What better canvas for an inventive
chef than a basketful of fresh
vegetables. The creativity sparked
by all that vibrant color and
heady aroma offers up menu items
that attact not just vegetarians.
Increasingly, we’re all eating our
veggies, attracted by dishes bursting
with fresh flavor.
Mushroom and Idaho
Frank Santonastaso // Executive Chef/Owner
Lucca // Boston
YIELD: 4 SERVINGS
1 cup aged balsamic vinegar
1 large idaho® potato, peeled
olive oil, as needed
6 oz. pecorino romano or Parmigiano-reggiano cheese, divided
1 T. chopped flat-leaf parsley
½ lb. wild mushrooms, thick sliced
4-6 oz. heavy cream
3 oz. baby spinach
Salt and pepper, to taste
1. Prepare balsamic glaze by slowly
reducing balsamic vinegar by half. Set
2. Cut potato into 12 (1⁄8-inch-thick)
slices. Drop slices into boiling water; cook
3 minutes. Remove; let cool. Put pan on
high heat; when hot, add about 2 T. olive
oil. Place a few potato slices in pan; cook
about 1 minute, until bottoms are golden-
brown. Flip; sprinkle lightly with cheese
and parsley. (Reserve some cheese for
sauteed mushrooms.) When undersides
cooked, flip again; cook about 30 seconds,
until cheese browns slightly. Set aside.
Continue until 12 slices prepared.
3. On medium heat, saute mushrooms in
1-2 T. olive oil. When mushrooms begin
to release liquid, add heavy cream. When
cream begins to cook, add spinach;
continue cooking. When cream thickens
slightly, lower heat; stir in remaining
cheese. Season with salt and pepper, to
4. Place 1 potato slice on plate; top with 1
T. mushroom mixture, 1 potato slice,
1 T. mushroom mixture and 1 potato slice.
Drizzle top with balsamic glaze.
Recipe is courtesy of Idaho Potato Commission.
Green Grape and
Wild Rice Salad
Scott Samuel // Chef Instructor // The Culinary
Institute of America at Greystone, St. Helena, Calif.
YIELD: 12 SERVINGS
4 cups water
2 t. kosher salt
1 cup wild rice
½ cup mandarin oranges
2 cups green California grapes
½ cup walnuts, toasted, chopped
2 roasted red bell peppers
½ cup dried currants
¼ cup scallions, white/green parts,
½ t. ground black pepper
Sherry vinaigrette (recipe follows)
1 cup almonds, slivered, toasted
1. Put water, salt and rice in medium pot;
bring to a boil. Simmer, uncovered, 50-60
minutes, until rice is tender. Drain well;
return rice to pot. Cover; allow to steam 10
minutes. Chill completely.
2. Put rice in bowl; add mandarin oranges.
Toss to combine. Add grapes, walnuts,
red bell peppers, currants, scallions and
3. Add ½ cup sherry vinaigrette; allow to
sit 30 minutes for flavors to blend. Taste;
add more dressing, if needed. Garnish with
toasted almonds. Serve chilled or at room
½ cup extra virgin olive oil
¼ cup sherry vinegar
¼ cup orange juice
1 garlic clove, minced
2 t. minced tarragon
Salt and ground black pepper, to taste
METHOD: Combine olive oil, vinegar,
orange juice, garlic, tarragon, and salt and
pepper, to taste.
Recipe is courtesy of California Table Grape
oN The meNu veggies for all
Veggies for all.
On today’s menus, vegetarians—and everyone else—can take their pick from
a host of flavorful dishes. — By Kay Orde