There are no bounds to the flavorful, creative, bold foods that have come from Louisiana Creole cuisine. One of the most loved, most commonly found, and most easily made, is the Po’ Boy. Traditionally these are filled with things like shrimp, chicken, boudin, or oysters, but today we bring you the oyster mushroom Po’ Boy. Fried crisp with a light breading, these crispy tender nuggets compliment this age-old sandwich SO well, and are perfect for vegetarians, vegans, and fungi-enthusiasts alike!

Whether it’s the zingy bite of a banh mi style sandwich or a stand-alone side dish, an herby slaw is always welcome, and this recipe keeps it ultra-flexible so you can take your end of summer produce and #UseItUp!

I recently moved to a new part of the country and I have been having a MOMENT with all of the fresh fruit native to this region, debatably overindulging at my fair share of farmers markets. And with all of this summer fruit collecting in my kitchen, unsurprisingly, some of it has gone a bit past its prime. Do I worry? No. Why? Because I have a fail-safe in my back pocket! A bona fide #useitup strategy that not only saves the waste but is so ridiculously satisfying that I’ll often let fruit over ripen just to enjoy this dish.

The wintertime typically means there’s a little extra emphasis put on the pantry, especially if you’re trying to eat seasonally! But that doesn’t mean you have to settle for dull or bland! Canned, bottled, or frozen foods are fantastic additions to the dry goods and root vegetables you may be enjoying, and can really bring some pantry staples to life. This weekday pasta harnesses the rich umami of pesto, the spice of red chili flakes, the brightness of some lemon juice, and a little added protein from frozen peas!