Grilled Portobello Mushrooms with Tomato Sauce and Goat Cheese

Nothing better than taking hearty mushrooms and topping them with homemade tomato sauce, spinach and onions, and creamy goat cheese. Grill and bake these portobello babies, and you're definitely on your way to a crowd pleaser... or even for date night.. or even for a simple, flavorful, satisfying meal. 

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Ingredients:

Tomato Sauce:
1-2 tomatoes (optional)
1/2 cup chopped/pureed tomatoes
1 garlic clove, finely minced
1 tablespoon dried basil

Sautéed Spinach:
1 onion, finely sliced
1 tablespoon olive oil
1/2 cup baby spinach
1 teaspoon dried oregano

4 large portobello mushrooms
olive oil
salt and fresh black pepper
2 ounces soft goat cheese  

Directions:

1. For the tomato sauce, puree the fresh or canned tomatoes until smooth. 
2. In a medium saucepan, heat the olive oil over medium heat. 
3. Add the minced garlic, stirring continuously for 30 seconds, and make sure garlic does not brown. 
4. Add the pureed tomatoes, and bring to a low simmer. Cover and simmer sauce for 15-20 minutes, stirring occasionally. Season with salt and black pepper to taste. 
5. For the spinach, heat the oil in a large saute pan over medium heat. Add the sliced onions and cook until translucent. 
6. Add the spinach and sauté until spinach is wilted. Season with salt and pepper, and keep aside.
7. Preheat the grill. 
8. Preheat the oven to 450 degrees Fahrenheit. 
9. Trim the stem from all of the portobello mushrooms. 
10. Drizzle both side with olive oil, and season with salt and fresh black pepper
11. Cook mushrooms over a hot fire for about 3 minutes on each side. Mushrooms will give off a lot of liquid, and that is okay. 
12. Top the mushrooms with large spoonfuls of the tomato sauce, and then the spinach and onion mixture. Distribute evenly among the mushrooms. 
13. Slice goat cheese into 1/2 inch thick slices. Place slices on cheese atop the spinach mixture. 
14. Bake for 10 minutes, or until heated through and goat cheese is beginning to soften. 
15. Serve immediately and enjoy! 

Margherita Pizza

We all know there's nothing better than fresh homemade pizza. My friend Sam Miller and I finally concocted an Italian masterpiece and Voila! Thus was born the impeccably crisp, yet chewy, canvas for a beautiful and flavorful tomato sauce, fresh mozzarella, and lush basil.

With the aromatic notes from the basil, and light flavor from the creamy mozzarella, we found the Chianti as the perfect Margherita pizza wine pairing. It was subtle and absolutely refreshing!

Yield: 1 (10 inch) pizza 

Ingredients:

For the dough:

• 1 (1/4 ounce) package active dry yeast
• 1 3/4 cups all purpose flour, divided
• 1 cup warm water, divided
• 1/2 teaspoon salt
• 1/2 tablespoon olive oil

For the tomato sauce:

• 2 tablespoons olive oil
• 1 (14 ounce) can crushed red tomatoes
• 3 garlic cloves, minced
• 1 small white onion, chopped
• 1/2 teaspoon sugar
• 1/2 teaspoon red chilli powder or paprika 
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt

Toppings:

• 8 ounces fresh mozzarella, cut into 1/4-inch thick slices
• 6-8 fresh basil leaves

Directions:

1. Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl, and set aside for 5 minutes until surface appears creamy. 
2. Add 1 1/2 cups flour, the remaining 3/4 cup water, salt, and oil. Add the remaining flour slowly until the dough begins to pull away from the side of the bowl. 
3. Knead on a flat floured surface, until the dough is smooth and elastic. Form into a ball, and put in a bowl covered with a damp towel. Let the dough rise for about 45 minutes- 1 hour. 
4. Make the tomato sauce while the dough rises. Mash the canned tomatoes to make a chunky puree. 
5. Over low-medium heat, in a small heavy saucepan, cook the onions in the olive oil until translucent. Add the garlic and cook until fragrant, and light golden brown. Add the tomato puree, sugar, red chilli, oregano, thyme, and salt and simmer, uncovered, until the sauce thickens. Stir occasionally. 
6. Preheat the oven to 450F. 
7. Dust the dough with a little bit of flour, and transfer to a pizza pan, or large baking sheet. Pat out dough evenly, and stretch into a 10-12 inch round, reflouring if necessary. 
8. Spread the sauce over the dough, leaving a 1/2 inch border. Arrange the mozzarella slices on top. 
9. Slide the pizza pan/sheet into the oven (or pizza stone) and bake until the dough is crisp and browned, and the mozzarella is golden and bubbling, about 12-15 minutes. 
10. Top the pizza with the basil leaves, and place it back again to broil for 1 minute (Note* Don't broil for too long, otherwise pizza will be burnt on the top). 
11. Transfer the pizza to a cutting board, and let cool for 5 minutes. 
12. Slice and serve!
13. Enjoy!

Eggplant Parmesan

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Description :
Enjoy this delicious Italian dish with homemade tomato sauce, cheese, and eggplant.

Preparation Time :
Prep Time: 30 minutes
Cook Time: 30 minutes

Servings :
8

Ingredients :

Olive oil for baking sheet and eggplant
2 large eggplant
salt and pepper
1 bunch fresh basil leaves or 1 teaspoon dried basil
1 pound (16 ounce) fresh mozzarella grated
¼ cup grated Parmesan cheese
¼ cup Italian style bread crumbs

tomato sauce:

¼ cup olive oil
1 onion chopped
4 garlic cloves minced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 (28 ounce) can crushed tomatoes
salt

Directions :

For the Tomato Sauce:
In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown about 5 minutes. Add the thyme and cook for a couple of minutes more. Add the crushed tomatoes and bring to a boil on high heat. Stir often and season with salt. Stir well and lower the heat to medium heat. Cover and simmer for 20 minutes until thick.

Preheat oven 450 degrees F.

Take the two eggplants and cut into round disks about ½ thick.
Coat the bottom of a cookie sheet with olive oil and place the eggplant disks. Lightly season each disk with oil, salt, and pepper. Bake the eggplant at 450 degrees F for about 15-20 minutes until the slices have turned to a deep brown.

When the eggplant has been ready and taken out of the oven, lower the oven temperature to 350 degrees F.

To assemble the eggplant parmesan, lightly coat the bottom of a brownie/baking pan with oil. Pour sauce to evenly coat the bottom. Take the eggplant disks and place them on the sauce. Over the eggplant, pour and spread the tomato sauce. On top, layer with the mozzarella cheese and ¼ teaspoon of dried basil or fresh basil. Place the eggplant disks and repeat with tomato sauce, mozzarella cheese, and basil. Repeat the layering until all the ingredients have been used.

Sprinkle the bread crumbs and grated parmesan cheese over the eggplant dish. Bake uncovered at 350 degrees F for about 20-25 minutes until the cheese is melted and the top turns light brown.

Serve hot.