Truffle Mushroom Dip
sauté 2 shallots
1 package Mushrooms (8oz)
1 tablespoon Montreal steak spice
2 tablespoon honey
1 teaspoon truffle salt
2 tbsp mayo
Pepper Salad
Avocado or Olive oil
bag of baby peppers
5 cloves fresh garlic, minced
3 tbsp maple syrup
1 tbsp paprika
Eggplant Salad
1 onion
1 large eggplant, chopped
¼ cup BBQ Sauce
1 tsp cumin
1 tbsp paprika
2 tbsp ketchup
2 tbsp hot sauce
3 tbsp honey or Maple Syrup
salt & pepper to taste
Truffle Mushroom Dip
1
Sauté shallots till golden, for about 5 min
Add in mushrooms and Sauté for 15 mins on medium-low heat.
Once it’s cooled, add the rest of the ingredients
Use a hand blender and mix very well.
Pepper Salad
2
Preheat oven to 400ºF
In 9x13 or flat tray cut up the baby peppers into ring sizes
Drizzle some avocado oil or olive oil
Add garlic, maple syrup and paprika
Bake 25-30 mins uncovered
Eggplant Salad
3
Saute onion till golden
add in chopped eggplant
Season with the rest of the ingredients
let cook on low flame for 35 mins
Ingredients
Truffle Mushroom Dip
sauté 2 shallots
1 package Mushrooms (8oz)
1 tablespoon Montreal steak spice
2 tablespoon honey
1 teaspoon truffle salt
2 tbsp mayo
Pepper Salad
Avocado or Olive oil
bag of baby peppers
5 cloves fresh garlic, minced
3 tbsp maple syrup
1 tbsp paprika
Eggplant Salad
1 onion
1 large eggplant, chopped
¼ cup BBQ Sauce
1 tsp cumin
1 tbsp paprika
2 tbsp ketchup
2 tbsp hot sauce
3 tbsp honey or Maple Syrup
salt & pepper to taste