My first instinct with all this fruit I'm getting is to freeze it all. A few hours after I put a tray of raspberries in the freezer, I decided to make these muffins with some of the freshly-frozen raspberries and a handful of blueberries that were left over from blueberry pancakes last week. It's a super simple recipe from a Pillsbury cookbook filled with recipes for muffins and quick breads.
One of us loooooves mushrooms and the other can barely tolerate mushrooms. The one of us who orders the CSA veggies thought her husband would really appreciate some local portabellos. If you haven't guessed, I'm the mushroom-intolerant person. I found a pretty delicious mushroom stuffing on foodtv.com. Phil and I are unfortunately very into the stupid show called "Next Food Network Star" or somthing, so I combined recipes from two of the Famous Celebrity Chefs from that show. Giada's contribution to this meal was the stuffing: equal parts bread crumbs and pecorino-romano cheese, a bit of fresh parsley, a clove of garlic, some salt and pepper, then add olive oil till it's all moistened. Bobby Flay provided the cooking time for a stuffed portabello- grill 10 minutes on medium heat. Alton didn't directly contribute to this meal, but I wouldn't take Giada's advice if she wasn't on a show with him, so he was indirectly involved, I guess.
Even as a mushroom skeptic, I have to say these grilled portabellos were very, very good. We had some grilled kohlrabi for this dinner, too. This meal put Phil into a total food high.
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