Asian Pear Slaw
Asian Pears are a bit more firm and crisp than regular pears which makes a big difference in this tangy, refreshing, low calorie slaw. Epicurious.com has some innovative recipes and this one is no exception. Pair it with some BBQ, Asian meats or burgers and you’ll have a winning meal! Endive and Jicama are two substitutions/additions that can be used in this savory-spicy-sweet recipe.
INGREDIENTS
• 2 celery ribs (and/or Jicama, Endive)
• 3 tablespoons fresh lime juice
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon finely grated peeled fresh ginger
• 2 firm Asian pears, cut into 1/4-inch-thick matchsticks
• 2 scallions or spring garlic, thinly sliced diagonally
• 1/4 cup fresh cilantro leaves
• 1/2 teaspoon finely chopped fresh hot Red Chile or hot sauce or to taste
DIRECTIONS
Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.
Grilled Portobello mushrooms can be a healthy and fun alternative to regular burgers. Brushing the mushrooms with a mixture of 3 tbsp extra virgin olive oil, 1 tbsp of balsamic vinegar and 3 minced garlic cloves (and letting them rest for about 30 minutes, flipping once) will give you a base for many different flavor combinations.
Combinations:
Pesto, Provolone and Red Pepper:
Stir ½ cup pesto (you can make arugula, basil or spinach or store bought) with ¼ cup mayonnaise. Heat grill to medium high. Grill sourdough or Ciabatta rolls (split horizontally) 1-2 minutes. Take mushrooms (brushed-see above) and grill 4 minutes each side, gill side down. Remove from heat, spread one side of bun with pesto mixture, top each mushroom with roasted peppers, arugula and provolone cheese. Put sandwich together, pesto side on the top.
Mediterranean:
Brush 4 mushrooms with a combination of 2 tbsp olive oil and 1 clove minced garlic. Separately, combine in medium bowl ½ cup roasted peppers, ½ cup chopped tomato, ¼ cup crumbled feta cheese, 2 tbsp chopped pitted Kalamata olives, 1 tbsp red wine vinegar, 2 cups loosely packed salad greens and ½ teaspoon oregano. Grill mushrooms 4 minutes per side and grill 4 large slices of country style sourdough bread 1 minute per side. Place grilled mushrooms top side down on 4 slices of bread. Top with salad mixture and add top bread.
Blue Cheese:
Cook 3 cups red onion over high heat in 1 tbsp olive oil. Reduce heat. Add 2 tbsp water. Brown the onion and stir until very soft (15 min). Add ¼ cup ruby port and cook 3 minutes until evaporated. Add ¼ tsp salt and 1/8 tsp pepper. Remove from heat. Grill mushrooms (brushed-see above) sprinkled with salt (gill side down) for 5 minutes. Flip. Top with ½ cup crumbled blue cheese divided and grill 3 more minutes. Remove from heat. Add onions and fresh arugula and place on toasted buns.
Avocado and Shallot:
Heat oven to 425 degrees. In roasting pan toss mushrooms with 1 tbsp olive oil, ½ cup water and pinch of salt and pepper. Arrange gill side down, cover loosely with foil allowing steam to escape and roast for 30-40 minutes until tender. In bowl, combine 1 ripe avocado, 1 medium shallot (peeled and minced), 1 tbsp fresh lime juice and a pinch of salt and pepper. Mash into a paste. Toast rolls, place mushrooms on bottom halves, top with avocado mixture and a slice of tomato.
Rhubarb Iced Tea
You can make 1/4 or 1/2 of this recipe depending on the amount of Rhubarb you’d like to use
INGREDIENTS
• 8 stalks rhubarb, cut into 3-inch lengths
• 8 cups water
• 1/3 cup sugar, or to taste
• Fresh mint sprigs, for garnish
DIRECTIONS
In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.
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Asian Pear Slaw
Asian Pear Slaw
Asian Pears are a bit more firm and crisp than regular pears which makes a big difference in this tangy, refreshing, low calorie slaw. Epicurious.com has some innovative recipes and this one is no exception. Pair it with some BBQ, Asian meats or burgers and you’ll have a winning meal! Endive and Jicama are two substitutions/additions that can be used in this savory-spicy-sweet recipe.
INGREDIENTS
• 2 celery ribs (and/or Jicama, Endive)
• 3 tablespoons fresh lime juice
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon finely grated peeled fresh ginger
• 2 firm Asian pears, cut into 1/4-inch-thick matchsticks
• 2 scallions or spring garlic, thinly sliced diagonally
• 1/4 cup fresh cilantro leaves
• 1/2 teaspoon finely chopped fresh hot Red Chile or hot sauce or to taste
DIRECTIONS
Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.
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Portobello Mushroom Burgers
Portobello Mushroom Burgers
Grilled Portobello mushrooms can be a healthy and fun alternative to regular burgers. Brushing the mushrooms with a mixture of 3 tbsp extra virgin olive oil, 1 tbsp of balsamic vinegar and 3 minced garlic cloves (and letting them rest for about 30 minutes, flipping once) will give you a base for many different flavor combinations.
Combinations:
Pesto, Provolone and Red Pepper:
Stir ½ cup pesto (you can make arugula, basil or spinach or store bought) with ¼ cup mayonnaise. Heat grill to medium high. Grill sourdough or Ciabatta rolls (split horizontally) 1-2 minutes. Take mushrooms (brushed-see above) and grill 4 minutes each side, gill side down. Remove from heat, spread one side of bun with pesto mixture, top each mushroom with roasted peppers, arugula and provolone cheese. Put sandwich together, pesto side on the top.
Mediterranean:
Brush 4 mushrooms with a combination of 2 tbsp olive oil and 1 clove minced garlic. Separately, combine in medium bowl ½ cup roasted peppers, ½ cup chopped tomato, ¼ cup crumbled feta cheese, 2 tbsp chopped pitted Kalamata olives, 1 tbsp red wine vinegar, 2 cups loosely packed salad greens and ½ teaspoon oregano. Grill mushrooms 4 minutes per side and grill 4 large slices of country style sourdough bread 1 minute per side. Place grilled mushrooms top side down on 4 slices of bread. Top with salad mixture and add top bread.
Blue Cheese:
Cook 3 cups red onion over high heat in 1 tbsp olive oil. Reduce heat. Add 2 tbsp water. Brown the onion and stir until very soft (15 min). Add ¼ cup ruby port and cook 3 minutes until evaporated. Add ¼ tsp salt and 1/8 tsp pepper. Remove from heat. Grill mushrooms (brushed-see above) sprinkled with salt (gill side down) for 5 minutes. Flip. Top with ½ cup crumbled blue cheese divided and grill 3 more minutes. Remove from heat. Add onions and fresh arugula and place on toasted buns.
Avocado and Shallot:
Heat oven to 425 degrees. In roasting pan toss mushrooms with 1 tbsp olive oil, ½ cup water and pinch of salt and pepper. Arrange gill side down, cover loosely with foil allowing steam to escape and roast for 30-40 minutes until tender. In bowl, combine 1 ripe avocado, 1 medium shallot (peeled and minced), 1 tbsp fresh lime juice and a pinch of salt and pepper. Mash into a paste. Toast rolls, place mushrooms on bottom halves, top with avocado mixture and a slice of tomato.
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Rhubarb Iced Tea
Rhubarb Iced Tea
You can make 1/4 or 1/2 of this recipe depending on the amount of Rhubarb you’d like to use
INGREDIENTS
• 8 stalks rhubarb, cut into 3-inch lengths
• 8 cups water
• 1/3 cup sugar, or to taste
• Fresh mint sprigs, for garnish
DIRECTIONS
In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.
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