No pictures, but I made a wonderful dinner last night with the help of my amazing boyfriend! Mushroom burgers, red potatoes and green beans.

Mushroom burgers-
Sliced portabella caps, soaked in sesame oil, teriyaki sauce, soy sauce and olive oil. Sprinkle garlic powder if desired. Saute til soft, put on toasted bun with sharp cheddar cheese, dijon mustard and lettuce (we used green leafy)

Red potatoes-
2 lbs red potatoes, washed and quartered, tossed in olive oil with dried rosemary, salt and pepper. Put on a cookie sheet with aluminum foil (a 9×13 cake pan was suggested, but hey I used what was available and it worked!) baking for 20 minutes at 425. Remove aluminum foil and bake another 15 minutes, then toss in 2 pressed or minced cloves of fresh garlic.

Green Beans-
Fresh, snap off ends and snap in half. Put on cookie sheet, cover all beans lightly in olive oil, salt and pepper. Bake at 425 til beans become done/slightly blackened at ends and soft but slightly crispy. Mix beans and potatoes together in bowl, serve together!

For dessert we had left over organic strawberries that we sliced, smashed about 1/3 in my new awesome giant mortar and pestle, mixed together the slices and puree and sugared them liberally before dinner. We put them on fresh dessert shells with whip cream for strawberry shortcakes!

I had a lovely riesling too 😉

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