Lunch, that's what I did! Sauteed the morels and asparagus in olive oil, added garlic, salt, pepper, thyme, and whole-wheat pasta. Topped with parmesan. Wee!
I'd never had morels before, and I think the thing that most impressed me was their texture -- very hearty, "toothsome," and savory. Mmmmmmm.
And, here's dinner:
Sorry for the blurry picture, but we had fajitas! Marinated, browned tempeh, peppers, and onions, topped with queso fresco, tomatoes, shredded cabbage/carrots, sour cream, salsa, and homemade guacamole! Yum, yum, extra yum.
P.S. I love the library:
Aaaah, I'm drooling over that pasta dish...and I'm addicted to the library's cookbook collection too! I'm waiting on that Vegan Soul Kitchen book right now, I'm so excited. Also, I don't know if you knew, but everything at Half Price is 20% off this weekend - I grabbed me some cookbooks yesterday!
ReplyDeleteOH! Awesome awesome on the library! =D
ReplyDeleteThat pasta looks terrific, I've never tried morels, they looked worth every penny. I love spring asparagus, it just sings the beginning of summer.
ReplyDeleteI'd love it if you would comment on my blog:
http://whatyourmommadidntknow.blogspot.com/
Mushrooms and pasta are so wonderful together. I know it's morel season and I am anxious to get some.
ReplyDeleteThat fajita looks really great too!