More often than not, I feel like I'm scraping together a "meal."
And more often than not, it tastes like I'm scraping together a "meal."
Tilapia with..... umm.... limp frozen asparagus? just had it.
Guac made with only one avocado? all the time.
Cereal as dessert?? uh huh.
Somehow something went differently this weekend and I was blown away by how perfectly this simple—yet, incredible—meal was! I had just bought hot pepper garlic focaccia bread from the Farmer's Market and found portabella mushrooms in my crisper. Ah hah!
Toasted Fig Balsamic Mushrooms on Hot Pepper Focaccia
- Rub focaccia with olive oil and broil.
- Sautee sliced mushrooms with 1 tsp. spritzed olive oil, 2 T fig balsamic vinegar, salt and pepper until slightly wilted and fragrant.
- Top broiled bread with mushrooms and a sprinkle of sharp cheddar.
- Broil until bubbly and golden.