Portobello Tacos

  • Vegan taco Tuesday never tasted so good! These marinated mushroom pack the flavor! You can use lettuce leaves or taco shells – do what works for you!
  • Mushrooms:
    • 1 lb portobello, sliced thin
      1/2 c olive oil
      4 tbsp liquid aminos
      1 tbsp lime juice
      2 cloves garlic, minced
      1 scallion, sliced thin
      2 tbsp chopped cilantro
      1/2 tsp red chili flakes
      1/2 tsp cumin

    For Serving:

    • Butter lettuce leaves or taco shells
    • Roasted pumpkin seeds
    • Avocado, sliced thin
    • Salsa

    In a bowl whisk together all the mushroom ingredients, add mushroom and marinate for 15 minutes.

    Preheat oven to 425. Roast mushroom on roasting pan. Bake for 20 minutes. Toss mushrooms with marinade again.

    Serve with lettuce leaves, avocado and salsa.

    Serves 4.


    Fish Tacos with Cabbage Slaw

    Lettuce leaves make for an amazing “taco” shell! These are quick and easy, perfect for a weeknight taco party.

    • 1 1/2 lb halibut
    • 8 – 10 tomatillos, quartered
    • Olive oil
    • Garlic clove, minced
    • Zest of one orange
    • Zest of one lime
    • Salt
    • Pepper
    • Butter lettuce

    Cabbage slaw

    • 10 oz shredded cabbage
    • 2 shredded carrots
    • 1 jalapeƱo, minced
    • 1/2 red onion, thinly sliced
    • 1/4 c cilantro
    • 3 tbsp olive oil
    • 3 tbsp lime juice
    • 3 tbsp orange juice
    • Salt and pepper

    Combine slaw ingredients in a bowl and toss to coat. Set aside.

    Heat oven to 425.In a medium bowl combine tomatillos, zest, garlic with 2 tsp olive oil. Roast for 25 – 30 minutes until soft and browned.

    Heat grill over medium high heat. Season fish with salt and pepper, spray with some olive oil. Cook 3 -5 min on each side till cooked through. Break up fish into bit size pieces.

    To serve- divide fish among lettuce leaves, divide tomatillos among lettuce and top with slaw.

    Serves 4.

    Radish Salad with Radish Sandwiches

    There is something so magical about butter and radishes – add a little lemon zest and it’s out of this world!

    1 head of butter lettuce, torn
    1 bunch of radishes, sliced thin
    2 tbsp butter at room temp
    Zest of lemon
    4 sliced dark rye

    2 tbsp lemon juice
    1/2 tsp salt
    1 c half and half
    1/3 c chives, minced

    Combine dressing ingredients in a jar and shake to combine.

    For the sandwich:

    Cut 1/4 of the radishes into thin strips. Mash the lemon zest and butter together, spread on bread and top with radishes.

    For Salad:

    Combine lettuce and remaining radishes with 1/4 c dressing. Toss to coat.

    Serves 4.

    Radish And Butter Lettuce Salad with Radish Tartine


    I’m on a Patricia Wells kick! I love her recipes simple, quick and delicious!! Nothing better than radishes and butter – those French are so smart.

    1 head of butter lettuce, torn
    1 bunch of radishes, sliced thin, freshest leaves reserved
    2 TBSP butter
    zest of 1 lemon
    4 slices of rye bread
    Sea salt
    1/4 c creamy lemon chive dressing (below)

    Slice 1/4 of the radishes into narrow stirps. Mince the leavers. 

    On a small plate mash the butter, lemon zest and 1/4 tsp salt. Add radish strips and leaves, mash together. Spread on rye bread.

    In a large bowl toss lettuce and radishes with dressing.

    Serve with rye tartines.

    Serves 2 – 4.  5 WW PP

    Creamy Lemon Chive Dressing
    2 TBSP lemon juice
    1/2 tsp sea salt
    1 c half and half
    1/2 c minced fresh chives

    Combine in a small jar and shake to combine.

    Foie on Toast with Cherry Salad

    I love Foie Gras and the best thing about it is it cooks up so quickly. It is illegal to sell it in California, so you need to get creative about how you obtain it.

    2 2 oz slices of Foie gras
    1/4 c bing cherries (frozen defrosted or fresh)
    1 TBSP high quality balsamic vinegar
    1 TBSP hazel nut oil
    1/4 c toasted hazelnuts, chopped
    Salt and pepper
    Butter lettuce, torn
    Balsamic glaze
    Brioche or parmesan toast

    Combine the balsamic vinegar, oil, salt and pepper in a small jar and shake to combine. Toss with salad, cherries and nuts.

    Heat a cast iron skillet over high heat. Add Foie and cook 30 – 40 seconds per side.

    Serve with salad and toast and drizzle with a little balsamic glaze.

    Serves 2.

    Bistro Salad

    This is such a simple salad that tastes amazing. Big surprise it’s from Patricia Wells’ Bistro Cookbook. You will have extra dressing.

    2 bags of butter lettuce
    2 TBSP lemon juice
    2 TBSP sherry vinegar
    1 tsp Dijon mustard
    3/4 c olive oil
    Salt and pepper

    Combine lemon juice, vinegar, mustard, salt, pepper and olive oil in a small jar until well combined.

    Toss with greens and serve.

    Butter Lettuce Salad


    This salad is perfect for when you want something light to go with the rest of your meal.

    3 TBSP olive oil
    1 TBSP Champagne vinegar
    1 TBSP minced shallot
    2 tsp Dijon mustard
    2 small heads of butter lettuce, outer leaves removed
    4 thinly sliced radishes
    1/4 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro)

    Combine oil, vinegar, shallot and Dijon in a small jar, shake to combine. Toss with the remaining ingredients in a bowl.

    Serves 4.