Grilled Portobello Sandwich

Yum. That's the only comment I have.

Grilled Portobello Sandwich

Ingredients:

2 large portobello caps
1 T. mirin (Chinese sweetened cooking sake)
1/4 C. rice vinegar
1/2 t. salt
1/4 C. mix of fresh chopped basil, thyme, rosemary, oregano
1 avocado sliced
1 tomato sliced
butter
2 homemade italian herb rolls (see Italian herb bread recipe)

Directions:

Place mushroom caps in a gallon plastic bag. pour mirin, vinegar over the caps and add salt and fresh herbs. Gently work ingredients to coat the mushroom caps. refrigerate 30 min. Place the caps on a hot grill and cook until soft and slightly blackened on both sides. cut the rolls in half and butter the insides. Place briefly on the grill to toast. Layer mushroom, avocado and tomato on the rolls and enjoy!

Farmhouse Dijon Salad Dressing

Creamy, but by no means thick. This tangy salad dressing pours and covers beautifully. It has a mild flavor and hints of an almost blue cheesy taste. Here's the recipe:

Farmhouse Dijon Salad Dressing

Ingredients:

1 C. plain yogurt
1/3 C. dijon mustard*
2 T. honey
2 T. olive oil
1 T. dried dill weed
1/2 t. salt

Directions:

Combine all ingredients and mix well. I like to use an emersion blender. Keep refrigerated.

*Make sure the dijon doesn't contain white wine.

Ground Turkey and Seasonal Veggies Over Pasta

There are two beautiful things about this recipe... well maybe three. One, ground turkey is one of the cheapest meats available. Two, the recipe is flexible. I have suggested veggies in the recipe below, but really any veggies you have on hand will do. Ive used just tomato and cauliflower with great success. Three, it tastes Great and it is SO healthy! The trick with this recipe is to really brown the ground turkey. I mean really brown it well! Here's the recipe:

Ground Turkey and Seasonal Veggies Over Pasta

Ingredients:

1/2 lb. pasta (whatever kind you fancy)
2 T. olive oil
1 lb. ground turkey meat
3 T. dijon style mustard (make sure it doesn't include wine)
2 T. Italian seasoning blend* (I like Penzey's)
1 orange bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 small - medium zucchini, cut in 1/2 in. slices
1 small head of broccoli, broken into florets 
2 t. sea salt

Directions:

Cook pasta according to package directions. While pasta water is heating, heat oil in large non-stick skillet (one that has a lid) and thoroughly cook the ground turkey until it is well browned. Add dijon mustard and Italian seasoning blend and mix through (*to make your own Italian seasoning blend, see note after the recipe). Then add cut veggies on top.  Sprinkle with salt and cover with lid. Steam until veggies are soft, but still bright. Remove lid and mix veggies into the meat. Serve hot over cooked pasta. 

For those not avoiding sulfites: Add some minced garlic when you add the veggies. Garnish with a sprinkle of parmesan cheese.

Yield: 4 servings

*Italian seasoning blend: oregano, basil, marjoram, thyme and rosemary.

Avocado Dill Potato Salad

This salad has a fresh mild flavor and will be a hit at your summer picnic!

Ingredients:

3 lbs. red potatoes (or potato of your choice)

1 ripe avocado, peeled and chopped

1/3 C. plain yogurt

1/3 C. yellow mustard

1 T. fresh lemon or lime juice

1 T. olive oil

1 T. honey

2 t. dried dill

1 t. paprika

2 t. sea salt

1 C. celery, minced

fresh dill sprigs

Directions:

Cut potatoes into 3/4 inch cubes and place in a 4 qt. pot. Cover with water and cook on med-hi until the cubes are semi-soft. (Too soft and they will fall apart. Too firm and you will have a crunchy salad.) Remove from burner and drain. While the potatoes are cooking, combine avocado, yogurt, mustard, lemon juice, oil, honey, dried dill, paprika and sea salt in food processor and blend until creamy smooth. Add celery and dressing to cooled potatoes and mix until coated. Chill at least 1 hour, but overnight is better to allow the flavors to mingle. remove leaves from fresh dill sprigs and mix into salad just before serving.

For a stronger tasting salad, increase the mustard and decrease the yogurt.

Yield: 8-10 servings

Egg-Free Belgian Waffles

These egg-free waffles are dangerous! Healthy, but dangerous. Crispy golden on the outside, they are soft and moist and almost like pudding on the inside. It's all thanks to the yogurt. My favorite topping combo for these babies is a healthy dollop of homemade whipped cream, a drizzle of agave nectar and a sprinkle of chopped pecans. Decadent, but not too guilty... Here's the recipe:

Egg-Free Belgian Waffles

Ingredients:

2 T. flax meal

6 T. hot water

2 C. all purpose flour

1 t. salt

1 t. baking soda

4 T. butter, melted

1 3/4 C. plain yogurt (not greek)

1/4 C. milk

non-stick cooking spray

Directions:

Preheat oven to 200F and plug in waffle iron. In a medium bowl, stir flax into hot water and let sit. In a large bowl, whisk together flour, salt and baking soda. Return to first bowl and whisk melted butter into flax & water mixture, then yogurt, then milk. Stir wet ingredients into dry. Batter should be thick and lumpy. Spray hot waffle iron lightly with non-stick cooking spray and make waffles per the manufacturers instructions. (I have a standard size belgian waffle maker and 1/2 cup of batter is perfect.) Serve with butter, fresh fruit, whipped cream and/ or agave syrup.

Yield: 6 waffles