Balsamic Feta Portobello Burgers

Makes 2 burgers:

2 large Portobello mushroom caps, stemmed
3 T balsamic vinegar
1 T olive oil
1 t minced fresh garlic
½ t pepper
¼ t salt
¼ c crumbled feta, gorgonzola or blue cheese
2 T light mayo
1 t balsamic vinegar
Baby spinach leaves
Sliced tomato
2 burger buns
Plenty of napkins!

Scrape gills from mushroom caps.  Combine 3T vinegar, oil, garlic, salt and pepper in a zip-top freezer bag.  Add mushrooms, turning to coat. Chill 30 minutes to 1 hour, turning occasionally.  Remove mushrooms from marinade and discard marinade.  

Grill mushrooms over med-high heat until tender (3-4 minutes each side)

Remove from grill and immediately sprinkle feta cheese to underside of each cap. 

Stir together the 2T mayo and 1t vinegar; spread on burger buns.  Build burger with the spinach leaves, tomato and mushroom and serve immediately.

Ginger Flank Steak with Edamame Rice

Serves 2-3 people  (Count on two with some leftovers!)

1 1-lb flank steak
½ T Kosher salt
1 t pepper
½T parsley
¼ t ground ginger
½ lime
1 pouch ready-to-serve Basmati Rice (I use Uncle Ben’s 90-second microwavable pouch)
1 cup fully cooked and shelled edamame (buy shelled edamame frozen, then steam in microwave.)

Mix together the salt, pepper, parsley and ginger and rub on all sides of the steak.  Slice steak across the grain into thin strips for grilling (we use our little George Foreman) OR grill whole steak on regular grill (slicing will be last step).  Remove from grill and squeeze lime over steak.  Cover loosely with foil and let stand 10 minutes.

Prepare rice according to package and steam edamame.  Stir the edamame into the rice and squeeze lime over the rice mixture. 

Slice steak across the grain into thin strips if not already done, and serve over rice.