Just because I’m cooking vegetarian for the family, it doesn’t mean that summer shortcuts can’t be my go to meals. Like burgers and quick salads. Now, instead of beef burgers, I’m cooking portobello mushroom burgers for me and Joe and frozen veggie burgers for the girls. I’m not sure why they would choose a frozen veggie pattie over a juicy portobello burger, but it didn’t make my cooking any more difficult, so why should I care? We even melted boursin cheese, an herby, creamy cheese that goes so well with portobellos, on the burgers that Joe and I ate. I could eat that cheese with crackers and make it my meal, but it really enhances the portobellos, too.
The side salad is an Israeli salad, an ideal recipe to showcase summer tomatoes (we’ve picked just a few from our garden so far this summer), fresh parsley, also from the garden, and cucumbers. Unfortunately it looks like our cucumbers won’t be ready for several more weeks. It’s a quick salad, and if you’re comfortable with a knife, it can be diced up while the burgers, of any variety, are on the grill.
I love the colors, flavors, and simplicity of summer food.