Read my week 21 #52tries entry here.
Mushroom (taste like sausage) Lasagna
3 c finely chopped baby bella + cremini mushrooms
2 garlic cloves
-Finely chop/mince the mushrooms and garlic cloves or throw them into a food processor together. Saute on med-low heat until juices have released in olive oil, ghee or grassfed butter (7-10 minutes).
1 tsp whole fennel seeds
1 tsp oregano
1/2 sea salt (a good pinch)
1/4 black pepper (a couple good shakes)
a pinch of all spice
-Combine all seasonings with a mortar and pestle and grind it all up until the fennel is cracked open and fragrant.
2-3 T Worcestershire sauce (I seasoned it to taste)
1-2 T tomato paste (a nice big plop)
-Pour the sausage seasoning mix into the mushrooms along with the Worcestershire sauce and tomato paste. Cook for another 10 minutes and turn off heat. Layer into the lasagna (layering strategy: sauce, lasagna sheets, mushrooms, cheese, sauce... Repeat and top it all off with a layer of cheese and parmesan if it floats your boat (we love manchego cheese).
Find another easy "Bread in a Bag" recipe here (it's similar to Pilot Light Chef's food ed classroom lesson).
Find Food Revolution Day Squash it Sandwich here.
A big bowl of mixed slaw (8-10 cups?)
Juice from 1 lemon + 1 orange
1/3 c Orange muscat champaign vinegar (Trader Joe's)
1/3 c extra virgin olive oil (the last of Rita and Angelo's gift!)
1 c chopped fresh cilantro
2 garlic cloved minced
1 tsp cumin
1 tsp salt
pepper to taste