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.
Summer Picnic as heard on KOMO
Summer Picnic Recipes - as heard on KOMO Radio Oven-Baked Parmesan Chicken Breasts with Bruschetta Tomato Topping New Century Overnight Layered Salad Curried Orzo Spinach Salad You can pack up a picnic basket for a day at the beach or take theses dishes over to a...
