Honey-Ginger Baby Bellas with Ginger-Miso Kale and Quinoa

Family vacations can be inspiring on so many levels.  Recently we went to visit family in the Midwest, and while we were there, my stepmom introduced me to Honey Vinegar.  As soon as I came home I ran over to Epicurean Olive Oil and Balsamic Vinegars and brought home some new ingredients to play with.  Tonight we used the honey-ginger white balsamic vinegar and blood orange olive oil to marinate baby portabellas.  They were amazing, paired with kale that was steamed and then tossed in a miso-ginger dressing.  Top it off with some quinoa, and we had a pretty delectable meal.  If you don’t have specialty vinegars lying around, this would still work very well with rice wine vinegar and olive oil.  If you would rather not use any oil and save yourself some fat and calories, simply omit the oil altogether and it will still turn out great!

Honey-Ginger Baby Bellas

6 Baby Portabellas or large stuffing mushrooms, sliced

1 Tablespoon blood orange olive oil

2 Tablespoons honey-ginger white balsamic vinegar

a splash of soy sauce

salt and pepper, to taste

1.Preheat oven to 350 degrees.  Toss ingredients together in a large bowl, then spread out in a single layer on a baking sheet.  Bake for 10-15 min.

Steamed Kale w/Ginger Miso Dressing 

Dressing recipe is adapted from one featured in The New York Times on July 22, 2009, which was adapted from How to Cook Everything by Mark Bittman

1/3 cup water

1/4 cup rice wine vinegar

3 tablespoons mild miso (yellow or white)

1 tablespoon sesame oil

1 medium carrot, roughly chopped

1 tablespoon honey or agave nectar

1 inch piece of ginger, peeled and cut into smaller pieces

salt and pepper, to taste

1 large bunch kale, roughly chopped

1.Put all ingredients (except kale, salt and pepper) into a mini food processor or blender and process, or blend, until dressing reaches desired consistency (1-2 minutes). Taste and adjust seasoning to taste.

2.Bring 1/2 cup water to a boil in a large pot.  Add kale, reduce heat to a simmer, cover and steam 5-7 minutes.  Drain and toss with dressing (there will be quite a bit if dressing left over). 

Quinoa

If you’ve never cooked quinoa (pronounced keen-wah), don’t be intimidated.  It is easier than cooking rice!  FYI: quinoa should always be rinsed before using.

Add 1 cup quinoa (rinsed) and 2 cups water to a medium saucepan.  Bring to a boil, then reduce heat to low.  Cover and cook for 20 min.  Done!