I went to Costco the other day. Wow, what a picture of America. Everything is large and oversized. I NEED 10 lbs of peanut butter. I MUST HAVE an 8 lb roast. I CAN”T GO ON if I don’t buy the 100 pack of granola bars. I mean, how else will I feed my family of 3?
I get caught up in it just as much as the next person. I actually enjoy going there! Sad, but true.
I have a love/hate relationship with the food sample givers though. I mean, it’s pretty cool that there are so many offered that you could walk out of there basically feeling like you just ate an entire meal. However, there are those people that stalk the poor old sample ladies and will just stand there and wait, in the middle of the isle I must add, until the samples are ready. It’s like these people have not eaten in 3 days, and if they don’t get this small sampling of apple smoked chicken sausage they just may die. There are also those that will literally push other people out of the way to grab a sample. This is when I begin to get road rage, or cart rage. This is why I stay far away from Costco on Saturdays.
The cheese section always gets me. I buy a 2 lb chunk of cheese and pray that we can eat it all before it goes bad. What’s wrong with me? I think I get some type of cheap thrill walking out of a store with a 20 lb pack of anything.
Last week day I walked out with a huge container of organic baby spinach, crimini mushrooms, and large pack of Roma tomatoes. I guess I thought I could do a lot with those things, yet I hadn’t even opened them until last night. It was my husband’s school night. This means any type of cooking is very low key.
Salad and a baked potato sounded perfect. I’ll be honest, I don’t really like raw mushrooms on my salad, but I had to start using the 5 qt box or they would go bad. I decided to try something new.
Warm Mushroom Salad
2 c fresh baby spinach
2 Roma tomatoes, chopped
1 oz Aged Gouda Cheese
6 crimini mushrooms, sliced
1/4 c onion, chopped
1 Tb Olive Oil
Salt and Pepper
Season chopped tomatoes with salt. Assemble spinach, tomatoes and cheese on a plate. In a medium skillet, heat oil. Add onions and mushrooms. Season with salt and pepper. Cook until mushrooms are soft, 4-5 minutes. Remove from heat and cool for about 2 minutes. Add to salad. Add dressing if desired (I like to use a honey mustard vinaigrette) and toss.