Any mushroom will do here. The barley is such a classic combination with mushrooms, that I’m reluctant to suggest any other substitution. The addition of celery, onion, and parsley was inspired by mushroom barley soup. I added the scallions for an additional layer of flavor. Other than that, I kept these simple to allow the…
Spring Into Summer Stew
The garden’s abundance finally rewards us for all of our hard work since March. A long time coming, but all is forgotten as we enjoy the bounty of the harvest. Here’s an easy way to eat your vegetables. I don’t use stock or broth, preferring the easy way of always making sure I’ve got some…
Roasting Vegetables
Clockwise from top left: Shallots, red bell pepper, fennel, sweet potato, butterball potato, Brussels sprouts, butternut squash, carrots, blue sweet potato, rutabaga. Roasted vegetables are the umami of the plant world. Their depth of flavor is without compare. The browning (maillard effect) is how you develop the umami, caramelizing the natural sugars in the vegetables….