(Family Features) Between the welcome warmth of the sun’s rays and a nearly universal desire to get outdoors, springtime is a beloved season for enjoying an al fresco meal. Add in fresh produce to heighten the flavors of family favorites and the table is set for a delicious picnic.
Whether your warm-weather adventures take you to a nearby park, a neighbor’s patio or simply your own backyard, satisfying those spring cravings often starts with plant-forward dishes. From tomatoes and onions to mushrooms, Brussels sprouts and other fruits and veggies, you can rely on Mother Nature to give picnic recipes a boost.
For example, these fresh ideas from Aramark’s Feed Your Potential program offer easy solutions to take your loved ones outdoors for a meal all can enjoy. As a popular springtime lunch, sandwiches provide the opportunity to customize servings according to each person’s preferences.
These Portobello Mozzarella Sandwiches are a plant-forward version loaded with grilled mushrooms, fresh mozzarella, pesto mayo, arugula and a balsamic glaze on ciabatta rolls. For an added touch of freshness, a homemade tomato bruschetta topping combines tomatoes, red onions, basil and more to capitalize on a peak produce season.
Visit Aramark’s Feed Your Potential website, fyp365.com, to find more picnic-worthy recipe ideas.
Portobello Mozzarella Sandwiches
Recipe courtesy of Aramark
Servings: 4
Tomato Bruschetta Topping:
1/4 pound fresh plum tomatoes, cored and diced
2 tablespoons red onion, peeled and minced
2 tablespoons fresh basil leaves, thinly sliced
1 teaspoon olive oil
1/4 teaspoon kosher salt
1 pinch ground black pepper
1 pinch fresh garlic, peeled and finely minced
Sandwiches:
1 pound fresh portobello mushrooms, cleaned, stems removed, sliced thin
3 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup mayonnaise
2 1/2 tablespoons prepared basil pesto
4 ciabatta rolls (4-by-4 inches), split in half
4 ounces fresh mozzarella cheese, sliced small
4 ounces tomato bruschetta topping
2 ounces fresh baby arugula
1/4 cup balsamic glaze
To make tomato bruschetta topping: In bowl, combine tomatoes, onion, basil, olive oil, salt, pepper and garlic. Set aside.
To make sandwiches: Preheat grill pan or grill to medium heat.
Toss sliced mushrooms with olive oil, garlic powder, salt and pepper.
Grill mushrooms until fork-tender, 3-4 minutes on each side. Let cool.
Mix mayonnaise with pesto until combined. Spread 2 tablespoons pesto mayonnaise on cut sides of each roll.
For each sandwich, layer 1/4 of grilled mushrooms, mozzarella slices, tomato bruschetta topping, arugula and balsamic glaze.
Top with other roll halves. Cut diagonally in half to serve.
Source: Aramark
