Last weekend was a perfect preview to summer: sunshine, bar-b-que, sales! We took advantage of the incredible long weekend and broke out the (stovetop) grill, joining the millions of families who charred up their Memorial Day. Saturday night, after a mega-Coop shopping trip, we created incredible sandwiches with all the flavors of the season: fresh pesto, heirloom tomatoes, grilled onions and portabellas.
I marinated the mushroom caps for about an hour in a simple dressing of balsamic vinegar, olive oil, garlic, salt and pepper. I then grilled them alongside slices of sweet vidalia onion and brushed them with the remaining marinade, as needed, for about 20 minutes (flipping and rotating for that perfect grilled "x").
The pesto is a new creation each time, but roughly followed the recipe I posted last year: just a bunch of fresh basil, half a lemon, a couple ounces of parmesan, and a handful of nuts (EVOO, sale, pepper, of course). We spread the pesto on both slices of toasted (millet) bread, then layered the mushrooms, grilled onions, drunken goat cheese (one of my favorites), and lettuce and tomato. It was scrumptious!
Afterwards, we went out for a much-deserved scoop of "Louie G's" ice cream from our local shop. Waiting in line outside the blue and white striped awning with all the adults and kids brings huge summer flashbacks of dashing to get a cone after a day of swimming at the pool or running around at summer camp. This ice cream was just as delicious, and deserved. Alex models mint chip on a green T-shirt:
More from our "grill" soon: pancakes that almost made me weep for joy (I'll explain...) Also, we're expecting a whole lot more summer afternoons at the pool when we make the big move southward.
Hope you're outside enjoying the birdsongs and BBQ smells. Isn't this season amazing?!
Posts
No comments:
Post a Comment