Grilled Romaine Salad with Grapes and Tarragon
One of the four exhaust fans on our stove hood has been acting up, which can make grilling indoors a bit of a challenge -- nothing kills the buzz faster than having the smoke alarm go off followed by the alarm company calling to make sure we haven't burned down the joint... ;)
So tonight's dinner was a delicate dance of first grilling the peeled & marinated (with olive oil, tamari, pepper) mushrooms, then stuffing them (sauteed mushroom stems, thyme, teese, breadcrumbs, nutritional yeast) and popping them in the broiler while quickly grilling the salad (watch the flare-ups!)
The haricot verts were blanched in the heavily salted water for 3 minutes, rinsed in cold water to preserve the color, then rolled around in a little melted soy margarine, salt and pepper.
For dessert we broke out the fondue pot again, this time using strawberries, bananas and grapes -- which are very tricky to keep from falling off the skewers, as we learned the hard way. ;)
Mmmm... bubbling chocolaty goodness!