Lunch
Steak Salad with Chimichurri Sauce
Lunch
Halloumi, Blueberry & Spinach Salad
Lunch
Cedar-Planked Salmon With Mustard Dill Sauce
Lunch
⏲ ~22 min total · prep 18 · cook 4 · 4 servings
Published Sep 15, 2026 · Updated Sep 15, 2026
A spoon lifts the dark gills and any stubborn stem in seconds. They hold grit and can muddy the dressing gray, so this step earns its minute.
Three minutes on the board lets the juices settle back into the flesh. Slice too soon and the board floods, taking moisture your greens did not ask for.
A vegetable peeler pulled along the block gives wide, lacy curls of Parmigiano-Reggiano. Pre-grated cheese cannot do this job; the point is thin curls that drape.
Arugula wilts within minutes of meeting vinaigrette. Toss it as the mushrooms come off the grill, not before they go on.
Brushed caps plus clean, oiled grates release without tearing. A torn portobello still tastes right but falls apart on the plate.
Pile the dressed arugula across four plates, then lay the warm portobello strips over the top so the greens catch a little wilt. Shave the Parmigiano-Reggiano generously with a vegetable peeler, letting curls fall over mushrooms and greens alike. Scatter the toasted pine nuts, crack black pepper over everything, and get it to the table while the mushrooms still hold warmth. At 4.7 g net carbs a serving, this eats like a real lunch, and a lemon wedge on the side is welcome if your vinegar runs sweet.
This one refuses to wait, so store the parts, never the assembly. Grilled caps keep 3 to 4 days refrigerated in a covered container and taste good cold or warmed in a dry pan. The vinaigrette holds in a jar in the fridge for 3 to 4 days; shake it hard before using since the Dijon and oil separate. Arugula stays undressed until serving or it collapses. Nothing here improves in the freezer, so skip it.
They are edible but gritty, and most cooks scoop them out before marinating. Out they come with a spoon in one or two passes.
A ripping-hot cast-iron grill pan or even a heavy skillet sears the caps well. Keep the same timing and look for the same juices weeping onto the surface.
Fifteen minutes is plenty because mushrooms take on liquid fast. Overnight they turn waterlogged and go limp on the grill.
Toasted slivered almonds, walnut pieces, or pistachios all work. Toast them in a dry pan until fragrant so they land in the bowl crisp, not soft.
Each serving sits at 4.7 g net carbs, with the portobello caps accounting for most of it.
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