Would you believe this is the first time I’ve ever prepared portobello mushrooms at home? I’m a pretty frugal grocery shopper – with the occasional regular splurge on some of my favorite foods I know I will feel are worth it – and portobellos always seemed a little on the pricey side. Making these open-faced grilled portobello sandwiches put them on my regular shopping list, though, because they are so substantial + richly delicious it only takes one to make a meal.
In this case it’s a grilled meal, piled high with summer vegetables and pulled together (literally and figuratively) with a garlicky rosemary white bean spread. Complete on its own, I added one of my favorite ingredients to make it even better. Get the recipe and my little enhancement on Recipe.com.
In case you missed it, last week I had a recipe on The Kitchn for a cold lentil salad with cucumbers and olives, and a few words attempting to persuade you to make lentil salads in general this season. In this case I made one large batch of the same recipe, but I often prefer to cook up a big pot of lentils to use throughout the week with various other add-ins and dressings.
This version with crunchy cucumbers, briny olives, fresh mint, and creamy ricotta tossed together with a sherry vinaigrette is one I come back to every year; in fact, I originally published the recipe on my old (now deleted) blog. These are my favorite dishes to share – the ones that become a comfortable part of my kitchen living, drifting in and out of rotation based on season and mood. I hope you give the recipe a try or that it prompts you to pull together a cold lentil salad of your own creation.
While I’m in the haze of newborn baby land I want to catch up on sharing some of my recent work here, starting with a recipe for crispy salmon with pineapple pico de gallo.
This summer’s theme at Astor Wine & Spirits is “Where Does Wine Take You?” and it’s all about escaping the city heat, which in our case is more of a state of mind than a real vacation. I’ve been channeling the vibes from our spring Caribbean vacation – an energy that manifests itself primarily through the consumption of tropical fruits.
It’s that feeling that drew me to the salmon over sauteed spinach, topped with a pineapple pico de gallo at Cafe Zona Sur, one of our favorite neighborhood restaurants (and a postpartum takeout go-to). I enjoyed the meal so much I recreated the recipe at home for Astor. The tropical twist is a reminder of our short time spent on white sandy beaches but the dish’s practical side is just as much a draw – It’s nourishing and filling without feeling the least bit heavy.
Head over to Astor’s blog, Tasting Notes, to get the recipe for pan seared salmon with pineapple pico de gallo, and as always let me know if you give it a try.