One of my favorite “basic” meal starters is this base of mushrooms and a green.
I almost always have those two things on hand (they are a given on the grocery list) and I can make them into at least a half a dozen delicious dishes.
Mushroom Chard Pasta with Sun Dried Tomatoes
This was one of those “oops, I didn’t plan dinner” nights. Thanks to my loyal mushroom/green stock, it was easy to throw something together.
I used a butternut pasta that I got for Christmas. I had baby bellas and shiitake mushrooms, but any work. The sun dried tomatoes gave it a little sweetness. Walnuts and nutritional yeast pack in the nutrients. Of course a few cloves of garlic while sautéing the onions, and salt and pepper to taste. Greg likes things spicy, so he added chili pepper flakes to his.
The base of this dish is simple:
1. Onion or leek
3. A leafy green like kale or chard
Just that is divine.
The optional additions include:
Other veggies like zucchini or carrots
Beans of any kind
I mean, anything would work — whatever you like or depending on the season. I’m not creative in the kitchen, but I’ve had a surprisingly good time riffing off of this main idea.
Then, depending on what you have time for, what else you have on hand, your cravings, and a million other things, you can turn this into all kinds of goodness.
You can make it into a Buddha Bowl — quadrants of mushroom, green, a bean and a whole grain. Add some avocado, sprinkle with sunflower seeds and drizzle with your favorite vinegar-style dressing.
Have it with a fresh green salad.
You could turn it into a soup (a miso broth would be delicious).
It’s easy and fun to pay around with this one. Let me know if you try it out!
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