This may seem like an odd combo, but it’s sophisticated and delicious! I had this one spring day with my friend Marcia…and it’s stuck with me ever since. I will be making this for our Sunday brunch this week!
You can pickle anything…even fruit! I usually throw apple slices into my spring salads for an added crunch, but I thought I’d put a twist on that this week by pickling them.
Portobello Mushrooms have a particularly meaty texture because they are one big piece, that it felt right to call these mignons this week. You can simply cook the mushrooms without the mash, but the sunchoke mash is delicious with the sauce from this recipe!
I’ve been making tahini dressing for my gem lettuce salads, and thought it would be delicious on sweet potatoes!
Who doesn’t like a stuffed mushroom? I love this dish because it feels really special to have your own whole mushroom cap to eat!
Sunchokes are a great alternative to potatoes. You can even mix the two together in this mash. I’m using sunflower oil instead of butter for this recipe because sunflowers are in the same family as sunchokes.
I ran out of time to make the pastry crust for my quiche recipe and came up with a new addition to my brunch line-up! If you have the time this weekend, make a crust…it will be even more decadent!
I feel that I’ve left the green daikon out of the loop lately. I mostly use it in salads as a crunchy topping, but they have been so big lately…I can only eat so many salads! I’m still having a love affair with Keepwell’s soy sauce this week, so please enjoy these savory pancakes with or without a dipping sauce.
It is “greens” season, so I thought I’d condense some of my favorite vinaigrettes together in one place.
rown butter noodles are a Lancaster County staple. If you haven’t had them, give them a try! This recipe has a brown butter vinaigrette which would be tasty on noodles, but you can toss your veggies in it too!