Grilled Portabello Caprese & Tangy Coleslaw With A Kick

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My friends roped me into an 8 week challenge of no sweets & lots of veggies…so I’ve been finding some fun new recipes & experimenting with them. Here are two that my family & I really enjoyed – & they still tasted great as left overs as well.

Grilled Portabello Mushroom Caprese

4 large cap Portabello mushrooms

2 cups diced tomatoes

1 cup shredded mozzarella cheese

1 crushed clove

1 T. olive oil

Basil to taste (1.5 t. dried, or as much fresh as you like – chopped)

Olive oil for grilling.

Using paper towel, remove any debris from mushroom, & lightly buff.

Drizzle olive oil over both sides of mushroom cap & then place over medium grill for 4-6 minutes, then turn & repeat.

Meanwhile, combine tomatoes, cheese, garlic, kuman & clove. Add just enough olive oil to lightly moisten ingredients.  Add salt & pepper to taste.

After removing Portabellos from the grill, fill the caps with tomato & mozzarella mixture.  Serve immediately as cheese will begin to melt, & the juices begin to flow.

Tangy Coleslaw with a kick

4 cups shredded cabbage

1 bunch cilantro – chopped

1 onion – very thinly sliced

3 T. mayonnaise

1 T. olive oil

3 T. fresh key lime juice

3 garlic cloves

1 t. cumin

2-3 t. Frank’s hot sauce

crushed red pepper seeds (optional)

pinch of sugar (optional)

pinch of nutmeg

salt & pepper to taste

In a large bowl, combine cabbage, cilantro & onion.

Using a food processor or blender, combine remaining ingredients, & mix until mostly smooth.

Pour over cabbage mixture & thoroughly mix.


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