Posts tagged mushrooms
Baked Salmon with Cauliflower Risotto

I'm obsessed with cauliflower risotto right now! It's extremely filling, tastes like comfort food and is a perfect side dish to any protein you like. What is fabulous about cauliflower is that it literally absorbs any flavor you cook it with. This makes it the perfect base to highlight fresh herbs, salty Parmesan and rich balsamic vinegar.

Cauliflower is an excellent source of vitamins C and K as well as providing fiber, omega-3 fatty acids and magnesium! Raw cauliflower can be a little harsh to eat, but cooking it in risotto form is an excellent way to get the health benefits without the bitter taste.

You can find riced cauliflower in just about any well stocked grocery store in the produce section. If you can’t seem to find it or want to make it yourself, it’s super simple! You will need a box grater and a clean and trimmed whole head of cauliflower that you cut in half. Simply rub the cauliflower half up and down the side of the box grater with the largest holes to create “rice”. 

Blending the beans with veggie broth is an important step in this recipe as it give the risotto a creamy texture and adds a wonderful buttery taste to the cauliflower. 



Baked Salmon with Cauliflower Risotto

Makes 4 servings


  • 4 salmon fillets, skinless and bones removed

  • 2 tablespoons olive oil, divided

  • 2 tablespoons Mrs.Dash’s salt free onion and garlic seasoning

  • 4 cups grated cauliflower “rice”

  • 1 (15 oz) can great northern beans, rinsed and drained

  • 1 cup veggie broth

  • 1/2 yellow onion, diced

  • 1 cup baby bella mushrooms, thinly sliced

  • 1 clove garlic, minced

  • 1 tablespoon red wine vinegar

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon fresh dill, chopped

  • 1/4 cup fresh basil, chopped

  • 1/4 cup aged balsamic vinegar

  • 1/3 cup grated Parmesan cheese


For the salmon: Preheat oven to 400 degrees. Place salmon on a baking sheet and drizzle with one tablespoon olive oil and onion and garlic seasoning. Place in oven and bake for 12-15 minutes until salmon is firm to the touch and flakes easily with a fork. 

For the risotto: In a blender, add beans and broth. Blend until smooth and set aside. In a large skillet heat remaining tablespoon of olive oil. Add onion and mushrooms and cook until tender. Add in vinegar, dill, thyme, garlic and salt and pepper. Cook until garlic is fragrant. Add in cauliflower rice and basil. Cook and stir for 1-2 minutes. Add in blended beans and broth and cook until rice is tender but not mushy, about 3 minutes. Sprinkle Parmesan cheese over risotto and drizzle with balsamic vinegar. Serve with salmon. 


Thirty Minute Meal: Mushroom and Kale Polenta

Heaven on a plate, that's how I would describe this meatless bowl of comfort! While I am not vegan or vegetarian, I do enjoy a meatless dinner once a week. It's great for the budget and a nice break for my stomach. This dish delivers on all levels, the creamy polenta satisfy's my pasta/carb cravings and the tomatoes, mushrooms and kale add a decadent taste and texture to the whole dish. Thyme and garlic add an herby note to the mushrooms that draws all of the flavors together. You don't have to eat allot of this dish to feel full which is always a bonus!

Polenta is actually the name of a dish from northern Italy, not necessarily the ingredient itself! It refers to a porridge made from coarsely ground cornmeal. In the past this dish was made with farro, chestnuts, millet, spelt or chickpeas but is now made with corn as it was cultivated in Europe in the 16th century. The polenta we eat today is made from ground yellow corn. I like to use Bob's Red Mill Polenta Corn Grits ( not a sponsored post, just my opinion!) as I have always had great success with them and the texture turns out beautifully! However if you use another brand, make sure it is quick-cooking or instant polenta. Otherwise you could be spending forty minutes stirring and cooking your polenta! 

Here is my chef tip for this recipe, when you make your polenta, you will want to make sure you slowly whisk your corn grits into your boiling water or broth so that you don't end up with clumpy corn pockets. Other than that, this meal is a snap to make and takes less than thirty minutes! 

Feel free to add other veggies in with the mushrooms. Zucchini, eggplant or even spinach would be a fantastic addition to this recipe. 


Mushroom and Kale Polenta

Makes 4 servings


  • 1 cup Bob's Red Mill Organic Polenta Corn Grits
  • 3 cups water or veggie broth
  • 1/4 cup grated Parmesan 
  • 1 tablespoon butter 
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped 
  • 2 cloves garlic, minced 
  • 1/2 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 cup kale, stemmed and chopped
  • 1 (15oz) can fire roasted tomatoes 
  • 8 ounces cremini mushrooms, thinly sliced 
  • salt and pepper to taste


In a medium pot, bring water or broth to a boil. Slowly pour in corn grits while whisking constantly. Reduce heat and cook for about 5 minutes stirring occasionally. Remove from heat and stir in Parmesan and butter. Cover and let stand. 

In a skillet, add onions and olive oil and cook until soft and translucent. Stir in kale, tomatoes, mushrooms, thyme and garlic. Cook until mushrooms are soft. 

Place a small amount of polenta on each plate and top with some of the mushroom mixture. You can always sprinkle on some extra Parmesan at this point as well! Enjoy!   

Fast Weeknight Stir-Fry

When I want a light and fast weeknight dinner, I head straight for the fridge and use whatever leftover veggies I have to make this super yummy stir-fry. Crisp tender veggies, meaty tofu and a spicy garlic sauce all come together in a snap with this simple recipe. I really love that I am able to use any leftover veggies that I have and make the sauce with ingredients that I always have on hand. If you are not a big fan of tofu, you can certainly use pork, chicken or beef with this recipe. This meal is cost effective, fast and eliminates a trip to the grocery store! That's a win win win in my book! :)

The trick with this recipe is to not overcook your veggies. Just a quick toss around the wok or skillet until they just start to look shiny and then off the heat! Nothing worse than a soggy stir-fry! 


Tofu Stir-Fry

Makes 4 servings


  • 1 tablespoon coconut oil
  • 1 zucchini, sliced 
  • 1 cup mushrooms,sliced
  • 1 cup shredded carrots 
  • 1 can baby corn 
  • 2 tablespoons green onion, sliced 
  • 1 cup extra firm tofu, cubed 
  • 1/4 cup reduced sodium soy sauce 
  • 1 tablespoon rice vinegar 
  • 1 teaspoon sriracha 
  • 1 tablespoon honey 
  • 1 tablespoon garlic, minced 
  • 1 cup of rice, cooked according to package directions


Combine soy sauce, vinegar, sriracha, honey and garlic in a small bowl and stir to combine. Set aside. 

In a wok or large skillet, heat oil until melted then add tofu cubes. Cook until tofu is brown. Add in the veggies and cook just until shiny and starting to soften. Add in sauce and toss to combine. 

Serve over rice and enjoy!