veggie -

by snebbu

‘Shroom Stroganoff

“SHITAKE mushrooms, that was close!” While I may not coin the phrase, I am coining the dish. As I stated, we have A LOT of mushrooms right now (shitake and oyster). In our quest to shroom-dome, we went to one of our go-to veggie dishes: Mushroom Stroganoff. When made right, beef stroganoff is considered a classic dish with a creamy and savory flavor profile. Of course, we’re all trying to be healthy in the new year, so why not replace the beef with mushrooms? Better yet – the fancy kind of mushrooms.

When we did this before, we would get the typical dark gravy from normal mushrooms with the subtle earthy flavor of mushrooms. This time, we have strong earthy flavors of the shitake and a creamy, almost sweet flavor of the oyster mushrooms. Together, with egg noodles and creamy goodness, we may not need to make beef stroganoff again! Try it out – you’ll even enjoy the leftovers.

Putting it all on There: Cauliflower Crust Pizza with BBQ Shrimp and Veggies

I don’t think I had my head on straight when I grocery shopped this week. The fridge, freezer and pantry are stocked with the most random ingredients. It’s really working my culinary brain, that’s for sure.

Well, I decided I wanted to use certain things for last night’s dinner and this is what came out of it. Random, but packed with nutrients and deliciousness. I just simply couldn’t NOT share this with you!

This is a light option to satisfy pizza cravings without packing on the pounds, but I also made a Shrimp Poboy Pizza, if you want something a bit more indulgent.

BBQ Shrimp & Veggie Pizza with Cauliflower Crust

This Week at the Farmers Market: Summer Squash Pizza

If you’ve ever tried growing your own summer squash then you understand how quickly they can multiply and become overwhelming. Even inventive cooks can grow weary of its abundance before the dog days of August, and they are now all over the farmers markets. But with mild flesh and edible skin, yellow squash is easy to use in a variety of ways: cooked or raw, grilled, steamed, sauteed or baked. When picking out your squash at the market avoid spongy, flabby or overgrown ones and choose ones with taut skin, about 8 inches long or less.

This is a perfect way to enjoy veggie “pizza” without a ton of calories. You can make this light, tasty meal in the toaster oven on hot days when you don’t want the added heat in the kitchen. You can also eat it cool, rolled up as a wrap.

Summer Squash Pesto Pizza Roll-Ups

Artsy Photo Of The Day

Taste the pickled rainbow.

in Photos / Veggie 2 comments