Balsamic Portabella Salad

Recipe courtesy of Sara of Sprouted Kitchen.

Prep Time: 5 mins. | Cook Time: 30 mins.

Ingredients

2 Portabello mushrooms
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
pinch of sea salt
1 medium yellow onion
1/2 tbsp unsalted butter
4 cups organic baby greens
1/2 cup fresh basil leaves
1/2 cup marcona almonds
1/2 cup crumbled goronzola cheese (or more to taste)
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
salt/pepper to taste

Method

1. Heat the grill to medium heat, while preparing other ingredients.
2. Peel and halve the onion. Slice into half moon shape slices, as thin as possible. On medium heat, add the butter to a sauté pan until fully melted, add the onions and a pinch of salt. Move around to coat. Continue to stir every few minutes as onions begin to caramelize and turn brown, about 15 minutes.
3. While onions are cooking, prepare mushrooms. Wipe them clean with a moist paper towel to remove dirt. Cut off the stem and brush each with half of the oil and balsamic vinegar. Sprinkle with sea salt. Put them on the grill with the gill side up to start and close lid, grill for 3 minutes on each side. (Note: the freshness and mushroom may vary the cooking time here. You want them to be fully warmed through, without getting too soggy. Remove and cool to room temperature.)
4. Prepare salad. In a large bowl, combine the greens, gorgonzola and the tablespoon of the olive oil and lemon juice. Sprinkle a pinch of salt and pepper, and toss gently. This is only lightly dressed, as the onions and mushrooms will also add some moisture to the salad. Cut the portabellos into slices. Top each salad with a quarter of the mushrooms, cheese and marcona almonds. Add more toppings to taste.

Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 4 hrs. | Cook Time: 20 mins. | Makes: 8 rolls.

Ingredients

1 large boneless turkey breast
1 tsp Thai red curry paste
1 cup coconut milk
3/4 cup pineapple juice
zest and juice of two limes
1/4 cup green onion, finely chopped
4 cloves garlic, minced
1 tbsp soy sauce
2 tsp maple syrup
1/2 tsp salt

 

8 rice paper rounds
125g (4oz) fresh enoki mushrooms
1 1/2  cups fresh pea shoots
1 cup carrot, cut into matchsticks or julienned
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves

 

Peanut Sauce:
1 cup roasted peanuts
3 tbsp rice vinegar
1/3 cup canola or grapeseed oil
2 tbsp brown sugar
1 tbsp Sriracha or other chili sauce
1/2 tsp salt
Place all ingredients in food processor and blend until smooth.
Serve salad rolls with peanut sauce.

Method

1. Place turkey breast in deep glass dish.  In a medium bowl, mix remaining ingredients together very well. 2. Pour marinade over turkey and refrigerate for at least 3 – 6 hours, spooning marinade over meat every 2 hours.  Bring turkey breast to room temperature before grilling.  Discard the marinade.
3. Heat greased grill to medium high heat and grill turkey breast for about 7-8 minutes each side. To ensure cooked, tender meat, insert a meat thermometer into the thickest part and it should read 165*F. Remove turkey breast from grill, cover with foil and let stand 15 minutes. This is so all of the juices can be distributed, ensuring tender, delicious turkey. Thinly slice the turkey against the grain and set aside.
To Assemble:
1. Soak one sheet of rice paper in warm water until soft. Remove and place on counter. Place a handful of pea shoots, enoki mushrooms, carrot, herbs, and a few slices of cooked turkey in the top left corner.  Fold bottom left over the bundle of veg and meat. Tightly roll the bundle clockwise until a “bouquet” forms.
Place in a shallow dish and cover with a damp towel.  Repeat process with remaining ingredients, remembering to keep finished rolls covered with damp towel.

Asparagus Salad Nicoise

A French classic from Provence, this version takes its inspiration from Ontario asparagus, greenhouse tomatoes and mushrooms. It makes a simple but sophisticated main course for dining al fresco.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 20 mins. | Cook Time: 5 mins. | Serves: 2

Ingredients

1 lb (500 g) Ontario Asparagus, trimmed
2 cups (500 mL) cooked cubed Ontario Potatoes
1 cup (250 mL) sliced Ontario Mushrooms
1 can (6 oz/170 g) water-packed chunk tuna, drained
2 hard-cooked Ontario Eggs, peeled and cut into wedges
1 Ontario Greenhouse Tomato, cut into wedges
8 oil cured olives
Dressing:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) each white wine vinegar and water
1 clove garlic, minced
2 tsp (10 mL) each dried tarragon and Dijon mustard
1 tsp (5 mL) drained capers
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) pepper

Method

Dressing: In small bowl, whisk together oil, vinegar, water, garlic, tarragon, mustard, capers, salt and pepper; set aside.
1. In large pot of lightly salted boiling water, cook asparagus until tender-crisp, 3 to 5 minutes. Drain and rinse under cold water; drain well.
2. On 2 dinner plates, arrange in groups, asparagus, potatoes, mushrooms, tuna, eggs, tomato and olives; drizzle with dressing.

Nutritional Information

Per serving:
Protein: 38 grams
Fat: 25 grams
Carbohydrate: 47 grams
Calories: 556
Fibre: 6 grams
Sodium: 500 mg

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