Mushroom Omelette with Artichoke, Avocado and Feta

I'm not keen on the title but it gets the point across. What a sophisticated omelette this is, served with italian roasted potatoes. Hello adulthood!

Ingredients:
2 Large free-run eggs
Splash of milk
1 Artichoke diced
2 Mushrooms diced
1/2 Avocado cubed
1 Tbsp of feta crumbled

Directions:
Beat eggs and milk, add other ingredients and cook in a frying pan with a lid just below medium heat for about ten minutes. Check it periodically!

Because my flipping skills are less then stellar I have this sub-par photo but wanted to share this creation anyways!

My Puttanesca Recipe

Subsite anchovies for onions. Not that I don't like "real" puttanesca… I just don't have confidence using anchovies yet! …And it is a bit of a creepy concept.

Fun fact: Puttana translates to "whore." Puttanesca which originated in Naples was referred to as a whores supper. Am I selling it?

It's fresh, salty, tangy, comforting and EASY! Better?

Ingredients:
1 Cup of my homemade kale marinara (slightly spicy)
1 Small yellow onion sliced
1 Tbsp of capers
10 Black olives (pitted and quartered)
2 Artichokes quartered (I used canned, shameful)
1 Tbsp of my pecan pesto
2 Cups of cooked ancient grain pasta (buckwheat soba noodles would be good too!)

Directions:
Soften onions over medium heat in olive oil, salt and pepper. Add sauces and other ingredients until heated through then toss in the cooked pasta. You can drizzle extra olive oil on top to finish. This isn't meant to be a saucy dish and this recipe serves 2!

Pecan Pesto: http://comeforfood.blogspot.ca/2015/09/seasonal-pasta-with-pecan-pesto.html

Kale Marinara: http://comeforfood.blogspot.ca/2013/12/tomato-kale-marinara.html

Seasonal Pasta with Pecan Pesto

Totally inspired from my Farmer's Market Cooking Class yesterday! I used seasonal vegetables bought at the market.

My seasonal Vegetables:
Onion sliced
Garlic minced
Yellow pepper sliced
Zucchini chopped
Tomato diced

Pecan Pesto:
2 Cups of basil
2 Cloves of garlic minced
Olive oil (to mix)
1/3 Cup pecans
salt and pepper
- puree in a blender

Directions:

Blanch vegetables (starting with the hardest ones) to equal parts olive oil and a cup of water. Simmer well-seasoned vegetables until desired tenderness and add a couple dashes of red pepper flakes. Add cooked pasta (2 cups uncooked) and pesto (about 2 tablespoons). Mix well and top with your choice of protein.