Pasta with Roasted Butternut Squash Purée - A Recreation

So yeah, I have a food and entertaining blog which means I cook a lot.  I also like to experiment, so that keeps me in the kitchen cooking things up. But I fully realize that not everyone has time to dedicate to home cooked meals all the time.  Indeed, it does take time and energy.  For some, making a meal at home can be as much of a treat as going out to dinner.  It just depends on your perspective.  Sometimes going out is the salvation and sometimes vice a versa.  And so it was a couple of weeks ago when I was down visiting my dear friends Emily and Lorne.  Emily had just watched some videos about grilling and she was excited to test drive some ideas. The goal was to grill and fill the dinner table with a variety of selections, from cauliflower to sweet potato slabs to hamburgers.  It was a delicious meal, with the best part being that everyone got involved in either cutting, flipping or tending to the grill. Plus the big treat; eating a healthy, good meal at home. And as any good 'vice versa' goes, the next evening was dinner out. They took the family, and me, for a delicious dinner at restaurant near their home in Maryland.  Two treats; one in, one out, two different ways.

On our restaurant adventure, Emily made a healthy but yummy choice of roasted butternut squash soup and salad. As did Lorne, who ordered a seared scallop dish. The boys had chicken dishes and grilled pizza.  I, on the other hand, went for the full indulgence of a Butternut Squash Pasta dish.  Decadent and delicious is the only way to describe this piece d'resistance.

There were so many layers of earthy flavors in this dish, all co-mingling in luscious harmony. I can still taste it.  So why not try to bring that harmony back.

It was Sunday again. Boy, do the weeks fly by fast.  And Sundays have traditionally signified pasta feasting day. So it goes to stand that was what I would make.  With the taste of that pasta still lingering in my mind and on my palate, I ventured to recreate it for JuanCarlos.   

I do warn you that this dish is going to take a few more steps than my own recipes.  I am usually a firm believer in simple preparation, few but fresh ingredients and not too fussy.  But this pasta was so good that I'm willing to go the extra yards.

The restaurant offered it with bucatini, which I'm sure would have been amazing, but since I am gluten free they served me a spaghetti option fitting that need.  The flavor combos were bold. Spice roasted butternut squash purée as the base. Pasta tossed with pumpkin seed pesto chive oil, wild mushrooms and wilted spinach topped with garlic confit.  Oh, if only I had thought up this medley to take credit. But alas, I did not.  I can only try to figure out what they did and remake to indulge once again.

Here goes.  Stick with me.  It will be worth it.

The line up: Spinach, wild mushrooms, butternut squash, basil, garlic, pumpkin seeds, cinnamon, nutmeg, parmesan cheese, and pasta.

Ingredients

For Roasted Butternut Squash
1 butternut squash (8 c cubed), roasted
1/2 t ground cinnamon
1/2 t nutmeg
1/4 c olive oil 

For Garlic Confit
1 head garlic cloves (approx. 11 large cloves)
2/3 c olive oil

For Spinach & Mushrooms
5-6 c wild mushrooms (Cremini, Shiitake, Oyster, Japanese Brown Beech)
8 c baby spinach
Magic 3 (Olive Oil, salt, pepper)

For Pesto
8 c basil leaves, loosely packed
1/2 c pumpkin seeds, roasted (reserve some to garnish)
1/2 c Parmesan cheese
1-2 garlic cloves
1 1/4 c olive oil
salt, pepper to taste
1 lb pasta (I use Tinkyada brown rice linguine)
Parmesan cheese shavings (optional)

Before I embark on instructions. A quick note about multitasking.  I may not highlight this point in each post I write but it's always there.  It's the art of preparing items in a order so that food is cooking, marinating, chilling, etc while you are tackling another task.  This recipe will definitely call for some serious multitasking.

In this recipe there are two parts that will need up to an hour of cooking time.  Those are the roasted butternut squash and the garlic confit.  So we will start there.  (Confit just means poaching in oil slowly, slowly, slowly.  Did I say it takes time? Yes, slowly. And don't let the fancy name freak you out.  This method is beyond super easy.)

Instructions

Peel, remove seeds and cube the butternut squash.  (You can wash and dry the seeds, then roast them for snacking... or toss them out.)

Carefully peel the hard skin off the squash. I find that a knife works best.

Coat the squash with oil, salt, cinnamon and nutmeg.   Then roast at 400 degrees for 45 min to hour, until very soft and mashable.

Once you have the butternut squash in the oven, start on the garlic confit.

Peel garlic cloves and leave whole. In a small saucepan, add garlic and enough olive oil to cover.

Olive oil's golden goodness poured lovingly over garlic cloves.

Over low heat, poach for one hour.

While the oven is still on with the squash roasting away, place the pumpkin seeds on a separate baking sheet, roast for 7-10 minutes, or just until lightly toasted.  Set aside to cool.

Pumpkin seeds add great texture to the pesto.

The next ingredient to tackle, and in order of length of cooking time is the mushrooms.  Clean and cut them into bite sized pieces.  Sauté them in oil, seasoning with salt and pepper.  The key to cooking mushrooms is not fussing with them.  Once you place them in the pan don't touch them.  Let them get a good sear on them then you can turn them over.  Allow them to cook and get crispy.  

I used a mixture of cremini, shitake, oyster and Japanese Brown Beech mushrooms. Use whatever ones you like.

Put the pasta water up to boil. While the water is going and the mushrooms are cooking move onto making the pesto.

In a food processor, combine basil, pumpkin seeds, garlic and pulse until a fine chop. Then add in parmesan cheese and oil. (The restaurant version called for chive oil, but I didn't feel it was necessary to tack on another item.) Pulse until well blended and season with salt and pepper to taste. Remove and clean the processor, as you will need it to purée the squash.

Pesto goodness in the making.

Once the mushrooms are done, remove and use the same pan to wilt the baby spinach, add a bit of oil to help wilt the leaves.

Spinach just needs to be wilted over low heat.

By this time, the garlic should be done.  The butternut squash should be roasted and ready to purée.  But before that it's time to put the pasta in to cook.  Place the squash cubes in the processor and plus until smooth.  You may need to add some oil if too thick.

Roasted chunks of sweetness

Roasted Butternut Squash Purée

Now with all the ingredients roasted, sautéd and mixed you are ready to compose the final dish. Drain the pasta and reserve some of the water.

All the work is done. All the ingredients are ready.

In a bowl combine the pasta and pesto together until coated.  Then mix in the mushrooms, spinach and garlic and gently toss together. Spread the roasted purée on the bottom of each plate and then pile the pasta on top.  Finish with some roasted pumpkin seeds, shaved Parmesan cheese and a drizzle of the garlic oil and a clove or two.

I know this sounds like more work than my usual recipes.  That's because it's not my recipe.  But honestly, once and while it's nice to spend a bit more time creating a dish that warms your belly and your soul.  It's perfect for a Sunday when you might have a bit more time to spare. And to give you some incentive to take this dish on,  increase the ingredients amount.  Since you are taking the time to make each of these items for this one dish, why not make a bit more and use the extra butternut squash, spinach, mushrooms in dishes for the remainder of week. You can use the squash to make a soup.  Use the spinach and mushrooms to make a frittata or quiche or as side dishes for chicken.  Cook once, eat twice or thrice.

As I mentioned, I use the brown rice pasta for mine but made JC's with regular wheat penne pasta. He really enjoyed this dish but in all fairness, he thought the butternut squash was too sweet for his palate. I thought it gave just the right amount to counter all the other intense flavors.

Please give this one a try.  I can't take credit for any part of this dish other than tasting it and attempting to recreate it to share with you.  It's nice to share.

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Glorious Grains Moroccan Style

I think I might have a starch addiction. I am drawn to anything that provides that hearty, hulky texture.  Pasta, rice, potatoes, grains.  All these top my "I'll eat these anywhere, anytime" list.  Since I tend to consume all of the previously mentioned starchy delights a lot, I am always searching for different flavor combos to add to my repertoire.  I am not a huge fan of savory foods being too sweet, but I do enjoy countering tangy, sour, spicy flavors with cooling herbs and hints of sweet notes.  That's why this recipe, mixing grains of varied flavors and textures with herbs and other 'condiments', hits the bull's eye, satisfying those goals. Another great plus to this combo is that these grains pack a powerful protein punch.  Flavor, nutrients, festive looking... What more can you ask of your food?

When I first made this dish I was still eating wheat, so couscous was one of the 'grains' I used.  If you are not gluten free then go ahead, stir it in. For those who are gluten free, just eliminate the couscous as I do now.  You can add another grain or replace it by doubling up on one of the others already being used.  I used another 3/4 c of quinoa as a replacement.

What a heavenly and earthy mix. Also, notice my favorite little bowls that serve me so well for prepping dishes like this. If you want your own, check out Miller Pottery

Ingredients

Simple, but perfectly balanced dressing line up.

1 c uncooked Kasha (Buckwheat)
1 c uncooked Quinoa
1 c uncooked Couscous (eliminate to be gluten free)
1 c uncooked Millet
1/4 c chives, chopped
1/2 c chopped parsley
1/4 c mint, chopped
3/4 c dried apricots, diced
3/4 c Medjool dates, diced
1/2 c red onion, diced
1 c scallion, sliced
1/2 c almond slivers
(orange wedges would add lovely fresh component as an option)

Dressing
1/2 c lemon juice
1 T lemon zest
1/2 t red pepper flakes
1.5 t salt
3/4 c olive oil

 

Instructions 

Cook each of the grains separately, according to the package. 

Glorious grains. Millet, quinoa, kasha (which is also known as buckwheat)

While those are cooking, chop and prep all the remaining ingredients and have ready to mix together.   

Parsley, dates, scallions, red onion, almonds, dried apricots, chives, mint. Oh, these are going to love dancing together.

Once the grains are done, drain and mix them together, adding the dressing before all the other ingredients.

Cooked kasha, milliet, quinoa.

Pour the dressing on first and let it all soak in.

Then add in all the remaining ingredients and toss until well combined. 

A bounty of textures, flavors and nutrients all in one big bowl.

You see that big LOVE sign. That's right, stir this up with huge amounts of Love. (See below about the new sign.)

This dish can be served slightly warm, room temp or even chilled.  Since it has a nod to Moroccan flavors it will pair with lamb or chicken dishes quite well.  I ate mine with ripe heirloom tomatoes and French feta cheese.  The rest of our gang enjoyed it with roasted chicken.

You may have noticed that my LOVE in the background of some my shots has grown.  Indeed, it has.  There are moments in my life that continue to remind me of the many blessings bestowed on me.  Friends are at the top of my list.  One of my best friends extended her love by sending me some of hers in the form of that huge swirl of emotion.  Thank you Dominique for sharing this with me and for your eternal friendship, support and of course, Love.  My heart grew 3 sizes that day!

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Swiss Chard, Potato & Eggplant Hash

Oh, what a week of delightful leftovers we devoured after our glorious backyard pig roast.  Leftovers are truly one of the pluses to hosting a party... Having a break from cooking for a few days after.  Especially when you consider all the prep needed for the party. A little rest is well deserved.  Suffice it to say that those leftovers were yummy, but they tasted even better knowing they required no work whatsoever.

Alas, the rest must end when the fridge is bare and thus begins the restocking of nutrients.

So off to the farmer's market we went, plucking the freshest of greens.  As you all know by now, I buy what looks good without a plan for how it will land on my plate.  Now with our fridge full and bursting with glorious greens my mind searched for what to cook up.  

As luck would have it, Sunday turned out to be a rainy, yucky day giving me permission to crave something comforting. (Who am I kidding?  I always want something comforting.)

I realized that beside all the fresh greens we bought I had fingerling potatoes and baby eggplant that needed to be dealt with. As a matter of fact, I was only able to salvage a handful of the eggplant.  The other ones met a different destiny; top of the compost. This is sometimes the result of over zealous buying

This kind of cooking is what Sundays are meant for. Opening up the fridge, kitchen doors, and your mind to invent new recipes. It was going to be a something from nothing kind of day.  I started pulling out items and compiled my ingredients to see what would evolve.  When JuanCarlos saw my little stockpile he immediately asked if I was making soup.  But I just didn't feel liquid-y.  I wanted the dish to be warm, but dry.  It was simply how I felt.  And so, right then and there I realized that the beans were out. They may have made it into the photo but they got bumped on final review on account of my stomach.   That is how a something from nothing day plays out.  You ask your ingredients to participate. You begin layering flavors and realize that some get to play and others have to sit on the bench 'til the next game. 

The starting line up.

ingredients

1 bunch Swiss Chard, chopped
4 c Fingerling Potatoes, thick slices
3/4 - 1 c Baby Eggplant, thick slices
1 med/lg Yellow Onion, thinly sliced
3 large cloves garlic, thinly sliced
Oil for sautéing
Salt, Red Pepper Flakes to taste
 

Instructions

Wash the Swiss Chard, removing any stems that might be too hard to eat.  Stems that don't look too woody can be chopped up and cooked. Chop the chard and blanch in salted in boiling water just until wilted. Remove and set aside. 

Using the same water, add the potatoes and let cook until tender.  Meanwhile, sauté the onions, garlic and Baby Eggplant over medium heat.  You want to get these nicely browned, almost crispy. You may need to add oil.

Once the potatoes are done, drain and add those to the onion mixture. 

Squeeze all the excess water from the Swiss Chard and chop again.  Add to the entire sauté to heat through until everything is combined and warm.

Once it was all done, I couldn't stop eating it.  I dubbed it Swiss Chard/Potato hash because it had all the elements of hash, and the consistency, too. This met my desire and expectations for warm, comfort food.  I started thinking about other ways this dish could be served. I guess this is a thing I do with everything in my life.  I see an item for its obvious use, then look beyond to see how else it can serve. I apply this to clothes, furniture, textiles, so why should food be any different.

 Here are some alternative ways for enjoying this 'comfort me' dish.

• Enjoy it straight up as is for a side dish to any protein: fish, meat, chicken
• Smash it up, form small patties and fry them as potato cakes
• Use it as a topping on a lettuce salad. Add beans then top with the warm potato mixture. (another take on my Salad: Hot &  Cold)
• Egg/Potato Sandwich: Scramble an egg and add the mixture and cook and place on roll

I love when a new creation takes on a life of its own and invents even more dishes than I originally imagined. Hope this week you can find time to create your own something from nothing.  If not, borrow mine

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A Backyard Party How To

Over here at the Perri-Casas household, we like to entertain.  We love hosting and sharing food, wine, music/dancing, and just a plain ole good time with family and friends.  When the parties are small; but a handful of folks, the preparation is easy, breezy.  But when the guest list gets bigger, so does everything else.  Including the ideas for hosting a successful event.  Top of list; effortless decor and easy, crowd-friendly dishes.  Hearty, simple to prepare, allergy-friendly, and most of all, delicious. Foods that hit all the right notes.  

Just this past weekend we hosted a pig roast. On our guest list were a handful of vegetarians and vegans. 
Yeah, you read that right.  We invited vegans to a pig roast.  According to my husband, that's completely kosher because the pig only ate vegetables thus making it vegetarian/vegan!  Oh, my Taurus husband can justify anything!

We structured the party to be about mingling, not about a formal sit down meal.  One main reason for this is that our patio, though large, really cannot comfortably seat more than 24.  Plus this style of entertaining helps with flow of both food and people, as guests go to the buffet table to partake of various treats then bump into different guests to chat with.  

My sis, Alyssa and cousin Therese (photo credit: Dori Eckert)

George contemplating fire with my brother in law Peter

My dear friend Jackie catching up with my nephew, John

Organization is essential with a party this size.  So I ALWAYS make a list.  I am famous for making lists both in my professional life and home life.  Make fun all you want but this is key to staying organized and not accidentally missing things.  Just ask JuanCarlos who forgot some items in the basement fridge.  (He said I left one item off my list: Remind JC to make his own list.)

The day before I also place out all the platters I want to use with notes of which dish will go where.  This helps for two reasons.  First; one less thing to think or worry about the day of. Two, if a guest wants to help serving up dishes, this identification system tells them what they should use. Takes all the guess work out of the equation.

As far as what to serve, my game plan was to make sure we had a wide variety of food options for everyone.  30 guests were expected.  The best way to keep it manageable was to make some dishes from scratch and mix it up with some prepared items. Here was my thinking.  Note the ones with (*) are the ones I just had to put on a plate!

Appetizers
Cheese Platters with Jams, Grapes, Cucumbers, Radishes *
Breads/Gluten free crackers *
Assortment of Tapenade & Olives *
Roasted Chick Peas * (these were store bought but here is the link to my version which I prefer)
Pickled Mushrooms * 
Marinated Artichoke Hearts *
Crostini platter with Fresh Ricotta, roasted garlic mash, Roasted Tomatoes, Mushroom 'Bolognese'

All these can be plated well ahead of time and placed out as guests arrive.  These are perfect starter offerings to let them mingle and jingle amongst themselves with a drink.

Abundant cheese platters with jams and grapes, cucumbers and radishes.

Ready made items ready to go.

Roasted tomatoes, garlic, mushroom bolognese, ricotta, crostini.

JuanCarlos at his beloved grilling station.

Since a whole roasted pig takes hours upon hours upon hours to make, there needs to be food in between the appetizers and the main course.  This is what I call the intermezzo eating portion of the festivities.  I know, you are thinking; more food before the meal, that is hog wild nuts.  But believe it or not, people come to our home ready to eat.  So we make sure they are well fed.  Plus it's cool because we like to experiment on them!

Intermezzo
Grilled meats served with bread & chimichurri sauce
Grilled sausage
Grilled Corn on the Cob

Farm fresh corn roasted on the grill. (Photo credit: Dori Eckert)

Main
Potatoes with Basil/Garlic oil
3 Bean Salad
Tomato Salad
Roasted Salmon Platter
Puerco Asado

Once the roasted pig was ready, the main portion of the meal was served.  All the above items were easy to get onto the table since I prepped them earlier.  The tomatoes were sliced and assembled on a platter in the morning and refrigerated. So was the bean salad.  I boiled the potatoes the day before, cooled them down on a sheet tray and in the fridge they went.  Right before serving, I popped them in the oven just to warm them enough to absorb the basil/garlic dressing I made the day before.  The salmon was roasted earlier in the day then served at room temperature.  And that is how you get a bunch of big platters out without being taken out on a stretcher yourself.

3 Bean Salad is easy when you prep everything ahead of time so right before the party all you need to do is combine the ingredients.

Chick peas, cannellini & black beans, yellow pepper, red onion, English cucumber, scallions and hearts of palm.

Tossed with a simple lemon/lime mint viniagrette

Oven roasted Wild Caught Salmon with cucumber slices, capers, radishes and homemade 'tartar sauce' of sour cream, greek yogurt, shallots, dill.

The whole hog, roasted to perfection.

Fall off the bone tender chunks of pork.

Desserts
Gluten free chocolate cake with coconut cream/fruit
Black bottom cupcakes (Mom made these, YEAH for me)
Apple Tart
Fresh Fruit Platter * 
Goat cheese & blue cheese & honey & figs * 
Turron *

In my opinion, desserts should be just like the meal, offering a mix of items to your guests.  That is why I like offering baked sweets along with a cheese plate and fresh fruit. 

Since it was getting chilly outdoors, we moved inside for dessert. A few choices giving some variety to make everyone happy.

But wait, the details aren't done yet. Food is the key component, but let's not forget the 2D's.  Drinks and Decor. 

Drink wise; we mostly focus on having wine but usually have a few other drink options such as Vermut, Scotch, Gin and Vodka.  We always have plenty of sparkling water, too.

Decor; an informal outdoor gathering requires nothing more than cohesion.  So let me briefly run down how I handled the tables and flowers. Can you say wing it!  (Was that brief enough?)

Normally I have a visual theme planned out but this time it was indeed a last minute pull together. Evidence that you can create something from nothing on the fly.  I didn't have time to get flowers from my favorite place Dahlia NYC so I took my scissors and went hunting in my backyard and a nearby park.  I cut hydrangeas from our big tree and some other flowers to help fill out the vases for big bursts of florals.  

I arranged one large vase for the food table and smaller ones to place on all the other tables, bringing the look together.

Also, while I was raking the yard I notice there was an abundance of pine cones and thought I could use those somehow.  

Hunter gatherer.

Using the flowers I cut from the park plus the extra leaves from the hydrangeas, I laid them across the stone wall then nestled the pine cones on top to create a fall festive row of flora.

Tablecloths. I didn't even bother to iron.  It was an informal outdoor gathering, so I was ok with that.  I went with a blue and cream theme because I knew I had a variety of coverings that could work in tandem.  When you have several tables, do not fret over everything being matchy matchy.   Coordination is the name of the game.  Just make it all look visually cohesive. I used different patterns all within the same color scheme layering cobalt blue placemats to tie the tables together.

There was plenty of food, good wine, dancing music and joyful guests.  The perfect party mix.  I think a good time was had by all.  I hope some of these tips can help you throw your next gathering with ease and less stress so you, too, can enjoy along with your guests.

My sister, Alyssa

Grill masters tossing success

Aleida and my mother in law Dora tearing it up to salsa music.(Photo credit: Dori Eckert)

My sister in law Dori

My always helpful, cheerful parents.

JC with our dearest friends, Angelica and Marcos

CHEERS to all!

Mushroom 'Bolognese' - A Pot Full of Love

John, a deep and thoughtful thinker and soul. Don't you love that face!

I am the proud aunt to some awesome kids. For the past two decades I have had (and continue to have) the great privilege to be a part of my nieces and nephew's lives in ways big and small.  A gift that couldn't be more rewarding, more fulfilling, more enriching, and one for which I am truly grateful.

As these munchkins get older it comes with some real plusses... and a few minuses.  Bad part first: it means I'm getting older too, Boo Hoo.  It also means that the amount of time I get to spend with them has been reduced due to their work lives, busy social lives, where they live and all the rest.  However, the plusses outweigh those by a long shot as we enter into a different kind of relationship.  Before I was the whacky aunt.  Well, I'm still that.  But now I don't have to pick them up anymore. Instead they drive over to hangout with JC and me for dinner.  They are young adults with big imaginations, big dreams, open minds and hearts. The conversations have gone from 'What's your favorite Disney movie?'  to 'How do you see driverless cars effecting society? to much more deep and engaging exchange of ideas. And although I miss their little, adorable selves, I'm grooving on spending time with their beautiful adult selves.  

This past week my nephew, John, dropped by for dinner.  He is bright, sensitive, socially and emotionally aware and responsible, thoughtful and a deep and loving soul.  I'm telling you, hanging with these kids is one of the greatest joys of my life.  

Besides coming over to discuss some new business ideas we all had (how cool is that!!!), it was a chance to share some new recipes with him.  Normally, a meal for John would have required making some type of meat and starch.  But over the years his palate has changed, broadened and matured.  Just recently it has changed quite dramatically with him becoming a vegan.  So the question was what to make to feed a growing young man and his active mind.

I have been reading a lot about Vegetable Bolognese.  I love when vegetarians or vegans decide that they aren't going to eat that yummy, delicious thing anymore, but still really want to eat it so they reinvent it with a replacement.  I'm not making fun. It's quite creative, and I'm all about that.  But it still makes me giggle a little. I, too, fell victim to that years ago, when after craving bologna and missing it, I began eating fake bologna and loved it. Until such time that I realized it was probably better to eat the real one full of crap instead of the fake one full of really crappy crap.  I haven't eaten bologna in decades; real or fake.  

I saw mushrooms in the market and thought it's dark and could look and act like meat. (Isn't that mushroom's new claim to fame.  It's meaty!) Mushroom 'Bolognese' sounded like it had potential to be hearty and filling.  Since traditional Bolognese has milk and he is vegan, that put a halt to the traditional style. Even though cream and mushrooms are yummy, milk, tomato and mushrooms sounded kind of yucky to me.  In times like these I rely on my internal gut knowledge. I checked my gut and it said;  make it just like my Meaty Ragu dish, replacing the chop meat with mushrooms.  I guess that replacement idea is a pretty good one after all. Here's how it went down.

The basics: mushrooms, carrot, celery, onion, garlic and tomatoes.

ingredients

10 c cremini mushrooms, chopped
2 medium sized Portobello mushrooms, chopped
4 c grape tomatoes, chopped
1.5 c carrots, diced
3/4 c celery, diced
1 c onion, chopped
4-5 garlic cloves, crushed
1 T tomato paste
1.5 c white wine
salt, pepper to taste (if you want heat, add red pepper flakes)

instructions

Cut up the vegetables as stated above.  Remember, I'm a big fan of mise en place.  Prepping everything, having it ready and in place.  It makes the whole process easier and faster.

Sauté the onions, carrots and celery until almost tender. Add the garlic and tomato paste and cook through. Then add the mushrooms and let cook down a bit, until they soften and caramelize a bit.

This really is a pot full of mushrooms.

 Next, add the wine and the tomatoes and cook over a low heat for 45 minutes.

The grape tomatoes add a nice freshness. I decided not to use any canned tomatoes, and it proved to be a good decision.

Since this was the replacement for Bolognese sauce, the natural base for this dish was pasta. (Hello, it's me. You should know by now pasta will always be my first choice.)  And meat lovers, I think you're gonna like this.

Also making an appearance for dinner was shishito peppers, Apple Crisp Salad and an heirloom and sour tomato salad served with a crisp Italian white wine, Verdicchio Podere Laila. 

Two handsome, hungry, thought provoking men waiting for the picture to be taken so the eating can begin.

Now, there are dozens of ways of uses this yummy mushroom mixture.  I'm sure I don't have to tell you that grilled bread is another great choice, but a picture is always nice.  Please slather it, pile it, spoon it on whatever you like, and share with me your wonderful ways.  So if you are vegetarian, or vegan or just need to avoid certain foods, go ahead and find healthy replacements for the dishes you love.  No giggling from me, just smiles.

The recipe made such a big batch that I brought the leftovers to our friends' home and enjoyed it al fresco on crusty, grilled bread.

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