Creamy Portobello Mushroom and Kale Pasta
1 sweet onion, diced
2 cloves garlic, minced
2 portobello mushrooms, cleaned and sliced into thin strips
1 roma tomato, diced
1 teaspoon smoked paprika (or a bit more if you really dig that flavor)
1 tablespoon flour
1.5 cups veggie stock
1 bunch kale, washed, de-stemmed and chopped
1 bay leaf
3 cups cooked pasta (I love campanelle in this dish, make sure it's al dente)
3/4 cup vegan sour cream
2-3 tablespoons non-dairy milk
In large skillet, water saute the onions and garlic for 4-5 minutes, then add the sliced mushrooms, tomato and paprika. Continue to cook over medium heat for another 3-4 minutes, adding an additional tablespoon of water if needed. Stir in the flour and cook/stir for one more minute.
Pour in the stock, stirring well to make sure there are no flour clumps. Add the kale and the bay leaf, and let simmer uncovered for 8-10 minutes. Stir in the cooked pasta and sour cream. If it's too dry, add a bit of the non-dairy milk. Oh, and make sure you pull out that pesky bay leaf!
Spring Vegetable Salad with Horseradish and Lemon Vinaigrette
1 tablespoon white wine vinegar
1 tablespoon grated horseradish
2 teaspoons lemon extract
3 tablespoons extra-virgin olive oil
4 cups mixed petite peas, snow peas, sugar snaps, string beans and/or asparagus
2 radishes, thinly sliced (about 1/2 cup)
1 kirby cucumber, thinly sliced (about 1 cup)
1 tablespoon chopped fresh dill
2 tablespoons fresh micro mint or pea tendrils
For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.
Roasted Asparagus and Apple Salad
1 1/2 pounds thin asparagus, trimmed and cut into 4-inch pieces
2 tablespoons olive oil
1/2 cup honey
1/4 cup white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 pound mixed salad greens
1 apple - peeled, cored, and sliced thin
1/4 pound shredded sharp white Cheddar cheese
Preheat an oven to 400 degrees F (200 degrees C).
Arrange asparagus pieces on a baking sheet. Drizzle 2 tablespoons olive oil over the asparagus; toss gently to coat and spread into a single layer.
Roast asparagus in preheated oven until tender, about 25 minutes. Remove from oven and set aside to cool.
Combine honey, white wine vinegar, 2 tablespoons olive oil, and garlic in a jar; seal tightly and shake vigorously to blend into a salad dressing.
Arrange salad greens onto a large platter; top with apple slices, shredded white Cheddar cheese, and cooled asparagus.
Drizzle the salad dressing over the salad greens and toppings.
Apple Sweetheart “Sandwiches”
1 tablespoon of fresh lemon juice
2 cups of water
1 large, round apple, such as Gala or Honey Crisp
Nut butter of seed butter of your choice for spreading (such as peanut, cashew, or sunflower butters)
Assorted toppings such as; pomegranate seeds, sunflower seeds, chocolate chips, coconut chips, etc.
Small heart shaped cookie cutter
Paper towel or clean kitchen towel.
Combine the lemon juice and water in a medium bowl and set aside.
Slice the apple vertically into 1/8 inch slices, and submerge slices in the lemon water to prevent browning.
To assemble the “sandwiches”; take one apple slice, blot dry with a paper towel, and spread the surface with nut or seed butter. Take a second apple slice, blot dry, cut the center out with the heart cookie cutter and place on top of the peanut butter covered slice to make a “sandwich”. Reserve cut out pieces for smoothies or snacking, or discard if it is the core. Fill the heart shaped hole with the toppings of your choice!
Repeat with remaining apple slices.
Serve immediately or wrap individually in plastic wrap for up to 8 hours.
Mix yourself up a batch of paté brisée or puff pastry, and set it in the fridge till you’re ready to use it.
For the filling…
6 – 8 portobello mushrooms, peeled and cut into 1/3 inch slices
1/2 t. sage
1 t. rosemary, chopped
1/2 t. thyme
salt & black pepper
12 oz. white mushrooms, roasted in this manner
One bunch of chard, with largish leaves, if you can find it. Washed and drained, stems removed.
1/2 cup grated smoked cheese (if you like it! I think it goes well with mushrooms)
1 1/2 cups grated sharp cheddar (or any kind of cheese you like!)
1 egg, beaten
In a large frying pan over medium-high heat, warm the olive oil. Toss in as many slices of portobello as you can fit in one layer. Fry till they release their juices, then till the pan dries out again. When that happens, add a dash of balsamic and a big slug of white wine. Continue to fry till they’re dark and crispy. They will smoke and smell sort of burny, and you will despair for the future of you pan. But it will all be okay! The mushrooms taste best when slightly charred, and your pan will clean much more easily than you might think!
When the mushrooms are blackened on the tips and a lovely mahogany brown in the middle and crispy on the outside but still quite juicy inside, set them aside on a plate to await their fate, and cook the rest of the portobello slices in the same fashion. Season with salt and plenty of freshly ground pepper.
Drop the chard into some boiling salted water and cook for about 5 minutes, till it’s wilted but still very bright green. Drain very very well…you don’t want it to be wet at all. I let it cool a bit in a colander, and then carefully separated the leaves and hung them over the side to dry, like laundry.
Set aside half the beaten egg. Mix the remaining bit in with your cheeses.
Take your dough out of the fridge. Roll it out into a big rectangle, about 1/8 inch thick. Maybe 16 by 18 inches?
Brush with half the beaten egg, then spread the roasted mushrooms in an even layer.
Then spread the chard leaves over in a nice even layer. I actually patted them completely dry with a paper towel at this point, because I was afraid they’d make the crust mushy (they didn’t!)
Next, spread an even layer of half the cheese/egg mixture. You can even it out by grating some fresh cheese over everything.
Pile your lovely portobello slices on top in a mound. Then top with the restof your egg/cheese mixture.
Pull the pastry over everything, overlapping about one inch, and pressing lightly to seal. Turn the whole thing over onto a baking sheet so that it lies on its seam. Press the edges down and crimp with a fork. Put a few fork holes in the top to let off steam. Brush it all with the remaining eggwash.
Cook in a preheated 425 degree oven for about half an hour, till it’s crispy and dark gold brown. Let it sit for 5 or ten minutes before you cut into it.
Carrot and Apple Matchstick Salad with Radishes
Juice of 2 lemons
1 Tbs. extra-virgin olive oil
2 tsp. honey
Kosher salt and freshly ground pepper
3 carrots, peeled and julienned
2 celery stalks, thinly sliced on the diagonal
1 apple, cored and julienned
2 watermelon radishes, very thinly sliced
1/2 cup (2 oz./60 g) toasted pistachios
Celery leaves for garnish (optional)
In a small bowl, whisk together the lemon juice, olive oil and honey. Season the vinaigrette with salt and pepper.
In a large bowl, toss together the carrots, celery, apple, radishes and pistachios. Drizzle with the vinaigrette and toss again. Season to taste with salt and pepper. Transfer the salad to a serving platter, garnish with celery leaves and serve. Serves 4 to 6.’
Eggplant Mixed Grill
Prep 15 m
Cook 12 m
Ready In 2 h 30 m
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cloves garlic, minced
1 red onion, cut into wedges
18 spears fresh asparagus, trimmed
12 crimini mushrooms, stems removed
1 (1 pound) eggplant, sliced into 1/4 inch rounds
1 red bell pepper, cut into wedges
1 yellow bell pepper, cut into wedges
In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
Spiced Red Wine-Poached Pears
2 cups dry red wine, such as cabernet or merlot
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
One 1 by 3-inch strip orange zest
1 cinnamon stick
4 firm, ripe pears
In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
Farro Salad with Honey-Roasted Garlic Tomatoes, Asparagus, and Kale
Yield: 6-8 servings
1½ tbsp olive oil
1 tbsp honey
3 garlic cloves, minced
1 lb asparagus, trimmed and cut into 1-inch pieces
12 oz cherry tomatoes, halved lengthwise
1½ cups farro
1 bunch kale, stems removed and leaves coarsely chopped
2 tbsp sherry vinegar
1 tsp kosher salt, plus more to taste
8 oz feta cheese, crumbled
Heat oven to 375F.
In a large bowl, toss together the olive oil, honey, garlic, asparagus, and cherry tomatoes. Season to taste with salt and black pepper. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, or until tomatoes begin to become wrinkled and soft.
Meanwhile, place the farro in a medium saucepan and cover with water, leaving 2 inches of water above the farro. Season with salt. Bring to a boil. Cover and reduce the heat to low and simmer for 15 minutes, or until chewy. Drain and then toss with the kale.
In a large bowl, toss together the farro, kale, roasted vegetables, sherry vinegar, salt, and feta cheese. Season to taste with salt and black pepper.
Radish, Cucumber, and Apple Salad
radishes, thinly sliced
1 cucumber, diced
1 apple, diced
1 celery stalk, sliced
1/4 cup homemade mayonnaise
2 tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
2 tbsp. fresh chives, minced
Sea salt and freshly ground black pepper
In a bowl, combine the mayonnaise, apple cider vinegar, lemon juice, chives, and season with salt and pepper to taste.
In a salad bowl, combine the radishes, cucumber, apple, and celery.
Pour the dressing on top of the radish mixture and stir well to combine.
Refrigerate before serving.
Indian Apple, Tomato, and Radish Salad
1 cup finely chopped red onion
1 cup chopped radishes
2 cups chopped English cucumber
2 large ripe tomatoes chopped
1 honeycrisp apple cored and chopped
1 tablespoon minced jalapeño
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
5 tablespoons freshly squeezed lime juice
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Rinse the onion in warm water and pat dry. Transfer it to a large bowl and add the radishes, cucumber, tomatoes, apple, jalapeño, parsley, and mint.
In a small bowl, whisk the lime juice, cumin, salt and pepper. Pour over the salad and toss to coat.
Whole Grain Smoothie with Pears, Blueberries, and Bananas
1 cup plain Greek yogurt
1 pear, peeled and chopped
1 cup blueberries
1/2 cup quick cooking oats
1/4 cup milk
1 cup ice cubes
Chop the oats in a blender until finely chopped. Add the remaining ingredients and blend until smooth and creamy.
Kale, Tomato, and Cheese Stuffed Mushrooms
PAM® Original No-Stick Cooking Spray
4 large portobello mushrooms, stems and gills removed
2 tablespoons Pure Wesson® Canola Oil
1/2 teaspoon salt, divided
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1-1/2 cups chopped fresh baby kale
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 can (15 oz each) cannellini beans, drained, rinsed
1/2 cup part-skim ricotta cheese
1/2 cup shredded Parmesan cheese
Preheat oven to 425°F. Spray baking sheet with cooking spray.
Brush mushroom caps with oil; sprinkle with 1/4 teaspoon salt. Place stem-side up on baking sheet. Bake 5 minutes.
Meanwhile, heat large nonstick skillet over medium-high heat. Add drained tomatoes, kale, onion powder, remaining 1/4 teaspoon salt and pepper to skillet. Cook 2 to 3 minutes or until kale wilts. Add beans; cook 1 minute more or until hot.
Spread ricotta cheese evenly inside mushroom caps. Top each with 1/2 cup tomato mixture and sprinkle with 2 tablespoons Parmesan cheese. Bake 5 to 10 minutes more or until mushrooms are tender.
Spaghetti with Fresh Tomato Sauce and Roasted Vegetables
Olive oil cooking spray
2 garlic cloves, minced
1 small carrot, minced
1 shallot, minced
4 cups peeled, seeded, and diced ripe tomatoes or one 28-ounce can no-salt-added diced tomatoes, drained
1/4 cup dry red wine
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil
1/2 pound while wheat spaghetti
3/4 pound broccoli florets and stalks, peeled and cut into bite-size pieces
2 portabella mushrooms, halved and thinly sliced
1 red, yellow or orange bell pepper, seeded and coarsely chopped
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
Freshly grated pepper
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
To make the sauce, coat a large pot with cooking spray and saute the garlic, carrot and shallot over low heat until they begin to wilt, about 5 minutes. Stir in the tomatoes, wine, vinegar and red pepper flakes (if using). Cover and simmer slowly for 30 minutes
Stir in the basil and simmer for 10 minutes more. (To make smoother sauce, cool and process in batches in either a blender or food processor.) Set aside.
Place the broccoli, mushrooms and bell pepper on the prepared pan. Toss with oil and vinegar. Roast about 10 minutes until crisp or done to your taste. Sprinkle with pepper.
Cook the pasta according to package directions. Drain.
In a large serving bowl, toss the pasta with 2 cups tomato sauce. Top with the roasted vegetables and sprinkle with Parmesan cheese.
Makes 4 servings.
Each serving contains:
Total fat 4g
Dietary fiber 4g