For Sunday's dinner I decided to do another round of "use it up". I'd bought a few portobello mushroom caps for our tailgate, which we didn't use, and I'd gotten (another!) bag of spinach from our CSA on Wednesday that needed to be used. Thus was borne a dinner that was cheeseless portobello "pizzas" and Braised Coconut Spinach & Chickpeas with Lemon.
I added some turmeric to the chickpea recipe, and I didn't have a lemon so I used lemon juice from the bottle instead. I followed the serving suggestion of putting it over a sweet potato, which was quite tasty.
For the portobello "pizzas," I marinated the caps in some balsamic vinegar & olive oil, sprinkled with garlic powder. I sauteed some onions in butter and added the last of some sliced baby bellas that I'd chopped up (needed to use those up also). A bit of diced fresh garlic finalized the main filling ingredient. John took over while I was in the heat of finishing the chickpea mix, and told him the basic concept and gave him creative license. He finished them with tomato paste, basil leaves and slices of tomato from our garden. All in all, pretty cheap, tasty, and not too hard to make!
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