Come warm up on this chilly Meatless Monday with a hot bowl of soup!
In these hot humid days of August, nothing feels better than a light refreshing summer salad. We love this simple salad and the myriad of variations possible. Our favorite way with this citrus combo is over a bed of Boston or bib lettuce. The delicate texture and flavor do not overwhelm and anti up the hydration factor. Enjoy!
Y3 Summer Salad
2 red grapefruit
1 large fennel
1/2 cup (1 dl) mint leaves
1 tablespoon lime juice
1/2 cup (1 dl) nut oil or neutral-tasting oil
1 teaspoon crushed coriander
Salt and pepper
Cut the grapefruit into segments. Cut the avocado into slices and julienne the fennel. Mix all the ingredients in a bowl (leaving a few mint leaves for garnishing) and serve on a plate.
Serve on a bed of greens
Serve on top of grilled fish, chicken, or pork
add nuts or seeds
Swap grapefruit for strawberries
Caprese Quinoa Grilled Stuffed Mushrooms with Balsamic Glaze
This variation on the classic Caprese is so delicious you’ll have them begging for more.
The trio of tomato, basil and mozzarella are a summer classic. The three are wonderful served simply with a little olive oil, salt & pepper, but the flavors also work well in this variation on the original.
Yield: 12 baby mushrooms served as an appetizer or 2 large Portabellos served as a main dish
12 baby portobello mushrooms or 2 portobello mushrooms, stems removed
- 1/2 cup cooked quinoa
- 1/2 cup grape tomatoes, diced
- 1//3 cup fresh mozzarella cheese, diced
- 8-10 fresh basil leaves, sliced or chopped
- 3 tablespoon good + fruity extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar (optional)
- Add vinegar and brown sugar if using to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
- Preheat the grill to medium high heat or heat your oven to to 400 degrees F.
- Toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt and peper. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes or bake for 8-10 minutes. Remove from the grill and dump any liquid that is in the caps.
- While the mushrooms grill toss the quinoa, tomatoes, mozzarella and basil together in a medium size bowl. Add the remaining olive oil. Season with salt and pepper.
- When the mushrooms are ready stuff each mushroom as best as you can with the caprese quinoa. If your mushrooms are small you may have some of the caprese quinoa leftover, just serve it along side the mushrooms. If desired place the mushrooms on a baking sheet and place back on the grill or under the broiler for 30 seconds to 1 minute to warm the cheese. Serve with a drizzle of the balsamic glaze and fresh black pepper.
Photo & Recipe Courtesy of www.halfbakedharvest.com