Showing posts with label carrot salad. Show all posts
Showing posts with label carrot salad. Show all posts

Monday, September 28, 2009

Say Cheese for a Naked Burger!

I saw Krista's Saturday post and had to laugh. I was going to post about a no-cook way of enjoying cheese (which I'll do next week), but I was experimenting in the kitchen and came up with an absolutely fabulous Naked Veggie Burger and had to share. This is not "comfort" food. This is pure natural goodness with goat cheese to boot!

Here's how it all started. I was shopping and I wanted to try an assortment of different cheeses on hamburgers and see what was my favorite. But I thought I should also have a veggie burger and bought a fabulous looking Portobello mushroom.

I love shallots baked in oil, so I purchased a cluster of shallots, some sweet red peppers, some pretty leafy lettuce to display it all on, and avocado. Let's face it, avocado, as far as I'm concerned, tastes good on anything. [That's a serving platter to the right. The Portobello was huge.]

Being a celiac, I decided to forgo a bun with this burger, hence the name Naked Burger.

Next, I roamed the deli counter and asked the cheese monger for his favorite goat cheese. He mentioned Cypress Grove Purple Haze, which I'd had once before on a cheese tasting plate and had loved. It has flavors of lavender and fennel and is nicely tart. So I bought it.

And here's what I came up with. A burst of flavors that turned out to be vegetarian, light, and yummy!

With Goat Cheese, Shallots and Peppers

(for one salad)

1 Portobello mushroom, stem removed
1 sweet red pepper, diced
1 tsp. chives, diced
1 oz. Purple Haze Goat Cheese
1 shallot, baked in 1 tsp. olive oil
1 Tbsp. olive oil
2 Tbsp. water
1 Tbsp. white wine
1 slice avocado
Leafy green lettuce
Chives for garnish


Roll the shallot in 1 tsp. olive oil and wrap in foil. Bake at 350 degrees for 15 minutes.

Meanwhile, sauté the Portobello mushroom in 1 Tbsp. olive oil, coating generously on both sides. Grill for 4 minutes. Add the water and white wine and deglaze, flipping the mushroom once during the process. Add 1 tsp. of snipped chives and the red pepper, diced. Cook 2 minutes longer.

Remove all from heat.

Prepare broiler. Set the Portobello mushroom on a baking sheet. Crumble the goat cheese on top. Broil for 4 minutes. Remove from broiler. Smooth the cheese on top using a knife. Broil 1-2 minutes longer.

Set leafy green lettuce on a plate. Add a slice of avocado and garnish with baked shallots, chives, and extra red pepper. Set the “naked burger” on the lettuce. Dust with paprika.

Serve warm.

I hope you enjoy it as much as I did. I'm sure it could be served on a whole wheat bun. I served it with a malbec from Argentina called Arido. [Don't be fooled by the screw-top.] It's bursting with flavors of cherries and jam.
For more recipes and to learn more about The Cheese Shop Mystires, check out my website Avery Aames.
Say Cheese!

Saturday, August 22, 2009

Carrot Salad

Congratulations to Ellen Of Jacksonville, Florida -- the winner of a $25 gift certificate to Williams-Sonoma! Enter this week's drawing by leaving a comment. Good luck!

I have company this weekend, and while I dearly love them, a couple of my guests are picky eaters. There are few vegetables they will eat, so it's always a challenge to come up with something that is acceptable to them. After all, it wouldn't be right to serve dinner without veggies! So I made a very simple dish that has been a favorite in my family for a long time -- a
raw carrot salad. One of my guests, fearful of eating carrots, tried half a spoonful, and asked for a full serving minutes later. This is a great way to get kids to try vegetables, and the salad is so versatile that you can add a lot of different vitamin laden fruits and veggies once the kids are used to the texture.

Carrot Salad

6 - 7 average carrots
3 tablespoons sugar
3 tablespoons lemon juice

Peel the carrots and cut into large chunks. Pulse them in the food processor until they are fairly fine. Scrape the sides, add the sugar and lemon, and pulse again to combine. Serve.

It's that simple. You can substitute agave or honey for the sugar. If your picky eater likes raisins, toss in a handful and stir. Once it's popular, you can add an apple or pineapple, a handful of coconut, or one of my favorites, a raw red beet. Just pulse and you're done!

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