Kathryn says: I was reading a book on Italian immigrants, and it was talking about the importance of food during festivals. As I read about some of the delectable Italian dishes, my taste buds determined that it was lunch time. Inspired to make an Italian meal, I pulled out the olive oil, garlic, and spices, and got creative. We had leftover boiled potatoes in the fridge, so I started there. I ended up mixing quite a few things together to make what Jamie said was possibly the best thing I’d ever cooked. I know it isn’t an aesthetic winner, but at least it excels in the taste test.
- 2 cups of boiled white potatoes, chopped
- 2/3 cup watercress
- 1 large Portobello mushroom, chopped
- 3 tbsp. olive oil
- 1/2 cup mild salsa
- 1/4 tsp. thyme
- 1/4 tsp. oregano
- 1/4 tsp. basil
- 1/4 tsp. rosemary
- 1/4 tsp. ground black pepper
- 1/4 tsp. sea salt
- Put all ingredients except salsa in a pan on the stove top on medium heat.
- Heat and stir until mushrooms are fully cooked.
- Stir in salsa and serve warm.