A Memorial Day Special
Grill & Sale
Resist Temptation!
Forego the burgers and fries ...

Righteous Recipes

GRILLED PORTOBELLO MUSHROOM BURGERS

faToid 0riginally called Decoration Day, this holiday was officially proclaimed on May 5, 1868 by General John Logan, national commander of the Grand Army of the Republic and was first observed on May 30, 1868.

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4 Large Portobello Mushrooms
4 teaspoons extra-virgin olive oil
Rock or Kosher salt and pepper to taste
4 ounces low-fat mozzarella
4 large pieces roasted red pepper (You can roast yourself or if you go with the ready made stuff, pat it down with a paper towel.)
4 Whole wheat pitas or 8 slices of light bread
Greens (arugula, iceberg, whatever you like!)

One mushroom cap per sandwich.
Remove and discard mushroom stems.
Brush top of mushroom cap with a bit of extra-virgin olive oil.
(You really do not need to slather it on.)
Season with salt and pepper.

Lightly coat your grill with cooking spray.
Grill mushrooms, covered, for approximately 4 minutes; turn and grill another 3. Until tender.

Place flat side of mushroom up on the grill, top with a thin slice of low-fat mozzarella and a nice juicy piece of red pepper.
Cover and cook one minute more, until cheese is melted.
At same time, toss your roll, pita or light bread onto the grill until lightly toasted.

Now ... put a layer of greens on the bread (or in the pita) top with a mushroom cap w. melted cheese
and add a bit of low-fat mayo or pesto sauce.

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GRILLED VEGETABLES
Put sliced vegetables such as zucchini, yellow squash, onion and red pepper on a sheet of heavy duty aluminum foil.
Pour a mixture of 1 tbsp. melted butter, 1/2 tsp. garlic salt, 1/4 tsp. Italian seasoning and dash black pepper over vegetables.
Wrap tightly. Cook on grill 15 minutes.

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THE BEST EVER GUACAMOLE
Two ripe avocados
One plum tomato
One jalapeno chile (seeded and finely chopped)
1/2 cup loosely packed fresh cilantro leaves, chopped
1/3 cup chopped sweet onion (vidalias are always good)
salt to taste

Plain tortilla chips (baked, if you like!)

Instructions:
Place jalapeno, cilantro, onion and salt in mortar; with pestle grind away. It's okay if the onions are a bit chunky.
Cut avocados in 1/2. Twist in opposite directions to separate. Slip spoon in, scoop fruit out and place on cutting board.
Chop into chunks.
Cut tomato in 1/2 - crosswise. Gently squeeze to get seeds out.
Now add avocado and chopped tomato to onion mixture in mortar.
Mash. Spoon until blended with some of the avocado chunks still intact.
Serve immediately.

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