Portobello, Spring Onions & Potatoes...Meatless Mondays

So in preparing for the 3 day juice fast - cleanse Hubby and I are planning to do soon,  it is recommended to prepare your body the week before by not eating certain things like dairy, meat, sugar, caffeine, etc.  While shopping at our favorite organic farm Blooming Hill in Blooming Grove, NY,  I looked around to see what I could make in terms of dinner so that it would not be a week of only salads!  They had huge beautiful spring onions that they were grilling for us to try and they were so good.  So here is what I came up with and both Hubby and I loved it.  Yums!

 

 

Spring Onions with Portobello and Red Potatoes
(serves 2 - all ingredients are organic)

• 12-15 small long red potatoes
•  2 portabello mushrooms
• spring onions
• cilantro
• 1 tbsp of crushed garlic
• sea salt
• black pepper
• olive oil

 Wash and cut potatoes the long way.  Heat some good olive oil in a pan and place potatoes sliced side down on pan.  Let cook for about 1-2 minutes or until lightly golden.  Cut spring onion diagonally (thick slices), clean and cut portobello mushrooms into long slices, chop cilantro and set all three aside.  Bake potatoes in the same pan at 375 for about 10-15 mins until soft and done.  Be careful with the hot handle on the pan and put pan back on stove top on medium heat.  Add garlic, mushrooms, spring onions and cilantro.  Add more olive oil and mix all together. Season with sea salt and pepper and mix again until spring onions and mushrooms look cooked.  Wow!  You would not believe the flavors, this was so good and filling!  Enjoy!