August 9, 2019 - Nature into Art: The Gardens of Wave Hill and Vegan Baked Mushrooms and Potatoes with Spinach

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​Nature into Art: The Gardens of Wave Hill, Vegan ​Baked Mushrooms and Potatoes with Spinach

Well, hello!  Happy Friday.

It's been a terrific morning so far.  My newest article for ThisIsTheBronx.info was published today and I have to tell you, it was just so enjoyable to write!

The Book cover features the Flower Garden looking west toward the Hudson River (ngoc Minh Ngo)

As you all know, my articles are featured weekly in ThisIsTheBronx.info weekly and this week I covered one of the latest happenings - the newly published book about Wave Hill, located in The Bronx.

I had the honor of interviewing both the writer and photographer of this new publication from Timber Press, Nature in Art: The Gardens of Wave Hill. 

If you have not as yet had an opportunity to visit, Wave Hill is one of the most awe-inspiring public gardens with flowers and plantings galore throughout its 28 acres. 

With a rich history and a plethora of events throughout the year, it is the subject of this most recent book, which is due out this Fall.  Featured within the book is a detailed history about the former private estate and its plantings throughout the seasons, as well as some of the most exquisite photographs of the grounds and the floriculture at Wave Hill.

So, I invite you to read away...

Wave Hill Gold Border (Ngoc Minh Ngo)

Nothing warms my heart more than the news of yet another Bronx site getting its proper and well deserved recognition for what it offers not only to the Borough or the City of New York, but to the world.

Last week, there was fun and festivities to celebrate the publication of Nature Into Art: The Gardens of Wave Hill, a new book from Timber Press. Written in an eloquent manner by Thomas Christopher, with exquisite photographs by Ngoc Minh Ngo, this book is a testament to the beauty of one of the best public gardens in our great state and country.  read more...

With today being Foodie Friday here on Travelin' Cousins, allow me to refer you to my previously posted blog about my Vegan eating adventure this week atJujube Tree Asian Vegan Cuisine. 

Yummy goodness inside pan-fried dumplings (c) travelincousins.com

Additionally, since it is Friday, it's time for yet another yummy Vegan recipe favorite of mine to share with you!

Some days I'm just not in the mood to fuss over a huge dinner.  We may just have quick and easy Garden Burgers or a simple wrap filled with fried eggplant but it's always nice to have a nutiritious, yet delicious side dish, other than the usual green salad.

So, here is a little simple recipe that me and Gianna have come to love! And, it's super easy!! I found it on AllRecipes.com and I bet you'll agree it's filled with healthy ingredients and goes with virtually any main course!

Baked Mushrooms and Potatoes with Spinach

(photo credit: allrecipes.com/Shawn Klein)

INGREDIENTS

• 1 LB New Potatoes
• 2 TBS Olive Oil
• 1/2 LB Portobello Mushrooms
  
• 6 Cloves Unpeeled Garlic
  
• 2 TBS Chopped Fresh Thyme
• 1  TBS Olive Oil
  
• Kosher Salt and ground black pepper to taste
  
• 1/4 LB Cherry Tomatoes
• 2 TBS Toasted Pine Nuts
• 1/4 LB Spinach, thinly sliced
  

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
   
2. Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once.
   
3. Add portobello mushrooms, placing stem sides up, and garlic cloves to pan. Sprinkle with chopped thyme. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Return to oven; cook 5 minutes.
   
4. Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.
   
5. Scatter pine nuts over potatoes and mushrooms. Serve with sliced spinach.

AND THAT'S ALL FOLKS!!

See you back here tomorrow!!
-Travelin' Elisa
xoxo