Easy Herb De Provence Roasted Mushrooms

Easy Herb De Provence Roasted Mushrooms

This recipe was made on a whim as a side dish for dinner with my mom. It was our pre-Christmas dinner, since we were both traveling for the holiday, so she went to a local butcher shop and got what they recommended (a roast and some sausage prosciutto rolls), and I got to work on side dishes. 

Honestly I forget every other side dish I made because I became so obsessed with this one, vowing to make it the next time I found myself looking at a container of mushrooms in the grocery store. So I did exactly that, and was again licking my lips and filling my plate mostly with mushrooms (I said side dish, I didn't say it was the small side of the plate ๐Ÿ˜‰).

Easy Herb De Provence Roasted Mushrooms
Easy Herb De Provence Roasted Mushrooms

What makes me so happy with this recipe is it. is. so. darn. easy. Easy enough that I thought I'd make a little video to show you how to make it! I'm still super new to video making, so I needed an easy recipe to even make this possible. ๐ŸŽฅ Though, I'd be just as happy doing 15 takes of this recipe if it means making more mushrooms. I just love them that much. 

Easy Herb De Provence Roasted Mushrooms

Easy Herb De Provence Roasted Mushrooms

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Itโ€™s amazing how easy it is to make this dish, and how delicious the mushrooms turn out!

Serves: 4   |    Total Time:



Ingredients:

  • 20 ounces mushrooms (I used crimini)
  • 2 tablespoons herbs de provence
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

  1. Preheat over to 450ยฐF.
  2. Wash mushrooms and spread in an even layer in a baking dish or oven-safe skillet.
  3. Cut butter into thin slices and place, evenly spaced, over mushrooms. Sprinkle with salt, pepper, and herbs de provence.
  4. Place pan in oven and bake for 25-30 minutes, until mushrooms are cooked through and juicy. Allow to cool for 10 minutes before serving. Serve hot as a side dish for chicken, over grilled red meat, or even on a bed of quinoa.

Slow Cooker Beef & Potato Harissa Stew

Slow Cooker Beef & Potato Harissa Stew

You don't have to tell me twice that Harissa was like, so 2013/2014. My tastebuds just really don't care if the trend has passed: they have discovered spicy middle eastern flavors and are all about them. I've been going through a jar of this stuff per month and testing it out on eggplant, cauliflower, and stirred into sauces and soups. 

Slow Cooker Beef & Potato Harissa Stew
Slow Cooker Beef & Potato Harissa Stew

This Harissa Stew has been one of my favorites: earthy and satisfying but with an edgy kick. Plus, I can make it in my Instant Pot on the slow cooker setting, which almost always wins me over. I like to make enough that it can serve us for a few meals, so that I we have some delicious to take for lunches and dinner is a no-brainer the next night. We ate the leftovers while marathon watching Lord of the Rings on a snow day, which probably didn't hurt my stew eating experience. 

Slow Cooker Beef & Potato Harissa Stew

Slow Cooker Beef & Potato Harissa Stew

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

Spicy harissa adds a bold and exotic kick to this otherwise homey stew.

Serves: 8   |    Total Time:



Ingredients:

  • 1 pound beef chuck
  • 1 tablespoon coconut oil
  • 2 large carrots, diced 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 stick celery, diced
  • 3-4 potatoes, diced (I used a mix of Hannah Sweet Potatoes and Red Potatoes)
  • 1 can diced tomatoes
  • 4 cups beef broth
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon coriander
  • 1/2 teaspoon cumin
  • Salt & pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground ginger
  • 2 tablespoon harissa + more for serving
  • For garnish: Parsley
  • For yogurt topping: 1/2 cup yogurt + juice and zest of 1 a lemon

Directions:

  1. Heat coconut oil in the bottom of your Instant Pot on the โ€œSautรฉโ€ setting. Once hot, place diced onion, celery, and minced garlic in pot. Cook until onion turns translucent. Add beef and brown on all sides.
  2. Once beef is browned, Add carrots, canned tomatoes, spices, a few dashes each of salt & pepper, and 2 tablespoons of harissa. Pour in broth, and stir everything together. Place lid on Instant Pot and turn to slow cooker setting. Cooker on low for 8-10 hours.
  3. Make lemon yogurt sauce by zesting and juicing lemon into small bowl and whisking with yogurt until smooth.
  4. Serve stew hot in bowls, and swirl in more harissa paste to taste (more if you like a lot of spice, less if you donโ€™t). Top with a dollop of lemon yogurt sauce and a sprig of parsley.

Broiled Zucchini with Chimichurri Sauce

Broiled Zucchini with Chimichurri Sauce

I went to tea with a friend last week--a special treat, as our schedules never seem to line up. We went to a tea house in town that has ornate pillars and a colorful ceiling, both patiently carved by artists in Tajikistan and shipped to Boulder when I was young. I remember when the tea house opened, because it's artistic walls and attention to detail were unlike anything I had ever seen. 

Broiled Zucchini with Chimichurri Sauce

You can not help but be inspired when you sit in this tea house, as it is a work of a art that just radiates energy. The menu is a mishmash of food from all around the world, even at breakfast, when you can order a German Sausage or a Greek Egg Scramble (when I ordered). And of course since it's a tea house, you can also order a pot of almost any tea blend or tisane. The global experience is a subtle reminder that you don't always have to follow the rules: a Tajikistan themed building can serve whatever it wants, and it can still be good. Scratch that, it can still be amazing

Broiled Zucchini with Chimichurri Sauce
Broiled Zucchini with Chimichurri Sauce

So yea, you can have a pot of Lady Gray Tea next to a plate filled with something from the other side of the world, if you please, and you can be happy about it too--why not? You can also serve Chimichurri sauce, a South American tradition, over whatever you want, as long as it makes you happy. After making a huge batch of the stuff and smearing it everything, this was key. My favorite was simple roasted zucchini. The sauce is meant for steak, but I've always had an undeniable love for zucchini  so serving it with Chimichurri felt natural. Then I tasted it, and knew that even though this recipe doesn't quite fit "here" nor "there" on a map of cuisines, it doesn't matter, because it's delicious anyways.

Broiled Zucchini with Chimichurri Sauce

Broiled Zucchini with Chimichurri Sauce

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print This Recipe

South American Chimichurri Sauce is served over roasted zucchini where it can shine.

Serves: 4   |    Total Time:



Ingredients:

  • 4 zucchini and/or summer squash
  • 2 tablespoons melted coconut oil or avocado oil
  • 1 cup parsley leaves
  • 1/4 cup cilantro
  • 1 teaspoon oregano
  • 3 garlic cloves
  • 1/2 cup olive oil
  • Juice of 1 lime
  • 1 jalapeรฑo or serrano pepper (serrano if you like it less spicy)
  • 1/4 teaspoon salt, plus more for seasoning the zucchini
  • 1/4 teaspoon ground black pepper, plus more for seasoning the zucchini

Directions:

  1. Prep the zucchini: Preheat to oven 450ยฐF. While it heats, slice off the stem and end of each zucchini/summer squash. Then, slice each one into sixths, the long way. Toss in coconut or avocado oil, and sprinkle with salt & pepper. Spread out on baking sheet. Bake for 8 minutes, and then turn the oven to a high broil for 1-2 more minutes, until the edges turn a crispy brown.
  2. Make the sauce: Place the parsley, cilantro, oil, lime juice, 1/4 teaspoon salt and pepper, jalapeรฑo, and garlic in a blender or food processor. Pulse until everything is finely diced.
  3. Serve zucchini on plate and spoon sauce over top to taste.