Tag Archives: Crimini

Sun Sugar Tomato Salad

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One of the tomato plants I planted this year is a “Sun Sugar Cherry” plant (each year, I kind of just pick 5/6 different kinds and see what I end up with-however, this one will be planted every year). Little orange cherry tomatoes, that are, surprisingly sweet and flavorful. In fact, after I picked them last night I tried one, and then I had quite a few more (fun fact: several years ago, Sun Sugar was named by Sunset Magazine as the best tasting tomato in their trials for its sweetness and rich tomato flavor that includes just the right amount of tartness!). Probably the best cherry tomato I’ve ever had. I decided to throw together a salad with ingredients I had at home, and it turned out to be fabulous!

Sun Sugar Tomato Salad

  • Butter lettuce
  • Diced red onion
  • Chopped crimini mushrooms
  • Grilled garlic
  • Sun Sugar tomatoes
  • Chopped beets
  • Microgreens
  • Salt/Pepper
  • Tessemae’s Cracked Pepper dressing

Toss everything in the bowl, and top with a handful of microgreens, salt/pepper and some Tessemae’s (paleo friendly!) Cracked Pepper dressing.

Eat your colors!

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Veggie Boats for the Grill!

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Very easy way to cook veggies during grilling season! Wash veggies, put in center of foil, season, make foil boat around them and drop on the grill! Voila. Last night I made two boats.

Mini carrots, mini squash, oil, salt, pepper, garlic powder, onion powder:IMG_4528[1] IMG_4530[1]

Criminis,white onion, whole garlic, oil, salt, pepper, smoked paprika (P.S. when the garlic is soft, it is creamy, a little sweet, and makes a great spread on steak!):IMG_4529[1]IMG_4531[1]

Mushroom Bisque

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I heart mushrooms, of all kinds. I don’t discriminate. This has the perfect nutty, comforting flavor! The truffle really comes out with the use of both the oil and salt.

Mushroom Bisque

  • 1 package shiitake mushrooms
  • 1 package white mushrooms
  • 1 package crimini mushrooms
  • 1 yellow onion, diced
  • 5 cloves garlic, diced
  • 1 can coconut milk
  • 1 container (like the rectangle) chicken stock
  • 1/4 teaspoon yellow curry
  • 1 tsp truffle salt
  • Fresh ground black pepper
  • 1 TBSP white truffle oil

In a stock pot, begin sautéing the onion and garlic in 1/2 of the truffle oil on medium heat, seasoning with ground pepper. Just when the onions start to change color and become transparent, add all mushrooms. Continue sautéing everything until the mushrooms become soft. Add all the remaining ingredients, and bring to a boil. Turn down and let simmer for 15-20 minutes. Use an immersion blender right in the stock pot to blend into a creamy thick bisque! Serve immediately.

It reheats very, very well. Despite the coconut milk, it doesn’t taste coco-nutty because of the addition of the yellow curry. You could easily add garnishments like scallions, bacon bits, thyme, etc.!

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