White Wine, White Bean Dip, an Artist, a Ballerina and Freddy!

010freddy

The original Freddy was happy to join the ladies for cocktails and conversation in Shelly’s beach cottage.

023freddy

Freddy as seen by artist Shelly Valisiades; respledent in a rainbow of color.

020art shelly's

Bright and cheerful best describes Shelly’s nest.

021art at shelly's

006ari, belle, linda and shelly

Me, the writer, my two daughters and the Ballerina!

012colors at shelly's

Every corner is filled with color and energy.

003cocktails at shelly's

Knowing that Shelly’s forte is painting I brought the roasted garlic and white bean dip with French bread toasts.

2 cans of white beans
1 bulb roasted garlic
1/2 onion sauteed in olive oil
olive oil; about 1/4-1/2 cup

Place everything in the food processor until velvety and creamy.

Easy-peasy instant friends!

009art at shelly's

Shelly puts her heart and soul in everything she does.

019shelly's art

Every nook is filled with love.

014shelly's

028art at shelly's

Meatless Monday! Spinach and Feta Stuffed Portobello Mushroom Burger

004 spinach and feta stuffed portobello burger PD

Meatless Monday! is gaining momentum! And for good reason. Protein is everywhere! We can afford to give the planet a break at least one day a week.

Portobello mushrooms stuffed with spinach and feta were amazing!

Nutritious mushrooms are yummy and good for you.

Delicious olive oil drizzled on everything created a rich and filling burgeresque sandwich.

007portobella burger PD

I dug out the stem and brushed the tops with olive oil and broiled for about 10 minutes.

Cooking makes them meatier and tastier so don’t hesitate to brown them well for maximum flavor!

010spinach and feta stuffed portobella PD

I blanched spinach for about 5 minutes and added feta cheese and mixed well, then stuffed the mushrooms, drizzeled olive oil on top and broiled them until them until things started to bubble and smell good.

020portabello mushroom burger PD

I also broiled the whole wheat buns with a little bit of olive oil until toasty!

014portobella mushroom burger PD

Tomato and red onion added the final touch.

016portobello mushroom burger

Yogurt sauce would have aslo made a nice condiment compliment but we were ravenous!

We couldn’t wait to dig in!

portabello burger PD

Shiitake Mushroom and Leek Pizza with Arugula, Tomato, Feta Salad

067linda and shelly

Inspired by a visit with my favorite aunt, I felt like nurturing her with her favorite flavors and some new decedant treats like cheeses and bread!

We enjoyed the leek and mushroom pizza on tuesday at the restaurant, however, we did have some issues.

We thaught that there was too much “sauce”. It was cheese or something, we couldn’t put our fingers on it but it over-powered the delicate flavor of the leeks and the mushrooms seemed non-existant.

031leek and mushrooms

I sauteed my leeks in olive oil with about 4-5 cloves of roasted garlic which I had left over and I used shiitake mushrooms.

039leek and mushroom pizza PD

I use the shiitake because of the intense flavor and the rubbery texture. They stand up to cooking and the flavor is rich and earthy.

040leek and mushroom pizza

I also used fresh mozzerella; about 5 1/4 inch slices then sprinkled on some parmesan; not much. Pizza is best with a light touch.

The leeks had the sweet, delicate onion flavor that I was hoping for and that sweetness accented the shiitake perfectly.

043leek and mushroom pizza

Arugula and tomatoes with feta cheese and a splash of oil was fresh and flavorful! I threw in some fresh basil for a peppery/licorice punch!

046arugula, tomato and feta salad

We are already missing her and looking forward to the next visit.

055ari and linda

Aunt Linda, Leek and Mushroom Flatbread, Honey Ice Cream, Flourless Chocolate Cake and Wine!

001aunt linda PD

What to do when your favorite aunt comes into to town on a cold and rainy Spring day? Eat, of course!

And we did! Right up until we went to bed. It was sinful but the celebration just couldn’t end.

She lives so far away and comes to town so rarely…

003leek and mushroom flatbread PD

Mushroom and Leek flatbread at 87 West, seated next to the fireplace was the perfect setting for a cozy chat.

The warmth of the fire took the chill off…

leek and mushroom flatbread PD

Arugula tops off the flatbread and adds nice balance to the creamy rich cheeses.

014flourless chocolate cake Tartine

Off to my favorite spot, Tartine Bistro for great wine!

Reza, the amazing bartender knows how to pick his wines. He never dissapoints.

Peanut butter accents rich dark chocolate!

017honey icecream on berries PD Tartine

This honey ice cream was a pleasant surprise on warm berry cobbler. Mouth watering delicious!

They make it in house and it is subtle, creamy and delicious!

018wine and desserts at Tartine PD

Meatless Monday! Broccolini Soup and Quinoa, Black Bean Salad

044meatless monday PD

Meatless Monday! Broccolini soup and quinoa salad were the perect combo.

Quinoa is a complete protein and black beans, tomato and basil create a filling nutritious but light meal.

Olive oil and lemon dress the salad with salt to taste.

Quinoa is fast and easy to prepare; 1 cup of quinoa to 2 cups of water, boil for about 15 minutes and you’re ready to go.

Just chop the rest of the ingredients and fold into warm quinoa. I used canned black beans so I rinsed them well to decrease the sodium content. I used about 1/2 can.

012broccoli soup

I made a quick “broth” for the soup by boiling the stems of the broccolini in water with garlic slices.

I boiled until tender then pureed in the food processor.

015broccoli soup

I then sauteed 1/2 onion and more garlic in olive oil and created a roux with 2 Tbspn of flour and 2 tbspn of butter.

021broccoli soup

Then 1 cup of half and half and 2 cups milk.

My girls wanted cheddar so I added about 3/4 of a cup.

029broccoli soup

I then combined everything in one pot to cook then added the tops of the broccolini to cook in the soup.

035quinoa salad

Warm and creamy with light and bright.

037meatless monday

These tomatoes were the best. The juicy brightness set off the quinoa just right.
041meatless monday

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