CONGRATULATIONS MARILU AND PCRM !
In case you missed it…..Marilu’s recipe won the GRILLIN’ WITH THE STARS contest on Live yesterday. Congratulations to Marilu and her charity, The Physician’s Committee for Responsible Medicine. Congratulations also to runner up Ashanti and her charity, Boys and Girls Clubs of America. Both of these organizations will put the winnings to good use. Your vote helped “pay it forward” and that’s something you can celebrate.
One way to celebrate is by preparing Marilu’s healthy delicious vegan recipe this weekend !
Healthy/Easy Grilled Mushroom and Heirloom Tomato Summer Dish
Large Container of Organic Mesclun Greens
3 Organic Heirloom Tomatoes, (sliced ¼” thick)
2 C Organic Green Grapes
6 Cloves of Garlic (unpeeled)
1/4 C Extra Virgin Olive Oil (divided, plus 1/3 Cup olive oil)
1/3 C Balsamic Vinegar
1 T Dijon Mustard
6 Large Portobello Mushrooms
Marinate the grapes in olive oil, salt, and pepper.
In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and salt. Wrap the garlic cloves in tinfoil and place on the grill. Cook until tender, about 20 minutes.
In a medium bowl, whisk together the balsamic with the 1/3 cup olive oil and mustard. Cut tomatoes in thick slices and set aside.
In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, cap side down, on the grill and close the lid. Cook for 3 to 4 minutes.
Turn on the other side and cook for an additional 3 to 4 minutes. Re-season them lightly with salt and slice diagonally ½ inch pieces.
Take mushrooms off, and put grapes in a grill basket and grill until the skins begin to blacken in spots, about 3 minutes.
Remove the garlic from the grill. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange greens in center of plate, then alternate sliced mushrooms and sliced tomatoes on top and garnish with grapes and top with the dressing and a sprinkle of Mozzarella-flavored cheese. Serve immediately.