Please excuse the less-than-glamorous iphone photo, but despite its lack of photogenic potential, dinner last night was delicious! Pulling once again from my go-to cookbook, Smitten Kitchen, I made mushroom bourguignon. Since I've had had a slight meat aversion since being pregnant, I opted to make a meat-free dish that still retained that hearty, "meaty" quality. This pasta provided ample leftovers, which reheated superbly, reason enough to make it again, right? Complete with some maple-balsamic brussels sprouts and we had ourselves a dinner!
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I just got the Martha Stewart Meatless book from the library and you should check it out too for some good non-meat alternatives! Your dish sounds yummy!
ReplyDeleteI'm definitely going to try maple-balsamic brussels sprouts! Yum!
ReplyDeletedang girl! way to go! looks delicious.
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