Serves 2

• 1 bunch Garlic Scapes
• 1 lb Portobellos, stems removed
• ½ bunch Lacinato Kale
• 5 Tbsp Olive Oil, divided, plus more for grill
• 1 Tbsp Balsamic Vinegar
• 3 Tbsp crushed unsalted, roasted Almonds
• 2 Tbsp fresh Lemon Juice
• 1 Tbsp drained Capers
• 1 tsp Honey
• Sea Salt
• Freshly ground Pepper

In a medium bowl, whisk together 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Add mushroom caps and coat in mixture. Let marinate.

Mix almonds, lemon juice, capers, honey and 4 tablespoons oil in a small bowl; season dressing with salt and pepper. Set aside.

In a large bowl, toss garlic scapes and kale with a drizzle of olive oil until well coated.

Place mushroom caps over direct heat on the grill or in a pan over medium-high heat. Cook until soft and browned, about 5 minutes per side. Transfer to a platter. Add scapes to the hottest part of the grill or pan and cook for about 2 minute per side. Scapes should char slightly, but retain their bright green color. Add kale and heat until lightly browned and crisp around the edges. Arrange scapes, kale and portobellos on a serving platter and drizzle with almond caper sauce.