GRILLED INDIAN SPICED FLATBREAD

Source:  Adapted from www.mccormick.com

2 Tbsp olive oil, divided

2 cups thinly sliced onion

1 tsp turmeric, ground

½ tsp cumin, ground

Dash crushed red pepper

¼ tsp black pepper

1 package naan (4-5 pieces) whole grain if available

3 large, or 5 medium, vine-ripened tomatoes, sliced

300 g goat cheese, crumbled

2 Tbsp chopped fresh mint

1. Preheat oven set to ‘broil’.
2. Heat 1 tablespoon of the oil in medium skillet on medium heat. Add onion; cook and stir 3 to 4 minutes. Stir in turmeric, cumin, crushed red pepper, and black pepper. Cook until soft. Set aside.
3. Brush tops of naan lightly with remaining 1 tablespoon oil. Place oiled-side up in the oven set to broil. Heat for 2 minutes.
4. Spread onion mixture evenly on each naan. Top with sliced tomatoes and goat cheese. Do not add mint yet.
5. Return to oven to broil for 2 to 3 minutes. Remove once cheese has softened (note goat cheese does not brown) and crust has browned slightly. Sprinkle with mint. Serve immediately.

WARM MUSHROOM SALAD

Sweet Ginger Vinaigrette (Adapted from www.epicurious.com)

⅓ cup avocado oil

¼ cup peeled fresh ginger, julienned

½ cup peeled fresh ginger, pureed (use food processor if available)

2 Tbsp balsamic vinegar

Salt and pepper to taste

1. Heat oil in a small skillet over medium heat. Drop a single piece of julienned ginger into oil.  If it starts to sizzle, the oil is ready.  Stir in remaining julienned ginger.
2. Fry for 5 to 6 minutes or until golden. Remove with tongs and drain on paper towel.
3. Allow oil to cool (it will be used to make dressing).
4. Squeeze juice from pureed ginger into a small bowl using your hands.
5. Add vinegar, salt and pepper to bowl. Whisk in cooled ginger oil. Set vinaigrette aside.

Warm Mushroom Salad (Adapted from www.recipes.com)

2 cloves garlic, chopped

4 cups chopped fresh mushrooms (use a variety; shitake, oyster, cremini, button)

1 large raw enoki mushroom, rinsed and trimmed

11 oz baby greens mixed

1 tsp balsamic vinegar

1. Heat 1 tbsp vinaigrette (from recipe above) in large skillet.
2. Add chopped garlic and heat for 30 seconds.
3. Add mushrooms and cook until soft, about 5 to 8 minutes.
4. Stir in the remaining vinaigrette.
5. Remove from heat and let mushrooms sit in pan until they are just warm (note: very hot mushrooms will wilt the greens).
6. Put greens on a platter and top with warm mushrooms.
7. Garnish with julienned ginger, raw enoki mushrooms and balsamic vinegar. Serve.