malibu farms, recipe, mushrooms

Reprinted from Malibu Farm Cookbook: Recipes from the California Coast. Copyright © 2016 by Helene Henderson. Photographs copyright © 2016 by Martin Lof. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

The onslaught of <a href=/articles/2015/06/summer-edgy-veggies>summer vegetables</a> is upon us. Not that we're complaining, but it does call for some creativity. For that, we turn to the West Coast produce whisperers at <a href=https://www.malibu-farm.com/ target=_blank>Malibu Farm</a>, who have just released a self-titled cookbook. <a href=/articles/2016/05/7-nutrients-to-eat-now>Selenium- and B vitamin-dense</a> <a href=http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/9170/2 target=_blank>portobello mushrooms</a> take center-stage, supplementing or replacing a <a href=/articles?f=tags!protein-recipe>carnivorous main dish</a>. And the slightly spicy pepper-tomato pesto can easily elevate any <a href=/articles/2014/01/eat-by-color>roasted veg</a>, such as asparagus and summer squash. If you happen to have a handful of fresh herbs, toss them in the pesto, too, adding a splash more olive oil if the mixture becomes too dry. Rather than re-heating leftovers, use them to make an open-faced sandwich.

Roasted portobello with red pesto

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