Mushroom Fever

By Lori Powell
For One or Two Bites, a blog for singles and couples

This past Memorial Day weekend, I stopped at a roadside stand and saw two gorgeous ingredients that I just had to have… the most perfect looking shiitake mushrooms and some flowering scallions that I had never encountered before.

Interestingly, the buds of the flowering scallions are similar in flavor to chive blossoms and like them, are perfectly edible. The blossoms have a slighter milder, if not sweeter taste.

I already had grilled salmon and burgers on the menu so I thought, why not turn these two lovelies into a side dish for the meal? Normally I sauté sliced shiitake mushroom caps but since I was going to fire up the grill anyway, I decided to grill the mushroom caps whole.

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Asian Chicken Lettuce Cups

By Zoe McLaughlin
A new video for Video Friday

This Asian restaurant favorite couldn't be easier to make! The combination of the crunchy iceberg lettuce, fragrance of ginger and garlic, and sweetness from the hoisin sauce makes these wraps a perfect bite. This recipe can be turned into wonderful appetizers by simply spooning the chicken into smaller lettuce cups – they’re sure to be a crowd pleaser.

The simplicity of this dish is what makes it memorable and something you will make again and again. To streamline the recipe even further, instead of diced chicken you could use ground chicken; even ground pork would work nicely in this recipe.

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