Leo loves mushrooms, but I am not a fan, so I had no idea how to cook them. He has so few favorite foods and I don’t want to turn him off of anything by cooking it badly, so I had to learn. According to Fine Cooking, sautéing mushrooms over high heat evaporates their moisture quickly so they brown nicely and are flavorful. These mushrooms are easy to make alongside dinner and have, so far, been a hit.
I’ve been looking for healthier, plant-based snacks to have around the house while working from home, as well as to share with friends now that we can socialize again. Cauliflower in particular seems like a good option, since it’s chock full of vitamins and nutrients, has tons of fiber, and is low in calories. This delicious dip is as easy as chopping and roasting veggies, and then blitzing them in the food processor, and lets you snack and still feel good about yourself.
A neighbor gave us some fresh jalapeños and green Roma tomatoes from his garden, with instructions on letting them ripen on the counter (he picks them while green to beat the squirrels). Guy couldn’t resist the opportunity to make fried green tomatoes, which were easier and more delicious than we expected!
Roasted salmon is part of our weekly rotation because it’s easy, everyone in the house likes it, and we’re really comfortable making it. This is the first recipe we’ve found in a while that’s been easier, faster, and more delicious than anything already in our wheelhouse. Serve it alongside broccolini or kale and rice or farro.