u/mad_lavender

This was absolutely delicious but I wasn’t able to crisp up my mushrooms and leeks well. I think it had something to do with either not having my oil hot enough, overcrowding in the pot, or I should have cooked the leeks/mushrooms separately. I ended up using lions mane and baby bellas due to the limited selection at my grocery store. I think if I would have done the mushrooms separately and cooked out the water in them a bit before adding the 1/4 cup of oil, they would have truly crisped. They soaked up all that oil immediately. I ended up with soo many cooked leeks/mushrooms (leeks were probably too big - it felt like an eternity washing and finely slicing them all). Nonetheless, super tasty even though it was a bit oily. The combo of flavors were spectacular. I could eat a bowl of the farro on its own. The greek yogurt mixed with the farro gave it a risotto-like texture. Unfortunately, our grocery store was out of chives, but I imagine they would have really turned up the brightness on this. The dill/lemon zest combo on top with a squeeze of lemon juice was phenomenal. Excited to try this again in the near future with a few tweaks.

Recipe: https://www.alisoneroman.com/recipes/creamy-farro-with-crispy-mushrooms-and-sour-cream/

Wow wow wow. I’ve never been a fan of split pea soup. My mom would always use an immersion blender and I disliked the baby food texture. This version is FANTASTIC and so easy to make. Browned shallots, garlic, and diced waxy potatoes in the leftover bacon fat, added a pound of split peas, 8 cups of broth, let it simmer for an hour… mashed some of the peas and potatoes to make it a little creamy… added a clove of grated garlic at the end (wow). Garnished with a squeeze of lemon juice, chopped parsley, a drizzle of olive oil, and bacon bits. So much depth of flavor. 10/10 cannot wait to eat again. Would love to try this with rutabaga instead of potato but my grocery store was out.

Wow, delicious and so easy to make. Added lemon juice to the yogurt sauce. 👩‍🍳💋