There’s a restaurant here in our little city where they serve the most amazing portobello burger. It’s so good that it inspired me years ago to starting grilling portobello burgers at home. Today I’m teaming up with SOLA® to share what might just be the perfect summer grilling recipe – my portobello burgers topped with grilled peaches and pickled red onions!
It’s the season of sandwiches around our house and these babies have quickly become one of my favorite grilled eggplant recipes! The perfect eggplant layered with my homemade sriracha mayo, lettuce, tomato and those easy pickled red onions I’ve been obsessed with all summer long. This is a sandwich that’s as comfortable as weeknight dinner as it is as the star of a casual weekend dinner party. I’ll be making them like every other day from now until forever.
When we’re entertaining, Bob and I start the same way every single time – by brainstorming the menu. We can have epically long discussions about what to serve for Thanksgiving dinner while sitting on a boat in the blazing hot sun in July. But right now, the earth is melting. It’s actually threatening to melt at any minute, at which point the floor will literally turn to lava and we’ll be undone. It is so hot this summer! While I’m loving it, I basically don’t want to cook. Ever. We’re living off sandwiches, salads, watermelon and big jars full of ice water in our house and I have no shame. Even standing over a grill sounds entirely unappealing. Short of ordering pizza delivery, which is an entirely valid option, this sandwich board is your answer for your next party! You don’t have to cook, you barely have to prep anything. It’s the very definition of life saving when you have a party coming up and the earth is melting.
It’s Monday morning following an ice storm over the weekend, so the start to my week is looking a whole lot like big cups of coffee, sheltering in place for another 24 hours, and if I’m lucky, some extra snuggles with my kid. (And yes, it’s mid-April and we’re encased in ice.) While the little one sits next to me, armed with a stash of crayons and her favorite coloring book, let’s talk about avocado toast! I know, I know. There’s nothing revolutionary about avocado toast, which is becoming such a mainstay these days that it’s basically ubiquitous. But here’s the thing. We can’t stop eating it! When you have a two year old who is obsessed with avocados and her parents echo those sentiments, well, you buy a lot of avocados. Bob prefers his with tomatoes on top and a big pinch of coarse ground salt. If I’m keeping it simple, I like mine with a generous sprinkle of red pepper flake. If I’m keeping it real though, I love my avocado toast piled high with veggies and herbs and a little bit of interest to keep it fun. Today I’m sharing eight awesome ways to make the best avocado toast on earth. This certainly isn’t the first avocado toast round-up you’ve seen and I bet it won’t be the last, but I can guarantee all of these varieties are crazy delicious. What’s your favorite way to eat it? I have a kitchen full of avocados and marble rye bread and I’m ready to go!
Bob and I have this little tradition of making what we call “fancy grilled cheese sandwiches” for dinner on Friday nights. Not every Friday night (far from it actually), but for some reason a great grilled cheese sandwich and a bowl of homemade tomato soup is the perfect way to end the week when you’re too tired to want to cook up a more involved meal, but want to attempt something a bit more than delivery. This sandwich is one of our favorite variations! A grilled cheese made with caramelized onions, dill pickle, havarti and munster cheese all on inside-out ciabatta bread.