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Grilled Italian Potato Salad and Mushrooms

May 25, 2019 12:17 PM

Grilled Italian Potato Salad

 

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Ingredients:

  • 4 pounds of fingerling potatoes 
  • 1 jar of La Selva Semi-Sun dried Tomatoes, (tomatoes and extra virgin olive oil) or 1/4 cup of sun-dried tomatoes in extra virgin olive oil
  • 1 lemon juiced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh basil, ribboned 
  • 2 shallots, finely chopped
  • 7 scallions, finely chopped
  • 2 tablespoons pure maple syrup
  • Himalayan sea salt and fresh cracked pepper to taste

 

Directions:

  1. Preheat grill to 375 degrees, par-boil the fingerling potatoes until firm but tender. Drain the potatoes and place on the grill for 2-3 minutes per side.
  2. Meanwhile, to make the dressing, mix together the fresh squeezed lemon juice, semi-sun-dried tomatoes, extra virgin olive oil, fresh basil, shallots, scallions, pure maple syrup, Himalayan sea salt and freshly ground pepper to taste. 
  3. Add the warm potatoes to the lemon dressing, serve and enjoy. 

Grilled Ricotta Portobello Mushrooms

Ingredients:

  • 4 large Portobello mushrooms, stems removed
  • 2 cups of fresh Dancing Ewe Farm Ricotta, or Ricotta Tartufatta
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons of fresh, finely chopped rosemary
  • 2 tablespoons pure maple syrup
  • ½ teaspoon Himalayan sea salt
  • 1/2 teaspoon fresh cracked pepper 

 

Grilled Portobello Mushroom Toppings

  • Red bell peppers, thinly sliced
  • Scallions, thinly sliced
  • Grated Dancing Ewe Farm Pecorino Staginato

Directions:

  1. Preheat grill to 375 degrees, Remove stems from Portobello mushrooms and rub with olive oil. Grill for 2-3 minutes per side. Remove from grill. 
  2. Meanwhile, mix together the fresh ricotta, extra virgin olive oil, rosemary, pure maple syrup, Himalayan sea slat and freshly cracked pepper. 
  3. Place the Portobello mushrooms, stem side up and fill with the ricotta mixture. Place back on grill for 5 minutes or until heated through. Top with thinly sliced red bell peppers, scallions and pecorino cheese chips. 

Amy Rota-Poulin Copyright 2019. Author of Cooking Gluten Free With Amy. Enjoy!! For more gluten free recipes please visit:


 

Facebook: Cook Gluten Free With Amy 

https://m.facebook.com/pages/category/Author/Cook-Gluten-Free-With-Amy-146394436394/

Instagram: @glutenfreewithamy

Credits

Muneib Chater

Copyright 2019 WNYT-TV LLC, a Hubbard Broadcasting Company. All rights reserved

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