Tag Archives: Vegetarian Recipes

Recipe: Easy Asian Seaweed Salad

Seaweed is good stuff! It’s got minimal fat, has a very low calorie count and is one of the richest sources of minerals. Dried seaweed can be found at some local grocery stores, health food shops, in Asian markets and online at Amazon.com.

Easy Asian Seaweed Salad
By Chef Steffani Adaska
Yeild: 4 small servings

Ingredients:
1 ounce dried mixed seaweed
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar (optional)
1 teaspoon grated ginger
1 teaspoon minced garlic
3 scallions, thinly sliced
1/3 cup shredded carrot
small pinch of red pepper flakes
1 tablespoon toasted sesame seeds

Place seaweed in a medium bowl. Pour enough warm water to cover seaweed completely.  Soak seaweed 5 minutes. Drain and rinse thoroughly. Squeeze gently to remove excess water.

Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, and carrots tossing well to combine.

Sprinkle salad with toasted sesame seeds just before serving.
Chef Steffani is the Director of A Taste of the Mountains Cooking School. You can learn more about the cooking school here, or see more of our recipes.

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Recipe: Grilled King Oyster Mushrooms on Ciabatta

Grilled King Oyster Mushrooms on Ciabatta

Serves: 4
Chef Steffani Adaska

king oyster mushrooms

NH Mushroom Company has THE BEST mushrooms. Their King Oysters are beautiful, meaty and make a great appetizer on grilled ciabatta bread.
Enjoy!
Ingredients:

  • 8 King oyster mushrooms
  • ¼ Cup extra virgin olive oil, plus more for drizzling
  • loaf ciabatta bread
  • 3 large cloves garlic, peeled
  • Sea Salt and freshly ground black pepper
  • Italian parsley for garnish

·      Preheat grill to medium-high heat

·      Wipe mushrooms with a damp cloth to clean

·      Trim off ends of mushrooms

·      Cut into approximately ¼ inch wide lengthwise strips

·      Brush mushroom with olive oil on both sides and season with sea salt and pepper

·      Oil your grill grates. Place mushroom slices on grill to cook, turning once to cook other side. Cook about 3-4 minutes on each side. Move to indirect heat to continue slow cooking while preparing bread.

·      Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices.

·      grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes.

·      Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread (it’s important to do this while the bread is still hot or warm, otherwise the garlic won’t melt into the bread.)

·      Top grilled ciabatta with sliced mushrooms, sprinkle with salt and pepper, and chopped Italian parsley

·      Serve immediately while warm.

·      A hearty red wine is a great match for this appetizer.

Chef Steff’s Note:  a sprinkle of Reggiano tastes great on top too.

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Summer Wheat Berry Salad

Here is a great vegetarian recipe for summer! If you are interested in more vegetarian meals and recipes, don’t miss our Vegetarian Cooking Class with Chef Steffani Adaska on October 26th.

Summer Wheat Berry Salad

Summer Wheat Berry Salad
By Chef Steffani Adaska

Serves: 6
Ingredients:

  • 1 cup wheat berries
  • 2 large, fresh tomatoes, cored, small dice
  • 1 red bell pepper, small dice
  • 1 English Cucumber, small dice
  • 3 stalks celery, small dice
  • ½ small red onion, finely chopped
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh lemon juice
  • Zest of one lemon
  • 3 Tbsp Aged Balsamic Vinegar
  • ½ Cup crumbled Feta Cheese
  • 1/3 cup, Italian Flat Leaf Parsley, stemmed, rough chopped
  • ¼ cup, mint leaves, rough chopped
  • Salt and pepper to taste

 Directions:

  1. Cook the wheat berries according to the directions on the package. Drain them in a colander and allow to cool just a bit.
  2. Mix together all of the chopped vegetables in a large bowl.
  3. Whisk together the olive oil, lemon juice, zest and vinegar to make a dressing.
  4. Add the wheat berries to the vegetables, and stir in the dressing.
  5. Add Feta, parsley and mint. Season with salt & pepper.
  6. Allow to sit at room temperature for about 20 minutes before serving.
  7. Cover and refrigerate any leftovers.
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