Month: June 2021

Recipe by: Tami Kramer
Featured on Nutmeg Notebook

Ingredients:

• 4 each large Portobello mushrooms
• 4 Tablespoons Smoked Hickory Balsamic (Optional: substitute Gilroy Garlic or Sweet Heat)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon fresh garlic cloves, minced
• freshly ground black pepper, to taste

Directions:

1. With a soft cloth wipe the mushrooms gently to clean them, don’t get them wet.
2. Mix the marinade ingredients together in a small dish.
3. Using a basting brush coat both sides of the mushrooms with the marinade. Place them tops down in a dish and pour some marinade over the mushrooms so it can soak in.. Let them marinate for 30 minutes.
4. Turn the mushrooms over and using the basting brush coat them liberally with the marinade. There will be marinade leftover that you can brush on again after cooking.
5. Preheat the grill pan, BBQ grill or non stick skillet. If using a BBQ Grill use a non stick grilling basket or non stick grill pad to prevent sticking since we don’t use oil for cooking.When little water droplets move around on the pan you know it is ready to use.
6. Place the mushrooms tops down on the grill pan to get those nice sear marks. Set a timer for 4-5 minutes. It’s important not to disturb the mushrooms during this 4 -5 minutes of cooking time. They need to get a nice sear on them before you try to turn them over, otherwise they will stick. Turn over and cook another 4-5 minutes or until cooked through.
7. After removing to a serving dish, baste with marinade one more time. A little marinade is also good served over the asparagus. You could sub broccoli or green beans for the asparagus.
8. Serving Suggestion, serve with Garlic Mashed Potatoes and fresh asparagus or broccoli.

Featured on Tuesdays With Thomas on 6/1/21

Ingredients:

• 8 pitted dates soaked in ½ cup plant based milk (set aside)
• 1 cup almond flour
• 1 banana (very ripe)
• 1 tablespoon Vanilla
• 1 tablespoon Raspberry Balsamic
• 2 teaspoons baking powder
• 1 cup fresh or frozen raspberries
• 1 tablespoon chia seeds
• 2 cups whole rolled oats

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor mix: almond flour, banana, vanilla, balsamic, baking powder, dates with plant based milk and raspberries.
3. In a separate large bowl mix: chia seeds and whole rolled oats.
4. Stir the food processed ingredients into bowl with rolled oats and chia seeds. Mix well.
5. Drop into mini cupcake bite-sized pans or silicone bite-sized pans.
6. Bake in a preheated 350 degree oven for 20 minutes, check for doneness with a toothpick coming out clean.
7. Let them sit a few minutes until cool. Enjoy!

Recipe By: the King’s child in NC
Featured on Tuesdays with Thomas 6/1/21

Ingredients:

• 2 or more yellow mangoes (sometimes called Champagne or Ataulfo mangoes)
• 1/4 to 1/2 sweet onion, chopped
• 1-2 ears of sweet corn kernels cut off the cob (can use frozen, 1/2 to 1 cup)
• 1-2 tablespoons lime juice
• 1 tablespoon Raspberry Balsamic (can use regular or Raspberry Flame if you like heat)
• 1 tablespoon Island Pineapple Balsamic
• 1/2 teaspoon salt, optional
• chopped avocado, optional

Directions:

1. Mix all together and enjoy cold or at room temperature.
2. Enjoy! So simple and delicious!

Featured on Tuesdays with Thomas on 6/1/21

Ingredients:

• 2 cups baked white or orange* sweet potatoes (*if using orange sweet potatoes, reduce plant milk to 2 cups)
• 1/4 – 1/3 cup Raspberry Balsamic
• 2 1/2 cups plant milk
• 8 deglet dates
• 1 banana
• 3/4 cup cacao or cocoa powder
• 1/2 – 1 cup frozen or fresh raspberries (optional)
• Add all except the raspberries to a blender. Blend until smooth

Directions:

1. Add raspberries if using and pulse lightly to mix, or mix in by hand.
2. Pour into popsicle molds or 3 oz. paper cups, adding popsicle sticks when partially frozen.
3. Freeze for several hours or overnight.
4. Enjoy! This can be made with any of the fruit flavored California balsamic vinegars. The possibilities are endless!