No matter who you are, you’ll like this recipe. You’ll LOVE this recipe if:
A. You grew up in the 90s and used to go to TGIFridays with your friends where you’d eat appetizers only. B. You and your parents would go out to dinner at Olive Garden and you’d order fried calamari and the tentacles would terrify you, but you’d still play with them and give them voices. C. If you went to Macaroni Grill and loved drawing (borderline offensive) things on the paper tablecloths in crayon.
I know I just described my 12 year old self here but I also did all of these things in college, too. Very little spiritual growth happened for me during that time.
I’m not sure if I’ve told you this but I’ve been on this six-week transformation thingy and it’s almost over. It has required that I workout nearly six days a week, which I actually enjoy, and eat a diet full of healthy, non-fun things, which I clearly do not enjoy.
Of course I’ve cheated here and there because food is what I do and it’s hard, man. I’ve learned on this six-week journey that food for me is so social and emotional and in a way, not to sound cheesy, so heavily tied into my everyday life. So, it’s been hard, but I feel healthy and strong, which was my goal from the very beginning.
Last week I made this pasta and ate an entire bowl; as I sat there eating gluten, I thought about how happy pasta makes me. Ahh! I was cheating but I didn’t care. Arugula pesto with walnuts and goat cheese and Spring-y fava beans with salty prosciutto is seriously what makes me happy.
What’s good about this pasta is that it’s relatively light pasta. It’s Spring-y, snappy and doesn’t give you that heavy feeling that’s often associated with meat-based sauces.
Yesterday I asked the question: “What’s your favorite Winter meal?” The answers have been so fun to read through and I’ve gotten so many new ideas as to what to cook for the remainder of this season.
This plate of awesomeness you see pictured is my favorite Winter meal. It’s filling, rich and so so good. Bolognese will forever be my favorite thing to eat on a cold night. It never isn’t satisfying to me. This rendition highlights cremini mushrooms, which give it a nice earthiness and meatiness.
For the recipe and other stuff, head over to The Mushroom Channel’s blog. (Throughout the year I’ll be sharing some other recipes I created for them featuring our favorite ingredient…mushrooms!)