When I saw that our box from the CSA this week had basil and tomatoes I knew I had to make a Caprese Salad. I follow my own recipe of a container of tomatoes, a bunch of basil, and 8 oz of fresh mozzarella. I then drizzle balsamic vinegar and oil and season with 21 seasoning salute (a trader joe’s specialty), salt, and pepper. So good and so fresh. The tomatoes were my favorite. I decided I needed to make Portobello mushroom sandwiches to go with this so I went searching for a recipe this afternoon a perk of being off:) I found this: http://www.foodnetwork.com/recipes/emeril-lagasse/portobello-mushroom-blue-cheese-burgers-with-lemon-aioli-and-bitter-greens-recipe/index.html and then I modified it a bit. I used their marinade and let it sit in the fridge for a couple of hours another perk of being off – letting food sit in the marinade. I then sautéed some onions from the CSA while the mushrooms sauteed. I then flipped them over gill side up and let them finish sautéing while letting the cheese (I chose medium cheddar from Tillamook a local dairy farm in Oregon) and onions melt into the mushroom. I finished by serving the mushrooms on Ezekiel bread. If you have never had this bread it’s amazing. I did end up going with the Lemon Aioli which I was a little nervous about but it was pretty awesome.