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At the beginning of each boating season I buy a big container of dried wild mushrooms. They’re easy to re-hydrate for so many delicious meals. I also grind them to add richness to sauces.
Look at those rich beefy looking babies. They’ve been soaking in water all day even though it usually takes about 15 minutes to re-hydrate. And all deep brown broth is so good saved for sauces, gravies or soups. Please don’t toss it.
If someone told me these were slices of beef I’d believe them they were that meaty.
These are the last of my farmers market greens we bought four days ago, all crispy and still very fresh. It shows just how unfresh a lot of main stream grocery store produce really is.
Meatless Monday just got a whole lot better with this awesome salad. All dressed up with goat cheese crumbles and tangy slivers of sun-dried tomatoes and some crunchy pita chips
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