Spring is upon us, and it brings along numerous delicious ingredients to many tasty dishes. Make no mistake; I am NOT a vegetarian, but in recent years I have developed a taste for veggie options. They’re good, good for you, and good for the environment! Here are two quick, easy to make, and delicious recipes:
The Portobello Mushroom Burger
To make this (serves four) you will need the following:
- 4 Portobello mushrooms,
- 1 red pepper,
- 1 large tomato,
- 4 thick slices of cheese (Havarti is good, but a smoked cheese, Gouda or Cheddar, is best)
- 4 Portoguese buns (or whatever you prefer),
- ¼ cup of mayonnaise,
- ¼ cup of extra virgin olive oil,
- ¼ cup of Balsamic vinegar,
- 2 tablespoons of dried oregano,
- 1 BBQ!
Start by carefully removing the stems from the mushrooms and washing them gently in warm water. Allow mushrooms to dry, with the smooth side facing up, while preparing the marinade. Simply whisk all of the olive oil (1/4 cup) with half of the Balsamic vinegar (1/8 cup), and add 1 tablespoon of dried oregano. Pat the mushrooms with a paper towel to absorb any last bits of water and place them in a dish (smooth side facing down), then pour the marinade over them. Let the Portobellos soak this up for at least 15 minutes.
Start your BBQ grill and preheat at medium for at least five minutes. Mix what's left of the Balsamic vinegar (1/8 cup) and the other tablespoon of oregano with the mayo; this will be used to dress the bread later. Slice the tomato, and cut the red pepper into eight equal wedges. When the BBQ is ready at medium heat, place the red pepper wedges for 6 to 8 minutes on one side and flip them. When you do so, place the mushrooms (smooth side facing down again) onto the grill also. Cook for 8 to 10 minutes, and give yourself a pat on the back; you’re done! Spread some of that Balsamic mayo mix on your burger bun, add tomatoes, grilled Portobello mushroom, cheese, grilled red pepper strips, and start eating.
The Tomato Sandwich
This has to be the easiest sandwich ever made. To make four of them, get the following:
- 8 slices of bread (I like light Rye, but be creative if you feel inclined),
- 3-4 tomatoes, depending on the size (variety here is key: green, yellow and red tomatoes make a symphony of colour and flavour),
- 4 regular-sized Bocconcini cheese,
- 2 tablespoons of dried basil,
- 2 tablespoons of olive oil,
- 1 Panini (or press) grill.
Between two olive oil-dressed slices of bread place a mix of tomato slices, a pinch of dried basil, and sliced cheese. Then, put the sandwiches in the press grill for 4-6 minutes, and—can you believe it?—you’re done!
All this talk about food is making me hungry, so I’m going to make myself a snack. But before I do, I’ll leave you with something to look forward to. Dine Out Vancouver, the annual event that showcases some of the city’s most celebrated restaurants (at discounted prices, I should add), is finally coming! it will here be from April 26th to May 6th and will feature more than 200 restaurants this year, so mark the dates in your calendar and don't forget to make reservations. More information is available here.
