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Lilly’s Table

 

Meal Detail

 

Dinner

Portobello Burgers with Yogurt Basil Aioli & Grilled Artichokes

from the Week of May 22, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Marinate the mushrooms, the night before if you plan ahead. The marinade can also be used for the Grilled Artichokes and the Arugula Salad. Prepare the artichokes next. While they boil, whip up the Yogurt Basil Aioli, wash & dry the arugula. Grill the portobellos & artichokes at the same time. Make the dressing for the salad with the remaining marinade. Be sure to adjust to taste.


Recipes for this Meal


Spring
Photo of Grilled Portobello Burgers
  • Easy
  • Medium
  • Hard
Grilled Portobello Burgers

There is something about portobellos that feels as if they were made to be grilled. On a grill pan on your stove or in the fresh air outside the char marks and soft centers are worth it. Top with your favorite burger toppings… mayo, mustard, ketchup, lettuce, avocado, sprouts, etc.


Spring
Photo of Yogurt Basil Aioli
  • Easy
  • Medium
  • Hard
Yogurt Basil Aioli

Aioli is a beautiful condiment, similar to a homemade mayonnaise typically flavored with delicate & delightful oils. This slight variation uses yogurt for its acidophilus boosting elements. Pair it with the tastiest mayo you can find. If you are dairy-free, use all mayo. If you avoid mayonnaise, try all yogurt. Anyway you try it, this is perfect for smearing on sandwiches or dipping veggies.


Spring
Photo of Grilled Artichokes
  • Easy
  • Medium
  • Hard
Grilled Artichokes

Any size artichoke will do, from jumbo to itty-bitty baby artichokes. The cooking times will vary, when you boil them and when you grill them, but adjust as needed with the size artichoke you have available. To test them just poke the stem with a knife.


Summer
Photo of Arugula Parmesan Salad
  • Easy
  • Medium
  • Hard
Arugula Parmesan Salad

The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.