For the BBQ
Marinade:
1/2 c. olive oil
1/4 c. balsamic vinegar
1 or 2 cloves garlic, minced
Salt and pepper
- Mix the ingredients in a bowl. Brush off dirt and twist off the portobello stems. (Discard or save them for soup.)
- Generously brush the caps with marinade, put them gills up on a large platter, and brush the marinade liberally on the gills.
- Wait till the coals are medium hot, then start the caps gills up. After a few minutes turn and grill until they are done—think of them like a chicken breast, you want them cooked through but not charred on the outside. Serve.
Grilled Portobellos with Goat Cheese
For a beautiful appetizer, turn the caps gills up when they are done. Put a thick slice of goat cheese where the stem used to be and cover the grill to create an oven. Let them bake for a few minutes, long enough for the cheese to get hot, then serve.
PTB Sandwich
Take your grilled port and layer it with sliced tomato, leaves of fresh basil, all between slices of lightly toasted bread.
Mess o' Greens Salad
With Warm Pecan Dressing
2 cups fresh kale, mustard, turnip, beet and/or collard greens (about 1/3 pound)
1 T balsamic vinegar
1 tsp. honey
1/2 T Dijon mustard
1 tsp. vegetable oil
1/4 cup pecans, roughly chopped or broken
- Wash greens well, dry thoroughly
- Tear the greens into salad-size pieces and place in a large bowl.
- In a small bowl, combine the vinegar, honey and mustard. Set aside.
- Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.
Asian Mushroom Sauté
Ingredients:
2 cups fresh portabello and cremini mushrooms sliced thick
2 TBS chicken or vegetable broth
1 TBS minced fresh ginger
2 medium cloves garlic, chopped
1 cup coarsely chopped scallion
2 TBS soy sauce
salt and white pepper to taste
- Prepare all ingredients by washing, slicing and chopping.
- Simmer ginger, garlic, mushrooms, and scallion in broth for about 3 minutes on medium high heat. Season with soy sauce, salt and pepper.
- ENJOY!
Quick Braising Mix Pasta Dinner
Ingredients:
5 cloves garlic, chopped
Olive oil
braising mix
red wine vinegar
cooked pasta
- Sauté five cloves of garlic in olive oil until they soften.
- Turn the heat to high and toss in the braising mix until it wilts.
- Sprinkle with red wine vinegar and stir until it disappears.
- Serve over pasta.
To vary, add a handful of pinenuts and raisins or slice up some mushrooms and toss in during the saute! |
