Pasta with Baby Greens and Mushrooms

Greenhouses are producing wonderful greens all over the south and two of our favorite things are sprouting: arugula and spinach! I thought this would be a great opportunity to use the truffle-infused oil I got over the holidays.

Pasta, I used gluten free spaghetti, but any shape will do

1 bunch baby spinach
1 bunch aruluga
1 pint mushrooms
3+ cloves garlic
1/3 C olive oil or flavored olive oil, I used truffle infused oil
salt and pepper to taste

Cook pasta according to directions.
Saute mushrooms in oil with minced garlic. Saute on medium-low heat to avoid burning the garlic. While mushrooms are cooking through, rough chop spinach and arugula. Make sure it was well washed as spinach is often grown in sandy soil.

Drain pasta and toss with hot mushrooms and oil. Remove from heat. Toss in greens and allow to wilt. Season with salt and pepper. Dress with more olive oil if desired.

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Mushroom and Arugula Quesadillas

As a gluten-free girl, I don’t get to use my panini press very often. I decided to take it out again because it is AWESOME and has tons of uses other than sandwich making. Also, the gluten-free tortillas you can easily find in the freezer section at most natural grocers kind of taste like card board. Grill marks really improve things! If you don’t have a panini press, an indoor grill pan or you outdoor grill are awesome for this.

4, 12 inch tortillas
8 slices havarti cheese
1 bunch arugula, washed and chopped
1 bunch beech mushrooms, separated
1 lb cooked bacon or prosciutto

Olive oil for grilling

Grill mushrooms with oil until grill marks form. I leave the beech mushrooms in clumps so they are easier to grill. Divide filling ingredients equally among tortillas. Put the cheese on the bottom layer for easy melting and to seal the tortilla.

Fold and press between hot panini grill. Cheese will melt in about 4 minutes on a panini press. Grill 3 minutes per side on a grill or grill pan.

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