...rmember what Wednesday's are? Yes, downtown Portland Farmer's Market and it is the day we eat delicious fresh mushrooms. Ron went to the market today and brought back delicious chantarelles. I sautéed them in olive oil with sweet onions, added a little Marsala, salt and pepper - let the alcohol cook out and then added a tablespoon or so of Tofutti sour cream. Tossed the mushrooms with short rigatoni. Along side we had oven roasted fresh red beets. And yes, all four of us love beets. I washed the young beets, chopped them in slices, and tossed them in a little olive oil. Preheated the oven at 425 F, baked them for about 30- 40 minutes until soft, and then sprinkled them with a little salt.
So to sum it up, Wednesday dinner was rigatoni with chantarelles, served with oven roasted red beets, and a salad of baby greens, golden cherry tomatoes carrots in homemade vinaigrette. It was an overall dinner success - yay!!!
