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Waste Not Want Not: Open-faced Portobello Mushroom Burgers

We had leftover ingredients from a number of meals this past week: spinach from our roasted squash and black bean salad, one solitary English muffin from quinoa black bean burgers (we plan to post them next time we make them), and ricotta cheese and portobello mushrooms from the pizza we made on Saturday. We bought three big mushrooms, and it turned out we only needed one for the pizza.

This creative meal took about . . . → Read More: Waste Not Want Not: Open-faced Portobello Mushroom Burgers

Versatile Grain and Veggie Salad Recipe

It’s Greenmarket Grains Week! We are so fortunate to live in an area where we can get a wide variety of local grains and flours. We rarely buy this stuff at the store anymore, but if we do, we stick to the bulk section and King Arthur Flour (relatively local and employee-owned).

This salad will make you love grains and dark, leafy greens. I wish I were eating it right now for breakfast.

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