Tortellini in Leek & Mushroom Sauce

With just a few ingredients you’ll have dinner ready in no time! Delicious filled tortellini is accompanied with button mushrooms, parmesan cheese and leek to create a perfectly textured pasta!

With just a few ingredients you’ll have dinner ready in no time! Delicious filled tortellini is accompanied with button mushrooms, parmesan cheese and leek to create a perfectly textured pasta!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Cauliflower Heads, Cut Into Florets

4 Tablespoons Olive Oil, Divided

¼ Cup Chopped Hazelnuts

1 Tablespoon Maple Syrup

2 Tablespoons Cider Vinegar

1 Tablespoon Pomegranate Molasses (Optional)

Salt To Taste

Seeds Of ½ Pomegranate

Fresh Mint

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. 
  2. On the prepared baking sheet, toss the cauliflower florets with 2 tablespoons olive oil and a big pinch of salt. Roast for 15 minutes, until fork-tender and crisp on the edges. Remove from the oven and cool slightly. 
  3. Spread the hazelnuts on the empty baking sheet and toast in the oven for 4-5 minutes, until fragrant and crisp. Remove from the oven and cool slightly. 
  4. In a jar, combine the remaining 2 tablespoons olive oil, maple syrup, vinegar, pomegranate molasses, and ½ teaspoon salt. 
  5. Transfer the cauliflower to a serving platter. Top with hazelnuts, pomegranate seeds, and dressing. Garnish with mint leaves. 

Mushroom Tacos

These mushroom tacos are a great alternative to meat. They are quick to make, and will be a staple at taco night. These are great to pair with a Pinot Noir for a sophisticated taco night!

These mushroom tacos are a great alternative to meat.  They are quick to make, and will be a staple at taco night. These are great to pair with a Pinot Noir for a sophisticated taco night!

  • Servings: 4
  • Difficulty: medium
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Ingredients

½ Pound Of Mushrooms

2 Roasted Jalapeños

1 Teaspoon Smoked Paprika

1 Tablespoon Lime Juice

¼ Cup Grape Seed Oil

½ Red Onion Diced

1 Teaspoon Cumin Seeds

3 Tortillas

Directions

1.    Roast your jalapeños by placing them on a pan and turning the heat to high. Rotate using tongs, as each side starts to char. Once all sides are charred, take them off the heat. Split the jalapeños in half, and take out the seeds. Be careful not to touch your eyes after, and immediately wash your hands. Cut the deseeded jalapeño in strips and dice. Reserve for later.

2.    In a large sauté pan, cook the mushrooms on high heat with the grape seed oil. Let them brown on both sides, and once brown and softened, turn down the heat and add your diced onion, smoked paprika, and cumin seeds. Cook for a few more minutes and finish with the lime juice and diced roasted jalapeños. Salt to taste.

3.    Pile the mushroom mixture into the tortillas. Optional garnishes: guacamole, cilantro, shredded cheese, and chipotle mayo.