artichoke lemon pesto bruschetta - 1 can quartered artichoke hearts cup olive oil 6 cloves garlic, peeled cup fresh flat leaf Italian Parsley, chopped 1 tablespoon lemon juice 1 teaspoon freshly grated lemon rind Salt and pepper to taste
To make the pesto, add all ingredients to a food processor and mix until combined, leaving a little texture. Taste and adjust seasonings as needed. Store covered in the fridge for up to a couple weeks, though best when fresh.
Chef Del’s Mushroom Stroganoff - Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And although there are many versions of the original recipe, this plant-based one is made with rich porcini mushrooms