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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.
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.*
German Pancakes. Dutch Babies. They are all in the same family. This comes together quickly. Requires less attention than skillet pancakes and of course tastes fabulous. A cast iron pan gives the bottom a nice crust, but a cake pan will also do the job. Honestly, if you do not have a round pan, it will probably still taste great in a brownie pan. Any soft fruit will do for this, we had peaches and nectarines, but apricots, pluots, cherries and more would be perfect instead. I have not tried this with a gluten-free flour mixture, but imagine it would work easily.
At the height of peach season, freeze them in slices in order to enjoy these light, happy smoothies anytime. To make them dairy-free & vegan, use more juice instead of yogurt.
