Menu for 4 people
Portobello Mushroom Burgers with grilled Onions and Peppers with a Red Pepper alkaline mayonnaise.
Cucumber, Celery, Endive, Red Onion and Tomato Salad
Ice Cold Watermelon
List of Ingriedents
4 Portobello Mushrooms
4 Gluten Free Hamburger Buns
1 yellow onion
3 Red Bell Peppers
2 stalks celery
1 whole endive(if you can’t find endive you can use a handful of salad greens)
12 small cherry tomatoes cut in half
6 Yukon gold potatoes (or any variety of your choosing)
1 red onion
Flat leafed parsley
Sucanat (cane sugar)
Salt and Pepper to taste
For the Mushroom Burgers
With a damp paper towel, clean the mushrooms and remove any stem.
Place on a plate and drizzle with a little olive oil. Set aside. These are ready to grill.
Wash a handful of Salad Greens and set aside
Slice 1 yellow onion into 4 thick slices. Brush with a little Olive Oil. Set Aside.
Slice up 1 Red Bell Pepper from the recipe below and drizzle with a little oilve oil. Set aside.
When ready, grill the mushrooms and the onions. Put a spoonful of the Red Pepper Mayonnaise on a bun, top with the mushroom, sliced onion, peppers and salad greens.
For the Red Pepper Mayonnaise
Note: Use 2 of the peppers for the Mayonnaise and save 1 for the Mushroom burgers.
Char the 3 peppers right on the top of your stove with a medium flame. Turn them to char on all sides. They will get very black. This will only take a few minutes. Remove from the fire and put into a paper bag or wrap in paper towels for about 10 minutes. Remove from the bag and using you fingers, wipe the black char off of the peppers. You can run some water over the last bits to get it all off. Cut the pepper in half and remove seeds and core. Save one of the peppers and Place 2 of the peppers in a Cuisinart or blender and puree. Season with a little bit of salt to bring out the flavor. Pour mixture into a bowl. It’s ready to serve. You can make this a few days in advance. It keeps well in the refrigerator.
Cut one cucumber in half and put the two halves together and slice into thin slices.
Do the same thing with the celery
Take the whole endive and start slicing from the end of it.
Cut the tomatoes in half
Slice up the red onion, Put in a small bowl and pour ¼ cup Apple Cider Vinegar over it. Let sit for about 15 minutes. Remove from the vinegar. Reserve ½ of of the onion for the potato salad. Place ½ of the onion in the bowl with the other ingredients.
For the Salad Dressing, ¼ cup Olive Oil mixed with the juice of ½ of a lemon. You might not need all of the dressing for this salad. Use to your liking. Season with salt and pepper.
Place the potatoes in a pot. Fill with cold water and cook until fork tender. About 20 minutes.
Remove from heat and let cool. Cut the potatoes in quarters and place in a bowl with ½ of the reserved red onion slices. Dress with Mustard Vinaigrette.
For the Mustard Vinaigrette:
3 teaspoons of Dijon mustard
3 Tablespoons of Apple Cider Vinegar
¼ cup plus 3 Tablespoons Olive Oil
A pinch of Sucanat, (cane sugar)
Put the mustard and vinegar and a pinch Sucanat in a bowl. Using a whisk, pour the oil in slowly and whisk until you have a thicken vinaigrette. This will give you a little over ½ cup. Garnish with chopped parsley