What's for Dinner, Sat., July 28, 2018
We went to the farmer's market this a.m. This particular market draws quite a number of specialty food vendors that you wouldn't think you'd see at a farmer's market.
The RG bought a lobster mushroom. Have you ever seen or sniffed one? Smells just like a lobster and guess what--looks like the color, too! He is making a shrimp and lobster mushroom dish, which will be our main course. This we found at a mushroom vendor at the market.
Another item we purchased was hydroponically grown Toscano kale. That he is chopping and putting with sliced yellow and green zucchini. We also bought fresh ricotta, and the kale and zucchini will be mixed with this and some queso cheese.
Purchased two big heads of lettuce. In this intense summer heat, my lettuces bit the dust some time ago, I bought a head of red/purple romaine and another that I don't know the name of but it has a scallop-y look to it. Bright green, very pretty lettuce. the lady we bought it from said it came from "up north," but she didn't say where specifically.
I washed up the salad greens and the RG made the salad using goat's milk cheese, which we also bought at the cheese stand at this particular farmer's market. He put in an heirloom tomato and a scallion, which I picked out of my own garden.
We also bought a big, seedless watermelon, which will be dessert.
= new reply since forum marked as read
chicken.
Chicken-in-the-woods mushroom, though!
After cooking, though, it didn't retain the lobster taste. The RG said that if it were grated over the dish it would have retained the lobster taste. Don't know why he didn't do it that way as he has cooked with them before, but I would guess it is his never-ending experimentation.
I liked the taste and texture, though. Quite delicious.
BTW, thanks for posting that recipe. I have been bugging the RG to take me to an Indian restaurant but no go. However, on his next business trip I will make this. Copied and pasted to my files. 
