Food!

Chicken and Cheese Stuffed Portabella Mushrooms

2 large portabella mushrooms… remove stems.

1 cup shredded chicken

2/3 cup shredded Italian blend cheese

¼ cup sliced green onion tops

2 tablespoon California Sun-Dry Sun-Dried

Tomato Spread

1 teaspoon Morton and Bassett

Italian Seasoning

2 tablespoon each: shredded Parmesan

cheese and panko bread crumbs

Preheat oven to 450 and place mushrooms stem

side up on a baking sheet.

Stir together chicken, cheese, onions, sun dried

tomato spread and seasoning and

spoon into mushroom caps. Stir together Parmesan

and bread crumbs and sprinkle over mushrooms.

Bake the mushrooms for about 15 minutes or

until the filling is hot and cheese is melted.

Step one of the salad

Asparagus and Green Beans

with Chili-Orange oil

3 tablespoons extra virgin olive oil

3 wide strips of orange zest plus 2 tablespoons

orange juice

¼ t red pepper flakes, salt and pepper.

2 bunches asparagus (about 1 pound each)

trimmed and cut into 2 inch lengths

1 pound green beans trimmed and also

cut into 2 inch lengths.

½ cup lightly packed fresh basil leaves

In a small sauce pan bring oil, orange zest and

red-pepper flakes to a simmer over medium

heat and cook 3 minutes. Remove chili-orange oil

from heat and set aside.

Working in two batches in a large pot of boiling

salted water, cook asparagus and green beans

separately until bright green and crisp tender,

3 minutes) Transfer to a colander and rinse with

cool water to stop the cooking.

In a large skillet heat 1 Tablespoon of chili orange

oil over high. Add half the vegetables and cook,

stirring often until warmed through and tender 3 minutes.

Stir in half the basil, season with salt and pepper

and transfer to a platter. Repeat with 1 Tbs. oil and

remaining vegetables and basil. Drizzle with remaining

oil and orange juice and serve immediately.