With a mouth-watering BBQ Maitake mushroom and summer salad mash-up…

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When it comes to finding fresh and fun recipe ideas, I’ve got three tried-and-true go-to’s:

1. Cherry Bombe
2. Mom
3. Cherry Bombe, again

Helmed by Kerry Diamond, fashion-turned-food guru, Cherry Bombe is essentially a smorgasbord of food, color and, quite simply, love -- “a celebration of women in and around the world of food and drink,” as the CB team says.

Which is exactly why I turn to them for any and all things imbibable. And what makes Cherry Bombe a most perfect partner with whom to empower women, and to savor -- and make -- all things delicious.

For our Summer Supper Club series, we’ve vetted three chefs whose palates (and palettes) reflect those of our community -- light, fresh, seasonal, and easy.

In this segment, we’re introducing the ever-gracious and sublime Tara Thomas, a Brooklyn-by-way-of-Portland-Oregon chef and urban farmer, whose foray into veganism provided her with the gift of healing via food and, in turn, healing the greater community.

Motivated by the vibrancy and freshness of seasonal produce, Tara opted to share a BBQ Maitake mushroom dish -- and complementary summer salad - that will surely amaze and inspire you and your guests. Not to mention your tastebuds. (Plus, we love that Tara keeps a bowl handy in which to save all of her veg scraps for the compost bin!)

Another incredibly fresh, good-for-you summer supper, courtesy of Tara and the delicious team at Cherry Bombe.

Barbecue Fig Leaf Wrapped Maitake Mushroom
Serves 4.

Ingredients
1 pound maitake mushrooms
1⁄4 cup white wine vinegar
2 tablespoons white miso paste
3⁄4 cup high heat oil, such as grapeseed or avocado oil 1 tablespoon coriander seeds
3 cloves garlic, thinly sliced
1 teaspoon lemon juice
Kitchen twine
10 to 12 fig leaves, stems trimmed
1 tablespoon extra virgin olive oil
Flaky sea salt

If your maitake mushroom is in a large floret, divide at the base with your hands to make fist-sized pieces. If the base is woody, use a paring knife to remove. (You can compost the base, or add to a broth!) Place the mushroom pieces in a casserole dish or on a baking sheet.

To make the marinade, add the vinegar and miso paste to a medium-sized bowl. Slowly add 1⁄2 cup of the high heat oil, whisking as you pour. Gently stir in the coriander seeds, garlic slices, and lemon juice. Brush the marinade thoroughly onto each mushroom piece. Rearrange the garlic slices to rest in the florets. Set aside for 15 minutes or cover and refrigerate overnight.

Next, cut 18-inch strips of kitchen twine. (Each mushroom wrap requires three pieces of twine.) Take three strings, lay parallel horizontally and 11⁄2 inches apart. Place one fig leaf on top of the strings, with the top of the leaf facing away from you, then add a second leaf, top pointing toward you. Place the mushroom on top of the leaves, rearrange the garlic if needed, and brush with the olive oil. Sprinkle the salt on top.

Fold the middle of the leaves in and tie down with the middle string. Trim the twine. Next, fold the top and bottom in, and tie with the two remaining strings. Repeat with the remaining mushrooms.

Place the mushroom packets on a greased, hot griddle or a grill over medium heat. Baste with the remaining 1⁄4-cup high heat oil to keep the leaves from burning. After 15 to 20 minutes, the mushroom should be cooked.

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