Used the shiitake and oyster mushrooms we got at the farmer’s market Sunday in a clear broth mushroom soup from Cooking Light. It calls for three cups of mushrooms, I only had two but it still worked nicely. I used lots more vegetables (1/4 cup each) and more herbs than called for. And more fat.
Four B&E Chicken breasts with Feather Dustings, using the recipe from Gourmet with the shaved zucchini pappardelle. Fun, nice, but I think the chicken breasts need to be thinner, these were about 1 lb each. Pound them next time? It calls for skin on but I have never tried that. Zucchini was organic from New York.
Usual on caprese, using tomatoes we bought Sunday at the farmer’s market.
David's Place Blog 