Julie Green and Keen: mushrooms recipes
Showing posts with label mushrooms recipes. Show all posts
Showing posts with label mushrooms recipes. Show all posts
It is about that time of the year again, when I go to the farmers market and start seeing new spring fruits and vegetables.  I am lucky enough to live in a part of the US where we have fresh produce year-round.

California produces about 80% of all fruits and vegetables in the US; so I like to think that we are setting the seasonal standard for the rest of the country.  :)



Spring brings new and exciting flavors to spice up the cooking.  I love the lightness and freshness that spring produce provides to otherwise “heavy” dishes.  I have made of list of fruits and veggies you should begin looking for at farmers markets to “spring into spring” cooking.

•    Artichokes are seasonally harvested in the spring and again in the early fall.

•    Arugula can be found year-round but I believe the taste is richer in the spring and fall.

•    Asparagus is absolutely wonderful in the spring.  The light flavor it brings to dishes is perfect for the season.

•    Fava Beans are sweet and “spring-y” for the season.  They come in soft green pods and are delicious in salads.

•    Green Garlic and Garlic Scapes are harvested and taste best in the spring.  They add a delicate garlicky flavor to spring and early summer dishes.

•    One of my favorite fruits, Grapefruit is juicy and I believe it is the best in the spring.

•    Green Onions and Scallions are perfect now.  I love combining green onions and garlic into salads in the spring.  It provides the perfect flavor for a light tasting dish.

•    Lettuce is sold year round, but spring brings the best flavor and hearty heads.

•    Mushrooms, especially Morel, are at their peak in the spring.  You know I love mushrooms if you read my post about mushroom month.  http://juliegreenandkeen.blogspot.com/2014/09/national-mushroom-month.html

•    New potatoes are freshly harvested young, small potatoes that are excellent in the spring.  They are easy to peel and are very crisp inside.

•    Peas and Pea Pods are harvested in the spring and early summer.  I love pea soup, I can’t wait to get my hands on some fresh peas.

•    Radishes are also seasonal.  They are the best spring through fall.

•    Rhubarb has so many recipe possibilities and it is at its prime in the spring.  I love making rhubarb deserts and adding it to just about everything.

•    Who doesn’t love snap peas?  They are the perfect snacks and are seasonally the best now.

•    STRAWBERRIES ARE BACK!! Strawberries taste delicious in anything and they are in season.  I add them to smoothies, salads, and just eat them plain.


I have been anxious to begin spicing up my cooking with new spring flavors.  I think that cooking seasonally with fresh produce from farmers market is a great way to keep cooking exciting and fresh.  I can’t wait to go crazy at the farmers market and come up with some new recipes!  Have fun eating seasonally.

Go Green and Staying Keen,

Julie

Seasonally Spring Foods

by on 3/22/2015
It is about that time of the year again, when I go to the farmers market and start seeing new spring fruits and vegetables.  I am lucky eno...
It’s almost thanksgiving!  I can’t wait to spend hours in the kitchen making a wonderful meal for my family…and that’s not sarcastic at all, I really can’t wait. :) I love to cook and bake, and thanksgiving gives me an excuse to go overboard in the kitchen.  This year we are having my family and my husband’s family over for thanksgiving dinner.  We have discussed with both of our families and decided we are going to have an entirely vegetarian thanksgiving.  It is going to be our parents first meatless Thanksgiving; I can’t wait to blow them away with the delicious food.

 Eating a meatless dinner on thanksgiving opens up a world of recipes possibilities!  My first thanksgiving without meat was a little strange.  I wanted to imitate all the classic thanksgiving dishes so I roasted some tofurkey and ate my fair share of mash potatoes to fill up.  But my second thanksgiving was completely different.  I had learned new vegetarian recipes throughout the year and was ready to create my own thanksgiving dinner.  There are so many great seasonal vegetables during the fall it makes it really easy to cook a yummy dinner.

As the years flew by I kept getting more creative with my thanksgiving dinner menu.  We typically go to my husband’s parents to celebrate and I bring a few of my favorite vegetarian thanksgiving dishes.  I am beyond excited to have both our families over and have some wonderful vegetarian food. 
I have begun making the menu and am super excited about it.  I still need a few more options but here’s what I have so far…DISCLAIMER these are recipes from the internet, I haven’t decided how I am going to spice them up and make them my own yet so ideas are welcome. :)

•    Butternut Squash Baked Risotto



•    Vegetarian Mushroom Gravy



•    Green Bean Casserole with Red Curry and Peanuts



•    Sweet Potato and Edamame Shepherd’s Pie



•    The thanksgiving favorite, Pumpkin Pie,
•    And obviously mash potatoes, cranberry chutney, and some roasted corn and carrots.

I love thanksgiving and all the rich and flavorful foods! I can’t wait to start cooking! In the meantime I think I am going make my family’s favorite, pumpkin cranberry cinnamon rolls to get my cooking bug out of me today.

Happy thanksgiving cooking!

Go Green and Stay Keen,

Julie

A Meatless Thanksgiving

by on 11/24/2014
It’s almost thanksgiving!  I can’t wait to spend hours in the kitchen making a wonderful meal for my family…and that’s not sarcastic at all...
It has been nearly 3 months since I planted my herb garden and the yields from it have been incredible.  I have been working on incorporating them into daily meals with the family.  The richness they bring to dishes is so unbelievable, I couldn’t keep it to myself, so I had to share it with my friends.  I decided to host my very first dinner party yesterday and used the herbs from my garden.


It was my first dinner party I have ever hosted.  I invited two of our best friends and their spouses over for dinner and wine.  I found the hardest part of planning was narrowing down what I wanted to cook.  Maybe it is from working in the restaurant, but I was full of different course ideas and ways to incorporate my herbs into dishes and drinks.  It was very challenging to narrow it down.





I finally decided on some seasonal fare I found at the farmers market and a perfect blend of my very own herbs! :)  I made creamy goat’s cheese with chive and pomegranate, mushroom and truffled herb salad, melanzane parmigiana, and peach and basil crumbles.  All of the courses turned out delicious.  The herb salad was my favorite, it was light and had the perfect amount of richness.  I highly recommend all of these recipes!

My dinner party featuring my very own herbs was a huge success!  Planning it was a little stressful but so worth it in the end.  The food turned out great, everyone had a wonderful time, we had great conversation even better wine, and I think I convinced a few of my friends to start an herb garden! This was my first dinner party but it definitely won’t be the last.

Go Green and Stay Keen,

Julie

Dinner is served

by on 9/22/2014
It has been nearly 3 months since I planted my herb garden and the yields from it have been incredible.  I have been working on incorporatin...
Happy National Mushroom Month! It is the best time of the year, mushrooms are so abundant and it is my excuse to use them this month as much as I can!  Mushrooms have such a unique taste and distinctive texture that makes them wonderful to cook with. 

Some people are mushroom “haters” and refuse to give them a try, I say put your hate aside and try some of my favorite recipes that showcase September’s featured veggie, MUSHROOMS! :)


Portobello Red Pepper and Pesto Pizza- very easy!
Serves 6
Ingredients-
•    Your choice of pizza dough, either homemade or premade
•    2-3 Portobello mushrooms with the stems removed
•    5 canned roasted red peppers, sliced
•    ¾ cup of parmesan mozzarella blend
•    ¼ cup pesto, your choice either homemade or store bought
Instructions
•    Prepare the dough according to its specific directions, then place in a pizza pan.
•    Chop the Portobello mushrooms into long thin slices.
•    Spread the pesto on the pizza dough, top with Portobello slices and roasted red peppers then sprinkle the parmesan mozzarella blend on the top.
•    Bake at 425 for about 10-15 minutes; the time will depend on the dough and your personal crispy taste.



Easy Mushroom Stroganoff
Serves 2
Ingredients-
•    1 tbsp. of oil
•    1 medium onion, diced
•    4 cloves of garlic, minced
•    17 oz. mushrooms, sliced or diced
•    3 tbsp. vegetable stock
•    1 tsp. paprika
•    Black pepper, to taste
•    3 tbsp. sour cream
•    4 tbsp. fresh parsley, chopped
Instructions
•    Heat oil in a large frying pan, cook the onion, garlic, and mushrooms over medium heat for 5-10 mins until slightly softened.
•    Add vegetable stock and paprika and season to taste with black pepper.
•    Before serving, stir in the sour cream and half the parsley.  Once heated through, serve topped with remaining parsley.


Portobello “Philly Cheese Steak Sandwich”
Serves 4
Ingredients-
•    2 tsp. extra virgin olive oil
•    1 medium onion, sliced
•    4 large Portobello mushrooms, steams and gills removed, sliced
•    2 tsp. dried oregano
•    ½ tsp. ground pepper
•    1 tbsp. all-purpose flour
•    ¼ cup vegetable broth
•    1 tbsp. soy sauce
•    3 oz. thinly sliced provolone cheese
•    4 buns, split and toasted
•    (Optional) ½ medium green pepper, sliced
Instructions
•    Heat oil in large nonstick skillet over medium heat.  Add onion and cook until soft and beginning to brown.  Add mushrooms, green pepper, oregano, onion and pepper. Stir often and cook until vegetables are soft and wilted, about 5-7 minutes.
•    Reduce heat, sprinkle the vegetables with flour and stir to coat.  Add broth and soy sauce and bring to simmer.
•    Remove from heat lay cheese slices on top of vegetables, cover and let stand until melted.
•    Divide mixture into 4 portions in each toasted bun, and serve.





There are so many ways to prepare mushrooms and add them to your favorite recipes, you could spend the entire month finding different ways to savor the taste of mushrooms.

If you are a lover like I am, I suggest following @MushroomChannel on twitter or the Mushroom Channel on Facebook.  They post great recipes and interesting facts about one of the best veggies.  Join me in hashtaging all your wonderful mushroom creations this month, #MushroomMonth, for the Mushroom Council :) As the mushroom council says, “Let your friendly fungi flag fly.”

Go Green and Stay Keen,

Julie

National Mushroom Month

by on 9/04/2014
Happy National Mushroom Month! It is the best time of the year, mushrooms are so abundant and it is my excuse to use them this month as much...