Solstice Restaurant & Lounge, located on 911 Green St. in Greensburg has an extensive menu with healthy options. Executive Chef and Owner Gary Klinefelter submitted these recipes - try your hand at home, or visit Solstice and enjoy!
Grilled Vegetable “Burger” with basil-infused extra-virgin olive oil
2 large portabella mushrooms, gills removed
1 large red pepper
1 large yellow pepper
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
10 asparagus, cut 2-3 inches long
1 tomato, sliced
1 red onion, sliced
1 small eggplant, sliced
• red cabbage and microsprouts
• basil-infused extra-virgin olive oil (recipe below)
• balsamic syrup (recipe below)
as needed extra-virgin olive oil to brush vegetables
to taste salt and fresh-ground black pepper
• Brush vegetables with extra-virgin olive oil. Season with salt and fresh-ground black pepper to taste.
• Arrange vegetables on a medium-hot, clean, well-oiled grill. Allow to cook approximately 2 to 3 minutes each side, or until just barely cooked through.
• Using a small round cutter, cut two rounds out of each portabella mushroom. Place a portabella round on the bottom of plate. Arrange vegetables cut to size in alternating layers. Place portabella mushroom round on top.
• Garnish with red cabbage micro sprouts. Drizzle basil-infused olive oil around vegetable “burger,” then drizzle drops of balsamic syrup around basil oil.
For the Basil-Infused Olive Oil:
2 bunches fresh basil leaves
2 cups extra-virgin olive oil
1 qt. water
• In a small saucepot, bring 1 quart of water to a rolling boil. Quickly blanch basil leaves approximately 5 seconds, then shock them in ice water immediately. Drain water and squeeze excess water from basil leaves. On a clean dry towel, pat basil leaves dry.
• In a blender, combine basil and olive oil. Blend until smooth. Allow to sit overnight. Strain through cheesecloth.
For the Balsamic Syrup:
4 liters good quality balsamic of Modena vinegar
• In a medium-sized saucepot, bring balsamic to a boil. Reduce to a light simmer and continue to do so until reduced to approximately 1 quart. Cool immediately