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A slightly luxurious way to do up a portobello. Seared or grilled portobellos are stuffed with a sprinkle of parmesan and crumble of nuts.
Garlic crusted walnuts are tossed in and on top of the pasta making this flavorful and easy enough to make dairy-free and even vegan. Increase the amount of walnuts to replace the cheese, if desired. Use whatever dark bitter greens you have available. We used the leafy broccoli rabe which gave it a delightful mustard flavor, but another green will substitute nicely. You may be tempted to make a double batch of the garlic walnuts as they are too much fun to nibble on as the pasta finishes cooking.
The unique flavors of pate & marmalade play off of each other to create a most delightful sandwich. Since there are only four ingredients be sure to use the best you can find. Make a simple pate from scratch, buy it in a specialty grocer, or buy the “poor-man’s pate” of liverwurst. Similarly for the marmalade, winter is a great time to make or buy it fresh.
A happy, simple toss of summer’s freshness with the protein rich quinoa. Modify this salad from here, adding more veggies, fruit or nuts as you have available. This is excellent as leftovers or on the go.
Imagine a cross between bread pudding and oatmeal. This custard-oatmeal is given extra love with thin slices of peaches on top, on bottom and throughout. This is a great dish to make the night before and then bake in the morning for 20-30 minutes while you are getting ready for your day. Leftovers are tasty too, so make a large batch to be enjoyed over a few days. Just change the number of servings.*
