On today’s smorgasbord episode I issue a call for help with some creative sauces, talk about hearty meatless meals, turmeric, Himalayan salt, cooking with wine, and more. Listen on friend, and happy cooking!
Mentioned in this episode
Vegetarian lasagna with portabello mushrooms: For the life of me I couldn’t find the recipe I used to make, so I searched around and found this one from Ina Garten. I also found this twist on the idea; a lasagna made inside a portabello mushroom for little individual servings.
Interested in other hearty vegetarian dishes? Check out a couple of Kim O’Donnel’s books. I really like “The Meat Lover’s Meatless Cookbook.” I’m not sure what is up with the price on Amazon, but you can probably get a used copy for a reasonable price. You should also take a look at Kim’s latest book, “PNW Veg.”
Have you tried mom’s gooey cinnamon rolls yet? They are pretty easy, but be warned that you may want to polish off the entire pan by yourself. I mean it.
Questions about cooking with wine? I have an episode for that.
So you’ve got some turmeric. What are you gonna do with it? Make a
coconut sorbet turmeric long rice latte paleo smoothie (thanks Robert)? Yeah, I didn’t think so. Bon Appetit’s collection of turmeric recipes is a pretty good place to start (that spiced lamb tagine looks awesome).
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