Living

Everyday food: Nine ingredients for wraps, salads and more

Choose what you want to eat for dinner tonight by mixing and matching these delicious ingredients.
Choose what you want to eat for dinner tonight by mixing and matching these delicious ingredients. Johnny Miller

Combining nine ingredients — including greens, cheese, prosciutto, mushrooms and bread — creates quesadilas, wraps or a hearty salad.

For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

Prosciutto and mushroom quesadillas

Serves 4

1. In a large nonstick skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Add 1/2 medium red onion, diced medium, and 2 garlic cloves minced; season with salt and pepper. Cook, stirring occasionally until soft, 3 to 5 minutes. Add 2 packages (20 ounces total) button mushrooms, trimmed and sliced, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with 1 tablespoon fresh lemon juice. Wipe skillet clean.

2. Divide 1/4 pound each thinly sliced prosciutto and grated gruyere cheese, mushroom mixture, and 6 cups baby arugula (4 ounces) among bottom halves of 4 pieces lavash bread or 10-inch flour tortillas; fold top half over filling to close. Heat 1 teaspoon oil in skillet over medium-high heat and cook a quesadilla until cheese melts and lavash is crisp, 1 to 2 minutes per side. Repeat with remaining quesadillas.

Nutritional analysis per serving: 522 calories, 27 grams fat (9 grams saturated fat), 45 grams carbohydrates, 26 grams protein, 3 grams fiber and xx percent of calories from fat.

Roasted vegetable salad with prosciutto and cheese

Serves 4

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss together 1 package (10 ounces) button mushrooms, trimmed and quartered; 1/2 medium red onion, cut into 4 wedges through core; 1 unpeeled garlic clove. Top with 1 tablespoon extra-virgin olive oil and season with salt and pepper. Roast until mushrooms begin to brown, about 20 minutes, tossing halfway through. Place 2 1/2 ounces thinly sliced prosciutto on another rimmed baking sheet lined with parchment. Bake until prosciutto begins to darken, 8 to 10 minutes. Let vegetables and prosciutto cool on sheets. Break prosciutto into pieces, set aside and reserve sheet.

2. Cut 1 piece lavash bread or a 10-inch flour tortilla into 8 wedges; place on baking sheet. Top lavash with 1 cup grated gruye`re cheese. Bake until cheese melts and lavash edges are golden brown, 1 to 2 minutes.

3. Peel roasted garlic and place in a large bowl; mash with a fork. Add 2 tablespoons each oil and fresh lemon juice; season with salt and pepper and whisk to combine. Add roasted vegetables, 7 cups baby arugula (5 ounces) and prosciutto crisps. Gently toss to combine. Serve salad with cheese crisps.

Nutritional analysis per serving: 280 calories, 19 grams fat (5.3 grams saturated fat), 13 grams protein, 15 grams carbohydrates; 1 gram fiber and xx percent of calories from fat.

Prosciutto and gueyere wraps

Serves 4

1. In a bowl, combine 8 ounces button mushrooms, trimmed and thinly sliced, 3 tablespoons fresh lemon juice (from 1 lemon), and 3 tablespoons extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub 4 warmed pieces lavash bread or 10-inch flour tortillas lightly with 1 halved garlic clove.

2. Dividing evenly, layer lavash with 1/4 pound each thinly sliced prosciutto and thinly sliced gruyere cheese, 1/4 medium red onion very thinly sliced, marinated mushrooms (liquid reserved) and 6 cups baby arugula (4 ounces). Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.

Nutritional analysis per serving: 523 calories, 29 grams fat (10 grams saturated fat), 24 grams protein, 42 grams carbohydrates, 3 grams fiber and xx percent of calories from fat.

  Comments