Here is another foolproof recipe that begs for your improvisation. I am including it here just so that, once again, if I write it, maybe you will think to make it. Sometimes we all need just a little nudge to get our imagination going, especially where dinner is concerned. I always like to incorporate fruit in my salads, especially with young, soft baby lettuces. A spring mix is perfect for pairing with fruit. The season is here for young, tender baby lettuce leaves and the markets are overflowing with baskets of these lettuce mix. I grabbed a big bagful last time I was at the market and have been using it everyday for lunch salads and dinner salads.Salads don't have any rules or regulations and yet, I have so many people tell me when they eat one of mine, that they would never have thought of adding such and such. I add whatever goes well together that's pottering around in my fridge that day.A good dressing makes all the difference too. For a soft salad with fruit, I like to use a sweet, Dijon mustard dressing. It has a hint of sweetness from the agave syrup (you can use honey), a crisp tartness from the fresh lemon juice and it's light yet creamy from the Dijon mustard.So, ... continue reading...

It seems a bit silly to actually post a recipe as simple as this, but I believe that this simple preparation, showcasing the mushroom, is absolutely divine. I feel if I write about it, you will feel inclined to give it a try next time you are face to face with these delectable beauties.This last time I got mushrooms, I got a mixture of about four different varieties. There is one mushroom that I was unfamiliar with until just recently, known as the lion's mane. This mushroom looks like a small brain or a cauliflower but it has an incredible fragrance, very floral.I got a pound/ half kilo of lion's mane, shitake, oyster and king oyster mushrooms. All their different shapes, sizes and hues makes them look like they are from some distant planet.If you happen to live in Colorado or if you just want to read more about these exotic gems, visit Hazel Dell Mushrooms at the Boulder Farmer's Market or online.Now, onto the cooking part. There are no hard and fast rules for this sauté at all. If you can't find or don't have the exotic mushrooms, use any type you can find. All mushrooms are tasty. Mushrooms tend to shrink a lot after cooking, so what may look like a huge, ... continue reading...