Last night’s dinner was Marvelous Meatless Monday.
Cracks me up to say that. Get it? Because we have marvelous meatless meals 98% of the time.
This is funny stuff people. Hey, word has it, that it is “hip” to have Marvelous Meatless Mondays? (not to mention lowers blood pressure, saves oodles of gallons of water, nicer to animals, does not contribute to horrid diseases, vegetables heal & all the cool kids are doing it. Just to see if you were still reading, I added that last part.)
While Mr. Right is still at work, I try to send a before/during/prep picture to tickle his fancy & let him know what’s on the menu. I knew yesterday’s picture would scare him. In his voice, I can hear him saying…..”oh no, that is way too much fresh Thyme. I am not eating all those weeds.” ps. He always does and he always like them. haha
Here in the Pacific Northwest, we are right in the middle of the glorious season of the mushroom.
Those Chanterelles were calling my name, the Oyster mushrooms were whispering sweet nothings to me. The Crimini and Agaricus bisporus (white button mushrooms) didn’t want to be left out.
I turned all those weeds…aka fresh Thyme from our garden into a silky, smooth cream sauce with flavor that almost brought tears to my eyes. So smooth it slipped off the back of a spoon.
Next, I reduced some Balsamic Vinegar. I gotta tell ya, when that is cooking, the aroma in my kitchen sort of makes me feel like I know what the heck I am doing. It is savory and sweet at the same time. The aroma makes people walk towards your kitchen and ask, “whatcha got cookin’?”
I sliced polenta and started frying. Yes, I said frying. I used some left over oil from the Bagna Cauda that I prepared last week. Oh, be still my heart. That garlic & oil was the perfect thing to use. Not much oil, just enough. I did scoop out the little garlic nuggets of heaven.
Fresh green beans and onions were cooking on a different burner. It a weird twist of fate, beautiful fresh green beans and little tiny onions played second fiddle to the main dish last night.
Last, but most importantly, I heated the black iron skillet and all those mushrooms got to know each other up close and personal. A bit of coconut oil and some real salt did the trick to help release some of that moisture.
In the blink of an eye, dinner was ready to serve.
I started with cream thyme sauce then the polenta. Next, I put those glorious roasted pieces of garlic along with some slightly cooked garlic atop the perfect circles of organic corn.
Hold on to your hats, next layer, those mushrooms in all their glory, were most certainly that. Glorious.
Wait for it, the moment of pure goodness………the reduced Balsamic vinegar…….I fully admit to being a little heavy-handed. While a drizzle or a few drops here and there would have been more artistic, I just poured it on. I can’t help it, I am weak. I want to lick the picture, right now.
Say Grace and savor that very first bite of marvelous goodness. I mean savor and breath in. This is what Marvelous Monday’s are all about. Right here on one plate.
To sum up:
Marvelous Meatless Monday was marvelous.
We were both clean plate club members.
All the “weeds” were eaten with nary a sigh.
Here’s to our health and wellness.
What did you have for Marvelous Meatless Monday?
In this together, friends.