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Large olive wood salad bowl — toss and serve at the table
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Grow shiitake on a log — fresh shiitake in your kitchen
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
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Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tbls olive oil and 1 1/2 tsp salt. Cool, uncovered. Finely grate zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tbls salt. Set aside. Toast the walnuts in a dry skillet over med heat until golden and fragrant. Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool. Add the remaining 1 tbls oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.