Side Dishes I
Oven-Roasted Stringless
Sugar Snaps Parmigiano
MANN’S
4 cups Mann’s* Stringless Sugar Snap Peas
1 tablespoon extra-virgin olive oil
Pinch of salt
1/3 cup slivered Parmigiano-Reggiano cheese
(cut from a 2-ounce piece)
1. Preheat oven to 450°F.
2. Spread sugar snaps in a 9-by-13-inch baking pan. Sprinkle with olive
oil and salt. Toss to coat.
3. Roast for 10 minutes.
4. Remove from the oven and spread cheese evenly over the top.
Return to the oven and roast until cheese melts, about 3 minutes.
Serve immediately. Makes 4 servings.
Tip: Cut “curls” from a wedge of Parmigiano-Reggiano with a cheese
plane or vegetable peeler, rather than cutting it into slivers. Either way,
the cheese will melt over the peas, making an irresistible vegetable
side dish.
* Brands may vary by region; substitute a similar product.
Portabella Mushroom Salad
and Red Chile Vinaigrette
MONTEREY MUSHROOMS
3 tablespoons olive oil
1 20-ounce package Monterey*
1/2 cup smoked almonds,
coarsely crushed
Portabella mushrooms,
coarsely chopped
RED CHILE VINAIGRE T TE
1 tablespoon chopped
fresh cilantro
2 tablespoons Dijon mustard
Salt and pepper
1 tablespoon dark chile powder
1/4 cup balsamic vinegar
1 pound asparagus, grilled
8 ounces goat cheese
1/2 cup olive oil
Salt
1. Make Red Chile Vinaigrette: Whisk together mustard, chile powder and
vinegar. Slowly whisk in olive oil until emulsified. Season to taste with
salt and set aside.
2. Heat 3 tablespoons olive oil in a large sauté pan over high heat.
Cook mushrooms until completely softened. Add cilantro and season to
taste with salt and pepper.
3. Toss grilled asparagus with a few tablespoons of the vinaigrette
and salt and pepper to taste.
4. Arrange 1/4 of the mushrooms in the center of each plate and
asparagus around them. Sprinkle goat cheese and crushed almonds on
the rim of the plate. Drizzle with more vinaigrette. Makes 4 servings.
Recipe created by Chef Angelo Corvino, Monterey Mushrooms, Inc.
* Brands may vary by region; substitute a similar product.
