Tag: Western

Marinated Portobello Mushroom and Pesto Sandwich

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I’m not a huge sandwich person, and I rarely seek them out, but I haven’t been able to stop thinking about this flavor bomb of a sandwich I made recently. Garlicy pesto, meaty mushrooms, tangy sourdough, vinegary peppers, creamy mozzarella — this sandwich has it all.

Maybe I’m a sandwich person after all.

Ingredients:
  • 2 to 3 tablespoons prepared pesto
  • 1 pound portobello mushrooms
  • 2 tablespoons plus 2 teaspoons avocado oil
  • Salt
  • 1 12-inch wide sourdough baguette or boule, halved lengthwise, toasted
  • 1 garlic clove, halved crosswise
  • 4 ounces fresh mozzarella, thinly sliced
  • 1/4 cup sliced pickled cherry peppers
  • 1/4 cup basil leaves
  1. Place pesto in a large bowl. Remove stems and gills from portobello mushrooms. Heat 1 tablespoon oil in a medium heavy skillet over medium-high. Arrange half of mushrooms in a single layer in skilled and cook until they start to sizzle, then wrap the bottom of a second heavy skillet that is small enough to nestle into the first with foil and use it to press down on mushrooms evenly. Cook, pressing down, until mushrooms shrink and are deeply browned underneath, about 3 minutes. Remove top skillet; season mushrooms with salt. Turn mushrooms over, add 1 teaspoon oil to pan, and re-cover with foil-lined skillet. Cook, pressing, until second sides of mushrooms are well-browned, about 3 minutes. Transfer mushrooms to bowl with pesto. Repeat process with remaining mushrooms and 1 tablespoon plus 1 teaspoon oil. Toss mushrooms in pesto to coat.
  2. Rub cut sides of baguette with garlic. Arrange mushrooms on bottom half of bread, then layer mozzarella on top. Top with cherry peppers and basil. Close and cut in quarters to make 4 sandwiches.

Ponzu-Salmon Avocado Toast

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We’re continuing this summer’s basic millennial avocado toast theme with ponzu-salmon avocado toast. Adapted from Bon Appetit, this simple meal is as if sushi met avocado toast and became dinner. It’s easy, it’s delicious, it’s genius.

Ingredients:
  • 1/2 cup mayonnaise
  • 2 teaspoons chili-garlic sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon Meyer lemon juice, plus more
  • 1 Armenian or 3 Persian cucumbers, chopped
  • 1 avocado, chopped
  • 1 tablespoon finely chopped pickled ginger
  • Salt
  • 4 ounces cold-smoked salmon, torn into bite-size pieces
  • 4 slices sourdough bread, toasted
  • Toasted sesame seeds and toasted nori seaweed snacks, for serving
  1. Mix mayonnaise and chili-garlic sauce in a small bowl; set aside.
  2. Mix soy sauce, lime juice, and 1 tablespoon lemon juice in another small bowl; set ponzu sauce aside.
  3. Place cucumbers, avocado, and pickled ginger in a medium bowl; season with salt. Squeeze a little lemon juice and toss gently to combine.
  4. Dip each piece of reserved salmon in ponzu sauce and add to bowl with cucumber mixture; toss gently until just distributed.
  5. Spread some spicy mayonnaise over each piece of toast. Top with salmon mixture and drizzle a small amount of remaining ponzu over. Sprinkle toast with sesame seeds, then crumble seaweed snacks on top.

Banana-Chocolate Overnight Oats

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I’ve been on a make-head breakfast bender, mostly because mornings are hectic and I only have a few minutes to spare. Lately my favorite are these overnight oats, sweetened with bananas and topped with shavings of dark chocolate. A healthy breakfast masquerading as a decadent dessert. Not a bad way to start the day.

This recipe makes enough for two servings, but can easily be doubled (or tripled).

Ingredients:
  • 1 ripe banana
  • 1 teaspoon maple syrup (optional)
  • 1 tablespoon chia seeds
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1 tablespoon shaved salted dark chocolate, for topping
  1. In a bowl, mash together the banana, maple syrup, and chia seeds with a fork, then stir in the yogurt, milk, and vanilla. Add the oats and mix again. Cover and refrigerate overnight.
  2. To serve, spoon into two bowls and sprinkle half the shaved chocolate on top of each bowl.

Loaded Avocado Toast

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I am the most basic millennial in that I will never, ever tire of avocado toast. Avocado toast with an egg? Check. Avocado toast with chili crisp? Yes. Loaded avocado toast? Always. This version uses sourdough bread topped with radishes, pepitas, and queso fresco, for a Cali-Mex-inspired version of our beloved avocado toast. This makes one toast, so double or triple your quantities depending on how many you’re making.

Ingredients:

  • 1 slice sourdough bread
  • 1 garlic clove, peeled
  • 1/2 avocado
  • 1/2 teaspoon Meyer lemon juice
  • Salt and pepper
  • 2 tablespoons sunflower microgreens or similar sprouts
  • 1 radish, thinly sliced
  • 2 teaspoons pumpkin seeds, toasted
  • 1 tablespoon crumbled queso fresco
  1. Toast the bread until lightly golden brown. Cut the garlic clove in half and rub it all over the toast.
  2. In a bowl, mash the avocado with the lemon juice, salt, and pepper to taste. Spread the mashed avocado onto the toast. Top with the microgreens, radish, pumpkin seeds, and queso fresco.

Tequila-Pineapple Shrub

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I make a peach-bourbon shrub that’s one of my favorite cocktails: it’s tart and sweet and summery in the best way. The thing about shrubs is that they’re endlessly riffable, so why not replace the bourbon with tequila and the peaches with pineapple? It turns out they’re a winning combination too. Make this drink in the late spring and summer, when pineapples are in season.

Ingredients:

  • 1/2 cup sugar
  • 1 1/2 pounds pineapple, peeled, cored, and chopped into medium pieces
  • 3 tablespoons white vinegar
  • 6 ounces blanco tequila
  • 2 ounces lemon juice, preferably Meyer
  1. Bring sugar and 3/4 cup water to a boil in a saucepan and add pineapple pieces to pan. Reduce heat and simmer 10 minutes. Remove from heat and let sit 30 minutes. Strain syrup into a bowl (reserve a few pieces of the pineapple for using as a garnish); stir in vinegar. Cover and chill shrub.
  2. Set out 4 ice-filled cocktail glasses. For each cocktail, shake 2 ounces shrub, 1 1/2 ounces tequila, and half an ounce of lemon juice in an ice-filled cocktail shaker until frosty. Strain into glasses and top with reserved pineapple.