Sweet Potato Bun Sliders with Portobello, Red Peppers + Pesto “Mayo”

Sweet Potato Bun Sliders | ourfourforks.com

Last week I had leftover basil in the fridge  and, since fresh basil can’t be wasted, I threw it in my Vitamix with some almonds, olive oil and salt: vegan pesto! We ate it all week with spaghetti squash, turkey meatballs, roasted veggies and, since it’s finally starting to feel like summer, on sweet potato bun sliders with portobello mushrooms, roasted red peppers and red onion.

 

In an effort to eat more whole foods recently, the sweet potato bun has become my favorite substitute for traditional burger buns or sandwich bread. The portobello mushrooms give these sliders some substance while the roasted red pepper, red onion and pesto “mayo” give it that summer barbecue feel. The pesto “mayo,” made by mixing vegan pesto with cashew “mayo,” helps hold the sliders together and elevates the flavor of the vegetables.

 

Sweet Potato Bun Sliders | ourfourforks.com

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Arugula Salad with Portobello Mushrooms and Manchego

Arugula and Portobello Mushroom Salad | ourfourforks.com

I often get stuck in a salad rut: mixed greens, organic chicken, balsamic dressing. It’s an easy workday lunch and checks off the “something green” and “protein” boxes I try to hit at every meal. This weekend, inspired by my parents massive cookbook collection and all the amazing spring salads popping up on my food blog feed, I turned a salad corner.

 

This arugula salad with portobello mushrooms and Manchego was our contribution to this year’s Easter lunch. It is super simple and quick to throw together, yet brings something different to the salad world I’m used to. It’s perfect for spring’s finicky weather because its slightly warmed, but still fresh and bright. The portobellos mushrooms give it a heartiness while the arugula gives it a springy peppery kick. This arugula salad and shallot dressing is the perfect base for add ons: we served our with some purple forbidden rice (a latest obsession) and pork, but any chewy grain and/or protein would be amazing. We cooked our portobellos on the stove, but I can’t wait to try grilling them this summer; it would be an easy large salad to pull together for a barbecue.

 

Arugula and Portobello Mushroom Salad | ourfourforks.com

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