We also spent time down by the river. For those of you who don't know about our area, our lil ol town is situated right on a river. And there is nothing better than heading down to the rocky beach for some summer fun.
G-Baby had fun sitting with the little fish in the water. And chewing on rocks.
I watched the boys jump in....nervous that they would hit their heads and forever suffer from spinal injuries...
...I for one, chose to just wade in to my knees and/or ankles. This greatly decreases the chances of spinal injuries. Unless I were to slip, in which case, I would probably be more concerned about my D70 getting wet then I would my head. That's how much I love my camera.
What a glorious end-of-summer day. Does it get any more beautiful? No. It doesn't. I will answer that for you.
Aren't you glad you have me here?
Stu + our baby = melted heart.
I love when Jerry comes into town because it means that we get to get to do fun things, plus enjoy extra delicious food and drink. He loves good food. So I cook it.
Upon his request for a portabella mushroom dish, I made this recipe on a whim. It was delicious, and a perfect ode to our last few days of grilling weather.
Grilled & Stuffed Portabella Mushrooms
You will need:
- 8 portabella mushrooms
- 3 tablespoons olive oil
- Pinch of sea salt
- 1 cup quinoa (soaked is best)
- 1/2 cup lentils (soaked is best)
- 3 cups water
- 2 carrots, minced
- 3 green onions, minced (or one small onion, minced)
- 2 cups kale, minced
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 cups white wine/1 cup vegetable stock (or any combination thereof)
- 1 to 2 teaspoons each oregano, thyme, rosemary, basic (or any combination of your favorite herbs!)
- Goat cheese, for topping
Step One: Place the quinoa, lentils, and water together in a saucepan. Bring to a boil, then cover and reduce heat & simmer until quinoa and lentils are tender. Roughly fifteen minutes.
Step Two: While the quinoa & lentils are cooking, melt the butter in a skillet. Then, add the carrots, onions, and garlic. Saute until tender, maybe five minutes or so.
Step Three: Pour in the white wine and vegetable stock and bring to a simmer. Allow the liquid to simmer for ten minutes or so, until it is reduced by half.
Step Four: Once the liquid has reduced, throw in your kale & herbs. Then, mix this together with your quinoa & lentils to create a pilaf of sorts, if-you-will.
Season to taste with salt and pepper. Congratulations, my friend. You have now completed the "stuffing" for the stuffed mushrooms.
Step Five: Fire up the grill baby. Then, rub the cleaned (and de-stemmed) portabella mushrooms with some olive oil and a pinch of sea salt. Grill for two minutes per side, until just beginning to release some liquid.
Step Six: Scoop a generous spoonful of the quinoa pilaf onto the bottom (gill-side) of each mushroom. Top with goat cheese and freshly ground pepper. As usual, the goat cheese is not an option. It is a requirement. Thank you for cooperating.
Serve. Eat. Enjoy.
We topped this vegetarian meal off with freshly grilled corn and peaches & cream.
Yes, I'm still eating peaches & cream. I can't stop.
It's not too late to get in more deliciously fresh summer meals - don't give up yet! We must hold out hope that our tomatoes still have a few weeks to ripen - don't quit on me now, people!
Sorry. I tend to be dramatic when it comes to tomatoes.
Help.
This post part of Real Food Wednesdays and Pennywise Platter.
