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In the Pantry

Local Cooks Share their Secrets

In the Pantry

Bruschettaby Chef Linda Galyean4 pieces rustic bread (Italian or French) sliced 1-inch thick3 Roma tomatoes, seeded and diced1 tbsp. extra virgin olive oil1 clove garlic, minced1 clove garlic, peeled2 tbsp. fresh basil, minced1 tbsp. balsamic vinegarSalt and pepper (to taste)Fresh Pecorino Romano or Parmigianino Reggiano cheese1 green onion, sliced (optional)To prepare:Preheat oven to 400 degrees. Combine tomato, basil, olive oil, minced garlic, basil and vinegar, in a small mixing bowl; stir well. Season with salt and freshly ground black pepper; set aside.Arrange bread on a baking sheet and spray lightly with olive oil. Place in oven and bake until well toasted, approximately five minutes.Remove bread from oven and transfer to a large serving platter. Let bread cool 3-5 minutes. Rub peeled garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon tomato mixture generously onto each slice, cover with cheese and serve. Arugula, Mushroom and Asparagus Salad with Sherry Vinaigrette by Emily VoigtlanderSalad:Fresh arugula1 lb. white mushrooms, cleaned and sliced1 bunch fresh asparagus1/4 cup chives, choppedSalt and pepper to tasteDressing:1/3 cup sherry vinegar1 tbsp. Dijon mustard1 tbsp. honey1 clove garlic, minced1/2 cup extra virgin olive oil1/4 cup mayonnaise, plain yogurt or sour creamSalt and pepper to tasteOptional Garnishes:Parmesan cheese, shavedFreshly ground pepperHomemade croutons (recipe follows)To prepare:Blanch asparagus in boiling, salted water until just cooked (about 1-2 minutes). Once they are done, drain and shock in ice water, then slice and add to the mushrooms.For the vinaigrette, combine vinegar, mustard, honey and garlic in a medium mixing bowl. Slowly add the olive oil until it is incorporated into the vinaigrette. Add the mayonnaise, yogurt or sour cream, and combine to make a creamy dressing.To make the croutons: Dice day-old bread (preferably sourdough) and lightly coat with olive oil. Place on a baking sheet and bake in a 400-degree oven until golden brown.To serve, place arugula on large serving platter or individual plates. Lay the mushroom and asparagus combination over the greens and sprinkle with the chopped chives. Pour desired amount of dressing over salad and garnish with shaved Parmesan and croutons.If you have a great recipe for an entree, appetizer or drink to share with the community, please email it to info@sierrastyle.com for inclusion in an upcoming issue!

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