Recipes

Welcome to Going Green’s recipe page, where we bring you new ideas for how to enjoy local and seasonal foods. For the purpose of this page, “local” includes North and South Carolina. Recipes and photos by Casey Nelson.

BBQ Mushroom Tacos

Servings: 6 tacos • Prep time: 45 minutes

BBQ Mushroom Tacos

Photo by Casey Nelson

Ingredients

• 6 corn tortillas, warmed (warming is optional)

• 2 avocados, sliced

• 1 cup coleslaw (see recipe below)

• 1 small lime or lemon, for juice

• Cilantro or scallion greens for garnish

Ingredients—Mushroom Filling

• 6 cups shredded king oyster mushrooms (Wholesome Greens, Wilmington, NC)

• 2 Tbsp. extra virgin olive oil, divided

• 1 tsp. smoked paprika

• 1/2 tsp. salt

• 1/4 tsp. cayenne pepper

• 1 small scallion, finely sliced

• 2 cloves garlic, finely sliced

• 1/2 cup BBQ sauce (Annie’s Organic BBQ sauce, Woodstock Organic BBQ sauce)

Instructions

Preheat oven to 400 degrees F. Clean mushrooms with a damp paper towel and cut off the caps. Slice the caps thinly; score the stems with a fork and pull strips with your fingers.

Place the shredded mushrooms on a parchment paper-lined baking sheet. Coat evenly with 1 tablespoon of oil, smoked paprika, cayenne, salt and pepper. Bake for 15 to 20 minutes, giving a toss halfway through.

Transfer shredded mushrooms to a skillet with 1 tablespoon of oil over medium heat. Add in garlic, scallion and BBQ sauce and stir until crisp—about 10 minutes.

Assemble tacos with BBQ mushroom, avocado and coleslaw. Squeeze lime or lemon juice on top. Garnish with cilantro or scallion and serve.

Walnut Raisin Coleslaw

Servings: 6 • Prep time: 25 minutes

Walnut Raisin Coleslaw

Photo by Casey Nelson

Ingredients

• 4 cups green cabbage, shredded (Red Beard Farm, Willard, NC)

• 2 cups red cabbage, shredded

• 1 cup carrots, julienned (Black River Organic Farm, Ivanhoe, NC)

• 1 cup walnuts, chopped

• 1/4 cup raisins

• 1/2 cup mayonnaise (Follow Your Heart Soy-Free Vegenaise)

• 2 Tbsp. apple cider vinegar

• 1 tsp. dijon mustard

• 1 Tbsp. maple syrup

• 1/2 tsp. sea salt

• 1/4 cup cilantro (Shelton Herb Farm, Leland, NC) or other greens for garnish (scallion greens or parsley)

Instructions

Add the shredded green and red cabbage and julienned carrots to a large bowl. Mix in the raisins and walnuts.

In a small bowl, mix together the mayonnaise, apple cider vinegar, dijon mustard, maple syrup and salt for the dressing.

Add the dressing to the coleslaw and mix well. Garnish with cilantro leaves. (Scallion greens or parsley may be used as garnish in lieu of cilantro.)

Chill and serve.

Welcome to Going Green’s recipe page, where we bring you new ideas for how to enjoy local and seasonal foods. For the purpose of this page, “local” includes North and South Carolina.

Mediterranean Rainbow Chard Salad

Servings: 4 • Prep time: 40 minutes

Mediterranean Rainbow Chard Salad

Photo by Casey Nelson

Ingredients—Salad

• 6 cups chard leaves and chard stems, chopped into 1/4-inch pieces (Farmage, Castle Hayne, NC)

• 1 cup cooked chickpeas

• 1/2 cup carrots, chopped (Black River Organic Farm, Ivanhoe, NC)

• 1 cucumber, sliced (Black River Organic Farm)

• 1 tomato, quartered (Farmage)

• 1/4 cup kalamata olives

• 1 red beard scallion, sliced, reserving the green for garnish (Black River Organic Farm)

• 1/2 avocado, pitted

• 1/4 cup hummus

• 1/4 cup roasted or raw pepitas (pumpkin seeds)

Ingredients—Dressing

• 2 cups fresh lemon juice

• 1 garlic clove, finely grated

• 1 tsp. dried oregano

• 3/4 tsp. sea salt

• 1/4 tsp. pepper

• 1 cup extra-virgin olive oil

Instructions

Prepare the dressing. First whisk together all the ingredients except the olive oil. Then slowly add in the olive oil to the other ingredients as you continue whisking.

After washing and drying the chard, remove the leaves from the stems and cut them into small pieces and place in a large salad bowl. Chop the stems into 1/4-inch pieces and set aside.

Drizzle 1/4 cup of the dressing over the chard and massage with hands to make tender.

Add the chickpeas, carrots, cucumbers, tomatoes, olives, scallions and chard stems on top of the massaged chard in the salad bowl. Place half an avocado in the center of the salad and fill with hummus.

Sprinkle the pepitas and scallion greens onto the salad. Pour the remaining dressing evenly over the salad. Add additional salt and pepper to taste.

Original recipes and photos courtesy of Casey Nelson. She is a National Board Certified Health & Wellness Coach specializing in women’s health. Connect at caseynelsonwellness@gmail.com.