[55] Stuffed Shitake Mushrooms (Actually Portabellas)

Cover of Simply Organic, by Jesse Ziff Cool

As you are all aware at this point, Bill had a birthday recently. This was one of the many (okay, four) recipes concocted that day, and one of only two I’d planned to make earlier than the day before.

Actually, it’s kind of funny. I’ve mentioned a couple of times on this blog that try to plan out our menu about a week in advance, coinciding with our CSA delivery, and trying to take advantage of what I’ve seen at the farmers’ markets and expect to still be able to get my hands on. This meal plan started as just a day to have these mushrooms and the onions. Then we had to move it a couple of times.

Then I forgot it was Bill’s birthday.… Continue reading →

[17] Balsamic Strawberries with Arugula & Goat Cheese

Cover of How to Cook Everything, Revised Edition by Mark Bittman

In this case, though, rather than arugula I used some lettuce we got from the CSA that resembles butterhead lettuce. That’s not what it is (since they tell us the varieties), but I don’t know which variety they listed it is.

Totally simple recipe, and I’m making it for lunch. I have to admit, it’s pretty cool to be having a lunch nearly totally made out of CSA products.

h2. Ingredients

3 c strawberries, hulled and halved or quartered
1+ tbsp excellent balsamic vinegar, to taste basically

Freshly ground black pepper

4 c arugula leaves (I used some sort of CSA lettuce. It was good.)

Salt

1 tbsp extra virgin olive oil

Note This is a variant of the above recipe, and calls for ~4oz of goat cheese to be crumbled on just before the final toss described below.… Continue reading →