Beets were my sworn enemy until I tried them like this, it’s a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.
Smoky bacon and sweet crab make this bread pudding a flavorful twist on a classic Eggs Benedict. Try this elegant dish for breakfast or brunch.
In this recipe, a savory, cheese-filled pancake is folded around mushrooms, spinach, and Canadian bacon for a delicious anytime pancake!