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We get loads of requests for meatless meals. Both from those avoiding meat for dietary reasons, and more commonly for those trying to incorporate meatless meals for budget purposes. I’m not gonna lie- I like meat. A lot. Which is why it takes a really great meatless meal to make me happy and this one fits the bill.
I figured heck, why not extend garden week just one more day?! I know most of you probably don’t grow your own corn, but it’s peak season right now in farmers markets and grocery stores so here’s a great variation from your plain ‘ol corn on the cob. Elote is a classic street food in Mexico. It has lots of variations, but it generally involves a slathering of mayo (I know, sounds weird but trust me!), crumbled Mexican cheese, chili powder and fresh lime juice.
A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday!
I was looking for a quick and easy appetizer to make for our New Year's Eve get together and came across this recipe. It had good reviews and I've always wanted to try making stuffed mushrooms so I gave it a shot. I made some minor modifications to the recipe (noted below). Overall, I think these were good, though next time I might try to add some additional ingredients to make them more interesting. Maybe some bacon or crab meat. Stuffed Mushrooms from Allrecipes.com