Last week I came across this recipe by the Smitten Kitchen, I have to share it with you, it’s so delicious, easy and involves bread!
Greens and Mushrooms with Toast
Melt 2 tablespoons butter and olive oil together in a large, heavy skillet over medium-high heat. Once fully hot, add mushrooms to your pan and cook, stirring regularly, until they’ve released their water and started to turn golden brown, about 8 minutes.
Meanwhile toast your bread. Add the shallots to the pan and cook, stirring constantly, for 1 minute. Drizzle with vinegar, most of the chile, salt and pepper and stir to combine. Add the greens and cook them until collapsed 5-8 minutes (less for spinach). Add 1 more tablespoon vinegar for brightness at this point. Stir in remaining butter and adjust seasonings to taste. Rip bread into irregular croutons and push them into the sautéed vegetables. Lay pieces of cheese on top. Turn the heat down to medium low, place a lid on the pan and let the cheese melt, which will take 5 to 10 minutes. Sprinkle with remaining chile, bring the pan to the table and give everyone a fork! Enjoy!!!
This week’s Share
Ancient Grain Loaf
I decided to use KAMUT® wheat with this loaf. I went up to Bob Quinn’s farm earlier this month to see this beautiful grain being planted. It’s buttery, sweet flavor is like nothing else and it’s nutritional value much higher than modern wheat.
Ingredients: Montana org. wheat flour, KAMUT wheat whole grain flour, cracked KAMUT wheat, water, sourdough culture, sea salt.
Oat-Wheat Sandwich Loaf
One of my favorite Sandwich breads, it's moist crumb (interior) makes for a delicious sandwich.
Ingredients: Montana org. wheat flour, org. rolled oats, water, sourdough culture, sea salt.