Blog Post & Recipe: Portabello Mushroom and Basil Pesto Panini [via]
I decided to have a vegetarian dinner for my family last night and picked up some big beautiful portabello mushrooms for our paninis. I also added fresh basil pesto, mozzarella, tomatoes and sweet vidalia onions to them.
Blog Post & Recipe: Roasted Sweet Potato Salad
And it definitely takes the right kind of potato salad to make me realize that it’s ok to eat something warm on a hot day. I simply have no patience for chill time when there are sweet potatoes, black beans, red peppers, cilantro, and lime involved.
Blog Post & Recipe: Escabeche + Savory Granola (+ Las Manas Tamales)
So, you can imagine our delight when a plate of pickled asparagus, beets and carrots topped with a mess of puffed millet, seeds and spices arrived at our table. After our first bites, we both nodded in agreement. This is so good ...
The vegetables were sharp, intensely flavored and very vinegary. The granola is toasted, salty, sweet, and umami.
Concept: use that grill as a sandwich press. (Or has this already occurred to you, M?)
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