salad_pizza

GRILLED PORTOBELLO MUSHROOM SALAD

4       Large Portobello Mushroom
2T.     olive oil
1/4t    each pepper, salt, garlic &
           onion powders, & cayenne
1 1/2c olive oil
1/2c. balsamic vinegar
2t.       minced garlic
2/3c    diced grilled eggplant

1/2c.sliced black olives
2T. chopped basil
         salt & pepper
8c.   spinach
1c. feta cheese
4    Roma tomatoes (halved & roasted)
10" round grilled flat bread
1T. parsley

Season mushrooms with olive oil & spices. Place on grill, cook 3-4 minutes on each side. Slice on bias. In a small bowl whisk together olive oil and vinegar. Add garlic, eggplant, olives and basil. Season with salt & pepper. Toss with the spinach. Place mushrooms on top of spinach with feta cheese. Garnish with tomatoes, flatbread and parsley.

GREEK PIZZA

2T. olive oil, divided
1c. sliced mushroom
2t. dried basil
4oz Feta Cheese

1 prepared pizza crust(12")~or
use BOBOLI
2c.torn spinach, divided
1 onion, sliced, divided into rings
1 clove garlic, minced

Top the crust with 1 1/2c. of spinach.
Cook & stir onion & garlic in 1T. oil for 2 minutes. Spread over spinach layer; top with remaining spinach & remaining ingredients. Drizzle with remaining oil. Bake at 425 for 10 minutes directly on middle rack.

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