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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

BLTTA Wrap

BLTTA Wrap

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I have to admit I have never eaten a “real” BLT.  Even in my less healthy days I did not enjoy white bread, bacon, and mayonnaise.  However, I cancompletely understand the appeal of the salty, sweet, tangy, crunchy combo.

In my version Portobello mushrooms with their naturally meaty flavor make a great bacon stand in. This recipe was born in October when tomatoes are not at their peak so I decided to use roasted and sun-dried versions instead of fresh. If you are making this wrap in the late summer please do yourself a favor and use a fresh juicy tomato slice!

BLTTA Wrap

Wrap:

  • 4 collard leaves
  • 1/2 an avocado sliced thin
  • 4-5 sundried tomatoes rehydrated in water and sliced thin

Basil Dressing:

  • 3 zucchini peeled
  • 1/4 c lemon juice
  • 1/3 c olive oil
  • 1/4 cup fresh basil
  • 2 tsp salt
  1. In a high speed blender, blend zucchini, lemon juice, basil and salt until smooth.
  2. While blender is running slowly add olive oil until the dressing is slightly emulsified. Adjust seasoning to taste.

Portobello Bacon:

  • 4 Portobello mushroom caps stems removed
  • nama shoyu (or any soy sauce will do)
  • olive oil
  • liquid stevia
  1. Pre heat oven to 400
  2. Slice mushrooms into thin long strips.
  3. In a shallow pan pour enough Nama Shoyu over mushrooms to just coat.
  4. Drizzle a little olive oil into the pan.
  5. Add 5 or so drops of stevia.
  6. Toss mushrooms in mixture and let marinate for 10 minutes.
  7. Transfer mushrooms to a baking sheet and roast in a single layer 40 minutes or until just crisp.

Roasted Tomatoes:

  • 1 pint cherry or other small variety tomatoes
  • sea salt
  1. Slice tomatoes crosswise and place face up on a baking sheet.
  2. Sprinke with sea salt and roast at 400 for 20 minutes until soft and juicy( you can roast them at the same time as the mushrooms)

Wrap Assembly:

  1. Slice hard rib out of collard leaves so that you are left with two halves
  2. Spread a little of the Basil Dressing on the leaf
  3. Fill the leaf with a few mushroom strips, a roasted tomato, a few sundried tomato strips, and a slice of avocado
  4. Wrap the leaf up and enjoy!
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