This was a portobella mushroom topped with brie and sun-dried tomatoes on a bed of bulghur. I brushed the mushroom with balsamic and pre-cooked it a bit in the oven before adding the brie. I added a little Italian spice mix to the bulghur. It was all delicious!
 |
| From Drop Box |
This was a great stirfry with tofu, red cabbage, kale, and asparagus. I served it over brown rice, and it was delicious. It just tasted so clean and healthy and good, and I'll definitely make it again.
 |
| From Drop Box |
Tonight's dinner was Corn, Potato, and Mushroom Soup from The Great American Detox Diet. I randomly paired it with a Roasted Veggie Quinoa salad from the same book. It's one of my favorite recipes.
For the soup, I used red potatoes and cremini mushrooms. A wonderful, hearty soup for a cold Memorial Day Weekend!
 |
| From Drop Box |
Here are the onions, carrots, beets, and parsnip all cut up and ready to be roasted.
 |
| From Drop Box |
This is the finished product:
 |
| From Drop Box |
I spent some time making a list of meals today and doing a little shopping. I'll post that tomorrow in the "Meals and Checklists" section. I'm using the Moosewood cookbook this time around, and I'm really looking forward to it.
That's some beautiful food, Sarah!
ReplyDeleteIt tastes as good as it looks, too! Plus, it's super easy to make. That's the best part! Well, eating it is the best part.
ReplyDelete