Stir-Fried Asian Greens and Mushrooms

I am a shameless bargain hunter, even at the farmers' market. So when I saw that one of my favorite farms had a special on mustard greens and mizuna, I had to pick up one of each. Mustard greens have become more well-known in recent years, appearing in Indian, African, Chinese, and Japanese cuisine, but mizuna hasn't reached quite the same level of awareness. Mizuna, also known as Japanese mustard, is a peppery green, with a flavor similar to arugula, though a little less assertive in my opinion. It can be pickled, incorporated into a salad (e.g. in lieu of frisee), or, as I have chosen to do here, used in a stir-fry.

With leftover rice or a rice cooker, this meal truly takes 20 minutes, and would take even a bit less with pre-sliced mushrooms. While the mushrooms cook, there's time chop the greens and whisk the sauce together, which cook up quickly as soon as they get tossed in the pan. The earthy mushrooms and piquant greens complement each other nicely, but it's the balanced sweet, savory, toasty sauce that brings everything together. This would be a fine side dish on its own, but becomes a meal over a bed of rice or noodles, and more satisfying one with the addition of tofu, chicken, beef, or pork.

I used cremini mushrooms and mizuna to start, but there's certainly room to experiment with shiitakes, oyster mushrooms, hen of the woods, or just plain old button mushrooms. I like the peppery punch of mizuna, but bok choy or tatsoi would make fine substitutions, as could other non-Asian greens like mustard greens or even collards or kale. The bottom line - pick a mushroom, pick a green, and get to cooking.

Stir-Fried Asian Greens and Mushrooms
adapted from Gourmet
serves 2

8 ounces mushrooms (shiitake, cremini, etc.), sliced
1 tablespoon canola oil
Kosher or sea salt
2 tablespoons rice vinegar (not seasoned)
1.5 tablespoons soy sauce
1 1/4 teaspoons sugar or honey
3/4 teaspoon finely grated peeled fresh ginger
3/4 teaspoon Asian sesame oil
4 to 5 ounces Asian greens (mizuna, tatsoi, etc.), chopped into large pieces
Rice, noodles, or other grain, for serving (optional)
Sriracha or other hot sauce, for serving (optional)

1. Preheat a pan over medium high heat. Add oil, and when it begins to shimmer, add mushrooms and cook, stirring frequently, until mushrooms are browned and tender, about 5 minutes. Add mizuna and cook, stirring frequently, until the greens are slightly wilted, another 1 or 2 minutes.

2. Meanwhile, whisk vinegar, soy sauce, sugar, ginger, and sesame oil together in a small bowl. Pour vinegar mixture over vegetables and continue to cook, stirring frequently, until sauce coats all the vegetables and is cooked to desired consistency, usually another 2 to 4 minutes. Serve promptly over rice or noodles, drizzled with hot sauce, if desired.

Easy Portobello Burgers

I, like so many Americans, celebrated Memorial Day weekend with plenty of cooking out. As Monday evening rolled around, after my grill had seen brats, steaks, and corn that got slathered in butter, I was ready to detox my diet. But just because I needed to eat healthier doesn't mean I wanted to eat blander or put the grill away just yet. The perfect solution? Portobello burgers.

Now if you have your heart set on a carnivorous meal, this isn't going to do it for you. My biggest issue with fake meat is products is exactly that - they're so fake. A mushroom is not beef and tofu is never going to be chicken, so why can't we just celebrate these delicious plant products for what they are? And this portobello "burger" is damn tasty. It might not be the same as biting into a big patty of beef, but these portobellos are still a perfect base on which to pile all your favorite burger toppings. A quick marinade of soy sauce, balsamic vinegar, olive oil, and garlic deeply infuses the mushrooms with flavor, while also keeping them from becoming a desiccated puck on the grill. Because the "burger" itself is so virtuous, there's absolutely no shame in topping them with a generous smear of the mayo-mustard mixture, plus a slice of cheese if you like as well. And if you still must have some meat, this mushroom is pretty delicious piled right on top of a beef patty.

Easy Portobello Burgers
adapted from Cooking Light
serves 4

1/4 cup low-sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons olive oil
4 garlic cloves, minced

Freshly ground black pepper, to taste
4 (4-inch) portobello mushroom caps
Cooking spray
1/4 cup low-fat mayonnaise
1 to 2 tablespoons coarse grain or Dijon mustard
4 whole grain sandwich buns
Tomato, lettuce, and thinly sliced onion, for serving

1. Combine first 5 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for at least 30 minutes or up to 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.

2. Prepare grill to medium heat. In a small bowl, whisk together mayonnaise and mustard and season to taste with salt and pepper.

3. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted. Divide mayonnaise mixture evenly between top halves of buns. Place 1 mushroom on bottom half of each bun. Top each mushroom with toppings of choice; cover with top halves of buns.

Quinoa Salad with Balsamic Roasted Mushrooms

I'm getting back to basics lately. At least for the time being, my culinary ambitions are taking a back seat to my professional and personal ones, so the meals I'm making are a little less Top Chef and a little more Better Homes and Gardens. I last shared a main course green salad, created using one of most-used recipe templates, and now it's time for a basic grain salad, another indispensable arrow in my culinary quiver.

The basic template for this recipe isn't all that far off from my main course green salad version. Greens + onion + veggie + fresh or dried fruit + nuts + cheese is still a great combination, but here they either mix with or rest atop a bed of whole grains, instead of being an accompanied by a roll or slice of crusty bread. The chewy, nutty quinoa is an especially good grain to play off the rich elements of funky blue cheese, crunchy almonds, and tart cranberries, with the fresh spinach and scallions mingled throughout keeping it light. The tender, tangy mushrooms add another distinct flavor and texture, but if fungi aren't your thing, roasted chickpeas or grilled chicken breast are nice substitutions (or additions).

Grain salads are often delicious cold, room temperature, or warm, so what is a hot dinner warm night can be a delicious lunch the following day, whether or not you have access to a refrigerator or microwave.

Quinoa Salad with Balsamic Roasted Mushrooms

adapted from Whole Foods

serves 4 (as a main) to 6 (as a side)

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 pound cremini or shiitake mushrooms, sliced
1 cup red or white quinoa
4 cups (about 4 ounces) tightly packed fresh spinach or arugula, chopped
4 scallions, thinly sliced
1/2 cup slivered almonds, toasted

1/2 cup dried cranberries

2 ounces crumbled blue cheese
1/8 teaspoon fine sea salt
1/2 teaspoon ground black pepper

1. Preheat the oven to 450°F.

2. Whisk vinegar and Dijon mustard together in a large bowl. Add sliced mushrooms to bowl and toss to coat with the vinegar mixture. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven.

3. While mushrooms roast, prepare quinoa according to package directions. When quinoa is ready, remove from heat, add spinach and scallions and toss to wilt vegetables slightly.

4. Add mushrooms, almonds, cranberries, and blue cheese to quinoa mixture and stir to mix well. Serve with remaining dressing on the side.

Tacos with Mushrooms, Kale, and Chile-Caramelized Onions

Remember that new taco obsession I predicted? It has most definitely come to pass, yet another recipe theme from Joe Yonan I can't resist exploring. There's a long list of foods that become a tasty meal when wrapped up in tortilla with some cheese and hot sauce, but all the subtle additions that make these tacos much more than mushrooms, greens, and cheese.

They may share some spices and salty cheese with their predecessors, but these tacos are a different and delicious beast. The onions are infused with a familiar spicy smokiness, but the sprinkling of sugar amps up the caramelization and fuses all the flavors quickly. Mushrooms, while not terribly interesting on their own, are the perfect flavor sponges for vibrant spices used here, while also picking up a brown crust of their own along the way. The greens add a nice bit of nutrition, color, and freshness, completed nicely by the salty cheese and final dash of heat over the top.

Out of corn tortillas or not in the mood for tacos? This hearty, spicy, and earthy concoction could also be served over rice or other grains, happily wrapped up in a burrito, or topped with some runny eggs. No matter what you decide to do with this vegetarian taco filling, it won't leave your taste buds or belly disappointed.

Tacos with Mushrooms, Kale, and Chile-Caramelized Onions
adapted from Serve Yourself by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil

1/2 teaspoon ground ancho, chipotle, or other chile

1/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 small red onion, thinly sliced (about 1 1/2 cups)

3 cloves garlic, thinly sliced

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon sugar

3 or 4 corn tortillas, preferably homemade

6 ounces oyster, cremini, hen of the woods, or other meaty mushrooms, cut into large pieces
1/2 cup frozen or 1 to 2 cups fresh baby kale or spinach

1 ounce queso fresco, soft goat cheese, or feta cheese, crumbled

Salsa or hot sauce of choice, for serving

1. Heat the oil in a large skillet over medium heat. When it shimmers, sprinkle in the ground ancho, cumin and cinnamon and cook until the spices sizzle and are very fragrant, about 30 seconds. Toss in the onion slices, stirring to break them apart. Cook until the onion starts to soften, 3 to 4 minutes. Stir in the garlic, salt, and sugar. Decrease the heat to low and continue to cook, stirring occasionally, until the onions are very soft, about 10 minutes.

2. While the onions are cooking, warm the tortillas and wrap them in aluminum foil to keep warm.

3. Increase the heat under the skillet to medium-high, add the mushrooms, toss to combine, and cook, stirring occasionally, until the mushrooms exude their juices and are just shy of tender, 3 to 4 minutes. Add greens and cook, stirring frequently, until greens are warmed through and mushrooms are tender, another couple minutes. Remove from the heat.

4. Lay the tortillas out on a plate. Divide the mushroom-onion mixture among the tortillas. Top each with a few crumbles of the goat cheese, a bit of greens, and a drizzle of salsa, and eat.

Dal Palak

Pretty much every Monday night it is both Meatless Monday and big batch cooking night at my house. Monday might not be the night most people use to be ambitious after work, but I like to use the first night of the week fill up the freezer and get some laundry done while dinner is bubbling away on the stove. Crossing off a long to-do list is my solution to the Monday doldrums, making what would be a drag of a day anyway move a lot more quickly and starting the week on a productive note.

For all the cuisines that make an appearance on my Monday night, I think Indian is the most common. All manner of vegetables and legumes, even many you wouldn't normally expect, take expertly to sweet, savory, and spicy Indian-inspired flavors. They're also ideal candidates for big batch Meatless Monday because they are often healthy, inexpensive, and freeze really well. This trifecta of qualities is what makes a recipe worth investing significant prep and cooking time, provided the outcome is still a delicious dish. And while neither I, or the author of the original, will claim this is the most authentic recipe, there's no denying that this fridge-clearing pile of veggies and melange of spices meet all those criteria perfectly.

For the dinner and lunch the day after, I ate this over brown rice with a dollop of yogurt and dash of hot sauce, but if I get some time to make naan, you can bet this will be one of the first companions it sees. Baked tofu, chicken, or even eggs would also perch perfectly atop this healthy plate if you're feeling especially ravenous.

Dal Palak
adapted from The Kitchn

makes about 8 cups

1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach or other hearty green (kale, chard, etc.) cleaned and cut into ribbons
1 cup lentils
3 cups of water or broth
1-2 Tablespoons salt
Chopped scallions, for topping (optional)
Plain yogurt or sour cream, for topping (optional)
Hot sauce, for topping (optional)

1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

4. Serve dal along with rice, naan, or chapatis.

Spicy Kale Salad with Miso-Mushroom Omelet

It's not often that I discover a recipe that is truly a new culinary concept for me. Eggs are a staple food in my diet and it seems like I've prepared them nearly every possible way. More times than I can count, especially when I'm pressed for time, my dinner has been a veggie-packed frittata or omelet with a side salad and toast. With the thousands of bites of frittata and salad I've taken so perilously close to each other, I can't believe I'd never thought to cut up an omelet to top my salad until this recipe. But I'm here to tell you that it's fantastic!

It surely doesn't hurt that this particular omelet is one of savoriest you can make. Umami powerhouses miso and mushrooms team up in the omelet itself and with a topping of Parmesan cheese, this savoriness can scarcely be rivaled. Miso isn't a terribly common ingredient, though with the mainstreaming of sushi, it's finding its way into a lot more restaurants and home kitchens. I'll confess it might seem like a big investment for being used in a such a modest amount, but it's one of the best ingredients to have around for adding a quick punch of umami to a dish, especially when eating vegetarian. (But if you're in a real pinch, a bit of soy can almost do the trick.) It takes a hearty green like kale to hold up to the robustly flavored omelet and the spice of vinaigrette livens up every bite. Toasted pecan bits finish the dish with a rich and toasty note with a mere slice of crusty bread all that is required to turn this into full meal.

Spicy Kale Salad with Miso-Mushroom Omelet

adapted from Serve Yourself by Joe Yonan

serves 1

1 tablespoon unsalted raw pecan halves

1 teaspoon white miso

1 teaspoon water

1 egg

1 tablespoon extra-virgin oliveoil, plus more if needed

1 cup chopped cremini, oyster,hen of the woods, or othermeaty mushrooms

2 cups lacinato or other kale leaves, stripped from their stems, thinly sliced and massaged 

2 tablespoons Lemon Chile Vinaigrette (see below)

1 ounce coarsely grated Pecorino Romano or Parmesan cheese

Freshly ground black pepper

1. Sprinkle the pecans into a small skillet over medium-high heat. Cook, shaking the pan frequently, until the nuts start to brown and become fragrant, a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn. Once they are cool, chop them.

2. Whisk together the miso and water in a small bowl, then whisk in the egg until well combined.

3. Heat the olive oil in a small, preferably nonstick, skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook, stirring occasionally, until they collapse. Spoon the mushrooms onto a plate, leaving as much oil in the pan as you can.

4. Return the skillet to the heat and reduce the heat to medium. Add a little more oil if the pan seems dry. Pour in the miso-egg mixture; cook briefly, just until it sets on the bottom; lift the edges of the set egg on one side and tilt the pan toward that side so the uncooked egg runs underneath, and do this a time or two more until the egg isn’t runny on top. Spoon the mushrooms down the middle and fold the eggs over the mushrooms to form an omelet. Cook briefly on each side, until the omelet is just cooked through. Transfer it to a cutting board to cool.

5. Toss the massaged kale with the vinaigrette in a serving bowl. Once the omelet has cooled, chop it into bite-sized pieces. Add the omelet pieces and cheese to the kale and toss to combine, then grind a generous amount of pepper on top. Sprinkle on the pecans, and eat.

Lemon Chili Vinaigrette

1 clove garlic

1/2 teaspoon kosher salt, plus more to taste

1/3 cup freshly squeezed lemon juice (from 2 to 3 lemons)

1/4 cup chili-infused oil

1/4 cup extra-virgin olive oil

2 teaspoons Dijon mustard

2 teaspoons honey 

Freshly ground black pepper

1. Smash the garlic with the side of a chef’s knife, sprinkle with the salt, and finely chop the two together. Smear it with the side of the knife to create a paste, and transfer it to a small glass jar.

2. Add the lemon juice, chili oil, olive oil, mustard, honey and several grinds of black pepper. Screw on the jar’s lid and shake to combine. Taste and add more salt as needed. Refrigerate for up to 2 weeks.

Spinach and Shiitake Salad with Parmesan

Even though Memorial Day weekend is the unofficial start of summer, Mother Nature didn't seem to get the message. From this point on, my goal is to grill as much as possible of what I eat, starting with brats for dinner tonight. In order to indulge myself with zero guilt, I eat meals like this flavorful and healthy salad for lunch. For a dish with no meat, this is one of the savoriest meals you can eat. The shiitake mushrooms and Parmesan both bring a healthy helping of umami to the dish, that deep savory quality perfectly contrasted by the sharp red onion and fresh spinach. (If raw red onion is a little to assertive for your taste, I recommend rinsing it before adding to the salad, which will tame the sharpness without rendering the onions flavorless.) Equally as appropriate as a vegetarian main as the companion to a juicy grilled steak, this short list of ingredients will fool everyone into thinking you're a gourmand with precious little effort.

Spinach and Shiitake Salad with Parmesan
serves 1 as a main or 2 as a side

2 ounces baby spinach, washed
1/4 cup thinly sliced red onion (about 1 ounce), rinsed if desired
4 ounces shiitake mushrooms, sliced
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 tablespoons (about 1/2 ounce) shaved Parmesan
Salad dressing, for serving (I recommend balsamic vinaigrette)

1. Spread spinach on a place and top evenly with sliced red onion. Set aside.

2. Heat a pan over medium heat and add a drizzle of olive oil. When the oil is warm, add the sliced mushrooms and season with salt and pepper. Cook, stirring frequently, until mushrooms are golden and just tender, about 5 minutes. Add warm mushrooms to spinach and top with Parmesan. Drizzle with dressing of choice and serve promptly.

Szechuan Tofu, Green Beans, and Mushrooms

While I love meal planning, there are some busy weeks where I'm scrambling at the last minute to get my plan together. In those cases, I'm often left designing my menu around what I've already bought at the farmers' market or grocery store. This also tends to be the case more often once the farmers' market bounty really blooms and I'm too inspired by the market's offerings to think of planning ahead. This week, I'm somewhere in between. The outdoor farmers' market started up again just a couple weeks ago and even though it's very early in the growing season, I can already see my culinary horizons expanding. I wish I could say the green beans were from the farmers' market already (they were just on sale at Whole Foods), but my recently-expanded local mushroom options are the locavore soul of this dish. Locally sourced though they may be, my cremini mushrooms take on an entirely different world of flavor thanks to a well-stocked pantry of Asian flavors. This sauce strikes a nice balance between salty, sweet, and spicy, glazing the crispy tofu, tender mushrooms and fresh green beans with a gentle kiss of complex flavor. Tomato paste and mushrooms add give this vegan dish a real meatiness and tossing the tofu cubes in cornstarch before frying creating a particularly pleasing texture. The perfect bowl of flavors to dive in to on a warm spring evening, this meal will only get better as the farmers' market has more ingredients to offer.

Szechuan Tofu, Green Beans, and Mushrooms
adapted from Eating Well
serves 2

1/4 cup water, divided
2 tablespoons reduced-sodium soy sauce
1/2 tablespoon tomato paste
1 teaspoon Chinkiang vinegar or balsamic vinegar
1 teaspoons sugar
1/4-1/2 teaspoon crushed red pepper, or to taste
1/2 teaspoon plus 1 tablespoon cornstarch, divided
Half of a 14-ounce package extra-firm tofu, drained
1 tablespoons canola oil, divided
8 ounces green beans, trimmed and cut into 1-inch pieces

4 ounces shiitake, cremini, or white mushrooms, sliced
2 cloves garlic, thinly sliced
1 teaspoon minced fresh ginger

Cooked brown rice, rice noodles, or quinoa, for serving (optional)

Sriracha or other hot sauce, for serving (optional)

1. Whisk 2 tablespoons water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1/2 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining tablespoon cornstarch to coat. 

2. Heat 1/2 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for about 4 minutes, or until a golden crust forms (check one or two pieces after a few minutes). Gently turn and stir. Continue cooking, stirring occasionally, until browned and crispy, 3 to 5 minutes more, depending on desired level of crispiness. Transfer to a plate.

3. Add the remaining 1 tablespoon oil to the pan. Add green beans, mushrooms, garlic and ginger; cook, stirring constantly, for 2 to 4 minutes. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender and mushrooms are softened, but not mushy, 2 to 4 additional minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more. Serve warm over rice, noodles, or quinoa as a main dish, or alone as a side, dressing with Sriracha, if desired.

 

Polenta Lasagna

I usually make my own polenta from scratch, but occasionally I'll pick up a roll of the premade stuff. Typically I'll just fry it up in a little butter or olive oil, but this time I decided to get a bit more creative. This meal is the perfect compromise between homemade and convenience food, taking shortcut items like jarred marinara sauce and premade polenta and combining them with a pile of fresh vegetables and mushrooms for a lot of flavor in just a short time. That being said, because you're using shortcut items to build a lot of flavor, you better make sure they're good choices. Rao's is frequently regarded as the cream of the crop when it comes to jarred sauces, but it also comes at a pretty steep price. Newman's Own, which I happen to love, comes at a much more budget-friendly price, but use whatever you love (or honestly, just happen to have in the cupboard). I really pumped up the sauce by using not-quite frugal shiitake mushrooms, but this will also be delicious if you can only get your hands on creminis. This lasagna has all the flavor and comfort that a traditional lasagna does, but is a slightly sloppier affair because the polenta rounds don't form the seamless layers that lasagna noodles do. A pile of vegetables carefully disguised as comfort food, this decadent meal will happily feed kids, adults, gluten-intolerants, and vegetarians all from one generous dish without anyone feeling like they're missing out. Spring has finally made her subtle entrance, so seize the opportunity to make a last cold-weather indulgence before warm weather settles in for good.

Polenta Lasagna
adapted from Cooking Light
serves 4 to 6

1 (26-ounce) jar marinara sauce, divided (or homemade marinara sauce)
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup chopped bell pepper
8 ounces shiitake (or cremini) mushrooms, thinly sliced
2 garlic cloves, minced
One 10-ounce box of spinach, thawed and squeezed dry
1 (16-ounce) tube of polenta, cut into 18 slices
1 cup (4 ounces) preshredded part-skim mozzarella cheese

1. Preheat oven to 350°.

2. Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, pepper, mushrooms, and garlic and 1/2 teaspoon salt. Sauté 6 to 10 minutes or until tender, stirring frequently. Add remaining marinara sauce and spinach; reduce heat, and simmer 10 minutes. Season to taste with salt and pepper.

3. Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/2 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/2 cup cheese.

4. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

Creamy Mushroom and Red Potato Soup

Despite some warm and sunny days, winter is not quite behind us here in Wisconsin. And although I'm very eager for spring to arrive, I figure I might as well relish the end of the season by indulging in some of my favorite cold-weather foods, most notably hearty soups and stews. This soup couldn't fit the bill more perfectly. Nothing builds the better base for a hearty soup like potatoes, which eagerly soak up all the earthiness the mushrooms lend to the broth. A combination of shiitakes and baby bellas are the perfect compromise of superior flavor and affordability, the very embodiment of umami. Low-fat milk and sour cream make the soup exceptionally creamy and silky without being overly caloric and bathe everything in smoky paprika and bright dill. The dairy base means this soup won't freeze well, so indulge in a delicious bowl or two (or three) now and say goodbye to Old Man Winter.

Creamy Mushroom and Red Potato Soup
adapted from Eating Well
serves 6

1 tablespoon extra-virgin olive oil

1/2 pound shiitake mushrooms, thinly sliced

1 pound cremini (baby bella) mushrooms, thinly sliced
1 medium onion, diced

Salt and freshly ground black pepper

3 tablespoons all-purpose flour
2 tablespoons smoked paprika
4 cups mushroom, vegetable, or reduced-sodium beef broth
2 cups 1% or 2% milk
1 1/2 pounds red potatoes, scrubbed and cut into small dice
1/2 cup reduced-fat sour cream

1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and 1/2 teaspoon salt and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

2. Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. In a small bowl, whisk together flour, paprika and dill. Add to mushroom mixture and cook, stirring constantly until mushrooms are coated in the spice mixture. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 to 10 minutes more. Remove from the heat and stir in sour cream. Season to taste with salt and pepper and serve.

Pumpkin Lasagna

Until recently, I didn't think of pumpkin as a likely companion for cheese, but I've come really to appreciate it's ability to pair wonderfully with all different types as of late. I know few people who can turn down a pumpkin bar with cream cheese frosting, and it really holds it's own against strong cheeses like chevre or Parmesan. In this lasagna it pairs up with a classic trio - ricotta, mozzarella, and Parmesan - blending seamlessly with all the richness and creaminess of those cheeses. Joining all the sweetness and richness are earthy shiitake mushrooms, which give the lasagna enough savoriness and heartiness to make the absence of meat a mere afterthought. Thanksgiving is rapidly approaching, and although this holiday lauds a perfectly roasted turkey, there's no reason that vegetarians shouldn't have a delicious main as well. Lasagna is an automatic crowd pleaser, and vegetarians and carnivores will happily dig into this classic with a harvest-y bent. Whether a vegetarian Thanksgiving centerpiece or simply a weeknight dinner, this meal speaks to the soul of the season.

Pumpkin Lasagna
adapted from Taste of Home
serves 4 to 6

1/2 pound sliced shiitake mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half or whole milk
1 teaspoon dried sage leaves
Dash pepper
9 oven- ready whole wheat lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

1. In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.

2. Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Creamy Double-Mushroom Soup

It is now really, truly, unequivocally fall. My mental switch came with the conclusion of Labor Day weekend, but crossing the autumnal equinox gives me full license to dive into all things fall. Since Labor Day I've enjoyed a pumpkin cream cheese muffin, pumpkin scone, pumpkin custard, went to a sampling of Oktoberfest beers, and made and bottled Apple Crisp Ale, so I'm clearly ready to embrace all the wonderful flavors fall has to offer. Aside from pumpkin and apple-related products, I love spending fall and winter diving into big bowls of warm soups and stews, so I thought I'd share my first new soup of the fall season, Creamy Double-Mushroom. I'll readily admit this soup isn't much to look at, but it's imbued with tremendous savoriness and earthy flavor that makes it less-than-stunning appearance just an afterthought. It's thick and rich enough to be a light meal with a side salad and piece of crusty bread, but makes for a hearty fall supper when accompanied by a grilled cheese or panini. Part of my motivation to make soups is the allowance it gives me to make fancy grilled cheese to accompany them and. This soup was no exception, a perfect earthy complement to the sweet apples, sharp Dijon mustard, and nutty Swiss that composed my grilled cheese. If you're ready to jump in an embrace fall, try starting with this comforting soup - it'll make you only too happy to start to snuggle up for the fall and winter to come.

Creamy Double-Mushroom Soup
adpated from The Fresh and Green Table by Susie Middleton
serves 4

1/2 ounce dried porcini or shiitake mushrooms
3 tablespoons unsalted butter, plus 1 teaspoon
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 pounds cremini or baby bella mushrooms (not stemmed), 4 small mushrooms reserved for garnish and the remainder cut into thick slices
Kosher salt
2 teaspoons minced garlic
2 teaspoons chopped fresh rosemary, plus an extra pinch
Freshly ground black pepper
1/3 cup dry sherry
1/2 teaspoon sherry vinegar
1/4 cup heavy cream or half-and-half
Fresh parsley or chive leaves (optional)
Crostini for serving (optional)

1. In a medium saucepan, bring 2 cups of water to a boil. Add the porcini mushrooms, remove the pan from heat, and let soak for 30 minutes. Line a mesh strainer with a double layer of cheesecloth and put it over a bowl. Strain the porcini, squeezing the porcini in the cheesecloth to wring out as much liquid as possible; reserve the liquid. Discard the cheesecloth and finely chopped the porcini. Measure the liquid in the bowl and add as much water as necessary to make 2 cups. Add 4 cups water for a total of 6 cups liquid.

2. In a large Dutch oven or other wide 6-quart soup pot, heat the 3 tablespoons butter and 1 tablespoon of the olive oil over medium heat. Add the thickly sliced cremini mushrooms and 1 teaspoon salt. Stir well, cover, and cook, stirring occasionally, until the cremini have released some liquid and the liquid is simmering, 6 to 8 minutes. Uncover, raise the heat to medium-high, and continue to cook (more liquid will be released), stirring occasionally, until all the liquid has evaporated and the pan is dry, 12 to 15 minutes. Add the tablespoon of the olive oil to the mushrooms and continue cooking, stirring frequently, until most of the mushrooms have darkened and shrunk and many of them are turning an orangey brown on one side, another 7 to 9 minutes. (Don't allow the bottom of the pan to blacken).

3. Add the garlic, 2 teaspoons rosemary, 1/2 teaspoons salt and several grinds of pepper and stir until fragrant, about 30 seconds. Add the dry sherry and cook until it is almost completely reduced (this will happen quickly). Add the finely chopped porcini and the mushroom-soaking liquid, and bring to a boil. Reduce to a simmer and cook, uncovered, for 5 minutes. Remove the pan from the heat and let the soup cook for 15 minutes.

4. Meanwhile, cut the reserved cremini mushrooms into thin sliced. In a small (8-inch) nonstick skillet, heat the remaining 1 teaspoon butter with the remaining 1 teaspoons olive over over medium heat. Add the sliced mushrooms, a pinch of salt, and the pinch of rosemary and cook, turning with tongs when necessary, until the slices are nicely browned on both sides (they will have shrunk), 4 to 5 minutes.

5. In a blender, puree the soup in three batches, filling the jar only about halfway and taking care to distribute the solids and liquids evenly. Partially cover the lid with a folded dish towel (leaving a vent uncovered to let out steam) to prevent hot soup from splashing you. In a large mixing bowl, combine the three batches and then return the soup to the (rinsed) pot. Add the sherry vinegar and cream and whisk until well blended. Taste the soup and season with more salt and pepper (if desired). (It's best to taste the soup for seasoning when it's hot, as the flavors will more pronounced. So if you're serving it right away, go ahead and reheat it gently on the stove before doing a final seasoning. If you're not serving right away, microwave a small portion for just a few seconds to test the seasoning).

6. Divide the soup evenly amount four shallow bowls. Garnish each with a few sauteed cremini slices and a fresh parsley or chive leave or two for color (if using) and serve with crostini on the side (if desired).

Baked Pasta with Spinach and Mushrooms

I don't many people who will turn down a plate of ooey-gooey, cheesy pasta. (Needless to say, I'm not friends with a lot of vegans). Being a Wisconsin girl, I can hardly to say no to something bursting with cheese, but I still love my whole grains and veggies. With a few tweaks to Susie Middleton's recipe, I turned this dish into the perfect compromise of both of those food aspirations. Spinach is my favorite green in pasta, and mushrooms a natural companion, but kale or broccoli could also be wonderful in this recipe. This can be as homemade as you'd like, with homemade sauce and fresh-from-the-garden veggies (and even homemade pasta and cheese if you're so inclined), or can be thrown together quickly with store-bought sauce and frozen vegetables, making it a recipe suitable from everyone from the harried working mom to the hardcore foodie. It can also run the gamut from economical to truly luxurious, from family weekday dinner to special date night. Packed with nutrition and flavor, but adaptable to nearly any time frame, taste, or budget, this is a recipe that every (non-vegan) needs to keep in their back pocket.

Baked Pasta with Spinach and Mushrooms
adapted from The Fresh and Green Table
serves 4

Extra-virgin olive oil
4 cups homemade or purchased tomato sauce
Kosher salt
8 ounces dried (whole wheat) pasta of your choice (e.g. fusili, penne, cavatappi, rotini etc.)
8 ounces diced or shredded fresh mozzarella
3/4 cup coarsely grated Parmigiano-Reggiano (or Parmesan) cheese
3 tablespoons chopped fresh basil or parsley or 1 tablespoon chopped fresh oregano or thyme (or a combination)
8 ounces fresh cremini mushrooms, sliced and sauteed in olive oil until shrunken and golden brown
4 to 5 ounces fresh spinach, blanched and thoroughly drained or sauteed in olive oil until wilted

1. Preheat the oven to 450 degrees. Brush a 3-quart shallow gratin or other baking dish with olive oil. Put the tomato sauce in a medium mixing bowl.

2. Bring a large saucepan of water to a boil and add 1 teaspoon salt. Add the pasta to the boiling water and cook until al dente, or according to the package instructions. Before draining add 6 tablespoons of the pasta cooking water to the tomato sauce and whisk to thin the sauce slightly. Drain the pasta in a colander and transfer it to the bowl of sauce. Sprinkle it with 1/2 teaspoon salt. Add the mozzarella, 6 tablespoons of the Parmigiano-Reggiano, the herbs, mushrooms, and spinach to the pasta and stir well.

3. Transfer the pasta mixture to the prepared baking dish, spreading it in an even layer. Top with the remaining Parmigiano-Reggiano. Bake until brown and bubbly, about 20 minutes. Let cool for a minute or two and serve hot.

Roasted Asparagus and Mushroom Chicken Salad

Although I've been eating lots of main-course salads lately, I've been kind of stuck in a rut with my favorites. My husband and I have been in our new house for almost two weeks now, and although most things were unpacked just a few days after we moved in, I have a never-ending list of projects to tackle. Being able to throw together a tasty and nutritious meal quickly has been invaluable as I settle into my new house, but there hasn't been much time for creativity. Fortunately, not all my culinary inspirations require hours to realize (although I can't wait to make the most my new and much-improved kitchen), this simple salad being a prime example. The earthiness of the mushrooms is juxtaposesd perfectly by the fresh asparagus and salty, savory Parmesan cheese, made substantial by a generous helping of chicken. It's light enough for a summer main, but filling enough to be appropriate any time of the year. The vegetarian version of this salad is also delicious; the chicken can simply be omitted, but to make it hearty enough for a main course, walnuts are a great substitution.

As asparagus slowly fades from the farmers' market, chased by arrival of sugar snap peas, green beans, and other early summer bounty, I'll be happily indulging in the last of my favorite asparagus dishes, then gleefully moving on to a new round of culinary experiments. There's nothing more inspiring than the cornucopia of ingredients available in the farmers' market during the summer, and I can't wait to put my new kitchen to full use.

Roasted Asparagus and Mushroom Chicken Salad
serves 2

4 ounces cremini mushrooms, washed and sliced
4 ounces asparagus, cut into 1-inch pieces
Olive oil or olive oil cooking spray
Kosher salt and freshly ground black pepper
8 ounces boneless, skinless chicken breast
4 ounces mixed greens, spinach, or lettuce 
1 ounce freshly grated Parmesan cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. In a large bowl, toss mushrooms and asparagus with olive oil, salt, and pepper. Spread in a even layer on a rimmed baking sheet and roast, tossing occasionally, until tender but not mushy, about 7 to 10 minutes.

2. Meanwhile, coat chicken breast lightly with oil and season with salt and pepper. Cook until internal temperature reaches 170 degrees F. Allow to rest for at least five minutes and then thinly slice or shred chicken.

3. Divide greens between two plates, topping each with half of the roasted asparagus, mushrooms,  and chicken. Top each plate with half of the Parmesan cheese and serve with dressing of choice.

Spinach and Shiitake Quiche

Cooking brunch for Mom today? If you don't have a plan yet, this recipe may be for you. This vegetarian quiche is rich and cheesy enough to feel decadent, but light enough not to require a nap afterwards (although you may need one anyway if you had a mimosa or two). Although quiches are typically thought of as fatty, opulent dishes, they can also be a great way to get a healthy portion of vegetables into your meal. A generous amount of spinach mingles with a web of gooey cheese, punctuated by a layer of umami-packed shiitakes. Shiitake mushrooms are a bit on the expensive side, but it only takes a small amount to infuse this entire quiche with a supreme savoriness. If you do need to add some meat to please the carnivores in your life, crumbled cooked bacon would definitely be a welcome addition. Like frittatas, quiches are wonderfully versatile, welcome at any meal, and the perfect way to treat Mom on her special day.


Spinach and Shiitake Quiche
adapted from Whole Foods
serves 4 to 6 as a main dish, 8 as part of a larger spread

1 frozen 9-inch ready-made whole wheat piecrust

1 tablespoon extra virgin olive oil, divided
4 ounces sliced shiitake mushrooms
8 ounces fresh spinach, washed, dried and chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese, grated
1 cup milk
2 large eggs

1. Preheat the oven to 350°F. Remove piecrust from the freezer and thaw for ten minutes. Prick the bottom with a fork and bake for 7 to 10 minutes, until lightly browned. Remove crust from the oven to cool.

2. Heat 1/2 tablespoon olive oil in a medium sauté pan. Add mushrooms and season with salt and pepper Cook, stirring occasionally, until the mushrooms are tender, about 7 minutes. Remove to a plate to cool.

3. Add remaining olive oil to sauté pan. Add spinach by handfuls and season to taste with salt and pepper. Cook, stirring constantly, until spinach is wilted, 2 to 4 minutes. Remove from heat.

4. In a small bowl, mix mozzarella and Parmesan cheeses. In another bowl, whisk milk and eggs together.

5. Sprinkle 1/4 cup of the cheese mixture on the crust. Top with half of the spinach.
Place mushrooms on top of spinach. Add half remaining cheese mixture and then remaining spinach. Top with remaining cheese.

6. Place the pie pan on a sheet pan. Carefully pour in milk mixture. Bake for 45 to 50 minutes, until a knife inserted into the center comes out clean. Cool slightly before cutting.

Ramp and Asparagus Frittata

There are few ingredients that say spring more to me than asparagus and ramps. Both of these ingredients always make it home with me any time they are available at the farmers' market. And while I could eat grilled asparagus by the pound and put ramp pesto on almost everything, I'm still always on the search for other recipes for two of my favorite spring ingredients. Most people aren't familiar with ramps (wild leeks), making the recipe pool is somewhat limited, so I was thrilled to find a recipe that used both of these delicious vegetables. While I typically don't ever work from recipes when making frittatas, this wonderful collection of ingredients is definitely worth sharing. It's eggy and cheesy and packed with veggies, the perfect balance between health and indulgence. And although I adapted this recipe to use ramps, if you aren't lucky enough to have myriad sources for them as I do, leeks will still shine gloriously in this recipe. Delicious puffy and golden brown hot from the oven for breakfast, brunch, lunch, or dinner or reheated the next day, the economical and flavorful dish deserves a spot at your dinner table.

Ramp and Asparagus Frittata
adapted from Bon Appetit
serves 4

2 tablespoons (1/4 stick) butter
1 cup chopped ramps (white and red parts only-no leafy greens)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed mushrooms (shiitakes, baby bellas, or portabellas make good choices)
8 large eggs
1 cup shredded Gruyere or Swiss cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

1. Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.

2. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Shiitake, Spinach, and Goat Cheese Pizza

Who doesn't love pizza? While occasionally it's a cheap sausage pizza from the grocery store that will best satisfy my craving, I more often than not like to class it up a bit with some special ingredients when I'm making pizza from scratch. When made at home, pizza can be a healthy and well-balanced meal without sacrificing soul-satisfying flavor. Shiitake mushrooms are the height of savoriness, playing beautifully with fresh spinach and goat cheese until a blanket of ooey-gooey mozzarella on a nutty whole wheat pizza crust. A born-and-bred Wisconsin girl, cheese finds it way into more of my foods than it probably should, and I particularly appreciate the contrast between the tangy pops of creamy goat cheese and browned bits of smooth mozzarella. The wilted spinach keeps the dish feeling fresh and the mushrooms pack a big punch of umami without making the pizza heavy. It's easy to get carried away with pizza toppings, but restraint is what allows each ingredient to really shine in this recipe.

An equally fine option for Meatless Monday or a cozy date night at home, this simple combination of ingredients will not leave you wanting or digging out the number for Papa John's (or preferably Glass Nickel or Roman Candle in the Madison area). Rounded out with a nice side salad (and perhaps a glass of wine?), this meal makes you feel like you're getting away with pigging out on junk food when you're really treating yourself body right, from your taste buds to your soul, a particularly apt choice on Valentine's Day.

Shiitake, Spinach, and Goat Cheese Pizza
serves 3 to 4

1 tablespoon olive oil
2 ounces shiitake mushrooms, cleaned and thinly sliced
4 ounces spinach, washed and chopped
Salt and freshly ground black pepper
One 12-inch whole grain pizza crust
4 ounces pizza sauce, homemade or purchased
2 ounces goat cheese, crumbled
2 ounces shredded mozzarella cheese

1. Heat olive oil a large skillet over medium heat. When oil is hot, add mushrooms and saute, stirring frequently, until slightly golden and softened, about 5 minutes. Add spinach and cook, stirring, until spinach is wilted down, 2 to 3 minutes more. Season to taste with salt and pepper and set aside to cool slightly.

2. Preheat oven to 425 degrees or according to pizza crust directions. Spread pizza sauce evenly over crust, top with mushroom and spinach mixture, sprinkle goat cheese evenly over pizza, topping everything with the shredded mozzarella. Place pizza in oven and bake until cheese is melted and just starting to brown, 10 to 12 minutes. Let rest for a couple minutes, then slice into 8 wedges and serve hot.

Mushroom-Potato Crema with Roasted Poblanos

Like many Americans, I grew up with a fondness for Americanized Mexican food, delighting in the tacos, burritos, enchiladas, and nachos that pass for Mexican food in many places in the United States. While those inauthentic dishes can be delicious, as I've aged my tastes have matured and I have developed a love of real Mexican food, inspired in great part by the litany of amazing Rick Bayless recipes. And just as with all the other recipes I tried, this one does not disappoint in the slightest. It is amazing creamy despite only a scant amount of sour cream with just the perfect amount of spice and smokiness from the roasted poblano, made deeply satisfying with earthy, savory mushrooms. To make this even more luxurious, try adding a bit bacon or chorizo and garnishing with a sprinkling of crisp tortilla chips (Rick Bayless' Frontera line is great) along with the cilantro. (I would also be remiss if I didn't mention that this soup is also an irresistable,  if inauthentic, vessel for dunking corn muffins.)

The authentic suite of flavors is not overly aggressive, making this an excellent away to lure towards the true flavors of Mexico and a great option for Meatless Monday (or any weeknight when you find yourself short on time). With a thick blanket of snow on the ground and bitter winds swirling outside, this soup is the perfect way to tuck yourself away from the harsh winter and dream of the warm sun and beautiful beaches of our neighbor to the south.

Mushroom-Potato Crema with Roasted Poblanos
from Mexican Everyday by Rick Bayless
makes a generous 6 cups, serving 4

4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, cut into roughly 1-inch pieces
3 garlic cloves, peeled and halved
6 cups chicken or vegetable broth
1 large fresh poblano chile
8 ounces mushrooms (I like shiitake or oyster mushrooms), sliced 1/4-inch thick (you'll have about 3 cups slices)
1 scant cup corn kernals (they can be frozen or ones you've cut off 1 to 2 large ears)
1 large sprig fresh epazote (you can substitute a big sprig of fresh thyme or leave the herb out all together)
1/4 cup plain yogurt, heavy cream, or sour cream
Salt
About 1/4 cup roughly chopped cilantro, for garnish

1. Scoop the potatoes and garlic into a medium (3-quart) saucepan, pour in half of the broth and set over high heat. When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15 minutes.

2. While the potatoes are cooking, roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes before a broiler. Cover with a kitchen towel. Let cool until handleable.

3. Rub the blackened bits off the chile and pull out the stem and seed pod. Rinse the chile to remove bits of skin and seeds. Cut into 1/4-inch pieces.

4. When the potatoes are tender, use an immersion blender to puree the soup base (or blend in several batches in a food processor or a loosely covered blender draped with a kitchen towel and return to the pan). Add the remaining half of the broth, the mushrooms, poblano, corn, and epazote (or thyme, if using). Simmer for 10 minutes over medium heat.

5. Just before serving, scoop about 1/2 cup of the hot soup into a small bowl. Mix in the yogurt, cream, or sour cream. Stir the mixture back into the pot, then taste and season with salt, usually about 1 1/2 teaspoons. Ladle the soup into bowls and sprinkle with the cilantro. Soup's on.

Mushroom Pecan Burgers

While enjoying January 2nd off from work for the New Year's holiday, I got to work on my newly refreshed commitment to eating healthy, particularly by making things I would often buy myself. I love Morningstar Farms and Boca veggie burgers, but as with so many things, nothing compares to the homemade version. Most of my veggie burger experimentation has come from Veggie Burgers Every Which Way by Lukas Volger, but this spectacular recipe comes from another perennial favorite, the Moosewood Restaurant New Classics Cookbook.  I found this recipe because I was searching for a way to use the tofu and mushrooms in my fridge (other than stir-fry) and couldn't be happier that it led me to this recipe. This burger is pure umami-mushrooms, soy, and miso create a burger savorier than you ever though a veggie burger could be, playing beautifully with the nuttiness of the whole wheat breads crumbs, brown rice, and slighty chewy oats. Although I had to invest a little bit of time of the kitchen on my day off (not a big sacrifice for me), I've been more and more grateful I did each time I've plucked one of these scrumptious burgers out of my lunch bag over the past couple of weeks. While they were most delicious fresh out of the oven, the frozen extras have served me quite well for lunch. A perfect example of how little time investment can reward you many times over, hopefully this recipe will inspire you to invest a little more time in yourself, even if it isn't the kitchen.
Mushroom Pecan Burgers
from Moosewood Restaurant New Classics Cookbook
makes 6 burgers

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 cups chopped cremini or other mushroom
1/3 cup chopped toasted pecans
2 teaspoons soy sauce
1 cup whole wheat bread crumbs
1 cup cooked brown rice
3/4 cup rolled oats
1 tablespoon chopped fresh dill
1 tablespoon miso (optional)
1 cake firm tofu, pressed (16 ounces)
Salt and ground black pepper to taste

1. Preheat the oven to 350 degrees F. Generously oil a baking sheet.

2. In a medium skillet, saute the onions in the oil. Cook on medium heat until the onions are softened, about 5 minutes. Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.

3. Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, bread crumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.

4. Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown. Serve on toast or in a bun.

Shiitake, Sugar Snap, and Bok Choy Stir-Fry

When I was a kid, I had the cliched dislike of peas, and although I would sometimes even pick them out of soup, I always adored sugar snap and snow peas. As an adult, I still don't love plain peas, but can still gobble up massive quantities of any kind of peas in their pods (this is not an exaggeration-I have eaten an entire pound of sugar snap peas by myself in one sitting). And while I can't get enough of fresh, crunchy raw sugar snap peas, they also are one of my favorite stir-fry ingredients. Stir-fries can be carefully conceived dishes, or a quick and delicious way to use up odds and ends of vegetables, and this stir-fry is somewhere in between. I bought sugar snap peas with the intention of making some sort of stir-fry and fleshed out the recipe after picking up the other ingredients that simply struck my fancy at the farmers' market that I thought would go well with the sugar snap peas. The classic stir-fry Asian flavors of garlic, ginger, soy, and toasted sesame oil blend harmoniously with the fresh and crunchy peas and bok choy and earthy mushrooms and let the veggies take center stage in this dish. The next time you're staring at an odd collection of ingredients in the fridge or want to frame a dish around an ingredient that just looked too good to pass up at the farmers' market (my eternal problem), think no further than a stir-fry!


Shiitake, Sugar Snap Pea, and Bok Choy Stir-Fry
adapted from Food and Wine
serves 4

1 tablespoon minced fresh ginger
1 teaspoon freshly squeezed lemon juice
4 teaspoons toasted sesame oil 
2 tablespoons canola oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
8 ounces shiitake or oyster mushrooms, sliced
1 pound baby bok choy, stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound sugar snap peas
4 teaspoons soy sauce
2-4 cups cooked brown rice, for serving

1. In a small glass or stainless-steel bowl, combine the ginger, lemon juice, sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.

2. In a wok or a large nonstick frying pan, heat canola oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and mushrooms and cook, stirring, for 1 minute. Add the peas and cook, stirring, for 1 minute. Add the soy sauce and cook, stirring, for 1 minute longer.

3. Add the bok-choy leaves and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add vinaigrette and toss to coat. Remove the pan from heat and serve warm over brown rice.