Our Meatless Monday Blowout is about making a gigantic salad for your family! picture dinnertime looking like this:
Olivia's Organics Mesclun (Spring Mix) is FREE with ANY purchase, limit 3 per person. (120 units available)
Kerry Wood Salad Dressing, produced in Connecticut and olive oil based! Three varieties available: Toasted Sesame, Tuscany, and Ginger Carrot. $7.00/ 12oz bottles
Organic Cluster Tomatoes On The Vine are just $2.69/lb! (11 lbs available)
Organic Grape Cherry Tomatoes, pint clamshell are just $4.69/ea (12 units available)
Organic Valley Blue Cheese Crumbles, 4 oz tub is just $5.19/ea (12 units available)
Organic Scallions, just $1.19/bunch (48 units available)
Organic Cucumbers, $3.99/lb (20 lbs available)
Organic Mint, $1.49/bunch (12 units available)
Organic Carrots with Tops $3.19/bunch (24 units available)
Organic Kale, New England Grown $2.99/ bunch (24 units available)
Organic Alfalfa Sprouts, 4oz clamshells, $3.19/ea (6 units available)
We are also promoting a great Salad Value Package: Add to cart
- 12 oz bottle Kerry Wood Salad Dressing, produced in Connecticut and olive oil based! Three varieties available: Toasted Sesame, Tuscany, and Ginger Carrot
- 5 oz Olivia's Organics Mesclun
- 1 pint Organic Grape Cherry Tomatoes
- 1 Organic Cucumber
$17.69$10.00!
Other Great Deals:
Organic Country Style Pork Ribs, Boneless $6.29/ 12oz (6 units available)
Organic Pork Tenderloin, 14-17oz ea, $12.00/lb (6 units available)
Organic Ground Beef $5.29/lb (more than 10 units available)
Grilled Eggplant and Portobello Mushroom Burgers
Here's a seriously delicious meatless burger. In fact, it tastes like a real-deal cheeseburger! First I take an eggplant and slice it crosswise, about a half inch thick and place it in a bowl with a good amount of coarse sea salt. I let it sit there with the salt until I see water being drawn from its flesh.
In the meantime, I carefully scrape the "gills" out of a portobello mushroom with the side of a spoon. I do this because I don't want them to absorb too much marinade. That would make a big messy sandwich or worse, grill flare-ups that could cause a serious fire. Holy cow, no thanks!
I squeeze any excess moisture from the eggplant, and in a clean dry bowl combine the mushroom and eggplant with:
- 1/2 cup vinegar I use balsamic and apple cider vinegar, but you can use just about any and in combination (just not too much white vinegar).
- 2 Smashed Garlic Cloves
- 1/8 cup Olive Oil
- 2 tablespoons of Honey
- Whole Coriander, Peppercorn, Fresh Thyme and Minced Shallots
Marinate for at least 8 horas!
Scallion Dijonaise
Slice Scallions on the bias and combine with Dijon mustard and mayonnaise.
Getting the grill ready (stop drop and roll):
Remember that there is oil in the marinade, so be very careful to squeeze the eggplant and Mushroom to rid it of excess oil as best as possible before placing it on the grill. Check with the local authorities on how best to manage a fire beforehand if you are unsure what to do.
I like to butter or oil the bun and grill that too. For assembly, I place on the bun heel: Fresh Mozzarella, Sliced Tomato, Eggplant, Mushroom, Spring Mix and a dollop of Scallion Dijonaise, in that order, and cap it off with the bun crown.
