Portobellos are best roasted quickly on high heat with plenty of olive oil, sea salt, cracked black pepper and rosemary. We topped these with a mixture of cream cheese, garlic chives, mushroom and eggs to bind it all, then stacked them for a a satisfying vegetarian dish.
I love chopping greens and finding a flowering bok choy. Who doesn’t love eating a flower, especially such a delicious one? Pictured is a sink full of greens ready for our side salad.
Such a great colorful shot of produce washing. We do a killer vegetable medley that is simple, satisfying and healthy too. The vegetables change according to seasonal availability and are at their best when we get in lots of local produce. Here’s a quick recipe for the medley based on what we prepared today, but any vegetable can be substituted. It keeps for 4-5 days in the fridge and is served hot or cold.
1/2 head of broccoli, chopped into florets
1/2 head of cauliflower, chopped into florets
1/4 cup bok choy stems, chopped into quarters
2 yellow and orange peppers, julienned
2 zucchinis, halved and sliced thickly
1/4 bunch dill, finely chopped
1/2 teaspoon Garlic, finely minced
Sea salt, according to taste
Cracked black pepper, according to taste
5 tablespoons Olive oil
Bring a pot of water to a boil. Blanch broccoli for 5 to 10 seconds, rinsing afterwards with cold water and draining well. Blanch cauliflower for 30 seconds to 1 minute, rinse with cold water and drain.
For the bok choy stems, put a frying pan on high heat. Once pan is hot, add 1/2 teaspoon canola oil then bok choy. Season with a bit of sea salt and pepper. Sautée for approximately 2 minutes until wilted.
Put all vegetables and chopped dill in a large bowl. In another bowl mix olive oil, garlic, sea salt and cracked black pepper. Pour over vegetables and toss. Feel free to vary seasoning according to personal taste.