This whole dish came about because I had frozen mushroom broth left over from soaking morel mushrooms for a recipe contest. I came in third place, by the way. Not bad for my first attempt at something like that! « Continue »
It has been a crazy week so far. Spring break begins on Friday, and there is much to do beforehand. But then, I have a full week of staycation! I cannot wait. « Continue »
I’ve tried a variety of stuffed pepper recipes. What I’ve learned from my experimentation is there is really only ONE key ingredient.« Continue »
After thoroughly enjoying my first experience with roasted celery, I was itching to incorporate it into a dish. On Sunday, I had volunteered to bring a vegetarian side-dish to Jeff and Marla‘s house, since Jeff’s mom does not eat meat. It was the perfect opportunity to introduce roasted celery to everyone!« Continue »
Another quick, delicious, and healthy meal idea. And if you like participating in “Meatless Monday”, this is the perfect recipe to try. « Continue »
Sweet potatoes are one of my favorite vegetables. And with potatoes being readily available at the grocery store right now, I keep stocking up.
In anticipation of Thanksgiving (my favorite holiday!), I’ve been craving the flavors associated with that fantastic dinner: warm dishes, full of savory herbs, accented by seasonal vegetables and fruits. « Continue »
Recently, I had two portobello mushrooms that needed to be used. Usually, I’d chop them up and toss them into a dish with other veggies.
But sometimes that feels like such a waste. If I’m just going to chop them up, then why not use some button or cremini mushrooms? If I have a couple of hearty portobellos, I should take advantage of that and leave them in tact! So I did.