A simple meal tonight -- linguine topped with (the always good) morel mushrooms which were cut in rings and pan-fried in olive oil -- as well as grilled wild asparagus.
The sauce for the pasta was 1 tbs. of olive oil, 1 shallot, minced, 2 cloves of garlic, minced, cooked for a few minutes, then add 1/4 cup of white wine (reduce by half) and finish with 1 tbs. of Earth Balance & 2 tbs. of nutritional yeast.
The beautiful and tender wild asparagus comes locally from a vendor at the Hudson Farmers Market -- they don't require blanching beforehand as they're so thin and tender, just a quick dip in a marinade of olive oil, tamari and pepper and then straight on the grill for 7-8 minutes, turning often.
The mini-peppers were stuffed with a mixture of shallot, vegan cream cheese, nutritional yeast, Daiya mozzarella, sea salt and black pepper, then dipped in a little of the leftover marinade from the asparagus and straight onto the grill. As you can see, the lids like to come off and things got a little gooey (a technical term), but the end result was so good that our son asked for an entire plate of peppers for himself. I can't say I blame him -- they were that good. ;)