BBQ Pink Oyster Mushroom Sandwiches

Last weekend the Palm Springs Farmers Market granted me Pink Oyster Mushrooms from Canyon Creek Mushrooms. I was lucky as we slept in and they had two bags of mushrooms left—one was the pink. After hunting recipes I settled on the caramelized bbq sandwiches

I loved these! Carmelize them in a hot pan with some spicy seasonings…and toss in bbq sauce and then sauté them quickly again.

Here’s how they start:

Here is the last sauté before they hit the toast:

I used my favorite bbq sauce from We Love Jam

And I plated these beauties with a coleslaw

I’m gonna do this again. It’s a lot of low and slow time getting a nice caramelization but well worth it!

Tomato pie…

I had planned a tomato tart but somehow i googled tomato pie and got buried with recipes. This one is a hybrid of all those i saw.

Im also working in more omega threes so you will see a cucumber dill salad with some anchovy filets….

The pie absolutely used a frozen gluten free crust…i hate making gf pie or pizza dough.

On day 99 we had green beans and fried mac and cheese

Its time to have some cucs and i had no idea what to do with them plus an heirloom that was ready…so they got plated..a little salt on the cucs and a drizzly of sherry vinegar for the lot.

And an excellent go cheese we have missed for months from a local farm. Goat cheese idyllwild from Drakes Family Farm. This cheese is an old world Portuguese recipe.

I, again, made a grapefruit juice/grapefruitcello/grapefruit sparkling water cocktail in my Tom of Finland glasses

I made green beans to simmer several hours ago—-using my own blend low sodium chickenless chicken broth.

Fried up some leftover baled mac and cheese slices

And we had some new brand of gluten free dinner rolls that were absolutely perfect

Day 99 worked out well

Day 98 goes a little south with fried okra and white bbq…and

This was another idea that developed based off my need to use up the cucumbers i have on hand, however, no cucumbers are anywhere on the menu….

I started with the white bbq sauce straight outta southern living magazine

Mayo, vinegar and spices
Mix it up and its white bbq sauce

Next came the greens slow cooking for hours

Followed by a baked mac and cheese ready for the oven.

And corn!

And okra

It all came together:-) with a grapefruit cocktail (from my grapefruit) mixed with my homemade grapefruitcello?

And the whole things came together

And day 97, t-3 to 100, is our usual margarita friday.

I defrosted some tilapia loin yesterday on accident so its getting used today. What to make, what to make…

First inspiration was refried black beans—i was home today so that was perfect. Alas, i have none, but i have a bounty of lentils. True to form those google searched resulted in a mexican inspired lentil salad.

Lentil salad with a red jalapeño hiding out in there for bite

We had mexican corn and zucchini

And a spice rubbed tilapia loin

And of course…margarita—-with our home grown grapefuit juice

Day 96, zucchini/corn tacos and black eyed pea salad with hot sauce vinaigrette

The summer is for zucchini right? I had it in my head to try the black eyed peas with hot sauce vinaigrette….

But i didn’t know what to make with it. I was trying to think south but got stuck at the southwest and settled on zucchini/corn tacos since I have fresh corn on hand that needed used.

It all worked out nicely along with a marg to wash it down.