Busy Times, Yoga, Fresh Choice Market

The past couple of days have been a bit busy.  Yesterday I worked, then biked home, recovered form said bike ride, spilled approx. 2 lbs of pistachios on the floor, cleaned up pistachios, made dinner, and then went to yoga.  Dinner was a quick salad with butternut squash croutons and a side of mozzarella baked tomatoes.  I didn’t take a picture because nothing looked pretty enough, so off to yoga.   I was never a big fan of yoga, I found it quite boring, but really it all depends on the instructor.  So I am going every week from now on to a yoga/pilates class with a great Yogi.

Anyway, today I worked again, biked home, ate some snacks (pickles and cheez its), and then went to this new produce store in Framingham called Fresh Choice Market.  It was awesome!!!! So many reasonably priced veggies and fruit, all fresh, with some oddities thrown in for a bit of excitement.

I ended up with: black radish, golden beets, purple asparagus, manouri cheese (woohoo!!), thai eggplant, boiling onions, and aloe vera juice.  These are going to make for some interesting suppers, starting Friday as tomorrow I am going out for Mexican.. hooray!!  Until then, here’s a sandwich I had for lunch today.  Yes, I found the truffle oil I had forgotten about, prepare for snooty truffle posts.

Sherry sauteed Shiitakes with Goat Cheese, Arugula, Tomato, and a drizzle of Truffle Oil
One Sandwich

4-5 Shiitakes, destemmed
1 Tomato
Arugula
Goat Cheese
1 tsp Truffle Oil
Salt and Pepper
1 tsp Sherry
1 tbsp Butter
2 Slices of bread

In a pan over med-high heat, melt better and add shiitakes. Cook on one side about 4 mins, pressing down on the mushrooms with a spatula. Flip over and cook until golden on that side. Add in sherry and allow the mushrooms to absorb it and or it to evapourate. Season well and remove from pan.

Toast bread, smear one side with goat cheese, arrange sliced tomato, arugula and mushrooms on top. Drizzle with truffle oil.