Mothers Day Recipes: Veggie Friendly!

This Mothers Day cook mom a delicious meal she can enjoy and stay healthy with. Courtesy of Chefs Diets’ executive chef, Philip Andriano, enjoy these two gourmet recipes that are very simple to make. Be sure to make this Mothers Day an unforgettable one!

Verry Berry Blintz

Ingredients
2 oz Blueberries - Frozen
1 oz Strawberries - Frozen
1 oz Cranberries - Frozen
3 oz Ricotta Cheese
1- Crepe, 6inch round
1 tsp Lemon Juice
1 tbsp Corn Starch
1/2 cup Cranberries - Strawberries - Blueberries – Fresh as Garnish

METHOD OF PREPERATION:
1. Make compote using frozen berries, lemon juice and cornstarch
2. Wrap Cheese in crepe, cover half of the crepe with compote
3. Garnish with fresh berries

Portobello Napoleon

Ingredients:

4 oz. Mozzarella Cheese (part skim) (approximately 3 slices)
1 1/3 tsp. Olive Oil
2 Portobello Mushroom caps (medium sized)
2 oz Eggplant (raw sliced)
2 oz Red Pepper (raw sliced)
2oz Yellow Pepper (raw sliced)
2 oz Onion (raw sliced – approximately 2 slices)
3 oz Red Tomatoes (raw sliced – approximately 2 slices)
2 ½ tbsp. Balsamic Vinegar
1 tsp Basil (fresh)

Method of Preparation:

Coat all vegetables in half the oil. Grill both sides of each vegetable on grill pan until desired softness is achieved. Preheat oven to 200 degrees. Prepare and Oven Safe dish and begin stacking grilled vegetables as follows:
Mushroom
Onion
Cheese
Red Pepper
Tomato
Cheese
EggplantYellow Pepper
Cheese
Onion
Tomato
Mushroom

Transfer to oven and heat for a few minutes until cheese begins to melt. Combine remaining oil with Balsamic Vinegar and Basil, mix well. Remove Portobello Napoleon from oven, drizzle with Vinaigrette & Serve.