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Parsley Portobellos
Parsley Portobellos
INGREDIENTS
DIRECTIONS
Preheat oven to 375. Lightly oil a baking dish just large enough for the mushrooms. Rub caps with ½ tbsp. oil. In food processor, combine the remaining oil, garlic, parsley and ¼ tsp each of salt and pepper. Process until smooth. If mixture is too thick add a little more oil. Arrange mushrooms, gill side up, in the dish. Spread the parsley mixture on the mushrooms covering the gills. Roast until mushrooms are juicy and tender, about 20 minutes.
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Honey-Lime Sweet Potato, Black Bean and Corn Tacos
Honey-Lime Sweet Potato, Black Bean and Corn Tacos
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp. olive oil and toss to evenly coat. Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 20 minutes until tender, removing from oven and tossing once halfway through baking.
Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil over medium-high heat. Once hot, add onion or leeks and sauté until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sautéing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.
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Grilled Shrimp and Green Bean Salad
Grilled Shrimp and Green Bean Salad
INGREDIENTS
DIRECTIONS
Soak 8 wooden skewers in water to cover 30 minutes. Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, Parmesan cheese, almonds, and remaining 3/4 cup Basil Vinaigrette.
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