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Portobello and Zucchini Tacos
Portobello and Zucchini Tacos
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.
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Roasted Bosc Pears with Brown Sugar and Vanilla Ice Cream
Roasted Bosc Pears with Brown Sugar and Vanilla Ice Cream
INGREDIENTS
DIRECTIONS
Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes. Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
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Beet and Apple Salad with Feta and Walnuts
Beet and Apple Salad with Feta and Walnuts
INGREDIENTS
A little fleur de sel (if you are using goat cheese; do not use salt if you’re using feta cheese)
DIRECTIONS
Wash, peel and cut your beets and apples. Reserve in a large bowl.
In a medium bowl, make your citrus vinaigrette by adding lemon juice, olive oil, and fleur de sel. Whisk together, taste and adjust to your liking. If you want a sweeter flavor, use less citrus and more olive oil. Drizzle over beets and apples and toss with pair of tongs.
Plate individually by making a bed of salad greens, top with pile of beet mixture, and garnish with cheese and walnuts.
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