Coming Soon … Wild Mushroom Lasagna

Tonight we’re making Wild Mushroom Lasagna with organic shiitake, oyster, Royal Trumpet, and maitake mushrooms from Solano Mushroom Farm; that recipe will have to be posted by a guest blogger. I can tell you, though, that it will have smoked mozzarella and fresh thyme.

I’m in charge of appetizers, salad, and dessert. For appetizers, a little cheese and bread … I made a goat cheese with fresh lemon and thyme spread. For salad, some lovely fresh greens lightly dressed with balsamic vinegar and extra virgin olive oil, maybe some fresh tomatoes, whatever looks good. Yesterday at the Davis Farmers’ Market I picked up 3 absolutely stunning baskets of berries (strawberries, blueberries, and blackberries) and restocked on fresh lemons, so for dessert, I’m making a low fat lemom curd tart with fresh berries.

Well, I’d better run! Got lots to do to get ready for company tonight! Gotta’ shop! Gotta’ clean! Gotta’ ride! Gotta’ cook and bake and play with some fabulous food!



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