CONGRATULATIONS CORNER ALEJANDRO ROBERTS
Alejandro Roberts is a client for life. We’ve known him for 20 years now, so it’s official, and he knows he can call us for anything. He’s one of those people who says, “ Let me call my guy, Frank.” So, when he was hit on the way to drop his son off at school last fall, he called us right away. We resolved his case quickly, and we were thrilled to send him his settlement check within six months of the accident. We’ve had the pleasure of helping some of his friends and family, too, and we appreciate the trust of a personal referral.
from college football to social justice. He’s been a social worker in some form or another for many years. He's worked with psychiatric patients, at-risk kids, and older adults on a wide variety of issues. His most recent work is as a residential coordinator for seniors at a local housing opportunity commission. Most of all, he is a committed family man. He has one of the absolute best family photos of all time, taken at Easter a few years ago. As any parent will attest, that he got all those kids looking so perfect at exactly the same time is a true parenting miracle.
Mr. Roberts is outspoken, with thoughtful takes on a lot of important subjects,
Congratulations, Alejandro!
BROOKE BIRKEY’S FAVORITE PORTOBELLO MUSHROOM BURGERS
Recipe from The Food Network
One of my favorite things about the summer is that Aldi starts carrying large portobello mushroom caps again! You can make these portobello mushroom burgers baked or on the grill. Yields 4 servings.
INGREDIENTS •
4 large portobello mushrooms, cleaned with stems removed 3 cloves garlic, finely chopped
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2 1/2 tsp kosher salt, divided
4 oz mild blue cheese, room temperature
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1 large onion, thinly sliced
1/4 cup dry sherry
4 oz spinach leaves (about 5 cups)
5 tbsp olive oil, divided
4 burger buns, toasted
DIRECTIONS 1. Lay mushrooms on greased baking sheet with gill sides up. Whisk together garlic, sherry, 2 tbsp oil, and 2 tsp salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours. 2. Preheat oven to 400 F. Divide cheese evenly among marinated mushroom caps. Roast until mushrooms are fork-tender and cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
3. Meanwhile in a large skillet, heat the remaining 3 tbsp oil over high heat. Add onion and cook until charred and tender, stirring often, about 10 minutes. Add spinach and reserved cooking juices from mushrooms. Cook until spinach wilts. Season with the remaining 1/2 tsp salt. 4. Place the mushrooms on the buns and top with the spinach and onions.
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