The expo will consist of over 150 vendors sharing their gluten and allergen free products, as well as numerous bloggers and writers sharing their experience. My plan will be to live tweet and blog my experiences throughout the day. I will be using the hash tag #gfafexpo as will other bloggers and visitors so if you aren’t able to attend you can follow along on all the social networking sites. Check out their website, here.
But until then…you can follow me and and my foodie adventures!
And so, it is farmers market season again, and I don’t know about you but I love walking around the farmers markets! The one in walking distance from my office just started last Thursday and will be every Thursday through the summer. I walked up on Thursday to get a juice from one of my favorite juice bars, Zia’s Cafe, and ended up walking around and buying some zucchini.
Zucchini & Mushroom Bake
4 small zucchini
1/2 medium onion
1 to 1 1/2 cups mushrooms
1/2 tsp herbamare
1/2 cup milk
1/8 cup each shredded cheddar cheese, Gouda, and ricotta salada (feta or goat cheese would work also)
Salt and pepper to taste
Slice the zucchini, onions and mushrooms. Saute the onions and mushrooms just until soft (you can add the zucchini if you would like, I did not.)
Grease a 9″ pie pan, layer the zucchini, and top with the onion and mushrooms. Sprinkle the herbamare over the vegetables. Add the cheddar and Gouda.
Beat together the eggs and milk, add a little salt and pepper. Pour the egg mixture over the vegetables. Sprinkle the ricotta salada over the eggs and bake for about 20 minutes or until firm.