Grilled Romaine, Portobellos and Potatoes with Pumpkin Seed Sauce

Pumpkin-seed sauce (pipian verde) combines the earthiness of pureed pumpkin seeds with the tartness of tomatillos, from a store-bought salsa in this case. Enjoy it with hearty grilled mushrooms and potatoes-you won’t miss the meat-and bright grilled… — Pumpkin-seed sauce (pipian verde) combines the earthiness of pureed pumpkin seeds with the tartness of tomatillos, from a store-bought salsa in this case. Enjoy it with hearty grilled mushrooms and potatoes-you won’t miss the meat-and bright grilled romaine (Photo credit: Lauren Skillen).

| Yield: 4 servings | Time: 30 mins active |

Ingredients

4 hearts of romaine, rinsed and drained whole

4 medium or 20 baby Yukon gold or new potatoes

4 portobello mushrooms, cleaned as needed with a brush

5 ounces raw, hulled pumpkin seeds (pepitas)

6 ounces tomatillo salsa

1 tablespoon nutritional yeast or grated parmesan cheese (optional)

cayenne or crushed red pepper, to taste

salt, to taste

2-3 tablespoons mild, high heat oil, like avocado oil

fresh cilantro

Preparation

Cover the potatoes with water in a medium pot, add salt to taste, and boil until the potatoes are just tender (do not overcook). Remove the potatoes from the water and spread in a single layer until cool enough to handle.

While the potatoes cook, make the pipian sauce: blend the pepitas, salsa, spices, and 1/2 cup of water until smooth. Add more water, a bit at a time, until the sauce is thick but pourable, or whatever consistency you prefer. Season to taste.

Slice the potatoes, either in 1” thick slices (for full-sized potatoes) or in halves (for baby potatoes). Gently toss in oil and salt to coat.

Slice the mushrooms into 1” thick slices and gently brush with oil. Slice the romaine lettuce head in half lengthwise, so that the leaves on each half remain attached to the core, brush with oil and sprinkle with salt.

Grill the potato slices/halves, mushroom slices and romaine leaves on a grill or grill pan, turning once, until both sides are slightly charred and carmelized.

Serve the vegetables drizzled with pipian sauce and garnished with chopped cilantro.

Zero-waste tips

This recipe calls for using the entire potato, lettuce and mushroom, so there is very little waste. You need only trim the portobello stem a bit if the end is shriveled or dirty.
If you have extra pipian sauce, or tomatillo salsa in the jar, save it to drizzle on your favorite taco or in your favorite burrito.