Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
Foster Farms
Looking for lunch/dinner recipe ideas? Check out Foster Farms' website for some of my recipes using their Panko Crusted Chicken Breasts like Pesto Pasta with Panko Chicken and Bruschetta Tomatoes, Crispy Chicken Mediterranean Wrap, Chicken Parmesan with Quick and Easy...
