Summer Vegetarian Sandwich, #OXOGreenSaver & Melissa's Cucumbers

The meaty texture of baby portobello mushrooms combined with creamy avocado, crunchy cucumbers and fresh micro greens makes a substantial sandwich. Swiss cheese adds richness to this summer lunch. This version is especially good on a whole wheat or multigrain bread.

Warm Mediterranean Farro Salad with Mushrooms

Autumn

"When the leaves change hue
The air becomes nice and cool
Fall is upon us"

Farro with Mushrooms, Carrots & Perfectly Poached Egg

Farro is described as "the mother of all wheat" since it was the oldest grain domesticated by humans. In ancient Rome it was a staple food that provided the main source of nourishment for the Roman legions. Farro almost disappeared during the last centuries because of the lower yielding compared with the modern wheats.

Farro can be used as substitute for rice and pasta in many dishes. Use it in salads, soups and pilafs, or at "farrotto", an alternative to traditional risotto. Farro with mushrooms and poached egg is simple, tasty and healthy dish.

Portobello Mushrooms in Curried Coconut Milk Sauce over Pumpkin Puree

A little history about pumpkins from "the Frugal Gourmet Cooks American"

"We received the gift of the yellow gourd from the Indians, of course. When European explorers hit the New World they found the Native Americans eating all kinds of squashes, but pumpkin was a favorite. The white men thought the pumpkin to be a form of giant melon. They were partly right, as the pumpkin belongs to the family Cucurbitaceae, which also includes cucumbers, gherkins, and melons. The wild ancestor of the grate orange vegetable goes back to the Aztecs, Incas, and Mayan peoples, who enjoyed eating the rich seeds. The pumpkin spread north and was common by the time of European exploration, and the seekers of New World took the squash back to Europe with them. But it remains an American vegetable, absolutely American.

The uses that we found for pumpkin in the old days where wonderfully varied and formed a basic part of our diet. The pumpkin was among the most common foods of the settlements and an old verse proves their indispensability:

For portage, and puddings, and custards, and pies,
Our pumpkins and parsnips are common supplies. 
We have pumpkins at morning and pumpkins at noon;
If it were not for pumpkins, we should be undoon."



There is something exciting about food cooked in coconut milk. Typically, the effect comes from the edition of several assertive spices - such as coriander, cumin, and cardamom - in conjunction with this rich liquid. Ginger and hot peppers are added to give zest and dimension.



Hint: Save the pumpkin seeds for the kids! Wash the seeds and dry them. Place them in a large heated frying pan along with some olive oil, and toast until they begin to show a few very tiny brown spots on the husk. Add a bit of salt and cool. These are great snacks and they are good on salads or in soups.

Ingredients:

For the mushroom sauce:

• 1 can of unsweetened coconut milk
• 1 Tbsp. olive oil
• 1 large onion, finely chopped
• 1 Tbsp. minced garlic
• 1 tsp ginger, peeled and finely chopped
• 2 jalapeños or any hot chiles of your choice 
• 1/2 tsp curry powder
• 2 tsp ground coriander
• 1 tsp ground cardamom 
• 2 tsp ground cumin
• 1 pound baby portobello mushrooms (or any other variety)
• sea salt
• 3 Tbsp. fresh cilantro, finely chopped

For the pumpkin puree:

• 1 medium butternut squash, peeled and cubed
• 1 1/2 cups milk
• 2 Tbsp. butter (optional)
• salt and freshly ground pepper

For the roasted pumpkin:

• 1 cup butternut squash, peeled and diced
• salt and freshly ground pepper

Direction: 

For the mushroom sauce:
Place the oil in a large saucepan over high heat. Add the onions and sauté until they begin to brown, about 2-3 minutes. Add the garlic, ginger, and chiles, and sauté for another minute. Add the curry, coriander, cardamom, and cumin and stir for another minute. Add the mushrooms and the coconut milk and stir well. Simmer for 15 minutes.Remove from the heat when thickened. Season to taste and add the cilantro.

For the pumpkin puree:
Bring about 3 quarts (or more if need it to cover the pumpkin) of lightly salted water to a boil. Add the butternut squash, cover, and cook until the squash is soft when pierced with a fork, about 15 minutes. Drain the squash , place in a food processor, and proceed until well pureed. Add the milk and blend until the mixture is smooth. Place the puree in a saucepan and reheat, stirring. Add salt and pepper to taste and keep it warm.

For the roasted pumpkin:
Preheat an oven to 400°F.
Spread the diced pumpkin out on a baking sheet. Season with salt and pepper. Roast until all the cubes are cooked through and golden brown, about 15 minutes.

Evenly divide the warm butternut puree among plates. Arrange the coconut mushrooms sauce in the middle, top with roasted cubes of pumpkin. Serve immediately.

Vegetarian Beetroot, Carrot Stew with Mushrooms and Lentil

Vegetables are a most important part of our diet, as far as nutrition and vitamin content are concerned. Further than that, they are among the truly delicious foods and should be treated with care. In addition to tasting better, the well-prepared vegetable retains more of its nutrients and vitamins than the poorly prepared one. If one eats good food, diversified and well prepared, one is healthfully and intelligently fed and need not fear nutritional deficiencies. -))

Young beets are much preferred to the older and larger ones which linger in the markets throughout the year. Older beets have a tendency to be woody and strongly flavored.

Tip: Keep in mind that for some mysterious reason, all stews are better if refrigerated overnight (overnight van be expanded to several days too!)



Recipe adapted from Green Kitchen Stories

Serves: 4-6

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 3 medium beets, peeled and quartered 

• 3 medium sized carrots, sliced in large pieces

• 2 sprigs thyme
• 
sea salt and pepper to taste

• 2 tbsp tomato paste

• 1 cup red wine 

• 2 cups vegetable stock

• 3 bay leaves
• 2 cups lentils, for serving

• 4 cups water
• 
a pinch of sea salt
• 2 tbsp olive oil

• 2 big portobello mushrooms

• 10 white cap mushroom
s
• 7-8 baby portobello mushrooms
• 2-3 scallions

Directions: 

Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils and mushrooms.



Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.



Heat olive oil in a pan. Lower the heat and sear the portobello and white cap mushrooms, stirring occasionally, until tender and golden in color. Season to taste. Set aside.



Taste the stew, add more wine, stock or herbs if you like. Add mushrooms and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with scallions and fresh thyme.