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Today we are making a green crunchy salad with mushrooms with a lemony mustard dressing and a light pasta dish: penne with roasted herbed tomatoes with balsamic cream. Delicious recipes, ideal for a romantic summer dinner. In both dishes I used two high quality greek products: Kalamata Papadimitriou mustard with honey and balsamic cream! Both were amazing and gave a tasteful touch to the dishes. Kalamata Papadimitriou is a greek company that specialises in balsamic vinegar and cream and in mustards. It is a company that makes Greece proud because of the high quality of its products and its many distinctions. I met the family who owns the business and I have to admit that I was impressed. Mr. Papadimitriou and his son are simple, warm, hard working people that love their job and have a vision. I tried their products and I was thrilled with their taste. My favorite mustard was the one with oregano and thyme and my favorite balsamic cream was the white one with orange and lemon.
I hope you enjoy these simple yet tasteful summer dishes! Have a lovely weekend, my dear friends!
for the salad:
chopped greens (romaine lettuce, iceberg, radiccio)
2 mushrooms, thinly sliced
4 Tbsp crunchy nutty granola
for the marinade:
3 Tbsp olive oil
1 Tbsp mustard with honey
1 Tbsp white balsamic cream with orange and lemon
juice of 1/2 lemon
1 tsp honey
1 garlic clove, minced
1 rosemary twig, finely chopped
salt and pepper
for the pasta (serves 2):
300 gr. penne
16 cherry tomatoes, 1 yellow pepper
3 garlic cloves
4 Tbsp olive oil
1 Tbsp balsamic cream + some for garnishing
fresh basil leaves, rosemary, oregano
salt and pepper
For the salad: Combine marinade ingredients and cover mushroom slices with it. After i hour place veggies on a salad plate, add mushrooms, nutty granola and pour the marinade over the salad.
For the pasta: In a bowl place cherry tomatoes (halved) and pepper slices. Drizzle with oilve oil and balsamico cream, season with salt. Mix well using your hands. Place them on a baking sheet lined with parchment paper. Add galic and herbs. Bake in preheated oven at 180C for about 20 minutes until tomatoes are wrinkled. In the meanwhile cook pasta according to package instructions. Keep a cup of the water in which they were cooked. Drain pasta and put it back in the pot. Pour liquid and veggies and stir until well combined. Serve with freshly ground pepper. Garnish with balsamic cream. Enjoy!