Eating Local – Pepper and Lobster Mushroom Sandwich with Pecan Pesto

Parenting can be exhausting. You always want to expose the kids to new things, new experiences, and aid their development through healthy and edifying consumption, but sometimes you also just want them to go to sleep so you can have a glass of wine and stuff your face with delicious food. This recipe makes use of both of those impulses. On the parenting side, we took our kids to experience the sights, sounds, smells, and tastes of the Baltimore Farmers’ Market. On the food side, behold.

The other day we showed you some pictures from our trip to the Baltimore Farmers’ Market. With the food we bought there, we put together a delicious vegan (not gluten free this time, but easily adaptable) meal, along with a wonderful local wine. Enjoy!

Ingredients:

2 large bell peppers
1 basket of lobster mushrooms
1/2 cup pecans
1 cup basil, packed loosely
1/4 cup olive oil
Salt to taste
Bread of your choice

Directions:

Preheat oven to 425° F. Chop peppers roughly and spray them and mushrooms with cooking oil of your choice. Place on a lined baking sheet and roast for 20 minutes.

In the meantime, to make pesto, pulse the basil and pecans in a food processor until finely chopped. Slowly add the oil in a thin stream as the food processor runs until everything is incorporated. Add salt to taste.

Toast four pieces of bread, spread some pesto on each, and split the mushrooms and peppers in two portions to make two sandwiches. Serve with a refreshing local Vidal Blanc.