For an Asian inspired soup and salad course or for a light lunch…
Baby Bella Soup
5 tablespoons salted butter
2 tablespoons extra virgin olive oil
3 cloves garlic
1 1/2 pounds Baby Bella mushrooms, sliced
Juice of one lime
1 1/2 cups beef stock
Black garlic salt
Fresh ground black pepper
In a nonstick sauté pan, heat the butter along with the olive oil until the butter is melted. Add the garlic and sauté for just a few minutes, until the garlic is slightly browned. Add the mushrooms, and sauté until they are “al dente” – about 8 minutes.
Then, add the lime juice and enough beef stock to make a soup. Bring to a boil, then add a few pinches of garlic salt and pepper to taste. Also add a dash of sesame oil and soy sauce. Simmer for about 10 minutes, and serve with thick slices of crusty bread.
Sesame Fennel Salad
1 heart Romaine lettuce, sliced
1 small fennel bulb, very thinly sliced
White balsamic vinegar glaze
Extra virgin olive oil
Black sesame seeds
White sesame seeds
Fresh ground pepper
In a salad bowl, placed the fennel slices atop the Romaine lettuce. Drizzle with white balsamic vinegar glaze and olive oil to taste. Then, sprinkle with the sesame seeds, and season with salt and pepper to taste.