Simple, earthy pasta

Whatever you’re doing right now (because I know you’re probably multitasking while you read this), stop and make this deceivingly easy, hearty meal. Serves two, unless you can’t stop eating it…

1/2 lb whole wheat fusilli
1/2 sweet/yellow onion, sliced
1/2 lb cremini mushrooms, sliced
4 tbsp butter
2 tbsp fresh thyme, stemmed
2 cloves garlic, minced
4 oz crumbled goat cheese
Salt & pepper to taste

Melt half the butter in a skillet over medium-low heat and prep your pasta. Sauté onions until soft and golden. Add half the remaining butter and the mushrooms and continue cooking gently until the mushrooms turn dark brown. Add thyme, garlic, salt and pepper and lower heat. When the pasta is done to your liking, drain and add it to the skillet with the remaining butter. Toss with goat cheese until melted. I enjoyed this immensely with Sam Adams Black Lager but I’m willing to bet money a Chardonnay or Pinot noir would also be irresistible accompaniment.

…sorry for the lack of photo, I inhaled this!!


Better find your car keys

You’re gonna want to visit DC just for this. Yesterday we hit the jackpot at the Columbia Heights farmer’s market. From cherry tomatoes so sweet you can eat them like candy, to blackberries that look too good to be true (and taste even better), to rainbow chard for only $2…

But then. There were bison burgers. Call it a game changer. We’re already acquainted with the unparalleled and off-the-beaten-path deliciousness of bison from one of our favorite happy hours at Vinoteca. There they serve incredible sliders, in addition to crostini, olives, etc to pair with their $5 wines. So we knew we wanted to try it sometime. When we found local bison meat from Maryland at the market, we couldn’t say no.

So today, while watching the Women’s World Cup and enjoying some Sam Adams Summer Ale (can’t resist since our trip to the Boston brewery), we grilled to-die-for bison burgers. We topped them with flame-grilled onions and mushrooms and extra sharp Vermont white cheddar cheese. I still can’t believe I cooked this!

Create a free website or blog at