- sauteed trout fillets
- ricotta-stuffed mushrooms
- green salad "bar"
I had a bunch of cheese filling leftover from when I made ravioli the other day and was looking for a way to use it up. I figured I could either make more ravioli (um, no), make lasagne (maybe, but that would involve the making of a meat sauce, which takes a while) or stuff mushrooms with it (bingo!). I modified the cheese filling slightly by mincing the mushroom stems and a couple of cloves of garlic and cooking those together in a skillet with some EVOO until soft. Then I cooled them and mixed them with the leftover ravioli filling, stuffing the mushrooms from whence came the stems and baking them in a foil-lined pan for about 30 minutes at 375 degrees F. I thought they were absolutely delicious, but DH is not a huge fan of ricotta and prefers the cream cheese-based mushroom stuffing. WHATEVER. More mushrooms for me!
The salad bar tonight was chopped romaine, sliced cucumbers and the last of the carrots from my garden (sliced). Time to make way for the spring veggies!