Pasta with Oyster Mushrooms and Artichokes


Meatless Monday usually means pasta in our house. Which is great because Mondays are usually crazy and I need something quick, easy and satisfying for dinner! I got fancy with this one and added a little truffle oil and salt.

8 oz pasta
1 TBSP olive oil
2 cloves garlic, minced
8 oz oyster mushrooms, ripped into small pieces
14 oz artichoke hearts, drained and quartered
Salt and pepper
1 oz Parmesan, grated
Truffle salt
Truffle oil
6 torn basil leaves

Cook pasta according to package.

In a 12 inch skillet heat olive oil over medium heat, add garlic and cook for 2 minutes, add the mushrooms and cook undisturbed for 5 minutes until crisp, stir and cook 3 more minutes. Add artichoke hearts and cook for 3 more minutes, season with salt and pepper and keep warm until pasta is cooked.

Add pasta to shroom mixture, stir in cheese and 1/4 c pasta water cook over low heat for 2 minutes. Add a little truffle salt and truffle oil and basil. Serve.

Serves 4.

Figs with Ricotta and Honey


The figs from our tree are ripening just perfectly for desserts and snacks without having that desperate rush to make jam before the fruit goes bad. Great for us, not so good for those on our Christmas list, as I made some wicked jam a couple years ago. This dessert is super simple and tastes amazing. There will be extra thyme sugar – store it in a jar and use on other desserts.

15 or so figs, top sliced off
1/4 c or so of ricotta
4 TBSP or so of honey
Thyme sugar (2 sprigs of thyme – leaves only processes with 1/4 c sugar)

Preheat broiler.

Place figs in a shallow dish. Combine ricotta and honey and spread over figs. Sprinkle a little thyme sugar over the top and broil for 3 – 5 minutes until a little caramelized.

Serves 2.