You can put together your own combination of preferred mushrooms or look for already-combined sampler packages at your local market (TRY: Chef's sampler from Mycopia, a California grower). And don't be afraid to break up this recipe: Try the sautéed side over top of pan-seared chicken, polenta or even pizza.
There's a new steak in town – and, surprisingly, it's made from cauliflower. Here we cut the cruciferous veggie into thick steaks, coat it with spices then roast it 'til golden for maximum caramelization (read: flavor).
Butterflied flank steak rolled around a flavorful kale and feta filling makes an impressive presentation for dinner guests, and only you'll know how easy it was to pull off. Searing the rolls before simmering them in a white wine and tomato sauce ensures a juicy result.