Thursday, August 1, 2013

Oven-Roasted & Herbed: Portobello Mushrooms & Potatoes

Oven-roasted Portobello mushrooms, oven-roasted herb potatoes, and sautéed kale

On Tuesday, I stuck to my meal plan. I wanted to oven-roast the organic produce I brought from Sprouts. I made multiple sides to eat as a small, healthy meal.

Recipe: Oven-roasted Portobello Mushrooms

  • Organic Portobello mushrooms caps (2) You can fit up to six large caps on a sheet tray
  • EVOO
  • Salt & Pepper
  • Fresh thyme sprigs
  • 1-2 cloves garlic, finely chopped
  • Pre-heat oven to 400 F.
  • Place mushroom caps on sheet tray. Drizzle generous amounts of EVOO on both sides.
  • Finely chop (2) sprigs of time and sprinkle on caps. Add garlic.
  • Lightly salt & pepper.
  • Optional: Place any remaining sprigs of thyme directly over the caps to infuse flavor. I also lightly sprinkled Herbes de Provence.
  • Cook in oven for 15 minutes.  

Recipe: Oven-roasted Herb Potatoes
  • 12 small roasting potatoes (Tip: Use Yukon Gold potatoes for roasting. The ones I bought were labeled "small yellow potatoes")
  • EVOO
  • Salt & Pepper
  • 2-3 fresh rosemary sprigs, leaves removed & roughly chopped
  • 3-4 large cloves garlic, finely chopped
  • Optional: Fennel seeds

  • Pre-heat oven to 400 F.
  • Slice potatoes into quarters. If some pieces are larger, you can cut again into eights. Add to sheet tray.
  • Sprinkle chopped rosemary & chopped garlic onto potatoes. 
  • Drizzle very generous amounts of EVOO. Season with salt & pepper. Add any other additional herbs you like. 
  • Cook for one hour in middle rack. After 30 minutes, toss the potatoes around. 
Note: The garlic burned in this recipe, so you can lower heat to 375 F, sauté the garlic separately and add to potatoes later, or add crushed gloves with skin on for aroma. 

Recipe: Sautéed Kale
  • Organic Lacinato Kale This is the flat one, not the curly one that looks like parsley. 
  • EVOO
  • Salt & Pepper
  • 1 cup chicken stock
  • 1-2 tablespoons red wine vinegar
Credit: Inspiration recipe by Bobby Flay

  • Heat olive oil in a large saucepan over medium-high heat. Meanwhile, take the kale greens off the center stalks. 
  • Add the garlic to pan and cook until soft, but not colored. I omitted this from my recipe since my other two oven-roasted veggie dishes were using garlic. 
  • Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
  • Optional: Add toasted, roughly chopped nuts. For added protein and a textural component, I used Marcona Almonds.

Note: The portions of the entire meal (picture at top) were small, so I made a small bowl of gluten-free pasta for my husband and myself afterwards.

What are your favorite vegetarian sides?

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