Marinated Mushrooms

These Marinated Mushrooms were easy to make and taste delicious! I had them this morning with my breakfast.

I started by cooking the mushrooms in a dry saucepan with the lid on. After about 15 minutes of cooking, I added them to the marinade: olive oil, lemon juice, salt, pepper, and thyme. I look forward to trying these on homemade pizza soon!

Pickled Red Onions and Bell Peppers

Aaaahhh, the peace and quiet of winter break. I am soaking it all in around here: twinkling lights, quality time with my nearest and dearest, and a stack of library books. I am excited to share these two Moosewood delights today. These took me under 30 minutes to throw together: Pickled Red Onions and Bell Peppers.


Pickled Red Onions are just that: thinly sliced red onions in a simple pickling brine of apple cider vinegar, brown sugar, salt, whole peppercorns, and water. Real talk: I have never pickled anything before. These look wonderful though. Mollie suggests putting them on a variety of things: sandwiches, salads, and on homemade pizza. I'll try them on the pizza I am making tonight!

Next I made the bell peppers. These were simple sauteed bell peppers seasoned with oregano, basil, and garlic. After cooking them, red wine vinegar was stirred into the pan.

Both of these dishes are marinating at room temperature right now and will be tasted tonight with dinner. Yum!

Marinated Vegetables

I try to following the rules, listen to directions, and stay within the lines when I'm coloring, but sometimes I have to stray a little!  The recipe for Marinated Vegetables described steaming the vegetables prior to seasoning them. I like some steamed vegetables, but this was a cornucopia of goodies like mushrooms and bell pepper ... and really?  Steaming those sounded too mushy to me.  So instead I roasted the veggies.  They turned out great!

I started by slicing and dicing up the required veggies: broccoli, cauliflower, carrots, mushrooms, zucchini, bell pepper, and garlic.

Then I added the seasonings: olive oil, oregano, dill, basil, and thyme.

I drizzled everything over the veggies and roasted them in the oven.

Afterwards, I stirred some balsamic and red wine vinegar into the pan right before serving.

The veggies were flavorful and tender. They were the perfect accompaniment to the pasta salad we had for dinner!