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Grilled Balsamic Portobello Mushrooms with Soft Polenta
INGREDIENTS:
DIRECTIONS
Remove the Portobello stems and cut them in half lengthwise. Place the caps and stems in the same baking dish.
In a small bowl, mix together the Vinegar, Garlic, half of the Marjoram, Red Pepper Flakes and Olive Oil. Pour this over the Portobellos and let stand for 1 hour.
In a medium-sized saucepan, bring 4 cups of Water to a boil and add the Honey and Salt. Then drizzle in the Polenta in a thin stream, whisking constantly until all the Polenta has been incorporated and the mixture is beginning to thicken. Remove the pan from the heat, switch to a wooden spoon, and continue to stir until the Polenta is as thick as paste. Cover the pan and set it in a warm place.
Meanwhile, preheat grill to medium-high heat.
Place marinated Portobello caps on the grill and cook for 4 minutes on each side. Reserve marinade. Remove, and set aside until they are cool enough to handle.
Cut the Mushrooms into 1/4-inch-thick strips. In a large bowl, combine the Mushrooms, the reserved marinade, Marjoram and Parsley. Toss to combine.
Spoon the Polenta onto the center of a large wooden board (or individual plates), arrange the Mushrooms in the center. Drizzle with aged Balsamic Vinegar. Serve alongside an Arugula Salad with Apples and Grapes.
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Warm Carrot and Lentil Salad
WARM CARROT and LENTIL SALAD
INGREDIENTS:
DIRECTIONS
Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.
Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.
Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.
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Purple Carrot and Apple Soup
PURPLE CARROT and APPLE SOUP
INGREDIENTS:
DIRECTIONS
Heat olive oil in a medium pot and set to medium heat. Add the purple carrots, apples, honey, and ginger to the pot and toss to combine. Add vegetable stock and simmer over medium heat. Let simmer for about 30 to 40 minutes. Once the carrots and apples are tender, take off of heat and let cool.
Using an immersion blender (or you can do it in batches in a regular blender), puree the soup until it is smooth. Add more vegetable stock if it is too thick. Season with salt and pepper, to taste.
Let the soup simmer for another 15 minutes before serving. Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of lavender salt (or just regular kosher salt will do).
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