Stuffed Portobello Mushrooms

2 portobello mushroom caps

2 cups Kale, chopped fine

½ cup crumbled goat cheese

¾ cup dried cranberries, chopped

1 medium-sized apple, cut into 1/8” discs for grilling

Fresh Minced flat-leaf parsley or cilantro for garnish

Preheat Grill to medium-high

Add chopped kale to a medium bowl and drizzle with olive oil Gently massage the kale with fingers to distribute the olive oil and soften the leaves. Add the goat cheese and cranberries and set aside.

Drizzle or spray each mushroom cap with olive oil and place directly on the grill.  Cook for about 3–4 minutes per side, turning once.  When done, remove and place on a serving plate, gill side up. Grill the slices of apple on the outer edges of the grill for about 1 minute, remove and cook.  Once cooled, core the center, dice into small pieces and add to the kale mixture

Generously fill the mushroom caps with the topping and serve

Salmon on Cedar Plank with Cherry Salsa

For the Salsa

1 large filet of wild-caught salmon

Cherry Salsa:

2-3 cups cherries, seeded

2-3 nectarines, skins on, diced in small pieces

4 large fresh limes, juiced

4 large garlic cloves, minced

1 ½ cups of grape tomatoes, cut into quarters

½ jalapeno pepper, seeded and diced

2-4 Tbsp fresh cilantro, diced

Combine all salsa ingredients in a bowl and allow to sit for at least an hour or more (best if made the day before)

Remove the plank from the water, dry slightly

Spray both sides with cooking spray and place the plank on the grill with the smooth side up.

Allow the wood to heat up for about 5 minutes with the grill closed before adding the fish. Place the filet on the wood, skin side down.  Season with salt and pepper, cover and grill for about 8 – 10 minutes

Open lid and spoon salsa, generously coating the fish.  Close the lid and cook further until the fish reaches at least 145 degrees in the thickest part of the fish.

Serve fish on the plank or transfer to a serving dish.

Grilled Fish Tacos topped with Mango Salsa

2 4-oz fish fillets

1 squeeze of lime juice

Dash red pepper flakes

Pinch sea salt

Drizzle olive oil

A handful of fresh, diced garlic

White corn or flour tortillas

Shredded purple or white cabbage (for topping)

Mango Salsa

1 ½ cups sliced grape tomatoes

1 Tbsp jalapeno pepper, seeded and minced

4 – 6 large garlic cloves, minced

½ purple onion, diced

¼ cup fresh cilantro, chopped

3 – 4 limes, juiced, plus extra wedges to serve

1 – 2 large, ripe mangos, cubed

A dash of sea or pink salt

Preheat grill to medium-high

To prep the fish, toss all ingredients in a plastic bag, add the fish, and marinate for at least 30 minutes in the refrigerator.  Take out 15 minutes prior to grilling.

Salsa:  Combine all salsa ingredients and set aside.

Grill the filets on a grill grate, sprayed with cooking spray.  Cook about 5 minutes per side until flaky (145°F).  Remove immediately.

Warm tortilla wraps on the grill about 30 seconds per side.

Flake fish into bite-sized pieces Add a few pieces to each wrap, top with shredded cabbage and mango salsa.  Squeeze lime juice on top of the filling. Enjoy!