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[nverland]

A few today, something different for picnics or barbeques



Grilled Eggplant Wraps
This recipe serves: 4

For the grilled eggplant:
4 teaspoons olive oil
1 clove garlic, finely chopped
1 1/2 teaspoons chopped, fresh basil
salt to taste
freshly ground black pepper
2 small eggplants

For the wraps:
1/2 cup cream cheese, low-fat whipped, or goat cheese
4 flour tortillas, sliced in half, lengthwise
2/3 cup spinach, or arugula washed and dried
4 slices of tomato

For the grilled eggplant:
1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together. Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.

3. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.

For the wraps:
4. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.

5. Spread the tortillas out on a work surface in front of you. Spread the cheese mixture out on the tortillas, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortillas into a cylinder, ending with the seam side down.

6. Cut the wraps on the diagonal and serve.







Grilled Portobello Sandwich
This recipe serves: 6

For the portobello mushrooms:
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 teaspoons chopped fresh basil
salt to taste
freshly ground black pepper
6 portobello mushrooms

For the sandwiches:
3/4 cup cream cheese, low-fat whipped, or goat cheese
6 pieces of focaccia or other good quality bread, sliced in half, lengthwise
1 cup spinach or arugula leaves, washed and dried
6 slices of tomato

Cooking Instructions
For the portobello mushrooms:
1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1 teaspoon of the basil together. Remove the stems from the mushrooms and brush both sides of the caps with the olive oil mixture. Set aside.

3. Grill the mushrooms until they are soft in the center, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1" strips.

For the sandwiches:
1. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.

2. Spread 6 halves of bread with the cheese mixture, then top with the spinach or arugula, a slice of tomato and several portobello mushroom strips. Place the other half of the bread on top.







Smoky Bison Burger

Smoky Bison Burger
1 pound ground bison (buffalo; see Shopping Tip)
1/2 cup cooked wild rice (see Kitchen Tip)
1/2 cup shredded smoked cheese , such as Cheddar, gouda or mozzarella
2 tablespoons smoky barbecue sauce , divided
1 tablespoon paprika , preferably sweet Hungarian
2 teaspoons Dijon mustard
1 teaspoon minced garlic
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
1 tablespoon sweet pepper relish or pickle relish
2 teaspoons prepared horseradish
4 whole-wheat hamburger buns , toasted
4 slices tomato
4 thin slices sweet onion , such as Vidalia



1: Preheat grill to medium.

2: Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.

3: Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.

4: Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side.

5: Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato and onion.

Comments

[ranger-girl0301.livejournal.com]

Everything but the fungus sounds amazing!

[nverland]

That particular fungus isn't fungusy and especially grilled. it's almost like steak (or so those that eat both have told me)