Lion's Mane "Crab Cakes"

Tired of looking for recipes to make during the week? Steal the one below and  grab the ingredients from your local farmers market this week!

 

Lion’s Mane “Crab Cakes”

*All ingredients in bold can be found at your local farmers market.

Ingredients:

• 1 large Lion's mane mushroom
• 1/2 cup Panko breadcrumbs
• 1 Egg
• 1 tsp Dijon mustard
• 2 tbsp Mayonnaise
• 1 tsp Worcestershire sauce
• 1/4 tsp black pepper
• 1 tsp old bay seasoning
• 1/4 tsp salt
• 2 tbsp oil

1. Shred your Lion’s Mane mushroom by hand
2. In a large bowl combine all other ingredients, mix together
3. Add in Lion’s Mane and mix well
4. Form four cakes
5. Heat a skillet on medium heat and add in oil
6. Cook cakes 4-5 minutes on each side

 

Kale Salad with Tomatoes and Rosemary

• 1 bunch Lacinato kale
• 1 bunch of rosemary
• 1 container of cherry tomatoes
• 2 tbsp olive oil
• 1 lemon

1. Preheat oven to 350 degrees
2. Put cherry tomatoes in jelly roll pan
3. Chop rosemary into fine pieces and sprinkle onto cherry tomatoes
4. Add 1 tbsp of olive oil and mix around
5. Cook in oven for 8-10 minutes
6. Peel the kale leaves from the spine of each kale piece
7. Cut pieces into small, slivers of salad, add to large bowl
8. Massage in 1 tbsp of olive oil with the kale for 2-3 minutes
9. Add in cherry tomatoes, ensuring to add all olive oil from the pan
10. Squeeze lemon onto salad and mix together

 

Asparagus and Shiitake Mushrooms Stir-Fry

• 1 bunch of asparagus
• 1 carton of shiitake mushrooms
• 1 tbsp olive oil
• Salt and pepper

1. Heat pan to medium heat, add olive oil
2. Chop asparagus to desired size, remove thick ends
3. Wash mushrooms and remove dirty ends as needed
4. Add mushrooms and asparagus to pan
5. Add salt and pepper to taste
6. Sauté until tender

Let us know how your cooking goes and tag us @theharvestbasket.co

 Enjoy!