- Local halibut with mixed mushrooms (shiitake, enoki, cremini)
- Cauliflower purée
- Pea shoots dressed with olive oil and lemon
Loved the halibut, used a recipe from Mix magazine's April issue. Cooked it in a cast iron skillet. The mushrooms got a beautiful bronzed glow finishing in the hot (475℉) oven and the halibut was perfectly cooked. Cauliflower a perfect counterpoint--puréed with olive oil and greek yogurt. Pea shoots had wonderful flavor, but a bit tough. Need to ask Carlo for advice--smaller shoots? Mario preferred them stir-fried as I did them last week.
So good to have the farmer's market back!
That mushroom halibut dish was almost beefy!
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