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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While Rhubarb is often thought of as the “dessert fruit”, it can just be easily incorporated into drinks and savory dishes, making a wonderful sauce or chutney. courtesy: Martha Stewart
INGREDIENTS
• 1/4 cup sugar
• 1/2 cup water
• 2 rhubarb stalks, cut into 1/2-inch pieces
• 1/2 cup fresh orange juice (from 1 orange)
• 1 orange, halved and cut into 1/4-inch slices
• 1 pint strawberries, hulled and quartered
• 4 cups (32 ounces) chilled seltzer
• 1 bottle (750 ml) chilled sparkling wine, such as Champagne or Prosecco
• Ice
DIRECTIONS
In a small saucepan, combine sugar and water. Bring to a boil, add rhubarb. Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes. Meanwhile, in a pitcher or large bowl, combine orange juice, orange, and strawberries. To serve, add cooled rhubarb mixture, seltzer, sparkling wine, and ice
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-05-20 08:52:252013-05-20 09:00:33Rhubarb and Strawberry Sangria
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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Rhubarb and Strawberry Sangria
Rhubarb and Strawberry Sangria
While Rhubarb is often thought of as the “dessert fruit”, it can just be easily incorporated into drinks and savory dishes, making a wonderful sauce or chutney. courtesy: Martha Stewart
INGREDIENTS
• 1/4 cup sugar
• 1/2 cup water
• 2 rhubarb stalks, cut into 1/2-inch pieces
• 1/2 cup fresh orange juice (from 1 orange)
• 1 orange, halved and cut into 1/4-inch slices
• 1 pint strawberries, hulled and quartered
• 4 cups (32 ounces) chilled seltzer
• 1 bottle (750 ml) chilled sparkling wine, such as Champagne or Prosecco
• Ice
DIRECTIONS
In a small saucepan, combine sugar and water. Bring to a boil, add rhubarb. Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes. Meanwhile, in a pitcher or large bowl, combine orange juice, orange, and strawberries. To serve, add cooled rhubarb mixture, seltzer, sparkling wine, and ice
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