my weekend
greyout
raves
new friends (thanks nick)
sunny san diego: always brings out the BEAST in me
eyes closed, bass pounding, menthol cigs and the heavy weight of a hand on my shoulder
my arms, back, neck, thighs
good vibes
consequences now
this classy recipe makes up for my weekend behavior
Balsamic-Marinated Portobello Mushroom Sliders with Roasted Red Pepper Pesto
& Raw Kale Salad
2 large portobello mushrooms, gills scooped out, quartered
good balsamic vinegar
thyme
1 clove garlic, minced
dinner rolls or mini brioche buns, brushed with olive oil (and garlic salt!)
spinach or arugula
asparagus cut in thirds
parmesan cheese
1 large red pepper (or a jar of roasted red peppers in oil)
8 – 9 large fresh basil leaves
1bsp lemon
1 tbsp roasted pinenuts
e.v.olive oil, salt, pepper
kale, stem removed, sliced
avocado
dried cranberries
slivered almonds
soy sauce
scallions, sliced
in a mortar & pestle, crush a few leaves from a sprig of thyme and a clove of garlic with about 3 – 4 tbsp of good olive oil. whisk in about 1.5 tbsp of balsamic vinegar. drizzle over portobello mushrooms, toss, and leave alone to marinate. Toss asparagus and arugula, separately, in olive oil, splash of lemon juice, s/p.
meanwhile, in an oven at 350F or over a gas stove, char the red peppers, when cooled, peel. Or take 1 pepper from a jar of roasted peppers and place in a small blender. add basil, pinenuts, lemon juice, and a good drizzle of olive oil (3 tbsp). blend until smooth. add olive oil, salt and pepper as needed. Set aside
roast asparagus at 350F for 5 minutes, then sprinkle with freshly grated parmesan, roast for another 5 minutes.
in a grill pan or over a grill, grill mushrooms and bread
meanwhile, toss kale, cranberries, almonds, avocados and scallions in 2:1 parts olive oil and soy sauce. add pepper as needed.
to assemble, roasted asparagus, arugula, mushrooms, dollop of red-pepper pesto, and a slice of avocado
serve the kale salad on the side
PINKIES UP, LADIES
DEVOUR|DESTROY 