Halloumi Stacks with Mushrooms

Halloumi stacks is a fantastically simple recipe that goes down a treat in the summer months. Its light vegetables match perfectly with the salty flavours of the halloumi to give a sensationally addictive taste.

Recipe and photo by Ben of The Online Grill

Ingredients

250g halloumi cheese
1 zucchini/courgette
6 white button mushrooms
2 large tomatoes

 

Method

1. A lot of Mediterranean dishes feature a heavy use of olive oil, and you’ll find most interpretations of this one are no different. However, to help it feel relatively light I’ve decided to skip this. I find that the salt and moisture from the tomatoes and halloumi do wonders at packing in a lot of flavor, however if you do want to brush your vegetables in oil prior to grilling them then go for it!
2. If you don’t have a griddle pan then one way around it is to preheat your oven grill with the grill bars in to help give you those lovely seared grill marks in the tomatoes and zucchinis.
3. Start heating up your pan to a medium-high heat, or if you’re using your oven then preheat it to 180C/350F/gas 4.
4. While your oven is preheating, cut your tomatoes horizontally, zucchinis diagonally, and mushrooms vertically (got that?) into thick slices.
5. Add the zucchini to the pan and season with salt and black pepper. Griddle for a couple of minutes on each side, and really try to work in those beautiful sear marks!
6. Remove the zucchini and now add the tomato, repeating the process but for nearer one minute on each side instead of two. Repeat again, but this time with the mushrooms.
7. Now for the fun part! Heat up a frying pan to a medium-high heat, and throw in the halloumi. Turn every minute until both sides have browned then remove.
8. Now time to stack these bad boys! This part is wildly open to artistic license, so order as you wish, but I organize mine as: Tomato at the bottom, then zucchini, mushroom, and the beautifully browned halloumi at the top.
9. Drizzle a little balsamic vinegar on top, and you’re done!

Roast Portabello Mushroom and Bread Salad

Recipe courtesy of Jules Clancy from Stonesoup.

Prep Time: 5 mins. | Cook Time: 35 mins.

Ingredients

3/4 lb medium portabello mushrooms, about 7 350 g
1-2 cloves garlic, finely sliced
1/2 bunch thyme
1/2 stick butter, diced 2oz/60g
2 tbsp sherry or red wine vinegar
1 tbsp wholegrain mustard
3 tbsp extra virgin olive oil
large chunk rustic bread, approx 200g
1 bunch flat leaf (continental) parsley, leaves picked
shavings of parmesan cheese, to serve

Method

1. Preheat oven to 400F (200C).
2. Trim mushroom stalks and place in a baking dish stem side up. Scatter with garlic, thyme and butter. Cover with aluminum foil and bake 15 minutes.
3. Remove the foil and bake for another 10 – 15 minutes or until mushrooms are browned and tender.
4. Meanwhile, whisk together vinegar, mustard and oil. Taste and season with salt and freshly cracked black pepper.
5. Remove thyme stalks and discard. Carefully tear the mushrooms into halves or quarters, you want bight sized pieces.
6. Remove the bottom crust from the bread and tear into bight sized chunks.
7.  Toss bread and dressing in with the mushrooms, encouraging the bread to soak up the dressing. Taste and season, if needed.
8. Toss in parsley leaves and sprinkle over the parmesan shavings. Serve warm.

Warm Mushroom Salad

A warm mushroom salad with creamy goat cheese and balsamic vinaigrette. 

Recipe courtesy of Kevin from Closet Cooking.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

2 tablespoons butter
1 pound mushrooms, sliced
1 onion, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 splash white wine or broth
6 cup salad greens
¼ cup balsamic vinaigrette
¼ cup sundried tomatoes, sliced
¼ cup pine nuts, toasted
½ cup goal cheese, crumbled

Method

1. Melt the butter in a pan over medium heat.
2. Add the mushrooms and sauté until they release their moisture and it cooks off, about 15 minutes.
3. Add the onion and sauté until tender, about 5-7 minutes.
4. Add the garlic and thyme and sauté until fragrant, about a minute.
5. Add the wine, deglaze the pan and cook the excess moisture off.
6. Assemble the salad and enjoy!

Bistro Mushroom and Salmon Salad

A new version of the classic Nicoise salad, which is lower in carbohydrates because mushrooms replace the potatoes. Serve with a whole wheat baguette for a light meal or luncheon.

Prep Time: 15 mins. | Cook Time: 0 mins. | Marinating Time: 15-60 mins. | Serves: 6
Tip: Substitute 2 tsp (10 mL) dried dill weed for fresh dill and add ¼ ( 50 mL) chopped fresh parsley to the salad. Kalamata or Nicoise olives cured in oil or brine are more flavourful than canned.

Ingredients

Dressing:
1/2 cup olive oil 125 mL
5 tbsp lemon juice 75 mL
2 tsp Dijon mustard 10 mL
2 cloves garlic, minced 2
1/2 tsp Each salt and pepper 5 mL
1/3 cup chopped fresh dill 75 mL
Salad:
1 lb. fresh Mushrooms, thinly sliced 500 g
8 oz. green beans, halved 250 g
1 cup halved cherry or grape tomatoes 250 mL
1/2 medium red onion, thinly sliced 1/2
12 Romaine or Boston lettuce leaves 12
2 cans (213 g) red sockeye salmon, drained 2
3 hard cooked eggs (optional) 3
1/2 cup slivered black olives (optional) 125 mL
1 large lemon, cut in wedges 1
Fresh dill sprigs (optional)

Method

  1. In a small bowl or measuring cup, whisk oil, lemon juice, mustard, garlic, salt, pepper and dill together. Place mushrooms in a large bowl; pour ¼ cup ( 50 ml) dressing over and stir to coat well. Marinate at room temperature 15- 60 minutes.
  2. Meanwhile add beans to boiling water and cook until tender-crisp about 4-5 minutes; refresh under cold running water and drain well.
  3. Add tomatoes, beans, onion and remaining dressing to mushrooms; toss to mix well; arrange lettuce on large platter or on individual plates. Spoon mushroom salad onto lettuce leaves; remove bones from salmon, breaking into chunks and place on top of salad. Slice eggs or cut into wedges and arrange on top of salad if using, and garnish with olives if desired. Garnish with lemon wedges(to squeeze over salmon) and dill sprigs.

Variations

  • Omit canned salmon and top salad with grilled filets of salmon or cold poached salmon.
  • Substitute canned or grilled tuna for salmon and replace dill with tarragon.

Nutritional Information

Per Serving
Calories: 311
Sodium: 432 mg
Protein : 17.5 g
Fat: 22.8 g
Carbohydrates: 11.5 g
Dietary Fibre: 3.3 g

 

Beef Mushroom Endive Taco Boats

This is a recipe for the Blend and Extend strategy – adding finely chopped mushrooms to ground beef to add more vegetables to your plate, extending portions and adding volume to meals.  

Recipe and photo by Raj of The Primal Desire.

Prep Time: 10 mins. | Cook Time: 20 mins.
Tip: This is great with aged cheddar or even blue cheese if you eat lacto-paleo. If not, it’s still a really nice balance of flavours to share with everyone!

Ingredients

2 lbs ground beef
6 large white or brown mushrooms (finely chopped)
1 red onion (finely chopped – ¼ cup put aside for salsa)
1 red chilli pepper (finely diced)
2 cloves garlic
3 heaping Tbsp taco seasoning (homemade or Paleo variety)
4-6 endives (leaves separated from base – see video above)
1 cup cherry tomatoes (finely chopped)
2-3 Tbsp ghee or grass-fed butter
Optional:
½ – 1 can black olives (chopped)
shredded aged cheddar or crumbled blue cheese (if lacto-paleo)
Pineapple Salsa
1½ cups pineapple (about ½ a pineapple – finely chopped – choosing & cutting pineapples)
¼ cup red onion (finely diced – from above)
1-2 Tbsp cilantro (diced)
1 avocado (cubed, salted and coated in lime juice)

Method

Pineapple Avocado Salsa (make this in advance so that flavours can blend):
1. Mix ¼ cup finely chopped red onion with pineapple, cilantro, and avocado.
2. Place in fridge until needed.
Endive Boats:
1. In a large frying pan or pot, melt ghee or butter over medium heat.
2. Add remaining onions and mushrooms, cooking until soft.
3. Add chilli, garlic and beef, stirring well to break up ground beef.
4. Once browned, mix in taco seasoning and olives.
5. Fill each endive leaf with ground beef/mushroom mixture.
6. If using cheese, sprinkle each endive.
7. Serve with pineapple salsa and cherry tomatoes to be spooned on top.