Grilled Portobello Mushrooms with Baby Green Balsamic Salad
by Jes Mostek
  If you want to get really fancy, top the mushrooms with bleu cheese crumbles just before they come off the grill.

If you're a carnivore at heart, you could substitute ground sirloin burgers or steak in this meal.

Baby Green Balsamic Salad
by Jes Mostek
serves: 6
  Balsamic dressing over greens, bleu cheese, strawberries and almonds.
  1/2 c.   Balsamic Dressing
  1 (4 oz.) bag   mixed baby greens
  1 (4 oz.) pkg.   bleu cheese, crumbled
  1 c.   strawberries, sliced
  1/2 c.   slivered almonds
  1 T.   sugar
  1/4 tsp.   allspice (or cinnamon)
  Candy the almonds. Put the slivered almonds in a heavy-bottomed, dry skillet over medium heat. Sprinkle the sugar and allspice over the almonds. Stir every few seconds until the almonds are toasted and the sugar melts. When all of the sugar is melted, remove from heat and stir again to assure even coating. Transfer nuts to a small plate to cool.

Toss the baby greens with bleu cheese crumbles and the balsamic dressing.

Top with sliced strawberries and cooled candied almonds.
Balsamic Marinade or Dressing
by Jes Mostek
serves: 6
  A robust and tangy sauce or salad dressing that is full on flavor.
  3 3/4 T.   balsamic vinegar
  1 1/2 T.   corn syrup (or sugar)
  3/4 T.   lemon juice
  3/8 c   olive oil
  1 1/2 cloves   garlic, minced (or tsp. powder for each clove)
  3/4 tsp.   ground mustard
  3/8 tsp.   onion powder
    salt and pepper to taste
  Juice and zest (grate the yellow part of the rind) the lemon. Whisk together the lemon juice, vinegar, olive oil, and spices.

Use as a salad dressing. To marinate meat, pour over meat and add water to completely submerge meat. Marinate chicken or shrimp for 30 min. Marinate beef up to overnight. Discard used marinade.

Basic recipe yields 1 c., or 8- 2 T. servings
Grilled Portobello Mushrooms
by Jen Anderson
serves: 4
  These are so good that my mom asked for the recipe. That never happens! The beautiful thing is how easy they are.

The grilled mushrooms are great for vegetarians at barbecues. Put it on a bun, and you're good!
  4 ea   portobello mushrooms (whole)
  2 T.   Italian dressing
  Clean the mushrooms with a paper towel.

Put the mushrooms in a gallon-sized zip lock bag.

Pour in the dressing (enough to coat but not soak the mushrooms).

Shake the back gently to distribute the dressing.

Here's the hard part: Set down the bag and leave it on the counter for five minutes. Flip the bag over and let it sit for another five minutes.

Grill the mushrooms just as you would burgers. (Really, they'll be done at the same time.)

For burgers, put caps on a bun and let guests gussy them up however they'd like.

For a side-dish, slice the mushrooms and serve on the side.

These are great as leftovers to add to soup, pasta, or just about anything else.