With 3 dogs in the house it was getting to bit much, it was a beautiful day outside and we figured a few hours of running around at the dog park would wear them out.
Tanner (the s.o.’s dog, he is an 8 year old Jack Russel)
Tuscany (the roommates dog, she is an 8 year old Rhodesian Ridgeback)
Clifford (I had a few people ask what kind of dog he is, a Chihuahua and Jack Russel mix). I love watching him run, he looks so happy!
Tanner and Tuscany did some swimming, Clifford ran around anxiously and then they enjoyed running all around the park. They were all pretty tired when we got home. It was nice to have a few hours of them lounging instead of chasing each other around the house 3 dogs can be a bit much!
My favorite thing about summer is grilling, it is quick, easy and makes clean up so much better. The chance to sit down and enjoy a meal on a perfect evening makes me happy.
Walking through Whole Foods I came across some delicious looking portobello mushrooms caps and figured they would make a great burger. Marinated for an hour and then grilled for about 10 minutes, veggies and a salad on the side made it a perfect meal.
4 Portobello Mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
1 lemon, juiced
3 garlic cloves
2 tablespoon dijon mustard
1/4 ounce of goat cheese
4 whole wheat buns
Clean the gills out of the mushrooms with the back of a spoon. Wipe the top off with a damp paper towel.
Combine olive oil, balsamic vinegar, lemon juice, garlic and mustard in a large bag. Add mushrooms and marinate for an hour.
Grill over medium for about 10 minutes, add buns to grill for a minute or two
Place mushrooms on buns, top with goat cheese and spinach
I made double the marinade and had eggplant and peppers in a separate bag marinating for about 30 minutes. The eggplant soaks up the balsamic vinegar and has great flavor.
The goat cheese melts on the mushrooms and the nice warm, grilled bun makes it the perfect burger. A nice meaty flavor. It was a veggie filled meal.