What happens when a team of nutrition-minded bloggers takes the cooking outside? You, dear readers, get a whole slew of tasty, healthy recipe ideas for the grill, courtesy of this month’s inaugural Recipe Redux.
Before we step outside, I should explain that Recipe Redux is a recipe challenge group focused on “reinventing the idea of healthy eating with a taste-first approach.” What’s unique about this project is that it was founded by RDs – Regan Jones of The Professional Palate, and Serena Ball and Deanna Seagrave-Daly of Teaspoon of Spice – and the majority of member bloggers are also dietitians. As an exception to the RD theme (not yet, but soon!), I’m thrilled to be included. Once a month, I’ll post my recipe for that month’s theme along with links to all the other members’ recipes.
Now join me in the backyard for June’s grilling theme. I thought I’d stretch myself a little and go with a vegetarian dish. The challenge, as I saw it, was to rescue vegetarians from the inevitable from-a-box veggie burger on the grill while making efficient use of the grillmaster’s time cooking something that everyone could enjoy. So I came up with these spiced-couscous-stuffed Portobello mushroom caps, a tasty dish that can be served as a main or a side.