Mediterranean Portobello Burger

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and chili lime sweet potato fries (see recipe below).

Yield: 4 servings

Active Time: 30 minutes

Total Time: 30 minutes


1 clove garlic, minced

1/2 teaspoon sea salt

2 tablespoons extra-virgin olive oil, divided

4 Portobello mushroom caps, stems and gills removed

4 large slices gluten-free sourdough bread, cut in half (you can also use green leaf lettuce)

1/2 cup sliced jarred roasted red peppers

1/2 cup chopped tomato

1/4 cup crumbled organic feta cheese

2 tablespoons chopped pitted Kalamata olives

1-tablespoon red-wine vinegar

1/2 teaspoon dried oregano

2 cups loosely packed mixed baby salad greens

1 whole ripe avocado


Preheat grill to medium-high.

Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1-tablespoon oil in a small dish. Lightly brush the oil mixture over Portobello’s and then on one side of each slice of bread.

Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1-tablespoon oil in a medium bowl.

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture, avocado and the remaining bread.


Chile-Lime Sweet Potatoes

The beautiful blend of Southern spice laced with a smoky Latin flair is the perfect complement to your grilling pleasures.

Prep time: 15 minutes

Total cooking time: 45 minutes

Servings: 4-6


2 lb. organic sweet potatoes

Juice and zest from 1 lime

2 tablespoons of sesame oil

1 teaspoon of chili pepper

1 clove of garlic, pulverized

.5 teaspoon of coarse Himalayan sea salt


Bring a 5- to 6-quart container to boil. Peel sweet potatoes. Cut lengthwise in half, and divide into eights. Boil until tender. Remove from heat after about 5 minutes and let cool.

Combine the remaining ingredients in a large bowl. Stir until you can smell the zesty aroma of lime and oil. Create a smooth dark-brown glaze in the process, about 2 minutes.

Toss sweet potatoes into bowl. Let stand for 15 minutes.

Add sweet potatoes to medium-high grill. Flip and rotate until the potatoes start to crisp and the glaze blackens. Remove from heat. Serve hot.

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