Bruschetta

After a lengthy sabbatical, hiatus, reprieve and/or break, I’m back and able to enjoy all the foods. I’m celebrating with this–a simple pleasure. This yummy cold bruschetta is so good, light and, bonus, vegetarian. Just writing this post makes me want some. The vine-ripened tomatoes are cut and salted and refrigerated for an hour; this…

Keto Fathead Pizza

Pizza.  A person needs pizza.  This is the best keto pizza ever and I’ve attempted pizza with every crust known.  Almost. If you’re keto-ing, I promise this will make you happy. As I said, pizza. Pizza.  A person needs pizza.  This is the best keto pizza ever and I’ve attempted pizza with every crust known. …

Vegetarian Mushroom and Tomato Linguini

Wild mushrooms are a pleasure to cook as they are delicate and lend newness to a mushroom dish. Sometimes I add in Button or Cremini mushrooms as well as Shiitake mushrooms although Shiitake lend a significantly distinct flavor. Here, simply sauté sliced mushrooms in butter and S&P. Add diced onion and soften. Add diced tomato…

Creamy Mushrooms

This is wonderful as an appetizer with wedges of crunchy buttered toast or tossed in linguini. I use a variety of wild mushrooms and sometimes add button mushrooms.  Here, I’ve used oyster, crimini, baby portobello and shiitake mushrooms.  They are first sliced and browned in butter.  When the moisture has evaporated and the color is…