Portabello Mushroom with Pesto and Grilled Seitan and Onions over Whole Wheat Macaroni

This afternoon, we had the privilege of hosting a Servas traveler visiting us from Taiwan; this young man is interviewing at some excellent schools (like Duke University here in Durham, NC) for MBA programs. He came with me to a photo workshop that I taught, then came home in the evening.

For him, my wife, and myself, I grilled portabello mushroom caps, seitan, and onions. I served these atop whole wheat macaroni, with a small dollop of pesto. I also grilled corn and made a salad, including buckwheat lettuce, something I've not known about before. Sprouted buckwheat, I found it in the store today - it tasted good and, according to the carton, is fairly nutritive.

I thought that dinner was good, but couldn't believe the praise that our visitor heaped on it. He claimed that this was the best meal he had ever had in the United States - and he has visited a number of times. I'm glad that he enjoyed it!