In Superfood Kitchen by Julie Morris, beautiful dishes are entirely composed of plant-based, nutrient-dense, and whole foods that energize, nourish, and taste delicious. Delightfully written and gorgeously illustrated, this book is coffee-table worthy and the information presented about superfoods is invaluable for anyone who wants to nourish their bodies for optimal health and vitality.
Our family has quite a few favorites in this book, with Pomegranate-Glazed Portobello Steaks Over Lemony Spinach ranking very high. “The pomegranate’s complex sweet-acidic dichotomy complements the earthy meatiness of the portabello, providing a very balanced flavor profile. A truly elegant dish that goes well with a favorite red wine.” ~Julie Morris
For the glaze:
1 cup pomegranate juice
1 tablespoon palm sugar
1 tablespoon red wine vinegar
1/2 teaspoon fresh thyme leaves, chopped
1/4 teaspoon sea salt
1/2 tablespoon coconut oil
For the portobello steaks:
1/4 cup olive oil
1/3 cup red wine
1 teaspoon red pepper flakes
1 tablespoon pressed garlic
1/2 teaspoon sea salt
4 portobello mushrooms
2 pounds spinach leaves
1 lemon
1/2 cup pomegranate seeds
handful microgreens or sprouts, for garnish
sea salt and freshly cracked pepper, to taste
Make the glaze first: In a small saucepan, combine all the glaze ingredients and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes to reduce into a thick sauce. Set aside.
In a small bowl, whisk together the oil, red wine, red pepper flakes, garlic and salt (you can also use a small blender). Snap the stems from the portobello caps and discard or save for another recipe. Brush both sides of each mushroom cap thoroughly with the marinade. Heat a large nonstick pan over medium heat and place the mushrooms inside, ribbed side facing up. Pour any remaining marinade over the mushrooms in the pan. Cook until the mushrooms are soft, about 5 to 7 minutes, flipping halfway through cooking.
While the mushrooms are cooking, wilt the spinach by either steaming lightly, or simply heating in a separate nonstick pan for a minute or two until just wilted. Toss with the juice of one lemon and season with salt and pepper to taste.
To assemble, place a bed of spinach on four plates. Set one mushroom on top of each spinach bed, then drizzle with the pomegranate glaze and sprinkle with pomegranate seeds and microgreens or sprouts.
Makes 4 servings.