I read somewhere recently that 30 minutes of outside time every day can up your happiness. Which to me translated to: Do everything outside!!! YAY!!!!!!! (Sometimes I think I was a cartoon character in another life)
Grilling is a wonderful excuse to be outside. Along with this little blog here (and some health coaching on the side) I work a full time job that is pretty demanding. So I frequently find myself looking at the clock and thinking “holy cow it’s almost 6:00!!? Ummm what’s easy and fast I can make for dinner… because I still have 20 minutes of work to do.” Thank goodness for long sunlight hours in the spring/summer. They are my favorite. Because it means I can finish up with work and still have some daylight to spend outside cooking up some dinner.
So this is my kind of meal, in general but especially lately. Outside time+superquick. See I didn’t even have time to put a space between super and quick. ;) I have a new found obsession with this pesto too, I think I might start putting it on everything. If you think about it, pesto can get away with being breakfast (in oatmeal or on eggs), lunch (salad or sammy), or dinner (sammy/pizza/pasta!). I find myself wanting to invest in a mortar and pestle for it so I can literally make this whole dish al fresco. Also, smashing things up sounds pretty fun. I see why Hulk gets into it.
Health highlight of arugula: Arugula is good for digestion, and a great source of iron, vitamin C, folic acid, and beta carotene. Arugula helps your body fight inflammation, promote detoxification, and strengthen the immune system. It also contains potassium, which can help reduce blood pressure. Technically it is an herb, and has a peppery bite that is really satisfying (even if you don’t like pepper or spicy foods).
- 4 Portobello Mushroom Caps (remove & discard stem)
- 1 tablespoon EV Olive Oil
- Salt and Pepper (to taste)
- 2 cloves Garlic
- 1 cup Basil (tightly packed)
- 1 cup Arugula (tightly packed)
- ¼ cup Walnuts
- 2 tablespoons EV Olive Oil
- 2 tablespoons Water
- Sea Salt – to taste
- Preheat the grill
- Rub or brush the mushroom caps with the oil, and sprinkle them with salt and pepper
- Grill until the mushrooms begin to soften and get a little darker in color, about 5 minutes on each side
- In the bowl of a food processor add the garlic, arugula, basil, and walnuts
- Run until things are finely chopped
- Add the oil and run until combined
- Add the water and salt and run again until uniform and pesto looking
- Taste and adjust salt if needed
- Serve the grilled mushrooms slathered in the pesto, they are great alone or put on a bun or tossed with some pasta
- Make it a sandwich: Put the mushroom on a roll slathered with the pesto
- Make it a pasta: Chop up the mushroom and toss it with some pasta or quinoa
- Salad: Chop it up atop a salad!