Food • Photography • Life
Poor little Princess has another (hopefully temporary) couple bald spots. With the rains have come all the bugs – and something particularly nasty and bitey likes to hang out in Freya’s favorite ground cover plants.
Poor thing also got shots today, and the power has been fluctuating so all the electronics have been randomly beeping.
I think she is over the day.
Sutton’ in a storm, brunching, and watching The Pearl disappear.
This recipe was inspired by an Instagram pic posted by one of my absolute favorite veg bloggers, @heidijswanson from 101 Cookbooks.
Aaaand now that I’m actually looking at the recipe for her salad, she’s got a lot more going on flavor-wise. Mine turned out great – but I bet hers is even more exciting. I was super curious to see if lime + roasted mushrooms would be a good combo, and I’m happy to report it is!
And I bet you could make this even more Fall-feeling with a creamy dressing or some butter in the roast. Or roasted garlic. Everything’s better with roasted garlic.
Gluten-free, paleo, vegetarian, vegan, Keto, Whole30
Mushroom Lime Salad
500g your favorite mushrooms (I used half crimini and half button, but fall wild mushrooms would be amazing here)
1 lime
1/2 bunch chives
1 big hand full roasted salted peanuts
1/2c. baby greens or a nice herby salad
Chili garlic spice mix (I use a prepackaged blend)
Your favorite sprinkleable stock starter (I used chicken here – but only because I ran out of my favorite roasted mushroom & onion)
Preheat your oven to 200C and prep a baking sheet with foil.
Quarter the mushrooms and lay in a single layer on the sheet. If you want to bump this up into a full meal and you’re not veg, add chicken breasts to one side of the pan.
Sprinkle everything liberally with the chili garlic spice blend & stock starter and bake for 25 – 35 minutes or until the chicken is done (~25 mins) and the mushrooms are nice and roasted (~35, maybe 40 minutes).
To serve, plunk the warm mushrooms on a bed of baby greens, and sprinkle all with snipped chives, chopped peanuts & lime juice.
Serves 2 for dinner with meat; you may want more greens if veg
I’ll take 2, please.
Made a triumphant return to beach days today – and made a host of new friends to argue with re: bird health and whether the big one was permitted to be a glutton. 😆
Snapping directions – intended to hit a cafe in the onion dome to the left — the door was open, but nobody was to be found – hit an old favorite, Paul’s, instead.
Light and shadow
That’s a big ‘un.
Today was another day of rain – but it doesn’t seem like much more flooding, at least.
No recipe for this week (yet) you guys – just a pup who is sad I took her favorite chew toy (my rug) away.
Recipe coming hopefully tomorrow – if I can get to the grocery. We’ve been getting a bunch of rain here in the desert and today had a bunch of flooding. Pupper, DH and I are safe and dry – with an empty fridge (and now a long list of new recipes to make you!)
Gastography 