Omega Nutrition Recipes: Dinner Ideas

Dinner Ideas

Grilled Portabello Mushrooms and Spinach Salad with Sesame-Ginger Dressing Ingredients 3-4 Portabello Mushrooms, medium-large 2 bunches Spinach, clean & dry 1-2 tsp Ginger, grated 1-2 Tbsp. Omega Nutrition Sesame Oil 3 Tbsp Lemon or Lime Juice 1-2 tsp Garam Masala 3-4 Tbsp Mirin, or Ume Plum Vinegar 2 Tbsp Soy Yogurt 1-2 tsp Rice Syrup 3 Tbsp Omega Nutrition Sesame Oil 2 Tbsp Sesame Seeds 1/2 - 1 tsp Black Pepper 2-3 Tbsp Omega Nutrition Flax Seed Oil Directions Heat a large frying pan over medium heat for one minute, while you trim the stems from the Portabello mushrooms, so that they are flush with the cap. Add the Sesame Oil to the hot pan, swirl it around to evenly coat the bottom, and add the whole mushrooms stem side down, so that they are covering the pan bottom in a single layer. Allow to grill for 2-3 minutes while you whisk together the sesame oil and vinegar. Turn mushrooms over, and pour the oil and vinegar mixture evenly into the exposed underside of each cap. Grill on this side for another 2-3 minutes, then cover pan and remove from heat. Clean and rinse the spinach, spin dry in a salad spinner, and pour out into a mixing bowl. (Tear into smaller pieces by hand, if leaves are large). Whisk together the remaining dressing ingredients including the Flax Seed Oil, and pour over the spinach, mixing well with salad tongs. Portion the spinach salad into 3-4 salad bowls, and set aside. Place the grilled mushrooms onto a cutting board, and slice into one-inch wide, diagonal strips. Place equal portions of each over each bowl of spinach salad, and serve while the mushrooms are still hot. This recipe created by Laura Moore of Conscious Kitchen Cooks. For more information, visit the CKC website at www.consciouskitchencooks.ca.