We’ve been warm here on the coast for the past few days, but also rainy. Based on all the cold that we’ve had, you’d think that nothing would be growing anywhere, but you might be surprised to find that a lot is growing across the country right now. For example some areas have beautiful white cauliflower growing and others have woody and meaty mushrooms popping out of the dirt.
Now, I know that growing mushrooms is not a “usual” crop but if you have some around or if you grow them, I’ve included a delicious Portabella Mushroom soup for you to try. And, if you have white cauliflower right now, there is a recipe for Cauliflower-Pecan Casserole that I hope you’ll enjoy for a Saturday or Sunday dinner or just hold on to the recipe and use it for your holiday dinner coming up soon.
If there is anything that you’d like to see a recipe for, by all means let me know. In the meantime, I hope you’ll enjoy the recipes for this week.
Cream of Portabella Mushroom Soup
1 cup chopped green onions
1/2 pound chopped baby portabella mushrooms
3 tablespoons butter
3 tablespoons flour
2 cups milk or 2 cups fat free half and half
1 cup chicken broth
In a large saucepan, sauté green onions and mushrooms in the butter until the mushrooms are cooked. Stir in flour and cook for about 2 minutes more. Gradually add the milk and broth to the mixture, stirring well. Cook over low heat for 10 minutes or until thoroughly heated and thickened, stirring constantly. Puree in a blender, food processor or a hand-held emulsifier. 4 servings.
1 cup water
1/2 teaspoon salt
2 pounds cauliflower, in florets
4 ounces Cheddar cheese
1 cup sour cream
1 tablespoon all-purpose flour
2 teaspoons chicken broth or water
1 teaspoon dry mustard
1/2 cup chopped pecans
1/4 cup bread crumbs
1 tablespoon butter, melted
1 teaspoon dried marjoram
1 small clove garlic, minced
Place the water and salt in a large pan and bring to a boil. Add the cauliflower and let the water come back to a boil. Lower the heat and simmer until the cauliflower is tender. This will take about 10 minutes. Drain the cauliflower and place in a buttered baking dish.
Preheat the oven to 400º. Mix the Cheddar cheese, sour cream, flour, chicken broth, and mustard together. Pour over the cauliflower. Toss the pecans and bread crumbs with the butter, marjoram, and garlic and sprinkle on top of the cauliflower.
Bake until casserole is bubbly and cooked thoroughly. Serves 6-8.
By Natalie Carmolli, Proven Winners ColorChoice,
Photographs courtesy of Proven Winners
There are few things more satisfying than seeing your beautiful garden in full bloom...and it's especially thrilling to see it abuzz with the activity of butterflies and bees. Want to bring more activity to your garden? Here's a guide to choosing unique, colorful, easy-care plants that provide a much-needed place for pollinators of all sizes to do their work.
Jump into Spring with savings up to $2200 on this Exclusive Cruise of the Rivers of Holland & Belgium with Eric Johnson Host of GardenSMART from PBS
Sail right into the pages of a storybook on our European garden tour through Holland and Belgium.
MAY 6-16, 2018
As low as $3799 per person/do, Price includes airfare from New York, Atlanta, Seattle, Chicago. CALL FOR OTHER CITIES THROUGHOUT THE USA
Watch filming and be part of the fun, telling your favorite...and not so favorite Dirty Tales.
2 Nights Amsterdam & 7 Nights River. Visit Amsterdam, Holland, Belgium, Kinderdijk, Antwerp, Bruges, Keukenhof Gardens, Rotterdam and More!
This Exclusive, Five-Star, Cruise & Garden Tours Vacation Includes:
2 nights in Amsterdam including gorgeous hotel, wonderful tours and daily breakfast
7 nights on the new, flagship Amadeus Silver III river cruise ship
Incredible excursions in Arnhem, Kinderdijk, Rotterdam, Antwerp, Ghent, Bruges and Utrecht
All of your meals on board the ship, including wine with dinner