Getting my organic delivery every week is so inspiring. As I open the box and carefully remove each item, my mind starts racing with the endless recipe possibilities. I often spread all this gorgeous produce out on my kitchen counter and then go to work deciding what's for dinner. Of course I already know what is in the box since I ordered it, but it is still fun receiving and opening the "package"- like having my birthday or Christmas each week!
This past week my box included two plump portobello mushrooms which were perfect for stuffing, as well as a beautiful bunch of beets complete with generous leafy tops, which I decided to roast and serve alongside the greens.
I looked to my Vegetarian Times cookbook for ideas and found Mushroom Caps Stuffed With Basil, Sun-Dried Tomatoes and Parmesan - really meant to be an appetizer featuring white button mushrooms, but it served as a nice starting point. As a twist on the commonly used breadcrumb stuffing, I thought protein-packed quinoa would be a nice change.
First I soaked about a 1/4 cup of slivered smoked sun-dried tomatoes in water for 15 min and then drained them in a small sieve. While they were soaking I cooked some quinoa and cleaned the mushrooms, scraping away the gills with a spoon. I also prepped the beets - chopping them into small dice and spreading on a cooking sheet with a little olive oil drizzle and seasoning salt.
Once the quinoa was done I pureed about 1/2 cup in a blender with the tomatoes, 2 cups loosely packed basil, about a 1/4 cup of olive oil, a tablespoon of water, 1/3 cup of parmesan, 4 cloves of garlic, a small handful of pine nuts and some salt and pepper. I spooned the pesto filling into each mushroom and placed them on an aluminum foil-lined baking sheet, which I popped them into the oven, along with the tray of beets and baked both for about 20 minutes at 375. Then I took both baking sheets out - the beets were done so I covered them with foil, and then topped each mushroom with a tomato slice, additional tablespoonful of quinoa and a sprinkle of parmesan and placed them back in the oven, cranking it to broil for about 5 min.
Also in the same cookbook was Braised Greens with Vinegar and Sesame Seeds:
1/4 cup flavored vinegar (I used champagne vinegar)
1 clove minced garlic
1 pound beet greens, washed and coarsely chopped
1/4 cup water
pinch cayenne pepper
1 tablespoon sesame seeds
Heat the vinegar and garlic in a saucepan. Add the greens and cook until wilted. Add the water, cover and simmer 2 minutes, adding more water as necessary to keep from sticking. Uncover, and cook until any remaining liquid evaporates. Sprinkle with cayenne and sesame seeds before serving.
This was so easy and really delicious with the vinegar kick which paired nicely with the earthy beets and mushrooms, and the quinoa-pesto stuffing was spicy and flavor-packed!
This past week my box included two plump portobello mushrooms which were perfect for stuffing, as well as a beautiful bunch of beets complete with generous leafy tops, which I decided to roast and serve alongside the greens.
I looked to my Vegetarian Times cookbook for ideas and found Mushroom Caps Stuffed With Basil, Sun-Dried Tomatoes and Parmesan - really meant to be an appetizer featuring white button mushrooms, but it served as a nice starting point. As a twist on the commonly used breadcrumb stuffing, I thought protein-packed quinoa would be a nice change.
First I soaked about a 1/4 cup of slivered smoked sun-dried tomatoes in water for 15 min and then drained them in a small sieve. While they were soaking I cooked some quinoa and cleaned the mushrooms, scraping away the gills with a spoon. I also prepped the beets - chopping them into small dice and spreading on a cooking sheet with a little olive oil drizzle and seasoning salt.
Once the quinoa was done I pureed about 1/2 cup in a blender with the tomatoes, 2 cups loosely packed basil, about a 1/4 cup of olive oil, a tablespoon of water, 1/3 cup of parmesan, 4 cloves of garlic, a small handful of pine nuts and some salt and pepper. I spooned the pesto filling into each mushroom and placed them on an aluminum foil-lined baking sheet, which I popped them into the oven, along with the tray of beets and baked both for about 20 minutes at 375. Then I took both baking sheets out - the beets were done so I covered them with foil, and then topped each mushroom with a tomato slice, additional tablespoonful of quinoa and a sprinkle of parmesan and placed them back in the oven, cranking it to broil for about 5 min.
Also in the same cookbook was Braised Greens with Vinegar and Sesame Seeds:
1/4 cup flavored vinegar (I used champagne vinegar)
1 clove minced garlic
1 pound beet greens, washed and coarsely chopped
1/4 cup water
pinch cayenne pepper
1 tablespoon sesame seeds
Heat the vinegar and garlic in a saucepan. Add the greens and cook until wilted. Add the water, cover and simmer 2 minutes, adding more water as necessary to keep from sticking. Uncover, and cook until any remaining liquid evaporates. Sprinkle with cayenne and sesame seeds before serving.
This was so easy and really delicious with the vinegar kick which paired nicely with the earthy beets and mushrooms, and the quinoa-pesto stuffing was spicy and flavor-packed!
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