Lemon-Ginger Mushrooms Serves 4 | Gluten Free, Vegan


Serve atop cooked millet or quinoa.


2 tablespoons lemon juice 1 teaspoon minced fresh ginger 1½ tablespoons gluten-free tamari 2 tablespoons brown rice syrup 1 tablespoon toasted sesame oil 2 tablespoons vegetable broth


8 medium, fresh shiitake mushrooms, stems removed


2 large portobello mushrooms, stems and gills discarded, sliced lengthwise


1. Whisk together fi rst six ingredients (lemon juice to broth). Place mushrooms in a glass baking dish. Pour lemon-ginger mixture over them, turning to coat. Marinate at least


1 hour, fl ipping mushrooms occasionally. 2. Preheat grill to medium-high. Place mushrooms in a well-oiled grill basket or on a wire baking rack (reserve marinade). Grill 8–10 minutes or until slightly charred and tender, turning occasionally and basting.


PER SERVING: 52 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 12g carb, 1g fi ber, 384mg sodium


Shrimp Kabobs with Plums and Pineapple Serves 6 | Staff Favorite


This entrée goes well over bean or rice thread noodles (to “cook,” soak noodles for 10 minutes in hot water). Use gluten-free tamari instead of soy sauce for GF kabobs.


APRICOT-GINGER GLAZE 2 tablespoons minced fresh ginger 4 cloves garlic, minced 1 green onion, white part only, minced 6 tablespoons low-sodium soy sauce ¾ cup apricot jam 1½ tablespoons sesame oil


1 pound large raw shrimp, shelled and deveined 3 medium plums, halved and pitted 3 fresh peaches or 3 medium red Bartlett pears, pitted and quartered 1 small pineapple, skinned and cut into 1-inch chunks


1. Combine all glaze ingredients in a jar; shake vigorously. (Makes about 1½ cups.) 2. Combine shrimp and 1 cup glaze in a large bowl and toss to coat (reserve remaining


glaze). Cover and refrigerate for at least 1 hour. 3. Preheat grill to medium. Remove shrimp from glaze. Alternately thread shrimp,


plums, peaches or pears, and pineapple onto six 15-inch skewers, leaving about 1


/8 inch between each piece to allow even cooking.


4. Grill kabobs, turning occasionally, until shrimp turns opaque throughout and fruit is browned and tender, 8–10 minutes. Baste with glaze during fi nal 3 minutes.


PER SERVING: 338 cal, 4g fat (2g mono, 2g poly, 1g sat), 114mg chol, 18g protein, 60g carb, 6g fi ber, 660mg sodium


july 2014 | deliciousliving.com 35


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