“Asparagus, Fire Roasted Tomato, Portabello Salad”
We are black chefs and we are unapologetically proud! Our goal is to be as intentional and creative with the name of our dishes as well as their ingredients. The inspiration for the salad came from the obvious colors of its ingredients (red, black and green)as well as our desire to honor the Pan African flag. The Pan African Flag or Black liberation Flag was created by Marcus Garvey in 1920. The flag is made up of the colors red, black ,and green, whereas the red stands for the blood shed of our ancestors, the land, and black for the skin of our people. The nutritional value of the ingredients within the salad also mirror these elements. For example, asparagus is know to help aid in lowering blood pressure and portobello mushrooms are known to help fight cancer and to protect your immune system.
Cook Time: 10 mins
Prep Time: 10 mins
Ingredients:
Portobello Mushrooms
Fire Roasted Tomatoes
Fire Roasted Red Bell peppers
Red Onions
Fresh Garlic
Asparagus
Lemon Juice
White Wine Vinegar
Coconut sugar
Thyme
Onion Powder
Garlic Powder
Salt and Pepper
Wash your vegetables throughly. Use a cutting board and dice vegetables to your desired size. Put washed vegetables in a mixing bowl off to the side. Heat your skilled with a small dime sized amount of oil. Heat skillet on medium heat. Once skillet is hot, add your asparagus. Cook asparagus for 5-7 minutes until it is seared. Repeat steps with tomatoes, portobello mushrooms, and bell peppers. Take cooked vegetables and mix them together in a mixing bowl. In a separate bowl add a tablespoon of white wine vinegar. In addition add juice of one half of a lemon. Please season to taste using onion, garlic, salt, and pepper. Lastly, pour the sauce in the bowl with the cooked vegetables, mix throughly. Serve!