Portabello Mushroom Burger with White Bean Puree and Broccoli Salad

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Portabello Mushroom Burger

2 Large garlic cloves minced
1 slice of jarred roasted red pepper

2 Tbsp fresh thyme 
1 Cup of cannellini beans
2 Tbsp extra virgin olive oil
8 Large portobello mushrooms
1 Red onion
1 Loaf of garlic chiabatta bread or rosemary thyme  (optional)
2 Ounces of freshly grated fontina cheese (optional)

Warm grill pan with plenty of oil.

Prepare white bean puree by combining 1/2 tsp garlic,1 slice of jarred roasted red pepper, 1 cup of cannellini beans, 1 Tbsp thyme, and 1 tsp oil in food processor. Process to form a smooth, spreadable paste. 

Combine remaining garlic, thyme and oil. Place mushrooms in a shallow bake pan or dish and generously coat mushrooms with the garlic, thyme and oil. Season with salt and pepper.

Grill onion slices in the grill pan approx 3 mins on each side and remove from pan. 

Grill mushrooms in grill pan approx 5 mins on each side and remove from pan. 

Generously coat slices of bread with olive oil and grill slices of bread in grill pan. 

Arrange slices of bread. Smear bean puree on one side. Place mushrooms on the bean puree. Top with grilled red onions and sprinkle with freshly spread fontina cheese. 

Adapted from Epicurious.com 

Broccoli Salad

2 broccoli head

1/3 cauliflower (optional)

half mediem chopped white onion

1/4 cup craisans or raisins

1/2 or more of mayonnaise or vegannaise

1/3 cup apple cider vinegar

2 tablespoons of raw local honey

shredded cheddar cheese (optional)

salt and pepper to taste

1. Place broccoli, cauliflower,  onion, craisins and cheese in a medium sized bowl.
2. Stir mayonnaise, honey, cauliflower and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.
3. Serve!