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magazine portobello burgers with pesto provolone and roasted peppers
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3.7
(3.71)
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Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.
4.0
(4.17)
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
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This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
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Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.
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3.6
(3.6)
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These vegetarian-friendly cakes are served with an addictive nontraditional pesto that gets its creaminess and lovely light green color from avocados. Complete the meal with a salad.
3.0
(3)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.