The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Dan’s Quick Pick: Cline California Syrah

Shopping
List for Four:

Grocery: Olive
oil, Mayonnaise, Dijon mustard
Produce: 4 large
Portobello mushrooms, 2 large bunches Arugula, 1 ounce fresh rosemary,
1 head garlic, 1 Tomato
Bakery: Whole
wheat buns
Prepared Foods:
1 lb. Southwestern Bean Salad
Wine: Cline California
Syrah

Before
you start: Mince rosemary and 1 clove of garlic. Rosemary should equal
about 6 teaspoons.

20
minutes ahead: Trim stems from the mushrooms. Brush both sides of
the mushrooms with olive oil and place in a frying pan at medium heat.
Sprinkle each with 1 teaspoon of rosemary. Grill until tender, 8-10 minutes
per side.

10
minutes ahead: Mix 1/2 cup mayonnaise, 2 teaspoons Dijon mustard,
the remaining 2 teaspoons of rosemary, and garlic in a small bowl.

5 minutes
ahead: Toast the whole-wheat buns in a small frying pan or toaster
oven.

Dinner’s
ready: Spread mayonnaise mixture over buns. Place mushrooms, arugula,
and tomato slices on buns and serve with the bean salad.

The
Dietitian says: A large Portabella mushroom is the best-kept calorie
secret ever! One large Portabella cap counts as a vegetable serving and
contains fewer than 10 calories and only a trace of fat. Each half-cup
of beans counts as another vegetable serving. The whole-wheat bun adds
two whole grain servings to your heart-healthy meal.