This week’s menu was inspired by summer’s bright colorful vegetables and simple flavors.
Lemon Thyme Linguine:
* 8 ounces/4 cups finely sliced chestnut/cremini mushrooms
* 1/3 cup extra-virgin olive oil
* 1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
* Small clove garlic, minced
* 1 lemon, zested and juiced
* 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
* 1 pound linguine
* 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
* Freshly ground black pepper
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
Finely-chopped lettuce (into strips)
Apples and lemon juice
1 cup vegan margarine
1/2 cup sugar
12 ounces bag vegan chocolate chips
Preheat oven to 350 degrees. Line a 9×13 cookie sheet with aluminum foil.
Place the saltine crackers on the foil, single, not on top of each other. In a saucepan, melt together the butter and sugar. Pour the butter/sugar mixture onto the crackers. Place in the oven for 5 minutes. It will be bubbly when it comes out. Turn oven off. Pout the chocolate chips over the crackers. Place in the oven for about 1 minute to get the chips soft.
Remove from oven and gently spread the chips, like icing. Place in the freezer for about 20 minutes. Break apart, like brittle. Store in an airtight container. Variation — use a mixture of chocolate chips and peanut butter chips
Stay tuned for next week’s Valentine’s-themed menu!