Tuesday, June 22, 2010
Begin by cooking chopped shallots in butter or olive oil, adding sliced shitake and crimini mushrooms, and when cooked, add about 2 tbsps of cream. Pour the mushrooms and sauce covers the cooked freshly made linguine. While the pasta an sauce are really hot, place the microgreens are placed on top to wilt and covered with shaved parmesan cheese, salt and pepper.
Monday, June 21, 2010
Garnished with lavendar and calendula petals.
This brunch piece was created with servings of greens with pancetta and polenta prepared the night before. See recipies above. In addition, it was served on a toasted crumpet with creme fraiche that had orange marmalade stired into it. Served with grapefruit mint iced green tea, a delightful combination of bitter and sweet and yummy.