4.

slices slices prosciutto di Parma prosciutto di Parma

4.

slices fresh slices fresh mozzarella cheese mozzarella cheese

Preheat the oven to 450F.

Cut the potatoes into wedges and drop them onto a cookie sheet. Drizzle the potatoes with about 3 tablespoons of EVOO and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes in all. Halfway through the roasting add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.

While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little EVOO and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don't turn off the oven.

While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.

Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese has melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It's easiest to eat these burgers with a fork and knife.

EXPRESS LANE SHOPPING LIST.

- [image]Fresh rosemary rosemary, 2 sprigs - [image]8 large portobello mushrooms portobello mushrooms - [image]2 bunches arugula arugula or 4 big handfuls from a bulk bin or 4 big handfuls from a bulk bin - [image]4 slices prosciutto di Parma prosciutto di Parma - [image]1 ball fresh mozzarella mozzarella And make sure you have the following On Hand: - Red or white boiling potatoes - EVOO - Salt and black pepper - Garlic - Balsamic vinegar - Jarred roasted red peppers

Grilled Chicken Hoagies with Mango Chutney and Melted Brie Served with Tomato Cucumber Salad I love sandwiches because they are one-stop shopping: meat, salad, and cheese, all stuffed into bread. Oooooh-la-la, this is one fancy French grinder. Vive la Hoagie.

4 SERVINGS.

5.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), plus some for drizzling (extra-virgin olive oil), plus some for drizzling

1.

teaspoon teaspoon dried thyme dried thyme, palmful

2.

garlic cloves garlic cloves, finely chopped

Salt and and black pepper black pepper

8.

chicken breast cutlets chicken breast cutlets

1.

tablespoon tablespoon Dijon mustard Dijon mustard (eyeball it) (eyeball it)

2.

tablespoons tablespoons white wine vinegar white wine vinegar (eyeball it) (eyeball it)

1.

shallot shallot, finely chopped

1.

pint pint grape tomatoes grape tomatoes, halved

1.

English or European seedless English or European seedless cucumber cucumber, cut in half lengthwise, then thinly sliced into half moons

4.

hoagie rolls hoagie rolls (sub rolls) (sub rolls) .

cup store-bought cup store-bought mango chutney mango chutney

8.

ounces ounces Brie cheese Brie cheese, cut into thin slices

1.

bunch bunch watercress watercress, trimmed and coarsely chopped

Heat a grill pan or outdoor grill to high heat.

In a shallow dish, mix together 2 tablespoons of the EVOO, the thyme, garlic, salt, and pepper. Add the chicken cutlets and coat thoroughly. Let the chicken marinate while you get the salad together and grill up the bread.

In a mixing bowl, combine the mustard, white wine vinegar, shallots, and a little salt and pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Add the grape tomatoes; with a fork smash some of the tomatoes against the side of the bowl so that their juices become part of the dressing. Add the sliced cucumbers and toss them to combine.

Cut the hoagie rolls in half lengthwise like a book, without separating the two halves all the way. Drizzle the inside of the rolls with some EVOO, hinge the rolls open, and lay them down on the grill with the inside flat against the grill. Once they are well marked, 1 to 2 minutes, flip them over and grill the outside a little bit. Remove the rolls from the grill and reserve.

Grill the cutlets for 3 to 4 minutes on one side. Flip the cutlets and top each with some of the mango chutney, spreading it out a bit, and 2 slices of Brie. Tent the chicken with a piece of foil and continue to grill it for 3 to 4 minutes to melt the cheese. Remove the cutlets from the grill, cut each in half, and distribute the chicken among the grilled rolls, wedging it into the bread. Top the chicken with some of the chopped watercress and squeeze the hoagies shut. Serve the sandwiches alongside the tomato cucumber salad.

EXPRESS LANE SHOPPING LIST.

- [image]8 chicken breast cutlets chicken breast cutlets, about 1 pounds - [image]1 pint grape tomatoes grape tomatoes - [image]1 English or European seedless cucumber cucumber - [image]4 hoagie rolls hoagie rolls (sub rolls) (sub rolls) - [image]1 small jar mango chutney mango chutney - [image]8 ounces Brie cheese Brie cheese - [image]1 bunch watercress watercress And make sure you have the following On Hand: - EVOO - Dried thyme - Garlic - Salt and black pepper - Dijon mustard - White wine vinegar - Shallot

Ginger Chicken and Sweet-Salty Noodles with Veggies Sweet and and salty food ... I can eat it at the same time? I'm there. How about you? salty food ... I can eat it at the same time? I'm there. How about you?

4 SERVINGS.