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Pea Shoot Pesto (with Pasta and Shrimp)
Pea Shoot Pesto (with Pasta and Shrimp)
INGREDIENTS
DIRECTIONS
Place the pea shoots, onion, cheese, olive oil, pinenuts salt and pepper in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta, additional pea shoots and shrimp.
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Pea Shoot and Quinoa Salad Pita Pockets
Pea Shoot and Quinoa Salad Pita Pockets
INGREDIENTS
DIRECTIONS
In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper.
Add quinoa, black beans, bell pepper, green onions and oregano
Toss well, cover and store in fridge until needed – the flavour is more intense if it has time to sit
Place a handful of pea shoots in each pita half
Divide black bean salad between the pita pockets
Garnish with grape tomatoes
Serve with sour cream on the side.
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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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