Lisa has been studying the art of cooking for over 30 years. She attended pasta-making classes in Italy, completed the intensive Forks Over Knives plant-based cooking course, and enjoys researching the science of cooking and presentation for the home cook. She admits she is still learning! Based in Fort Collins, Colorado, Lisa is also a speaker, writer and beekeeper, and enjoys writing about nature’s abundance, the cycles of life, nature and natural moments. Her latest book is Food ELEVATED (Elevated, 2021), which offers readers an opportunity to dive into the world of seasonal cooking.
Lisa Boesen’s Sage-Roasted Shiitakes
Cooking Tips:
1. Get overwhelmed about what to make for dinner? Do you have some favorite cuisines? Rotate your menus based on your favorites and maybe try a new one to stretch your palate. Mediterranean Monday, Taco Tuesday, Wok or Wrap Wednesday, Thai Thursday, etc.
2. Practice and play with umami ingredients. Mix and match the following ingredients to build your “mmm” space: porcini or other dried mushroom powder or broth, Maggi, Marmite, soy sauce, vegan Worcestershire powder, or sundried tomato powder or paste. A dash of any of these goes a long way. Blending two or more together will complement each other and build flavors.
3. Consider saffron. Yes, it is expensive but a little goes a long way. When you need to add that je ne sais quoi to a dish, consider saffron water. You can make a batch or freeze it. In addition, if you are using a ready-made product, such as saffron pasta, save the water and freeze it. Add it to a soup, stew or sauce to broaden the flavor profile with that special hint of saffron.
