For some Fourth of July fun, sprinkle chocolate dipped strawberries with popping sugar and watch the surprise on the faces of those who try one! (Kitchen Report)

Fourth of July recipe: Chocolate covered strawberries with popping sugar

By Kendra Nordin, Kitchen Report / 06.29.13

Remember Pop Rocks and how fun it was to have a little explosion taking over your tongue?

Molecule-R, which makes molecular gastronomy kits for the “amateur chef” to make edible and unusal delights in your own humble kitchen, has packaged popping sugar in 2.8-ounce canisters. I thought popping sugar would be a great treat for the Fourth of July – fireworks in your mouth!

 The popping sugar, which is really just carbonated sugar, has limited uses, however. If the sugar is mixed with aqueous liquid, it melts and loses its popping characteristic. So you can’t bake it into brownies (my first choice). In fact, I mostly found recipes for adding the carbonated sugar to chocolate candy. Popping sugar “does not melt when in contact with fat or oils so it can be mixed with ingredients such as chocolate, foie gras, ice cream or icing,” says Molecule-R. Which means frosted brownies could work!

But since strawberries are in-season in July, and beautifully display the vibrant red of the holiday colors, chocolate covered strawberries sprinkled with popping sugar make a perfect treat for the Fourth of July. Only don’t tell your friends about the sugar! Let them be surprised and watch their eyes grow round with childlike wonder (panic?) when they take a bite. Heh, heh, heh….

Chocolate covered strawberries with popping sugar

3 to 4 ounces of dark chocolate

1 pint of strawberries, washed and dried with stems on

1 2.8-ounce can of popping sugar

1. Melt the chocolate in a double boiler or in the microwave in small bowl, stirring occasionally. If using a double boiler, transfer the melted chocolate to a smaller bowl for dipping the strawberries.

2. Cover a cookie sheet in wax paper.

3. Grabbing a strawberry by the stem, dip it into the chocolate.

4. For best results, I found that holding the dipped strawberry over a plate and then using your fingertips to sprinkle the popping sugar works best. If you roll the strawberry in the sugar, the sugar tends to sink into the chocolate and loses its textured look. And eventually the moisture from the chocolate will cause the sugar to clump in the bowl. So use your fingers and sprinkle.

5. Set the dipped and covered strawberry on the wax-paper lined cookie sheet until the chocolate has set. If you are in a rush, and you'll be serving them soon, place the covered strawberries the freezer for about 10 minutes, or until the chocolate has set. But don't over do it because the strawberries will sweat when they warm up. Humidity causes the sugar to soften and the popping effect will diminish.

Pesto makes a simple sauce that can be used on everything from sandwiches to pasta to toppings for grilled meat. (In Praise of Leftovers)

Cilantro sunflower seed pesto

By Sarah Murphy-Kangas, In Praise of Leftovers / 06.27.13

Sure enough, it's absolutely pouring rain on the kids' first day of summer, and I'm going a little nuts. Loretta and the dog are following me around the house like shadows, there have been a few sibling tiffs, the house is already a disaster (more time at home equals more mess), and the sunny glow of yesterday's "School's Out!" celebration is fading a bit.

Our plans of strawberry picking disappeared with the rain. I'm disappointed and found I was looking forward to the kitchen tasks – washing, stemming, freezing, jam-making. So I found something else to relieve my get-in-the-kichen itch. If I examine my fridge for more than one second, there's always something that can be done.

In this case, Yancey bought a giant bag of washed cilantro for my taco birthday party. It was taking up valuable real estate and I'd be hard-pressed to use it up before it turns. Except if I get my food processor out and transform it into pesto. Now it's all packed in one jam jar and ready to use.

And so many uses! Dalloped on nachos or burritos or spread on a sandwich or omelet. Or mixed it with a little sour cream or yogurt for dip, adding a bit of lime and more salt. Or toss it with hot pasta, a little bit of cream, put the pasta in a baking dish, top with sharp cheddar and tortilla chips, and broil it. Yum.

And whatever you do, don't go buy pine nuts. I haven't purchased them in years since the price went up so much. Walnuts are my favorite for pesto, but I really liked the mild nuttiness of sunflower seeds. Despite the rain today, I really do feel the bounty coming on. Stay tuned for more 'fridge cleaning.

Cilantro sunflower seed pesto
Pesto means "to pound, to crush." It doesn't mean basil sauce! Summertime is perfect for making pesto out of spinach, parsley (and, of course, basil). Any semi-hard cheese and most nuts work beautifully. 

6-8 cups washed and dried cilantro with stems 

1 large garlic clove

Coarse salt to taste (I use quite a bit since undersalted pesto is always disappointing)

1/2 cup raw sunflower seeds

1/2 cup grated Parmesan or sharp white cheddar or a mixture (as I used)

1/4 cup olive oil 

1. Combine all ingredients except for olive oil in the bowl of a food processor. Add olive oil through the feeding tube in a stream until ingredients have emulsified.

2. Add more of anything to taste. Will keep in the fridge for quite a while.

You'll need a big container of strawberries for this pie; at least four cups of fruit. (Laura Edwins/The Christian Science Monitor)

Strawberry jello pie

By Laura Edwins, Contributor / 06.26.13

I grew up in Florida, so for me a heatwave isn't so bad. That blast of sticky, humid, nearly suffocating air when you exit an air conditioned building feels like a warm familiar hug. I'd much rather sip a cool glass of sweet tea garnished with a lemon while wearing shorts, than shiver over a mug of cocoa in two pairs of socks.

Summer in Florida gets intense. It lasts from roughly April to October, with little respite. Sure, you can spend long days floating in the pool or planted on a sandbar in the ocean waves, but there's really no better way to beat the heat than with a cool, sweet treat.

Growing up, my mom and both of my grandmothers always made chilled pies. Key lime, chocolate pudding, chocolate mouse, peanut butter, lemon meringue; whatever the flavor, the recipes are usually simple, and the pie was always served on depression glass and topped with whipped cream from a can.

It doesn't get any easier than this strawberry jello pie. A big container of strawberries, a box of jello, a pie crust, and you're set. A note about that pie crust: In my family homemade pie crust is a point of pride. I've never seen my mother use a store-bought crust. That being said, I have messed up pie crust in every way possible. Too dry and crumbly? I've done it. Overworked and tough? I've done it. Too sticky and won't come off the counter? I've done that, too. Too much salt in my pie crust? Unfortunately, I've made that mistake as well.

I'm here to tell you, there is no shame in throwing away a bad pie crust and starting over! There's no shame in throwing out the second one you've ruined and starting over again. And despite what my Nana might say, there is shame in buying a store-bought pie crust and calling it a day (they really do taste pretty good). But if you must do it the hard way, I've included Nana's pie crust recipe below.

Strawberry jello pie
I've also made this pie with blueberries and blueberry Jell-o, which is good for a change. 

1 small box of strawberry jello (make sure you don't buy the sugar-free kind)

1 cup sugar

1 cup water

4 cups of strawberries

Pie crust (see recipe below)

Whipped cream from a can for serving

1. Make your pie crust, or roll out one bought from the store. Place it in a pie pan and use a fork to prick the dough with holes, or use pie weights or beans and follow instructions for blind baking or prebaking (usually bake at a high heat for roughly 10 minutes). You want your pie crust to be a little thick and in one piece, otherwise the jello will leak through (but even if that happens the pie will still taste good). 

2. Wash and cut up the strawberries. Cut the big ones into fourths, and halve the smaller ones.

3. In a medium saucepan combine jello mix, water, and sugar. Bring to a boil. Be careful not to let it boil over. Reduce heat and simmer for 5 minutes, stirring occasionally, until jello mix and sugar are completely dissolved. Use a spoon to skim off foam. Remove from heat and cool slightly.

4. When pie crust is completely cooled, place strawberries in the shell, then pour the jello mixture over the berries. If your jello mixture forms a film on the top while cooling carefully spoon that off first.

5. Cover with plastic wrap and chill in the refrigerator until firm. 

*In a hurry? Check the jello box for instructions on quick-setting jello, which requires replacing some of the water with ice cubes. You can also cool the jello mixture quickly in the freezer.

Pie crust

1 cup flour

1/3 cup Crisco, plus 1 tablespoon

 1/2 tablespoon salt

3 tablespoons ice water

1. Preheat oven to 400 degrees F.

2. Combine flour, Crisco, and salt in small bowl and use a pastry cutter to cut the Crisco into the dry ingredients.

3. When the dough starts to come together sprinkle the ice water on it, and quickly kneed it into a ball, working with the dough as little as possible.

4. Turn the dough out onto a well-floured surface, or on wax paper, and roll it out. Carefully transfer to a pie pan, and use a fork to prick holes in the dough.

5. For blind baking (prebaking) this pie crust, bake for 8-10 minutes until golden. (If you've scalloped or crimped the edge of your pie crust err on the side of caution and bake for less time.)

What to do with lemongrass tops? Try adding them to the water when you poach chicken. (The Asian Grandmothers Cookbook)

Lemongrass tea-poached chicken

By Patricia Tanumihardja, The Asian Grandmothers Cookbook / 06.25.13

Several recipes I learned while writing "The Asian Grandmothers Cookbook" are still in my everyday cooking repertoire. Mochiko Fried Chicken, Japanese-Style Hamburgers, and Deep-Fried Tofu Simmered with Tomatoes, just to name a few.

And an all-time favorite – Caramelized Chicken with Lemongrass and Chilies.

Seemingly simple at first, this is one recipe that takes practice to perfect. Over the years, I’ve managed to improve the final outcome bit by bit.

I confidently caramelized the sugar to the point where it turns a rich mahogany and hovers on the bittersweet, and doesn’t burn. I know that the quality of the chicken is very very important to this dish. The chicken has to be fresh and definitely not plumped up with water. The extra liquid released during cooking turns the chicken pieces into mush, far from the nicely bronzed outcome you want. Now, I can make this dish with my eyes closed (well, almost!) and it turns out delicious every time.

But I am always left with one conundrum: what to do with the lemongrass tops?  I’ve tossed the tops into a pot with tea. I’ve made lemongrass vinegar. And then it came to me: Why not poached chicken? It would make an excellent addition to a mixed green salad, my Harvest Rice Salad, or for a summery chicken salad for your next picnic.

The chicken turned out soft and tender, and was imbued with a delightful lemony scent and flavor. The remaining stock was so fragrant I was almost tempted to stick my head over the pot and breathe in the aromatherapy “fumes!”  I decided to save it for another dish instead.

Lemongrass tea-poached chicken
I used boneless chicken thighs for this method (I wouldn’t even call it a recipe!) because that’s what I always eat but you can use breasts, too, if you prefer. You can put the tea leaves into a cheesecloth sachet but I find that the tea leaves can be easily scraped off.

If you only have tea bags, use one tea bag and remove it once the water comes to a boil, unless you want a stronger tea flavor. Try adding other complementary herbs to the mix like Thai basil, ginger, or green onions.

Time: 20 minutes

2 teaspoons salt

1/2 teaspoon good quality loose-leaf black or green tea

Tops from 3 to 4 stalks of lemongrass

3 smallish boneless, skinless chicken thighs (about 3/4 pound)

1. Fill a heavy (2-quart) pot about halfway full with water, just enough to cover the chicken pieces. Add the salt, tea, and lemongrass tops, and bring to a boil.

2. Add the chicken and bring it back to a simmer. Turn off the heat, cover with a tight-fitting lid, and remove the pot from the stove (important if you have an electric stove). Let sit for about 15 minutes (thicker pieces may take longer) or until the chicken is no longer pink inside (cut into a piece to check). If it is, put the lid back on and wait another 5 to 10 minutes.

3. Let the chicken cool a little then put it in the fridge overnight to cool completely. Remove the chicken from the liquid and shred with two forks or cut into slices.

Celebrity chef Paula Deen in front of various Smithfield meat products. Smithfield Foods said it was dropping Deen as a spokeswoman days after the Food Network said it would not renew Deen's contract after she said she used racial slurs in the past. (Smithfield Foods via PRNewsFoto/AP)

Paula Deen: Fans serve up heaping helpings of support

By Stir It Up! Editor, Kendra Nordin / 06.25.13

Having been fired from the Food Network, Paula Deen has officially entered the next chapter of her cooking career. Whether it will continue to sizzle or now be shelved in the back of the food-celebrity pantry remains to be seen.

But there's no question that Ms. Deen's fans are now serving heaping helpings of outrage.

"The majority of the people that we all love in the world of entertainment are racist and have other view points that we would cringe and rage over. I don't care if [Paula Deen] is or isn't racist. I just want to watch her make a pie. This is foodnetwork. Not lets play politically correct network," writes April Campbell on the Food Network's Facebook page under a photo of "30-minute pasta salad." More than 400 people showed support by "liking" Ms. Campbell's comment.

Just a few short years ago, Ms. Deen was the Grand Marshal of the 122nd Rose Bowl parade in Pasedena, Calif. Today the queen of Southern cooking and author of 14 cookbooks has been kicked out of the food court and into the center of swirling racial controversy.

In case you missed the news, The Christian Science Monitor (among others) reported earlier this week that the now former Food Network star and Savannah, Ga., restaurateur said in a May deposition related to a harassment lawsuit, that “of course” she had used the "n-word," but not in a “mean way.”

While the Food Network, and now Smithfield Foods, has dropped any and all affiliation with Deen, the passionate response to her confession and follow-up apology video continues to heat up social media sites.

This is the second time during the past year that Deen has been the center of controversy.

The first came with the public announcement in 2012 that she had been diagnosed with diabetes and was changing course in what and how much she ate, embracing low-cal recipes and advocating moderation in portion sizes. In a January 2013 issue of People magazine Deen was profiled along with her husband focusing on the family's collective weight loss and efforts to stay fit.

Deen's cuisine has never aimed much above low-brow. Her original restaurant in Savannah, Ga., was loved for its buffet of Southern fare: sweet potatoes, macaroni and cheese, meatloaf, fried chicken, greens, hoecakes, and deep-fried Twinkies.

But following her public announcement of her diagnosis, which she had kept private for several years, Deen also became a spokeswoman for Novo Nordisk's diabetes drug Victoza. Her affiliation drew criticism from those who viewed it as a profitmaking venture on a diet-related condition that she was helping to perpetuate through her calorie-laden recipes.

These earnest efforts toward reforming a diet, and the attempts to rectify the most recent PR disaster, have become a bulls-eye target in the blogosphere, drawing reactions from fans and Deen-haters alike.

A "We support Paula Deen" Facebook page already has nearly 307,000 "likes." 

One website in particular that has been hit with a wave of opinions following the racial controversy is The Food Channel – not to be confused with the Food Network. The Food Channel began in the 1980s as a newsletter and has expanded to a website with cooking videos. The similarity in names has managed to attract the torch burning, pitchfork waving crowd to The Food Channel's website. But surprisingly it is not Deen they are after, it's the Food Network itself for their quick decision to pull the plug on Deen's Food Network show.

The Food Channel became so quickly flooded with responses to the Deen debacle that they posted a response on their website titled, "For Those Who Love Paula Deen": 

"Attention all those who love Paula Deen. We’ve been getting your emails. Your phone calls. We’re pretty sure the good old fashioned mail will soon follow. We get that you are mad about her contract not being renewed. The problem is, you are calling and writing the wrong people.... We are not owned by Scripps. We are independently owned.... So, the best we can do is point you to the Scripps Television Network snail mail address....

"And, if Paula Deen is interested in helping to grow the real Food Channel into something that you all will watch, we are all ears. We want to take her apology seriously, and believe we can be part of helping her use this as a way to address such issues in the future, if she so desires. Tell her to contact us at editor@foodchannel.com. We’re getting her mail anyway."

The site also published a collection of recipes called "The Best of Paula Deen," and a sampling of the letters they have received, stating that comments were "running 100 to 1 in support of Ms. Deen." Here are a few excerpts:

"Cowards! I am in the food service industry and in my area, south GA, most folks love Paula Deen, because she cooks like most of us do. For you to not renew her contract shows how big cowards you are. The accusations against her are crap, and you know it. You have bowed to the altar of political correctness and for that, you should and will suffer."

#  #  #

"Thank you for sacking Paula Deen. I have enjoyed her shows immensely through the years, but there is no excuse in this day and age for racism and for those who harbor racist views. Ms. Deen had an obligation to uphold the values and integrity of the Food Channel, who caters to people of all races, religions, and genders. She had other options than to fail on that score. Instead, she self-destructed. Please do not bow to any public pressure to rescind your justified actions in dropping Paula Deen. You did the right thing. Stick to it!"

#  #  #

It could be said that Deen follows in a long line of public figures who have messed up, apologized, and soldiered on in some way. Witness: Bill Clinton, Tiger Woods, and Martha Stewart, to name just a few. Chef Anthony Bourdain is notorious for his bad-boy behavior in the kitchen and cutting, opinionated remarks but he continues as a fan favorite. Whether Deen's sugar-sweet legacy in gravy-heavy food will be enough for her fans to continue to support her and her Southern food empire remains to be seen.

Earlier in June, Deen signed a Paula Deen Foods partnership with the New York-based Nanco Group. "The company, with its headquarters in Savannah, will focus on selling products at a variety of locations that consumers can then prepare at home," reported the Savannah Morning News.

On The Food Channel's Facebook page, fans and non-fans continue to weigh in, showing cross-cultural responses:

"As for Paula Deen, the use of that word is not acceptable. I am black and this lady made me have the Food Channel Network as a FAV channel on comcast + become an amateur cook. We [live] in a culture of forgiveness. Question to everyone; has she offered an apology? Tiger Woods ... apologized and now its done. If the golf guys can forgive that, we can definitely forgive Paula Deen," writes Ronny Obiri.

#  #  #

"She admitted and owned her mistake. She is a growing evolving human being. As Maya Angelou would say, 'When you know better, you do better.' Paula is not her past. Let others learn from her as she has learned from herself. We are all guilty of harmful thoughts towards others at some point in our lives," writes Morgan Marie.

#  #  #

"While I always find her amusing, I would never actually make the food she cooks, as it is so unhealthy. I think she is a human with flaws, who speaks without thinking, and is now in hot water. I like her son Bobby, who tries to make her recipes healthy. She needs to clean up her act, concentrate on her restaurant instead of her public persona, and see what happens," writes Karen Wheeler Brown.

In a world of vast food choices, it is ultimately the fan base that will dictate whether or not Deen will continue to have some kind of media presence and if she is able to prove she has indeed begun to fry up a new chapter of reformation.  

Peaches and blueberries compliment each other well in baked goods, like this cobbler. (The Runaway Spoon)

Saucy peach and blueberry cobbler

By Perre Coleman Magness, The Runaway Spoon / 06.24.13

Peaches and blueberries are the perfect example of the old saw “what grows together, goes together.” Fuzzy, rose-tinted peaches and dusky hued blueberries make their appearance at the farmers market at the same time, trumpeting the height of summer fruit season.

I love fruit cobbler, the traditional peach being a favorite, and I have basically used the same recipe since I came across it in a Junior League cookbook as a child; over the years substituting fresh fruit for canned and adding spices and flavorings. But in my years of reading community cookbooks, this boiled water idea has popped up occasionally, and my curiosity finally got the better of me.

The method for making this is similar to that used for making those once-trendy and always delicious chocolate or lemon “self-saucing” cakes, the kind with the gooey bottom and the cakey top. And that’s what this is, a sweet, juicy sauce with a crispy-topped cake floating on top. I was reluctant at first to call this a cobbler, but when serving it to guests, they all agreed that that was the best description, adding “it’s just a really saucy cobbler.” I like that. And all that extra bubbling juice and fruit makes the perfect with a scoop of ice cream.

Saucy peach blueberry cobbler
Serves 6 

4 medium sized peaches

2 cups blueberries

1 tablespoon lemon juice

1/4 cup butter, softened

1-1/4 cup sugar, divided

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt, divided

3/4 cup milk

1 tablespoon cornstarch

1 cup boiling water

1. Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish.

2. Slice the peaches and place in the baking dish. Add the blueberries and lemon juice and toss lightly to coat.

4. Cream the butter and 3/4 cups of sugar together in the bowl of a mixer until light and fluffy. Add the flour, baking powder and 1/4 teaspoon of salt alternately with the milk until the batter is well combined. Scrape down the sides of the bowl and beat in the vanilla. Spoon the batter over the fruit and spread to cover it evenly. A few berries poking through is fine.

5. Put more than a cup of water on to boil while you finish the dish. Do not boil one cup of water, as some will evaporate. You want one full cup of boiling water. Mix the remaining 1/2 cup sugar, cornstarch and 1/4 teaspoon salt together in a small bowl. Use a whisk or a fork, making sure the cornstarch is thoroughly combined. Sprinkle the sugar mixture over the batter in the pan. Pour 1 cup of boiling water over the top and immediately place in the oven. 

6. Bake for 45 minutes, until the top is golden and firm and a tester comes out clean, and the juices are bubbling around the edges. Remove from the oven and let rest for 10 minutes before serving.

Twinkies will be back on shelves starting next month after its predecessor company went bankrupt after an acrimonious fight with unions last year. The brands have since been purchased y Metropoulos & Co. and Apollo Global Management. (Hostess Brands/AP/File)

Twinkies return on a wave of nostalgia (+video)

By Stir It Up! Editor, Kendra Nordin / 06.24.13

You really didn't think Twinkies were going away forever, did you? Despite the massive meltdown and realignment of its parent company the indestructible Twinkies have bobbed to the surface once more. And Hostess is crowing about it.

Twinkies will return to supermarket shelves July 15 unscathed and bearing a new badge of honor on its box: "The Sweetest Comeback in the History of Ever." The hot-dog shaped gold pound cake filled with sugary white cream filling has become such a treasured American icon in lunchboxes that it has succeed in swaying an investment company to write a check for literally millions of dollars. While Twinkies and its Hostess cakes friends appear to have been saved by Metropoulos & Co. and Apollo for a cool $410 million, the fact of the matter is that Twinkies really saved themselves.

In 2006, to celebrate its 75th (!) anniversary, Hostess released a cookbook filled with Twinkies recipes submitted by Twinkies fans – not how to make Twinkies, but what to do with them. Think "Twinkie Sushi," "Fried Twinkies with Chocolate Sauce," "Twinkie Orange Barvarian Dream," and so on. (This cookbook is still available on amazon.com, if you want to check it out.)

"Perhaps it's the nostalgia. From comic books to the silver screen, state fairs to science projects, legal legends to urban legends, artifacts to art exhibits, Howdy Doody to Archie Bunker – Twinkies have been baked into our national pop culture for generations," muses the introduction to "The Twinkie Cookbook: An inventive and unexpected recipe collection."  "Who would have thought a simple confection of sponge cake and crème filling could become a national icon?"

Indeed. We haven't even gotten to the recipes yet, but Hostess really lays it on thick.

"Have you tasted one lately? They're incredibly good. If it's been awhile, your first bite will undoubtedly be even sweeter than you remember. Diet mavens may balk, but at 150 calories per Twinkie, you could do a lot worse these days. Whatever the root of their appeal, Twinkies sparkle with an undeniable magic – a star that seems to shine brighter with age."

There you have it. Hostess admits that Twinkies has been injected with some kind of spell that enables it to survive a whole foods revolution, a diet-foods craze, and two large-scale economic meltdowns. Born in the 1930s, Twinkie creator James Dewar was simply looking for a use for poundcake that would appeal to frugal shoppers once fresh strawberries were out of season. The first Twinkies were injected with a banana filling, since bananas were available year-round. The two-for-a-nickle treats were an instant hit.

"We could hardly keep up with the demand," Margaret Branco, an original Twinkie stuffer told the St. Louis Dispatch. "You'd think people had nothing to do but eat Twinkies. They sold like hotcakes."

Dewar himself admitted to eating at least three a day for 50 years. He lived to be 88.

With its recipe of sweet nostalgia filled with sugary magic Twinkies has the stuffing to make it to its 100th anniversary and beyond. "The Sweetest Comeback in the History of Ever" shows no signs of letting up.

Maybe you've heard of using mushrooms instead of meat as a 'burger,' but what about using mushrooms as the bun? Try filling your 'bun' with eggplant, another grilled veggie, or even a beef or lamb patty. (Beyond the Peel)

Meatless Monday: Portobello and cumin spiced eggplant burgers

By France Morissette and Joshua Sprague, Beyond the Peel / 06.24.13

How does a person make up for a week of mac and cheese, popcorn for dinner, and brownies? With veggies of course. Lots and lots of veggies.

A year ago I saw this idea to use portobello mushrooms as a burger bun as a gluten free way to enjoy a good ol’ beef burger. So I decided to try it. I was amazed at how well it actually works. It was super juicy and surprisingly satisfying. I also recently saw a great idea in a Denis Cotter cookbook to use thick slices of eggplant as an interesting burger bun option. So I decide to mash those two ideas together. As it turns out it – it's great!

I love this whole “thinking outside the box” thing. Mushrooms as bread? Crazy right? Until you’ve tried it of course!

Everything goes in the oven at 450 degrees F. on one cookie sheet. Twenty minutes later the burgers are quickly assembled and dinner is ready. Serve it with your favorite salad and voilà, a healthy alternative to typical barbecue night. And if you’re not an eggplant fan, no big deal. You can still use this concept with whatever filling you like.

Now I’m thinking about eggs benedict with a portobello mushroom instead of that tired old English muffin. I’ve also seen these bad boys of the mushroom world used as the base for a pizza. Such a fabulous idea. Really there are so many possibilities. Fried egg sandwich, tuna melt sandwich … the list goes on.

Just so we’re clear, I’m talking about a grilled or cooked portobello mushroom. I don’t want you trying this with a raw mushroom. That wouldn’t be as tasty.

Try this idea with:

• Roasted peppers and brie
• Grilled zucchini, feta and olive tapenade
• Your favorite burger patty: veggie, fish, beef, or lamb
• Mashed avocado, cilantro, and sliced tomato
• Gooey melted buffalo mozzarella, tomato, and fresh basil

Note: In the photos I used one baby eggplant. Use three mini slices of roasted eggplant per person. One baby eggplant serves two people. Cut eggplant spice recipe in half if only roasting one baby eggplant.

Portobello and cumin spiced eggplant burgers

Makes 4 burgers

8 portobello mushroom caps

1 large eggplant

Olive oil

Eggplant spice (see below)

Roasted Red Pepper Sauce or a very flavorful sauce of your choice like roasted tomato jam or chutney

1. Set the oven to 450 degrees F. Using a paper towel, wipe clean the mushroom caps. Remove the stem. Brush the mushroom caps on both sides with olive oil and season the underside with salt and pepper. Set them on a baking sheet with tops facing down.

2. Slice the eggplant into 3/4-inch to 1-inch slices. Brush the eggplant slices with olive oil and toss them with the spice mixture and place them on a cookie sheet.

3. Bake the mushrooms and eggplant for 20 minutes, flipping the eggplant halfway through.

4. To assemble, top 4 portobello mushroom caps with 1 to 2 slices of roasted eggplant, roasted red pepper jam, and fresh cilantro. Cover with second mushroom cap and serve. Bring a big napkin. These are juicy.

*Alternately, this can be done on the grill. The mushroom caps only take about 8 minutes per side. Eggplant will be approximately the same.

Eggplant spice

For each large eggplant:

2 teaspoons ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

Mix the 3 seasonings together and toss with eggplant before roasting.

Additional topping suggestions:

• Guacamole or Avocado Aioli
• Salsa and cheddar
• Grilled Haloumi and Mint Pesto
• A whole roasted pepper (seeds and skin removed) and feta

Part sweet, part savory, with garlic, salt, and melty cheese, grilled asparagus makes the perfect summer side dish. (Garden of Eating)

Parmesan garlic grilled asparagus

By Eve Fox, Garden of Eating / 06.23.13

Grilled asparagus has been one of my go-to veggies for years now. It's easy, it's tasty, it's good for you. 

Just toss with some garlic, olive oil, salt, and pepper and throw it on the grill. Unless you really char them, you can't go wrong.

My friend, Lynn, suggested the addition of Parmesan, so I gave it a shot and, as you might have guessed, it's even better this way. You've got the partly sweet, partly savory, nearly impossible to define, but very tasty (unless you're Japanese and then you apparently call it "umami") asparagus flavor, and the garlic plus a little bit of salty, rich, melty cheese. 

And don't forget that it's super easy. At this point in our lives, it has to be super easy or I can't make it. 

Grilled asparagus with garlic & Parmesan cheese
Serves 4 as a side dish

1 bunch asparagus

2 garlic cloves, peeled and pressed or minced

3 tablespoons grated Parmesan cheese (you can also use Romano, Locatelli, etc., any salty, hard cheese would work)

2-3 tablespoons olive oil

Sea salt to taste

Black pepper to taste

1. Wash the asparagus and snap the woody ends off (you'll feel where you should snap when you bend them a bit) and place them in a large bowl. Preheat the grill and give it a good scrape to clean it.

2. While the grill is heating up, toss the asparagus with all the other ingredients until well-coated. 

3. Lower the flame to medium and lay the asparagus spears crosswise to avoid dropping any through the grill. Cover and grill for about 5 minutes, turning often to prevent them from burning. Grilling times will depend somewhat on how powerful your grill is and also on the size of the asparagus.