6 portobello red pepper and arugula salad for Recipes

portobello mushroom, stem removed, olive oil, red wine vinegar, garlic, thinly sliced, shallot, thinly sliced, salt and pepper to taste, roasted red pepper , cut into strips, arugula leaves, grated romano cheese, greek salad dressing

presliced portobello mushrooms, sprays balsamic vinaigrette salad spritzer (such as wish-bone), parmesan mayonnaise, crusty chicago-style italian bread (about 1/2 inch thick), toasted, roasted red bell peppers, drained, baby arugula

prosciutto, thinly sliced but not shaved, portobello mushroom caps, ribs celery from heart with leafy tops, thinly sliced on an angle, red onion, thinly sliced, freshly chopped flat-leaf parsley, baby arugula, lemons, juiced, extra-virgin olive oil , eyeball it, salt and freshly ground black pepper

waxy potatoes, quartered or halved , depending on size, coarse salt, ground pork, ground veal, extra-virgin olive oil, plus 5 to 6 tablespoons, divided, dry italian red wine, divided, yellow skinned onion, finely chopped, chopped fresh sage leaves, garlic, chopped, coarse black pepper, cremini (baby portobello) mushrooms, sliced, crusty rolls, split, pecorino romano, shaved with a vegetable peeler, arugula leaves , 1/2 bunch, trimmed of stems, capers, celery heart and greens , from the center of stalk, chopped, red onion, finely chopped, lemon , zested and juiced, red wine vinegar