Artichoke and Oyster Mushroom Rockefeller
Fresh Pea Soup
We're on Spring Break this week and Liz picked up some cookbooks at the library, so we're trying out a few new dishes.
While we've never made this dish before, it was not unknown to us. It was the winning dish at the first Vegan Iron Chef competition four years ago when it was made by Scot Jones. Now you can find the recipe as well in Tal Ronnen's "The Conscious Cook." These were a visual as well as a visceral treat.
The soup (adapted from Jean-Georges Vongerichten, below) is a family favorite, one that we've made many times before -- and it's always a sure sign that Spring is here -- as if the 70°+ days we've been having haven't been a large enough clue. ;)