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| Madeline Island 2020 |
The Meal Plan:
Sat (L) leftover zucchini salad (S) brats
Sun (L) brats (S) turkey sandwich and fruit
(Husband out of town) Mon (S) Portobelllo burger
Tues portobello burger
Wed - portobello burger
Thurs (yoga) leftover olive garden
Fri - leftover olive garden
Lunches - Chopped salad, fruit
Mediterranean Portobello Burger (Eating Well, July/Aug 2020) vegetarian
This was very good and easy. I particularly liked the garlic oil on the mushroom is something I'm going to have to repeat in other recipes. The topping comes together very quickly - I loved the sweetness of the peppers with the briny-ness of the olives against the creamy feta cheese and when all put over the sourdough bread (I served open-faced), delicious!
My one suggestion relates to the portobellos - buy the biggest ones you can find. You might be thinking, wow, that's a lotta 'shroom, but as these cook, they shrink. A lot. Go big so you can keep that portobello meaty-ness. Another reason why I went open faced rather than "sandwich". Recommended!
Serves 4 (IF your mushrooms are big enough- I got three servings)
1 clove garlic, minced
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| photo from eatingwell.com |
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
½ cup sliced jarred roasted red peppers
½ cup chopped tomato
¼ cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon red-wine vinegar
½ teaspoon dried oregano
2 cups loosely packed mixed baby salad greens
Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Chopped Salad from Handsome Hog (Eating Well July/Aug 2020) vegetarian
Recipe Blurb: At Handsome Hog, his restaurant in St. Paul, Minnesota, Justin Sutherland offers this chopped salad topped with any barbecued meat on the menu. The chef recommends brisket--it takes this already Southern-inspired salad a step further.
I am hoping after this pandemic is ameliorated, that I can get down to St. Paul and visit his restaurant.
I made this for lunches. I kept it vegetarian though I was sorely tempted to add some grilled shrimp. I also skipped the cornbread as I didn't want to make or buy any for such a small amount. Though, that being said, having some cornbread muffins on the side would have been quite tasty.
My one substitution was I used Swiss chard and lacinato kale instead of micro-greens as that's what we have in the garden! I also made a peppercorn dressing as that's what I had in the spice cupboard. I would absolutely make this again, and I think I just might do it as next weeks lunches. Recommended!
½ cup cubed cornbread
6 cups chopped romaine lettuce
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| photo from eatingwell.com |
½ cup canned black-eyed peas, rinsed
½ cup frozen roasted corn kernels, thawed
½ cup halved cherry tomatoes
¼ cup diced pimientos, rinsed
½ cup prepared ranch dressing
Preheat oven to 350 degrees F.
Spread cornbread cubes in a small baking pan. Bake, stirring once halfway, until golden, 8 to 10 minutes. Let cool.
Combine lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add dressing and toss to coat. Serve topped with onion and the cornbread croutons.
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