Cooking Collaboration: Spring Greens with Shiitakes and Almonds Over Rice

Last weekend my talented friend Grace came over for a little cooking collaboration.  She is not only an extremely talented photographer, but also fills her food blog, Food, Fitness, Fresh Air with healthy and delicious recipes.  We created an impromptu dish from some fresh ingredients that we just received through our CSA with the new River City Outpost in Manayunk as well as some delicious, locally grown rice from Blue Moon Acres Farm in New Jersey.  This dish came together so simply and made a great afternoon lunch.  It would also be perfect as a side dish to a larger meal. 


Spring Greens with Shiitakes and Almonds Over Rice 


1 cup black or brown rice, or a mix we used locally grown Blue Moon Acres Black and Tan Rice

1 Tbsp. olive oil

1 onion, diced

2 cloves garlic, minced

4 cups spinach, chopped

2 cups komatsuna Japanese mustard greens or baby mustard greens, chopped

1 cup shitake mushrooms, sliced

1/3 lemon

1/4 cup slivered almonds, toasted over dry heat

Salt and pepper, to taste

Cook rice according to package instructions. (For brown rice, this means 2 parts water, 1 part rice. Place in a pan, cover, and bring to a bowl. Then simmer for 45 minutes, or until rice is tender.)

In a large skillet, heat olive oil over medium-high. Add onion and garlic, and saute until onions are nearly translucent. Stir in mushrooms, and cook another 3-5 minutes, until mushrooms get a nice sear.

Stir in greens, and season with salt and pepper. Continue to cook, stirring regularly, until greens are tender, 3-4 minutes. Squeeze lemon on top, and adjust salt and pepper, if needed.

Divide rice between bowls (we used a bowl similiar to our walnut serving bowl), and top with greens. Scatter almonds across each bowl. Serve and enjoy! 

To see more of our serving and dining pieces, head to our online shop

spring greens recipe collage.jpg

A big thank you to Grace for her on point photography and recipe development skills.  If you're looking for a great lifestyle and food photographer, she's your girl, you can find her portfolio here. And for more delicious recipes, check out her food blog, Food, Fitness, Fresh Air.  

Summer Herbed Mascarpone with Tomatoes

Ah, late summer days when the tomatoes you have been nurturing since the spring are bursting with fruit, their limbs toppling over in exhaustion, despite your best efforts to cage and support them.  We've had quite the harvest of tomatoes this season and have been savoring them in so many different ways: soups, pizzas, classic mozzarella and basil drizzled with olive oil and balsamic, and of course, eaten right off the vine.   One of our favorite ways of enjoying them as of late is paired with a bit of toast and an herby mascarpone that we've been whipping up on the spot, with a handful of whatever herbs we happen to have going in the garden.  While we're no recipe developers, this snack/meal/appetizer is so versatile, simple, fresh, and tasty, we thought we'd share it here.


A small handful of herbs, whatever you, your neighbor, or the market has that looks good to you. 

1-8 oz. container mascarpone

Fresh, summer tomatoes

Slices of your favorite bread, crackers or pita would be great too! 

A pinch of salt

I pulled some sage, lemon oregano, and a few tiny basil leaves from the garden.

Gather the rest of your ingredients. 

Chop the herbs finely and then mix in with mascarpone, add salt to taste and if you're feeling adventurous, any other seasonings you prefer, I ended up adding a little garlic to mine. 

Mix all the ingredients together in a bowl. 

Slice your tomato, give your bread a quick toast on your lowest toaster setting, and cut bread into small pieces, slather a generous helping of herby mascarpone on your chopping board if you're not into getting out a plate and doing too many dishes like I am, our serving boards  are great for effortlessly going from kitchen to table.

Schmear your bread with herby mascarpone, top with a tomato slice, and enjoy! 

xo, Nicole