I have just returned from a wonderful wine-filled weekend in Temecula Valley. Although I did some wine tasting in Stellenbosch, South Africa and vaguely remember visiting a vineyard with my parents when I was a kid, I can’t say I ever went wine tasting during a part of my life where I actually cared about wine. So this was a new experience. One that I would love to repeat, but have quickly learned must be paced slightly differently.

You see, I went with my parents and while my mom is more a sipper, my dad and I sort of treated it like a competitive sport to see how much we could possibly stomach in one day. Not the best way to do it, we found out. But enjoyable nonetheless…I think in about three months, I’ll be able to handle Napa!

Here’s a fresh, surprisingly light breakfast that made our drive to California tummy grumble free!

For the Recipe, click here:

Fluffy Lemon Ricotta Pancakes with Fresh Berries

It’s Mushroom Week! We begin with the mother of all mushrooms, the portobello.

When I worked in Boston, Chef Bill at Sonsie Restaurant made a portobello pizza and I loved the idea. I have done this many ways with lots of different ingredients, but I think this is my favorite one. I made my own pesto, but you can easily buy prepared pesto and add it to the ricotta and get just as good of a result in a teeny bit less time! But nothing beats a big bunch of basil to stick your nose into! So fresh, so awesome!

Portobello “Pizzas” with Fresh Pesto Ricotta and Stewed Tomatoes

For the pesto:

2 cups fresh basil leaves, washed

3 tbsp olive oil

1/2 tsp lemon juice

1/4 tsp salt

1/8 cup walnuts

1 clove of garlic

1/2 cup part skim ricotta

For the tomatoes:

1 tsp vegetable oil

1 cup grape tomatoes or cherry tomatoes, halved

2 tsp balsamic vinegar

1/4 tsp salt

1/2 tsp lemon juice

For the mushrooms:

2 portobello mushrooms, brushed off

1 1/2 tbsp olive oil

salt and pepper

Preheat the oven to 375 degrees with the racks high in the oven. Prep the mushrooms. Mix the olive oil and 2 cracks each of pepper and salt. Using a brush, coat the outside and inside of the mushrooms. Place topside down in a baking dish.

In a saucepan, heat the oil for the tomatoes. Add the tomatoes, salt, vinegar and lemon juice. Stir and cover. Let simmer over low heat while you prepare the pesto (about 10 minutes.)

In a food processor, combine all ingredients for the pesto, including the ricotta and blend until smooth and creamy.

Stuff the mushrooms with the pesto, ricotta mixture (you will probably have a little leftover. Great for a sandwich the next day!) Top the pizzas with the tomatoes, reserving the liquid by straining the tomatoes on the side of the saucepan with a spoon. Use 3/4 of the tomatoes, leaving the rest to garnish the dish.

Place the portobellos in the oven for 20-25 minutes. Garnish with fresh basil and serve with the reserved tomatoes.