Recipes. Portabella Veggie Burgers sent in by Chris C.

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Brook Newman
5 years ago
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1 Portabella Veggie Burgers sent in by Chris C. Recipes 2 cups portabella mushrooms, cubed (smaller pieces); gills removed 2 cups cooked black beans, rinsed and divided 1 cup minced broccoli, fresh only 1/2 cup red onion, minced 3 XL eggs, beaten 1/2 cup plus 2 tbsp. Panko or Gluten Free Panko 1 tbsp. Montreal Steak Seasoning 1 tbsp. Worcestershire *for full vegetarian style use one that does not contain anchovies 2 tbsp. minced garlic 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products Olive oil 1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK). 2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning. 3. Mix just until coated. 4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined. 5. Set aside while you place a medium non-stick pan over medium heat and add in 2 tablespoons of oil. 6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn t add just a tablespoon more of bread crumbs. 7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side. 8. Serve with hummus, guacamole or steak sauce Tandoori Tofu Kabobs sent in by Jaspal G. Tandoori spice Greek yogurt Tofu 1. Squeeze tofu carefully to get all water out. Tip: do it between two paper towels and place a plate on top for about 15 min. Heat up your grill to medium high heat. 2. Cut into squares 3. Marinate tofu in tandoori spice (found in Indian grocery stores) and Greek yogurt for a couple of hours or overnight is best 4. Place tofu squares on a stick with onions, green peppers, red peppers and pineapple chinks 5. Place on grill and cook for min for charcoal grill and 5-10 on gas grill

2 Grilled Balsamic Chicken, Cherry, and Peach Kabobs sent in by Meigan S. 1.5 lbs chicken breast tenders* ¼ cup balsamic vinegar 2 tsp dijon mustard 2 cloves garlic, crushed ¼ cup olive oil 2 tbsp honey 2 tbsp fresh chopped rosemary 2 cups cherries 2 large peaches, chopped 1. Cut your chicken into small bite sized pieces, set aside 2. Make your marinade: in a food processor or blender combine vinegar, mustard, garlic, oil, and honey. While motor is running, slowly add in rosemary. Pulse for a few minutes or until rosemary is completely incorporated. Place marinade and chicken into a sealable plastic bag and marinate for at least 30 minutes (up to 24 hours). 3. Heat up your grill to medium high heat. 4. Prepare your skewers: thread cherries, peaches, and chicken onto large skewers. You will need to pierce the cherry avoiding the seed. 5. Grill for a total of 10 minutes, turning several times to cook evenly. Cedar-Planked Salmon sent in by Connie R. 2 salmon fillets each about 2 wide, skin on 2 cloves garlic, minced 1 thin lemon slice per fillet, cut in half 2 thin slices red onion, cut in half ¼ cup fresh dill 2 Tbsp dill, finely chopped Freshly ground black pepper to taste 1. Soak the cedar plank per the instructions on the package. Just in case there aren t any thin planks need about 30 minutes or so to soak through and 1 planks will need at least 1 hour, longer is better for the smoke factor. Some packages say to soak overnight, but I've never found that to be necessary. 2. Preheat the grill for 15 minutes or so (I use a gas BBQ, so you re on your own if you use charcoal). You want the heat at medium high. Place the planks on the grill and keep the temperature medium. Close the cover for another 15 minutes to really "smoke" them. 3. In the meantime, prepare the salmon. Place the fillets skin side down on a platter or board ready to transfer to the cedar planks. Top with garlic, chopped dill, lemon & onion slices and pepper. 4. When the BBQ is smoking and the smell is awesome, it s time to place the prepared salmon fillets on the plank skin side down. Cover and continue to cook for 20 minutes or so. The fish will be done when it flakes easily and warm in the center if you pierce it with the tip of a knife. You want it juicy, not dried out. 5. Slide the salmon off the skin and onto a platter or plate.

3 Grilled Veggie Salad sent in by Tracy L. Zucchini Cauliflower Eggplant Red peppers Yellow peppers Mushrooms Garlic, slivered 1. Slice vegetables into large pieces 2. Marinade in extra virgin olive oil with Himalayan salt and fresh ground pepper for 2 hours. 3. Grill veggies for minutes 4. Cut veggies into bite-sized pieces, toss with arugula, pine nuts, and chickpeas. 5. Dress with a bit of extra Virgin olive oil and reduced balsamic vinegar. 6. Toss and put into the fridge until ready to serve. 7. Grate fresh Parmesan And serve. Warm Spinach and Apple Salad sent in by Mandi C. 1 pkg. (142 g) Baby Spinach 3 tbsp. (45 ml) Extra Virgin Olive Oil 2 Apples - Red Delicious cored and thinly sliced 4 tsp. (20 ml) 100% Pure Maple Syrup 4 tsp. (20 ml) balsamic vinegar 1. Place spinach in large serving bowl. 2. Heat olive oil in frying pan over medium heat; cook apples for 1 to 2 minutes or until soft. 3. Whisk together maple syrup and vinegar; pour into pan and cook another 1 to 2minutes. 4. Pour over spinach and toss. Serve right away. Greek Pasta Salad sent in by Shannon C. 1/2 lb. penne 1 tsp. oil 2 tsp. minced garlic 1/2 28 oz. can tomatoes, drained 8 black olives 6 oz. feta cheese, crumbled 1/3 cup parsley, chopped 1/3 cup basil, chopped 1 tsp. thyme 1/4 cup parmesan cheese

4 1. Cook penne in boiling water to al dente. 2. In a medium skillet, sauté the oil and minced garlic over medium heat for 1 min. Add the tomatoes to the skillet, cook for 4 minutes, then toss into pasta. 3. Add feta cheese, parsley, basil, and thyme to pasta & sauce, toss again, and sprinkle Parmesan cheese over pasta and serve. Grilled Peach Flatbread sent in by Lisa M. Grilled peach halves Arugula Flatbread of your choice Balsamic reduction Goat cheese (omit for vegan option) Salt and pepper to taste Olive oil 1. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with oil. 2. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat. 3. Brush flatbread with oil and grill on one side. 4. Assemble toppings on grilled side and place back on grill until cheese is soft and bottom is toasted. Roasted Asparagus sent in by Malysa G. 1 bunch of asparagus, woody ends trimmed... 3 tbsp. butter, melted 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container) 1 tbsp. grated parmesan cheese 3/4 cup shredded mozzarella cheese Italian seasoning 1. Preheat oven to 400 degrees Farenheit. 2. Line a baking sheet with some tinfoil. 3. Place the asparagus on the baking sheet and drizzle with the melted butter. 4. Sprinkle the house seasoning and parmesan cheese over the top. 5. Roast in oven for 15 minutes. 6. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top. 7. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.

5 Caramelized Carrots sent in by Rohith P. 2 lbs. carrots 3 cloves garlic ½ inch knob of ginger 1 tbsp. honey 2 tbsp. olive oil 1. Mince garlic and ginger. 2. Add olive oil, minced garlic and ginger, and honey to a bowl. 3. Place carrots in the bowl and then put the mixture in a tray that is lined with aluminum foil. 4. Put the mixture on the barbecue until the Carrots are caramelized. 5. (Add other vegetables to the mixture if interested)

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