Summer Stacked Salad

*pictures added 9/11/09

As I was eating my lunch with some friends the topic of summer veggies came up.

I started to describe one of my husband's favorite summer meals last year....I called it Stacked Salad. It all started with an abundance of vegetables....doesn't it always?

Summer Stacked Salad
1 C mixed salad per person
1 Portobello Mushroom Cap per person
1-2 Large Beefsteak style Tomatoes ( Cut so that each person gets a 1/2 to 3/4 inch Slice)
1-2 Large Vidalia Onions ( Cut so that each person gets a 1/2 inch Slice)
1/4-1/2 cup grated mozzerella per person
Olive Oil
Balsamic Vinegar
Salt Pepper & Garlic Powder (or grill seasoning)
Chopped fresh parsley, thyme & oregano

Heat up a large skillet- cast iron if you have it.

As the pan is heating prepare your plates...
Put a cup of whatever salad greens or salad mix you are using on each person's plate.

Coat the bottom of the pan with olive oil and put in one mushroom cap and one onion slice per person starting the mushroom open side down. Sprinkle with salt/pepper/garlic powder or grill seasoning.

(My skillet lets me cook this for 2 people at a time.)

Let these cook for a few minutes then turn the mushrooms over. Drizzle a little more olive oil and balsamic vinegar, and seasoning and let them cook.
Give the onions a couple extra minutes then turn and season them.

Remove the Mushroom caps when they are starting to soften.
Place one on each plate on top of the greens, open side up.
Sprinkle 1/4- 1/2 cup grated mozzerella on top of the mushroom.

When the onions start to caramelize, place one tomato slice per person in the pan with the onions
and turn off the heat. Turn the tomato over so that it is evenly warm
Remove the Onion slices and place on top of the mozzerella on each mushroom add the tomato and a bit more cheese and the chopped herbs.

Drizzle with Olive Oil and Balsamic or good quality red wine vinegar.
We use Eden red wine vinegar and it has a phenominal taste! I prefer it to balsamic vinegar for salads.

Serve and savor! Who needs meat?!

Beer Braised Pot Roast - ala Renee

Step 1: Look up all the Pot Roast recipes on FoodTV.com and scan them for ideas.
Step 2: Look in your refrigerator/pantry and see what you've got
Then wing it! My version of winging it is described in minute detail below...

I have included approximate measurements for those who need them, but keep in mind I did no actual measuring when I made this.

Season 3-4 lb chuck roast liberally with salt, pepper and cumin.

In a dutch oven or other big pot that can go from stove top to oven...(I used my 10Q stock pot)
Brown the meat on all sides in olive oil
(OK, so I used a little bacon fat cause we'd been bad and had bacon that morning) But I would use olive oil if I didn't have the bacon drippings.

Remove the roast from the pot and toss in sliced onion (2 C), chopped garlic (5 Cloves), chopped celery (1/2 C), chopped carrot small dice (1/2 C) sprinkle with salt and pepper and let these items saute while you prepare the larger veggies.

Chop into large pieces, 3 carrots, 4 small white turnips, and about 1/2 lb medium potatoes
Toss into pot and stir around

5 oz white mushrooms - cut in half,
5 oz - small baby bella mushrooms - left whole,
Toss into pot and stir around

1 medium oyster mushroom cut up into small pieces
Toss into pot and stir around

Open one of your favorite brews (we used Blue Moon Belgian Wheat)
Pour in enough to cover the bottom of the pan and scrape to deglaze.
When through pour in the rest of the beer
Fill the bottle with water and pour that in too.

Next add the seasonings, some salt, pepper
a couple of bay leaves
oregano,
cinnamon,
allspice,
ginger,
more cumin,
coriander
celery seed
Worcestershire sauce

Stir around and make a well for the meat.
Put the meat back in the pot getting as many of the veggies out from under it as you can

If the liquid does not come at least 3/4 of the way up the sides of the roast open another beer and do equal parts beer/water

Cover the pot and bring to a boil. Preheat oven to 325 - and make sure racks are in position to fit the large pot.

When the pot is at a boil, put it in the oven and braise for 2 - 21/2 hours.

When you take it out of the oven, remove the meat from the pot to a serving platter and cover with foil.
Remove the larger veggies to a serving bowl and cover.
Put the gravy back on the stove burner and bring back to a boil.
Add about 1/3 cup (frontier organic) mushroom gravy mix
And a splash of red wine vinegar (or cider vinegar) skip this if all you have is white vinegar
Or if you are a purist - use some arrowroot or cornstarch to thicken the existing gravy

When the gravy begins to thicken use a stick blender to puree the remaining veggies into the gravy.

Serve! YUMMMMMM!