King Trumpet Mushrooms with Orange & Pepper

This is from Shroom – the orange may sound odd, trust me it is wonderful!

  • 8 king trumpet mushrooms, halved and scored 1/8 deep
  • Zest & juice of one orange
  • 1/4 c olive oil
  • 2 tsp soy sauce
  • Salt and pepper
  • 1 tbsp butter
  • 8 oz arugula

Whisk together zest, juice, olive oil, soy sauce, salt and pepper. Place mushrooms in a large baking dish and drizzle the dressing over them, rubbing in the dressing. Let rest for at least 30 minutes.

Reserve the dressing. Prepare a grill over high heat. and grill mushrooms on each side until tender and caramelized about 5 minutes each.

Place the marinade in a small pan and bring up a boil, add butter and swirl until melted. Toss with the arugula and serve with mushrooms on top.

Serves 4.

Place

Coconut and Red Lentil Soup

This is so good! It is from Crazy Sexy Kitchen!

  • 1 1/2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp olive oil
  • 1 tbsp cayenne pepper
  • 1 onion, diced
  • 1 1/2 c red lentils
  • 4 c vegetable stock
  • 1 can lite coconut milk
  • 2 tbsp minced ginger
  • Salt and pepper to taste
  • 2 tbsp lemon zest
  • Juice of 2 lemons
  • 1/2 bunch cilantro, chopped
  • 1 avocado, diced

Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.

Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.

Serve with avocado on top.

Serves 8.