Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message



    Serves 6:

    1 large vidalia onion, sliced

    1 Tbsp. margarine or oil

    1/2 tsp. salt

    1 tsp. brown sugar

    3/4 tsp. black pepper

    3 portabella mushrooms, cleaned and sliced

    6 Tbsp. olive oil, divided

    1 box angel hair pasta

    3 Tbsp. chopped parsley

    Salt and pepper

    10 grape tomatoes, cut in half


    This salad can double as an appetizer; the onions and mushrooms make it very hearty. You can even put a piece of grilled salmon or chicken on top of the bed of pasta.


    1. Caramelize the onions: In a large frying pan over medium-high heat, heat up the margarine or oil until shimmering. Add onions and stir to coat with the oil. Reduce the ame to medium-low and cover the frying pan. After 10 minutes, add the salt and the sugar. Let the onions cook for a half hour, slowly, until caramelized. Keep checking on the onions; if they’re sticking, add a little water and stir. You want a rich golden brown and the onions to be soft and sweet. Add the pepper.

    2. Sauté mushrooms in 2 Tbsp. olive oil until brown. Sprinkle it with salt and pepper. Set aside.

    3. Prepare pasta according to package directions. Toss with remaining olive oil, parsley, salt and pepper and let cool.

    4. To assemble: Mix pasta with mushrooms, onions and tomatoes.