Smoked Portobello Burger
Roasted Fingerling Potatoes
Yellow Squash Soup
The four portobello mushrooms were smoked with mesquite wood chips for 10 minutes, then marinated for 5 minutes (1/4 cup olive oil, 1/4 cup tamari, 2 cloves of garlic smashed, 1 tbs. agave, 1 tbs. ketchup and pepper to taste). Then they were grilled for about 10 minutes (these were very thick and juicy mushrooms) basting occasionally with the leftover marinade. Served with wilted arugula, tomato slices and red onion.
The general consensus was that the mushrooms were markedly improved via the smoking -- which should come as no surprise to you, right? ;)
This batch of fingerlings were extremely long, so they were cut into quarters lengthwise and tossed with olive oil, salt, pepper and smoked paprika, and roasted for 45 minutes (flipping halfway) at 450F.
The yellow squash soup was very similar to the earlier version but without the sheese crisp. We had made some corn stock last week (four corn cobs broken into chunks, six cups of water, reduced down to four cups on the stove, strained) and used that as the base stock -- very summery.