Tuesday, November 9, 2010

Spanakopita Inspired

I'm beginning to see patterns in my fall shopping at the market.  I'm in need of a change in produce selection.  I will not buy kale, portobello mushrooms or cabbage on Saturday. Deal.  However, as it turns out, I had kale, portobello mushrooms and dill to inspire something for dinner.  I decided on a spanakopita-esque dish.

Saturday, November 6, 2010

Portobello slices with white wine and goat cheese sauce

I can't get enough of portobello mushrooms these days.  They're such a hearty addition to a vegetarian dish and they have a neutral flavour that can be transformed easily with herbs and marinades, or enhanced with something as simple as goat's cheese.  This dinner was simple and delicious with just small flavour boosts to some naturally delicious vegetables and grains.

Monday, November 1, 2010

Thinly Sliced Brussle Sprouts

Thanksgiving dinner was my inspiration for working with brussle sprouts, a vegetable that I haven't had a strong affinity for until now.  I got an idea of slicing them and looked through some recipes online and in magazines to have a starting point.  I've worked with them 3 times now, each time adding a little different flavouring to the mix and each time they've been wonderful.  The brussle sprouts, when left alone with little flavouring have an almost dijon mustard-ish flavour and the texture of them shredded and lightly cooked is wonderful.