Mamatoga Meatless Monday Summer Recipe: Portobello Sliders and Watermelon Salad

meatlessmondayssummerIt's hot out. Like REALLY hot out. And chances are you probably ate some sort of barbecued or grilled meat over the Fourth of July weekend, so let's take a break from the steak and make a tasty (and super healthy) Meatless Monday Summer dish. Think outside the boring pasta salad box and try this kid friendly recipe your whole family will love. I tried the watermelon tomato salad for the first time on the Fourth at the Mom and Pop BBQ Competition and it was AMAZING. Kudos to the Kowalewski team who served up this incredibly delicious and refreshing dish. Baby Portobello Sliders (makes 6 sliders)

Ingredients:

  • 6 baby portobello mushrooms
  • 6 slider buns
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 2-3 ounces cheese of your choice (try gouda, goat cheese, swiss...), sliced into squares
  • 1 avocado, sliced (optional)
  • 1/2 cup BBQ sauce (optional)

Heat a skillet on medium-low heat and add 1/2 tablespoon olive oil. Add sliced onions with a pinch of salt and let caramelize, stirring occasionally for about 8-10 minutes.

While onions are caramelizing, brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onion and chili powder. Heat a skillet (you can grill them too) on medium heat and cook until mushrooms are juicy and tender, about 5 minutes on each side.

Once they are cooked add your cheese like you would with a burger to let it melt.

Assemble the sliders by placing the mushroom on the bun, then top with onions, avocado, and BBQ sauce (if you prefer). Have the kids build their own mini burgers just the way they like them!

index22Watermelon Tomato Salad with Feta and Pistachios

Ingredients:

  • 1/2 seedless watermelon, cut into about 1-inch chunks
  • 2 large and ripe tomatoes (best if they are heirloom), cut into 1-inch chunks
  • 1 tsp large-grain sea salt
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic or vinegar
  • 1 green onion chopped
  • 3-4 Tbsp chopped herbs (I used fresh basil and parsley)
  • About 1 cup crumbled feta
  • 1/2 cup roasted pistachios (try almonds if you're not a pistachio fan)

In a large bowl, combine the watermelon and tomatoes. Combine the salt with the olive oil and vinegar and pour over the melon and tomato mixture. Sprinkle chopped herbs over the mixture to taste, finely chop green onions and toss lightly. Top with the feta and pistachios. So easy the kids can do it (after you've done the chopping, of course)! 

So there you have it, a healthy, delicious Meatless Monday meal for the family, enjoy! xoxo

 

 

Meatless Monday: Fried Avocado Tacos

yummy photo courtesy of the messy baker via pinterest Now, if you're like me and have a crazy avocado obsession (I can eat them just mashed with sea salt and olive oil on them as a snack, every day) you might have stopped reading at Fried Avocado. And you might have been like "WHAT?!". Yes. You can (some may say you SHOULD) fry avocados and they. Are. Amazing.

I decided to try it last week after I missed out on going to the Food Truck Festival in Troy. Slidin' Dirty, this neat little food truck I got a chance to try at the Beekman Street Art Fair (part of SaratogaArtsFest last year, coming up this year in June) had been all over Twitter talking about their avocado fries. Then Comfort Kitchen got into the mix with fried avocado tacos. I sadly missed out on BOTH (so sad) and had to try to attempt them in my kitchen. I fully plan on trying both the avocado fries and am planning on begging Rory from Comfort Kitchen to make the tacos again. In the meantime, try these out for a fun twist on tacos for Meatless Monday.

Ingredients:

  • Vegetable oil for frying (I used Safflower oil)
  • 1/4 cup flour
  • About 1/4 tsp. sea salt
  • 2 large eggs, beaten
  • 1 1/4 cups Panko (Japanese bread crumbs)
  • 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preparation

  1. Preheat oven to 200 degrees. In a medium saucepan, heat 1 1/2 in. oil.
  2. Mix the flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip the avocado slice in the flour, shaking off excess. Next, dip it in the egg, then panko to coat.
  3. Fry a few slices of avocado at a time until deep golden, about 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep them warm in the oven while cooking remaining avocados. Sprinkle with sea salt to taste.

Serve these with warmed tortillas, some chopped lettuce and tomato and your choice of toppings (keep it vegetarian for Meatless Monday of course). I like to blend some chopped fresh cilantro with some non-fat Greek yogurt and a bit of lime for a healthy topping (a nice counter balance to the fried stuff, don't you think?). The crunchiness of the panko breading with the creaminess of the avocado is really delicious. Need more Meatless Monday ideas? Try the popular Coastal Kale Salad to go with the tacos, and make your own tortillas too! Enjoy! xoxo