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Cremini Omelette


    Cremini mushrooms add a delicious earthy flavour to any traditional omelette recipe.


    2 medium free-range eggs
    Dash of ground black pepper
    1 Tbsp (15 mL) extra-virgin olive oil
    1 cup (250 mL) fresh cremini mushrooms, sliced
    1 clove garlic, minced
    1/2 tsp (2 mL) dried oregano
    1/2 cup (125 mL) cherry tomatoes, sliced
    A few sprigs fresh flat-leaf parsley, chopped finely

    Crack eggs into small bowl. Add black pepper and whisk with fork until frothy.

    Sauté mushrooms with garlic and oregano in olive oil over medium heat until golden brown. Pour whisked eggs over top of mushrooms, moving skillet around to distribute evenly.

    When bottom of egg begins to set, add cherry tomatoes to 1/2 of the omelette. Using spatula, carefully turn other side of the omelette over the side with tomatoes. Continue cooking until egg is fully set. Remove from pan and place on plate. Garnish with parsley.

    Serves 1.

    Each serving contains:
    289 calories; 14 g protein; 23 g total fat (5 g sat. fat, 0 g trans fat); 9 g carbohydrates; 2 g fibre; 138 mg sodium

    source: "Incredible Mushrooms", alive #343, May 2011


    Cremini Omelette




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.