This was in our local paper and these are the author's words.

Here's an unusual and luscious pasta dish with sweet caramelized vegetables and crispy breadcrumbs that are flavoured with porcini mushrooms.

Porcini (pronounced por-CHEE-nee) mushrooms have a dark, intriguing flavour. You can buy them dried in gourmet stores or well-stocked supermarkets, and soak them in liquid to soften them and use in sauces and stews. But this is the first time I've used them dried as a flavouring.

I got the idea from famous British cook and television personality Jamie Oliver to toss in a handful of dried porcini mushrooms with breadcrumbs into your blender or food processor, to make a crisp and tasty topping for pasta.

It tastes so good, you won't even need grated cheese!

Jamie Oliver used leeks with his pasta. Since it's spring, I used beautiful little zucchini that I found at the Kitchener Farmers Market, with a few curls of lemon zest for that whiff of freshness.

It was a delicious supper that I'll make over and over again.

Spaghetti with Caramelized Onions, Zucchini and Porcini Breadcrumbs

125 ml (1/2 cup) olive oil

2 large red onions, chopped

2 or 3 young zucchini, sliced thickly

A yellow pepper, cut into bite-size pieces

4 large white mushrooms, sliced

4 pieces day-old white bread

Handful of dried porcini mushrooms

2 cloves garlic, chopped

Handful of Italian parsley, chopped

Enough spaghetti for 3 or 4 people

5 ml (1 tsp) lemon zest

Heat the olive oil on medium in a large saucepan, Stir in the onions, zucchini, pepper and mushrooms. Cook on medium-low heat, covered, for 15 minutes or until vegetables are very tender.

While vegetables cook, boil water for spaghetti in another large pot and add salt. Put in the pasta and boil until tender but not mushy; drain and toss with a small amount of oil to prevent sticking.

Toast the bread and break into pieces. Put it into a food processor or blender and add the handful of dried mushrooms. Process to crumbs.

When the vegetables have cooked 15 minutes, remove the lid and turn up the heat to brown them. Add the chopped garlic in the last few minutes of cooking. When garlic is a pale gold, lift vegetables out of the oil with a slotted spoon and place in serving bowl. Add the breadcrumbs to the oil remaining in the pan and cook a few seconds until breadcrumbs are crisp.

Add the pasta to the serving bowl and toss with the vegetables. Toss again with the breadcrumbs, parsley and lemon zest. Serve immediately. Makes 4 servings.

Brown Sugar Snickerdoodles

PREP TIME:
15 min
COOK TIME:
7 min
YIELD:
72 cookies (6 dozen)

INGREDIENTS:

No-Stick Cooking Spray
3 1/2 cups Purpose Flour
1/2 cup butter, softened 2 tsps. cream of tartar
1/2 cup All-Vegetable Shortening 1 tsp. baking soda
1/2 tsp. salt
1/4 cup granulated sugar Topping
1 1/4 cups firmly packed brown sugar
1/4 cup granulated sugar
2 large eggs 4 tsps. cinnamon
2 tsps. vanilla extract

No-Stick Cooking Spray
1/2 cup butter, softened
1/2 cup All-Vegetable Shortening

1/4 cup granulated sugar
1 1/4 cups firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 1/2 cups All Purpose Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Topping
1/4 cup granulated sugar
4 teaspoons cinnamon

PREPARATION DIRECTIONS:

HEAT oven to 400 F. Lightly spray baking sheet with no-stick cooking spray. Beat butter, shortening, 1/4 cup granulated sugar, brown sugar, eggs and vanilla in large bowl with electric mixer at medium speed, until well blended.

COMBINE flour, cream of tartar, soda and salt in a medium bowl. Beat flour mixture into shortening mixture at low speed until combined. Shape dough into 1-inch balls.

MIX 1/4 cup granulated sugar and cinnamon in a small bowl. Roll balls in sugar cinnamon mixture. Place 2 inches apart on prepared baking sheet.

BAKE 6 to 7 minutes, or until cookies are puffed and crackled on top and the edges are set. The centers will be soft. Allow to cool 1 minute on baking sheet. Remove to cooling rack.

Sue

This is good for brunch.

Breakfast Pizza

1 lb. sausage
1 pkg. crescent rolls (8 rolls)
1 c. shredded hash brown, thawed
1 c. shredded sharp cheddar cheese
4 eggs
1/4 c. milk
Salt and pepper
Parmesan cheese

Brown sausage and drain. Place the rolls on a pizza pan. Sprinkle sausage over the rolls. Layer with hash browns, then the cheddar. Mix eggs, milk, salt and pepper and pour over all. Bake at 375 degrees for 25 minutes. Sprinkle with Parmesan and bake 5 more minutes.

Note: I think you're supposed to lay the rolls around to form a circle but I just I sealed the edges so the egg didn't run through.