk the lemon juice and salt together, then begin adding the olive oil bit by bit-whisking continually. This forms and emulsion and results in a dressing that coats well without separating.
Toss the arugula and the parmesan with your vinaigrette. Serve on the side or better yet on top of your luscious pizza!
Pair all of this with a nice King's Estate Pinot Gris (or your personal preference), and you have the perfect night in.
Cheers!
Happy New Year, I wish you success with your Blog!!! :-)
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