Portobello and veggie stackers
1 cup Balsamic vinegar
¼ Olive oil
Salt and pepper
3 large portobello
1 small eggplant
1 yellow pepper
1 red pepper
1 red onion
1 small ball of fresh
mozzarella
Marinate the portobello
in balsamic, olive oil, salt and pepper for at least an hour. Slice the eggplant,
peppers, onions and fresh mozzarella into 3/4 inch slices. Season the veggies
with salt and pepper. Heat a grill pan to medium high heat and start with grilling
the portobellos for 5 minutes on each side. Once the portobellos are tender set
them aside and cover them with foil to keep warm. Place the remainder of the
veggies on the grill pan. Cook the veggies until tender. Once the veggies are
done prep your stackers on a baking tray layering veggies and mozzarella. You
can arrange the stackers to your liking however I usually start with the sturdy
portobello on the bottom. Broil the completed stackers for about 5 minutes
until the mozzarella is gooey and melted. Serve over a bed of arugula and
drizzle with balsamic and olive oil. These are a delicious summertime treat!
Simple Salmon with Dill
3-5 ounce salmon pieces
1 tsp garlic powder
2 Tbsp Dill
Preheat oven to 400
degrees. Spray pan with cooking spray and add the salmon. Dust the top of salmon with
garlic powder and a heavier coating of dill. Bake for 20 minutes and enjoy. For
a special sweet hint add a drizzle of honey over the top of the salmon as soon
as it’s out of the oven, the flavor of the honey and dill is amazing!
