I’ve been so lax with my blogging lately - for lots of reasons but mostly I’ve been gardening; at home, at the Hopkins Community Garden, at Vera’s Garden, and soon Karamu Communal Garden - I guess you could say I like to plant things, let’s hope they all grow.
We’ve also just returned from a 12-day vacation in Europe. We traveled with friends starting in Prague and then on a Viking River Cruise from Regensburg to Budapest. We had some good and some not-so-good weather but the sights were beautiful - we even took a bike excursion around the Inn River in Passau, Germany.
Now we’re back, the garden is planted, flowers are in pots and the peonies will bloom this week - Summer has arrived.
Dan did his traditional Memorial Day camping with his family last weekend and I had a weekend of cleaning out flower beds and hanging out with friends.
Last night we decided to grill some portabella mushrooms with zucchini and onions and I tossed together a chimichurri sauce for the mushrooms - it was quick. It added something that I always feel is missing when grilling mushrooms.
Ingredients:
3 portabella mushrooms, cleaned and trimmed
3 T balsamic vinegar
2 T olive oil
1/2 tsp cumin
1/2 salt and pepper
1/4 tsp paprika
Chimichurri Sauce
1.5 cups finely chopped cilantro
2-3 cloves garlic (minced)
1/4 cup chopped onion
1/4 tsp red pepper flake
2 Tbsp olive oil
2 red wine vinegar
1/2 tsp each sea salt and black pepper
1 small ripe avocado, cubed
Instructions:
Clean mushrooms. Combine all marinade ingredients in a shallow container and add mushrooms - marinade for 10 minutes on each side.
In a medium bowl combine all ingredients for the chimichurri sauce and set aside.
Grill mushrooms put them on your plate and add the sauce. It’s that easy!
Here's to Summer - may she treat us well and improve our garden harvest!
Thanks for stopping by!
