Linguine Alfredo with Crispy Morel Mushrooms

Yes! It's morel mushroom season again! Go, pick, find them now at your farmers market (or natural food store if you're lucky!) Or forage for them yourself if you are fortunate to know of the secret growing places that people guard with their lives (at least some of them!)

Morels are tasty morsels and though they look expensive ($20 plus a pound) you can buy plenty and not spend more than $5 and have a feast with them! Here I simply fried them in olive oil until they were crispy and then added them to a classic Alfredo sauce. What a total delight!

Cucumber and Radish Salsa

While I know little about Ayurvedic food preparations, it doesn't take that kind of specialized knowledge to know that cooling fresh salads or salsas are necessary to balance out the spicy richness of certain dishes. I created this one for the tofu peanut satay featured in last week's post. And it was a match made in heaven, even for those who think they don't like radishes!

While basil is the herb featured here, feel free to substitute cilantro or parsley or Thai basil if you can find it.

Cutting the vegetables in different shapes was an aesthetic call; some people might go for all the same shape just for ease of slicing.

The dressing on this is really up to you; add more vinegar if you like or more sesame oil. What is listed is really just my preferences.

Tofu Satay with Peanut Sauce

This is one of those dishes that makes you throw back your head in ecstasy and believe in all things that are good.

Really, it's that amazing.

As my husband put it, "this is a flavor explosion!" Yes, truly it is.

When one goes to the internet looking for a recipe, generally from a cuisine that one did not grow up with, it is hard to know what is really going to taste good, which recipe is really worth the effort. I'm sure you can guess that this one was...

It seems complicated - lots of ingredients, advance prep - but it all comes together so quickly, and it is so beyond satisfying, you'll wonder why you haven't made it sooner!

White Spelt Pizza with Swiss Chard, Olives and Sundried Tomatoes

Spelt is a dicey flour to work with; on the one hand, it is softer than wheat yet it absorbs more liquid and thus requires less than traditional wheat flour. And if you have ever tried to make the perfect pizza dough, you know that the prospect of changing ratios of liquids and solids is not a simple one. So when I finally - finally!! - figured out how to make a good spelt crust, excitement abounded!

The best crust I ever produced was following Peter Rheinhart's instructions - and if you google his name, you will find that great pizza dough/crust and his name are synonymous. Thus making a great crust with spelt that could come close to what his instructions produced was a key goal of mine.

The secret is in the cold rise in the refrigerator. No kneading involved. How simply wonderful is that! Enjoy!

Marinated Portobellas with Chimichurri Sauce

Despite the fact that describing mushrooms as having a "meaty" taste and texture is so cliche and unoriginal, it does not belie its truth, and portobella mushrooms in particular. While I find that description so meat centric, it did inspire this dish!

Chimichurri is the bright green condiment from South America that is traditionally served with steak (as the link for the recipe displays it). But it is equally (if not better!) with these marinated 'shrooms. Totally delightful and unexpected! These could easily be made with little cremini mushrooms (baby bellas) with a dollop of chimichurri for a delightful little amuse bouche! Hmmmm, ideas abound...

Seared Fennel and Orange Salad

My love affair with Gjelina continues...

It seems that they just adore searing vegetables in a hot pan and then adding a few choice ingredients to bring out the best of the vegetable's flavor. How can you argue with that! It certainly is making my hubby see vegetables in a whole new light, and eat ones that have never passed his lips to date. That's a win in my book!

This is not the exact recipe as listed in the cookbook, but we were happy with the results! Clearly this dish is best in the winter when citrus is most plentiful. But do not let that deter you, eat some fresh spring fennel with those non-seasonal oranges, I won't tell!