Celebrate the Beginning of Summer!

Hey Guys!

I hope you are having a great Victoria Day off! I sure am enjoying some rest and relaxation….and of course some time in the kitchen to do a little experimentation and food prep for the week.  For example, I just perfected a new recipe for gluten free cranberry poppyseed lime orange cookies!

In terms of my eats during the weekend, they have focused on highlighting the wonderful produce I purchased from the St. Lawrence Market.

food

The dishes in the top picture from left to right are:

Bruschetta with fresh basil, all-natural portabello veggie burgers, green chili, lemon, and garlic marinated lobster over salad, and dill roasted potatoes with asparagus.

The two recipes I will give you today are all-natural portabello veggie burgers and my favourite fresh treat to welcome summer, bruschetta with fresh basil.

 

All-Natural Portabello Veggie Burgers

I love these veggie burgers because you don’t have to make the patty in advance.  Nature has made it for you! The portabello mushroom is naturally low in calories with only 30 calories per 100g and is also a good source of potassium, phosphorus, copper, selenium, riboflavin and niacin.  When have you ever heard of a burger so nutritious?

The ingredients that make this recipe are of course the large portabello mushrooms and a hearty bun, such as ciabatta which will not get soggy once all dressed (since portabello mushrooms have a high water content, they will be very juicy so a tougher bread will go a long way with this meal). Also, to flavour the portabello mushrooms, I use a spicy ginger teriyaki sauce from The Ginger People.

Ingredients:

-2 Hearty burger buns, such as ciabatta, toasted

-2 large portabello mushrooms, stems removed for more even cooking

-1 large cooking onion or vidalia onion chopped

-4 cloves of garlic chopped

Toppings for the burger I enjoy:

-tomato slices

-pickle slices

-chopped green onions or young garlic (it looks the same as green onions)

-lettuce (to protect the bun from getting soggy from the mushroom patty)

-Mustard, ketchup, hot sauce etc.

Instructions:

-In a frying pan heated to medium heat, add portabello mushrooms, stems removed and fry for 5 minutes. Once tender, add 2-3 tbsp of the spicy ginger teriyaki sauce and the chopped onions and garlic. Cook for another 5-10 minutes (depending on the size of the mushroom) and serve on a toasted bun with your favourite toppings!

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Enjoy!

 

Bruschetta with Fresh Basil

I love this dish because it tastes so fresh, like a cool breeze on a warm summers day. I love the fresh basil; the St Lawrence Market is the only place that I know that you can get a bunch of basil, almost as big as a bunch of parsley for 3-4 dollars! Basil has a lot of antibacterial properties, and has even been proven to be effective against multi-drug resistant bacteria such as StaphylococcusEnterococcus and Pseudomonas. It is also a good source of vitamin K and manganese. I enjoy this bruschetta with Barefoot Moscato White Wine because of its sweet and light flavour.

Ingredients:

-One fresh baguette thinly sliced

-2-3 tbsp butter, melted

-Optional: 1/2 cup shredded cheese for an extra treat!

-7-8 cloves of garlic minced

-1 pint of grape tomatoes or 2-3 medium size tomatoes, finely chopped

-2-3 green onions or young garlic sliced finely

-1 cup of basil thinly chopped

-2 tbsp olive oil

Instructions:

Preheat oven to 375 degrees. Lay out your sliced baguette pieces on a baking tray line with parchment paper. Dip each piece in a container in which you have melted the butter. Add some minced garlic to each slice and to with cheese if desired. Bake for 10-15 minutes, checking every five minutes.

For the topping, finely slice tomatoes, green onion or young garlic and basil and mix in a bowl with olive oil and salt and pepper. When the bread comes out of the oven, top with the fresh topping and enjoy!

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What’s your favourite dish as we approach the summer months? I would love to get your thoughts and ideas in the comments section below. Keep eating fresh!

 

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Categories: Baked, Weekly Eats

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