Archive for October, 2015

5 Reasons Why Your Meals are Better with The Blend

As support for The Blend continues to grow (The Culinary Trust called The Blend “the future of food”, and over 200 chefs menued The Blend this past summer), Council Representative, Kathleen Preis, thought it might be time to tell you why The Blend makes your meals better and is a trend you don’t want to miss!

It’s never been easier to enjoy healthier versions of your favorite ground meat recipes without sacrificing a thing. How you ask? The answer is simple: The Blend. Chop fresh mushrooms to match the texture of ground meat, and use them in place of some of the meat in your recipe. It’s easy!

But why add mushrooms to meals you already know and love? To make them better! That’s right, The Blend makes your meals better. Better flavour, texture, and nutrition, these are just some of the reasons why The Blend makes sense.

this Mushroom, Blue Cheese, and Caramelized Onion Burger by Billy Parisi

1. Flavor

Mushrooms deliver a savory, earthy taste because of their umami, making them the perfect addition to any dish. In fact, a sensory study conducted by The Culinary Institute of America and University of California found that most people prefer the flavor, texture, spice levels and saltiness of The Blend over the 100% beef option. Simply put, it tastes better! Try this Mushroom, Blue Cheese, and Caramelized Onion Burger; the flavors are phenomenal!

Blended Lamb Ragout

2. Texture

Finely chop mushrooms to match the texture of ground meat, combine your ingredients, and you get a seamless blend that improves texture, juiciness and taste. Try this Lamb Ragout; the mushrooms match the texture of the ground lamb so well you wouldn’t even know they were included!

Blended Turkey Meatloaf

3. Nutrition

Research suggests substituting mushrooms for lean ground beef in an entrée just once every week would save you almost 20,000 calories in one year. The Blend adds more nutrients to the plate like vitamin D, potassium (8%),B-vitamins, and antioxidants, so your meals are better for you. Try this Turkey Meatloaf; adding mushrooms can cut the calories per serving by almost 35%.


4. Price

The Blend adds bulk and volume allowing you to generate more servings and extend portions, making your dollar go further. Did someone say leftovers? Try this Blended Chili & Macaroni; the extra-large batch is not only filling for your family, but easy on the pocketbook.

Blended Taco Salad

5. The Possibilities!

Burgers, meatballs, meatloaf, tacos, lasagna, pasta sauce… the possibilities for The Blend are endless, which means more meals to please you and your family!

Stuff Yourself with Mushrooms this Fall

The leaves are changing colors and the air is crisp, which means fall is officially here! It’s the perfect time to cozy up with one of our favorite mushrooms dishes – stuffed mushrooms. Whether you’re craving a game day snack or looking for a #MeatlessMonday appetizer, stuffed mushrooms have everything you need for the perfect fall dish.

Check out our diverse and flavorful stuffed mushrooms options, as well as even more recipes for cooler weather at the!


Sausage Stuffed Mushrooms
Make easy, bite-sized appetizers for your next soiree with these delicious sausage-stuffed mushrooms – baked to perfection and ideal for holiday entertaining.


Artichoke, Spinach and Goat Cheese-Stuffed Mushrooms
Did someone say goat cheese? Try these #meatlessmonday friendly mushrooms that are sure to make you say, “Mmm!”


Bacon Blue Cheese Stuffed Mushrooms
These bite-sized appetizers are everything a stuffed mushroom should be: savory, tangy, meaty, and a tad crunchy.


Rosemary and Hazelnut Stuffed Mushrooms
These buttery stuffed mushrooms get their flavor from the marriage of creamy brie, toasted hazelnuts and cranberries.


No-Bake Hummus Stuffed Mushrooms

These no-cook stuffed mushrooms are perfect for packing in a lunchbox, enjoying as an afterschool snack, and work well as a vegan party appetizer, too!


Crab Stuffed Mushrooms
Add a warm weather vibe to fall appetizers with these Crab Stuffed Mushrooms.

Curry Tomato and Crimini Mushroom Shakshuka

Chef Billy Parisi shares his take on a spicy egg breakfast!


If there is one thing I love enhancing, it’s breakfast!  Whether it’s putting a simple twist on an oatmeal recipe, making my own granola or taking a classic and completely revamping it, like this Curry Tomato and Cremini Mushroom Shakshuka.  Shakshuka is a traditional dish from Israel that incorporates a spicy simple tomato stew and poached eggs.  Well, I’ve taken it to the next level by adding in some finely chopped crimini mushrooms, ground sirloin, curry and tomato.

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The work shakshuka is just fun to say and it really impresses people when you roll this out for a breakfast gathering or brunch.  Everyone will be asking what it is, and you’ll shock them with your shakshuka!  The great part about this recipe is it takes under 30 minutes to make.  Once your mushrooms are finely chopped it’s all about searing them up with some ground sirloin, onions, garlic, curry paste and tomatoes.  From there crack in your eggs and finish it under a broiler on low heat for 4 to 6 minutes.

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You definitely want to finish off this shakshuka dish with some feta cheese.  The incredible umami combination of the crimini mushrooms, garlic and soy are to die for and make for a perfect savory breakfast treat!


Curry Tomato and Cremini Mushroom Shakshuka

  • 1 tablespoon of olive oil
  • ½ small diced sweet onion
  • 3 finely minced cloves of garlic
  • 1 cup of finely chopped crimini mushrooms
  • ½ pound of 90/10 ground sirloin
  • 1 tablespoons of red curry paste
  • 1 teaspoon of garam masala
  • 1 tablespoon of soy sauce
  • 28 ounce can of whole plum tomatoes in juice
  • 1 tablespoon of tomato paste
  • 4 eggs
  • toasted baguette slices
  • Kosher salt and fresh cracked pepper to taste

Serves 4


  1. Preheat the broiler to low heat.
  2. In a large cast iron skillet on high heat with olive oil, add in the onions and garlic and sauté until lightly brown, about 6 to 8 minutes.
  3. Next, add in the ground sirloin and mushrooms and cook until the meat is browned and cooked through out.
  4. Stir in the curry paste, garam masala and soy sauce until combined.
  5. Pour in the tomatoes, stir and bring to a boil. Whisk in tomato paste to thicken and season with salt and pepper.
  6. Crack 4 eggs right on top of the shakshuka and cook the pan under the broiler on low heat for 4 to 6 minutes or until the eggs are cooked. Season the eggs with salt and pepper and serve alongside some toasted baguette slices.

Serve up this, or any shakshuka for that matter, with some sliced toasty baguette bread so you can dip and scoop out all that deliciousness!