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.
Tuesday, November 9, 2010
Saturday, November 6, 2010
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.