Archive for the ‘Health’ Category

Savor Summertime with a Marinated Mushroom and Chickpea Salad

Savor the flavors of summer with a savory marinated mushroom and chickpea salad, courtesy of Aggie’s Kitchen

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“Summer is in full swing and I am enjoying everything that comes along with the season like beach days, fresh produce and of course, plenty of cookouts and picnics with family and friends. This refreshing and light Marinated Mushroom and Chickpea Salad is a great side dish for your next cookout or picnic, it can easily be made ahead with a few simple ingredients. It’s a tasty vegetarian or vegan option, if you are looking for something meatless to add to the menu.

Did you know that mushrooms stand out as a quality source of Vitamin D? Get that extra punch of vitamin D this summer with this flavorful mushroom salad.”

Marinated Mushroom and Chickpea Salad

Yield: 4-6 servings

Ingredients:

8 oz baby portabella mushrooms*, cleaned and cut into quarters

2 roasted red peppers, cut into small pieces

1 – 15 ounce can chickpeas, drained and rinsed

1/3 cup red wine or sherry vinegar

4 tablespoons olive oil

2 garlic cloves, pressed or minced

small pinch red pepper flakes, to taste

2 tablespoons chopped fresh Italian parsley and/or fresh oregano

salt and pepper to taste

Directions:

Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.

In a small saucepan, over medium heat, combine sherry vinegar with olive oil, garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms, chickpeas and red peppers and gently stir.

Let sit for about 10 minutes, stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).

*UV exposed baby portabella mushrooms

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Mushrooms: A Vitamin D Powerhouse in the Produce Aisle

 

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With vitamin D containing so many health benefits, it’s no surprise that we’re always on the hunt for easy ways to increase our intake without basking in the sun. Fortunately, there’s an easy (and delicious!) way to get the recommended daily amount.

While few foods naturally contain vitamin D, mushrooms are unique for being one of the only sources in the produce aisle.1 All mushrooms contain vitamin D, but did you know that growers can increase the amount by exposing them to ultraviolet light? Thanks to ergosterol – a sterol found in cell membranes of fungi, mushrooms are able to convert ultraviolet light into vitamin D.2

Retailers are now offering a variety of light-exposed mushrooms, making it easier than ever to get your hands on a delicious source of vitamin D. Just one serving of vitamin D-enhanced mushrooms (about five white button mushrooms or one portabella) provides more than half of the recommended daily amount!3

For an easy and delicious summertime meal, try out our Mushroom and Pea Gazpacho Soup or Surf & Turf Shrimp Portabella Fajitas.

Mushroom Gazpacho

 

Surf & Turf Shrimp Portabella Fajitas

 

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Broccolini Mushroom Salad

Looking for a healthy, yet flavorful spring side? This ‘shroom salad from bell’alimento is sure to impress.

Broccolini Mushroom Salad by Bell'alimento

If you’re looking for a super simple spring side dish that’s big on shrooms, then look no farther. It’s so good you might just want to eat it on its own. If you’re looking for a complete meal, try pairing it with salmon or chicken.

Broccolini Mushroom Salad

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
1 bunch fresh broccolini – trimmed
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/4 teaspoon sesame seed oil
1/4 teaspoon red pepper flakes
1/2 tablespoon sesame seeds
1 clove garlic – minced
8 ounces fresh mushrooms – thinly sliced

Directions:
Into a large saute pan add 1/4 cup water and heat over medium heat. When simmering, add broccolini and cook until just softened. Transfer to serving bowl. Set aside.
Into a small bowl whisk together: soy sauce, vinegar, oil, red pepper flakes, sesame seeds and garlic. Pour into pan and heat over medium heat.

Add mushrooms and cook until tender. Pour over broccolini. Toss to combine.

Get Your Greens

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March marks the first glimpse of spring, and that means grocery stores and farmers markets will soon be blooming with seasonal greens and vegetables. Fresh arugula, beets, lettuce, mushrooms, radicchio and scallions glimmer amongst the other produce with a cheerful disposition. As we step away from the heavy foods of winter, we encourage you to rejuvenate your dinner plates with crisp, colorful and nutrient-rich greens.

Wholesome and nourishing, spring vegetables are packed with vitamins C, D and K, iron, potassium, fiber and calcium. Mushrooms alone provide important nutrients like selenium, potassium, riboflavin, vitamin D and more. Blending mushrooms with meat (known as The Blend) can also help cut down on red meat consumption and reduce excess calories and fat from your diet.

Whether you spice up your meals with veggie spring rolls, test a new salad, or simply add more raw veggies to the plate, it all adds up to a healthier lifestyle. Celebrate the bloom of springtime, and National Nutrition Month, with a few of our favorite fresh recipes.

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Oyster Mushroom Spring Rolls
Kick off the season with these zesty spring rolls loaded with bright greens and meaty mushrooms.

 

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Taco Salad
Taco Tuesdays just got a new look! Pile your favorite ingredients on a bed of lettuce.

 

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Mushroom Veggie ‘Meatballs’ & Zucchini Pasta
Stack rich pasta sauce and veggie meatballs atop perfectly al dente zucchini ribbons.

 

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Minced Chicken & Mushroom Lettuce Cups
This light spring dish blends mushrooms, chicken, and asian flavors for a playful finger food.

 

Grilled Mushroom Cobb Salad (1)

Grilled Mushroom Cobb Salad
Meaty portabella mushrooms top this vegetarian salad—perfect for lunch or as a hearty side salad.

 

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Mushroom Pizza
Pile on the mushrooms and enjoy a fun make-your-own pizza night with the family.

Show Your Heart Some Love with Mushrooms

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The month of February is all about the heart – as we celebrate Valentine’s Day and American Heart Month. With heart disease listed as the number one cause of death in the United States, February is a good time to assess the foods you consume to help keep your heart healthy. One simple tip for your ticker: trim calories and fat from meat dishes by blending meat with mushrooms. Mushrooms are naturally low in calories, fat free and cholesterol free, and still add delicious flavor.

In celebration of this heart-focused month, we’re sharing dishes to make hearts happy – from romantic appetizers for two to hearty meals for the entire family.

caprese-stuffed-portabella1Caprese Stuffed Mushroom
Layer portabella mushrooms with mozzarella, tomato, and spinach for a fresh take on the Caprese salad and a lovely light lunch or pre-dinner salad.

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Mushroom-Chorizo-Stuffed Mushrooms in Port Wine Sauce
These oven-roasted, mushroom- and chorizo-stuffed mushrooms bathed in port wine sauce are sure to impress any date.

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Pepper Burrito “Bowls”
Meaty portabella mushrooms take the place of meat in these vegetarian pepper burrito bowls. Brown rice and beans make a healthy yet satisfying addition to the filling.

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Lamb Ragout
This one-pot ragout is an easy family meal or romantic entrée for two. Mushrooms blend seamlessly with ground lamb, extending portion sizes and boosting flavor.

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Roasted Mushroom Parsnip Soup
What’s cozier than curling up with a big bowl of soup? This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy.

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Middle Eastern Meatballs with Cinnamon Spiced Tomato Sauce
Spice up a classic recipe: blended mushrooms add flavor and texture while the cinnamon and bulgur provide a pleasantly surprising twist.