Spinach Salad with Lemon Maple Poppy Seed Dressing

Spinach Salad with Maple Lemon Poppy Seed DressingWhen I was growing up, my family would spend a week every summer on Martha’s Vineyard. One night we always went out for a “fancy” dinner at this restaurant called the Ocean View, which actually didn’t have a view of the ocean, but let’s not split hairs.

My mom would order a lobster and my dad would get a steak, and they would both have glasses of wine (my parents rarely drink). After the waiter took our order, we would head straight to my favorite part—the enormous and glittering salad bar positioned next to an equally enormous and glittering fish tank.

I know, I know, a little kid super excited about a salad bar? But this one was exceptional. At one end there was a huge basket of piping hot rolls and little pats of butter. The other end had croutons, chopped bacon, packages of oyster crackers—every kind of topping imaginable. I would fill plate after plate and drizzle everything with their creamy poppy seed dressing.

I was thinking about that dressing the other day. I had a craving for it, but I didn’t want anything too heavy, rich, or gloopy. For some reason I have an absurdly large container of poppy seeds (I think I bought it when I was developing a recipe for bagel chips for the Russ & Daughters cookbook? I honestly have no idea, but there it is, taking up way too much space in my cabinet.). I got to work experimenting, and after a couple of tries, landed on this version.

It’s bright and lemony, slightly sweet from the maple syrup, and just the right amount of creamy. I threw together a spinach salad with strawberries, avocado, and toasted almonds, which was so good I’ve now had it three times in the past four days, but you could use this dressing on whatever kind of salad you prefer. It will keep for a few days in the fridge.

Spinach Salad with Lemon Maple Poppy Seed Dressing
Makes 2 large or 4 side servings

For the salad:
1 (5-ounce) package baby spinach
1/2 avocado, peeled, pitted and chopped
4-5 large strawberries, hulled and sliced
1/4 cup almonds, toasted and chopped

For the dressing:
6 tablespoons extra virgin olive oil
2 tablespoons vegan mayonnaise
2 tablespoons freshly squeezed lemon juice
1 tablespoon maple syrup
1 tablespoon minced shallot
2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

To prepare the salad, combine all the ingredients in a large serving bowl. To make the dressing, combine all the ingredients in a food processor or blender and blend until smooth. Drizzle the salad with the dressing and serve.

Coconut Lime Banana Bread

Coconut Lime Banana BreadIt was -2°F degrees out this morning when I loaded Owen into the car to go to daycare. Still, he refuses to wear a hat. Every time I put one on him (a sun hat, a baseball cap, even a jacket hood) he rips it off and yells “Noooo!” When I tried to put it back on I said, “Doesn’t that feel goooood?” with the exact same intonation as my mother, who used to say it to me when I refused to zip up my jacket. Everything comes full circle.

After I dropped Owen at daycare I went to the gym. I am so bored with running on the treadmill. I think I’ve been able to run outside one time in the past six weeks. It’s always too freezing, too dark, too snowy, or too icy.

So instead I run 4 or 5 mind-numbing miles on the treadmill. If I’m lucky, I can watch the Today Show. But I have a gym frenemy who likes CBS This Morning, and half the time he beats me there. Seriously, who watches CBS This Morning? I asked him once if I could change the channel, and he said no because he “works for CBS.” Whatevs. He also smokes a cigarette immediately before and after working out. Like I said, frenemies.

Can you tell I am so over winter? How is it only February? Sigh. At least with this banana bread we can pretend. I loaded it up with all the coconut so it tastes like a tropical vacation. The lime zest gives it a little citrusy zip.

I loosely adapted this recipe from the Food Network. I cut the original amount of sugar by 1/4 cup, but I suspect you could reduce it even further, to 1/4 cup total. As is, it sort of toes the line between bread and cake (but isn’t that such a glorious line?).

This bread is very moist and tender. Don’t skip the parchment “sleeve” and let it cool completely in the pan before turning it out.

Coconut Lime Banana Bread
Makes one 9-x-5-inch loaf
Adapted from the Food Network

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 very ripe bananas, mashed (about 1 1/4 cups)
1/2 cup sugar (or less, I think 1/4 cup would work too)
1/2 cup full-fat coconut milk
1/2 cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract or coconut extract
1 Tablespoon freshly grated lime zest
1/4 cup sweetened flaked coconut, toasted

Preheat the oven to 350°F. Line a 9-x-5-inch loaf pan with parchment so that it extends up the two long sides, creating a sleeve. Spray with non-stick spray.

Whisk the flour, baking soda, and salt together in a large bowl. In another bowl, stir together the bananas, sugar, coconut milk, oil, and vanilla. Gently stir the wet ingredients into the flour mixture just until combined. Stir in the lime zest and coconut.

Transfer the batter to the prepared pan and bake until golden-brown and a tester inserted in the center comes out clean, 55 to 65 minutes. Cool completely in the pan, then lift out using the parchment as handles.

Lemony Broccoli Rabe with Almonds and Raisins

Lemony Broccoli Rabe with Almonds and RaisinsI went back and forth about whether to post this recipe. There is nothing particularly ground-breaking about it. But it’s mid-February, and maybe you’re feeling a little bit stuck in a rut, vegetable wise. I know I am. The past couple of weeks have been super busy, and I’ve been throwing our meals together at the last minute. I haven’t had much time to try new recipes, so we’ve been cycling through our standard repertoire of roasted broccoli, sautéed kale, and steamed snap peas on repeat. Frankly, I’m getting bored.

This past weekend I took one very fussy two-year-old with me to the supermarket. It was a major ordeal just to get him out of the car and into the cart, and once we were inside the store I realized I had left my grocery list on the front seat. So, onward. I just tossed a bunch of random things in the cart that looked good, including a huge bunch of broccoli rabe.

The first secret to delicious broccoli rabe is to blanch it before you sauté it, which removes a lot of the bitterness. The second secret is lots and lots of garlic. I also like to add a big pinch of red pepper flakes and a splash of white wine. I finished this dish with golden raisins, toasted almonds, and a squeeze of fresh lemon juice.

The whole thing took about 10 minutes to prepare, and it made a really delicious, interesting side with lots of contrasting flavors. I can tell you from experience that leftovers are perfect stuffed inside a sandwich.

Lemony Broccoli Rabe with Almonds and Raisins
Makes 4 servings

1 large or 2 small bunches broccoli rabe (about 1 pound)
2 tablespoons olive oil
3 cloves garlic, minced
Red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup white wine
1/2 lemon, juiced
1/4 cup golden raisins
1/4 cup slivered almonds, toasted

Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice water. Trim the broccoli rabe and cut it into 1 1/2 inch pieces. Add it to the pot and cook for 30 seconds to 1 minute, until it is bright green and just wilted. Drain and immediately submerge in ice water. When the broccoli has cooled, drain and pat dry.

In a large skillet, heat the oil, garlic, and a pinch of red pepper flakes over medium-high heat until the garlic is fragrant and starts to sizzle, 1 to 3 minutes. Add the broccoli rabe and season with salt and pepper. Pour in the wine and cook until the broccoli rabe is just tender-crisp, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Sprinkle with the raisins and almonds and serve.

Skinny Vegan Chocolate Cake

Skinny Vegan Chocolate CakeMy very first recipe testing job was for The Veselka Cookbook. One summer, 125 Ukrainian recipes. You guys, I made so. many. perogies. And also five kinds of borscht. It was crazy and stressful and amazing, and I was so proud of myself (and stuffed) when I was done. To celebrate, naturally I baked a cake to bring to my last meeting with Veselka’s owner, Tom, head chef, Lisa, and the cookbook writer, Natalie. In keeping with the theme, I went with David Lebovitz’s chocolate sauerkraut cake.

Yes, sauerkraut. Yes, in a cake. Trust me, it’s delicious. Or don’t trust me, but you should definitely trust David Lebovitz. He was the pastry chef at Chez Panisse, and he knows more than a thing or two about desserts. Sauerkraut keeps the cake exceptionally moist and tender, and slightly tangy, like the best buttermilk cake.

David’s sauerkraut cake is hardly vegan, and with 10 tablespoons of butter (not to mention the ganache glaze) it’s hardly healthy either. But recently I stumbled upon a different version on, of all places, the Weight Watchers website. With just one small adaptation (swapping coconut oil for butter) it was easy to veganize.

I don’t have a Bundt pan (I threw it out in a rage spiral after it ripped a gingerbread in half), so I halved this recipe to make a modest-sized loaf cake. It’s the perfect dessert for six people. Serve it with chocolate sorbet and fresh raspberries.

Skinny Vegan Chocolate Cake
Adapted from Weight Watchers
Makes 6 servings

1 cup all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons coconut oil, melted
3/4 cup hot water
1 teaspoon vanilla extract
1/2 cup sauerkraut, very finely chopped or purred in the food processor

Preheat the oven to 350°F. Line the bottom of a 9-x5-inch loaf pan with parchment paper. Spray the pan with nonstick spray. Dust with flour and tap out the excess.

In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt. Add the hot water, coconut oil, and vanilla and stir to blend. Stir in the sauerkraut.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool the cake in the pan for about 15 minutes, then turn it out and cool completely on a wire rack.

Sweet Potato and Corn Quesadillas

Sweet Potato and Corn Quesadillas - Version 2I had this random sweet potato sitting on the counter for weeks. It was leftover from some soup I made. I was planning to roast it or mash it or do something with it, but I kept forgetting. So it sat there withering away, until it was so wrinkly and soft that I tossed it out. Then literally two days later I saw this recipe and wanted to make it immediately, so I had to go out and buy a new sweet potato. Sigh. I hate when that happens.

The good news is that it was totally worth it. These quesadillas are awesome. I know, I know, you’re thinking, how good could a quesadilla without cheese be? But I swear you won’t even miss it. They are smoky and spicy and a little crunchy. I don’t think I’ve ever had grated sweet potatoes before, and it was a bit of a revelation. The jalapeño provides just the right amount of heat, and the corn adds these little pops of sweetness. So good!

To make quick work of grating the sweet potato, feed it through the food processor using the shredding disc. You can make the filling in advance and then assemble and cook the quesadillas before dinner. Serve them with salsa, diced avocado, cashew cream, or regular sour cream. If you don’t have smoked paprika, substitute chili powder or increase the amount of cumin to 1 1/2 teaspoons.

Sweet Potato and Corn Quesadillas
Adapted from Vegetarian Times
Makes 6 quesadillas, about 4 servings

2 tablespoons vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 medium to large sweet potato, peeled and coarsely grated (about 3 cups)
1 jalapeño, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 cup fresh or frozen corn kernals
6 (8-inch) flour tortillas

Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 8 minutes. Add the garlic and cook for 1 minute more. Add the sweet potato, jalapeño, cumin, smoked paprika, and oregano, and season with salt and pepper. Toss to combine. Cover and cook until the sweet potato is crisp-tender, 5 to 8 minutes. (If your skillet doesn’t have a lid just tent it with foil.) Stir in the corn and toss until heated through.

Spread about 1/2 cup of the filling on one half of each tortilla and fold to enclose. Wipe out the skillet, then coat with nonstick spray and heat over medium-high heat. Working in batches, cook the quesadillas until crisp and golden brown, about 3 minutes per side.

Buffalo Popcorn

Buffalo PopcornYou guys know I’m from Foxboro, right? Deflategate or no deflategate, I’m rooting for Katy Perry. Seriously, I may be married to one of the biggest sports fans of all time, but my favorite parts of the Super Bowl have always been the ads, the halftime show, and–of course–the snacks.

That said, Buffalo wings tend to leave me cold. All those bones and all that flabby skin…ick. I do love that spicy sauce though. So why not skip the chicken and pour it all over popcorn instead?

I used to have a coworker who would burn a bag of microwave popcorn every day at 4pm. Is there any smell worse in the world? I’ve always been a proponent of the “from scratch” stovetop method. It takes barely any more effort, and it’s so much more delicious.

My recipe calls for baking the sauced popcorn in a very low oven. This is to dry it out and ensure that it stays crispy for a day or two. If you are going to eat it immediately, you can skip that step. Also, go easy on the salt. Buffalo sauce is very high in sodium, so taste before you add any extra. You might not need it.

Buffalo Popcorn
Makes 8-10 cups

3 tablespoons neutral flavored oil, like canola or vegetable
1/2 cup popcorn kernels
3 tablespoons coconut oil
3 tablespoons Buffalo sauce, such as Frank’s
Kosher salt, to taste

Preheat the oven to 250°F. Line a baking sheet with parchment paper.

In a large, deep pot, combine the neutral oil and a few popcorn kernels. Cover the pot and heat over medium-high heat until the kernels pop. Add the rest of the kernels, cover, and continue to cook, shaking the pot frequently, until the popping slows down, 3 to 5 minutes. Remove the pot from the heat.

In a small saucepan, combine the coconut oil and Buffalo sauce. Heat over medium heat, whisking, until the coconut oil is melted and the mixture is smooth. Pour the sauce over the popcorn and toss well to coat (I like to recover the pot and give it a good shake). Taste and season with salt.

Transfer the popcorn to the prepared baking sheet and bake until dry to the touch, 20 to 30 minutes. Popcorn will keep in an airtight container for 2 to 3 days.

Whole Wheat Apple Brown Betty

apple brown bettySometimes I sneak away very early on weekend mornings and run on the treadmill in my in-laws’ basement. It’s nice to get my workout in before Alex and Owen are up…and also there are usually back-to-back episodes of The Pioneer Woman playing on the Food Network.

I’ve never even made one of her recipes, but for some reason I am obsessed with her show. I think it’s like the food equivalent of Duck Dynasty or Here Comes Honey Boo Boo. The canned vegetables! The cream of mushroom soup! The ranch dressing! I can’t tear my eyes away.

Last weekend she made an apple brown betty with a loaf of white bread and two sticks of butter. It was a little bit horrifying, but it got me thinking. It’s no secret that I love apple desserts (see maple applesauce cake, apple crisp-stuffed apples, and no-bake gluten-free apple crumb bars), why not an apple brown betty?

I adapted my version from an old Cooking Light recipe. Unlike the Pioneer Woman, I used whole wheat bread and only three tablespoons of coconut oil. Think of this as the lightest apple crisp you’ve ever had. It’s all the deliciousness of the filling, with just a sprinkle of the toasty, crunchy topping.

Serve this warm with whipped coconut cream, sorbet, or vanilla ice cream. Leftovers are delicious with yogurt for breakfast. For a non-vegan version, you can replace the coconut oil with butter.

Whole Wheat Apple Brown Betty
Makes 6 servings
Adapted from Cooking Light

4 (1-ounce) slices whole wheat sandwich bread (use the heals if you have them)
3 tablespoons coconut oil, melted
2 pounds tart apples (such as Granny Smith), peeled cored, and thinly sliced
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup apple cider
1/2 lemon, zested and juiced
1 teaspoon vanilla extract

Preheat the oven to 350ºF.

Pulse the bread in the food processor until finely ground (you should have two cups). Transfer to a bowl and toss with the melted coconut oil.

In a large bowl, combine the apples, granulated sugar, brown sugar, cinnamon, salt, lemon zest and juice, apple cider, and vanilla.

Spread half of the apple mixture (including the juices) in the bottom of an 8-x-8-inch baking dish. Top with half of the bread mixture. Repeat with the remaining apples and breadcrumbs. Bake until the topping is crisp and the apples are bubbling, about 1 hour.

Sweet Potato Peanut Butter Soup

Sweet Potato Peanut Butter SoupLast week, on a particularly freezing evening, I came home from working in the city to find that my mother-in-law had brought us dinner from one of our favorite local restaurants. Yay! She totally saved us, as I had literally nothing in the fridge except a carton of eggs and a head of broccoli. We wouldn’t have starved, but it wasn’t going to be a meal to write home about.

One of the things she brought over was crab bisque. It was incredibly delicious, but I could only manage a small cup. The bisque was so thick and rich that I felt like I was drinking heavy cream (which, let’s face it, I probably was). Still, it got me thinking about ways to make a thick, velvety, almost sinfully rich soup without any cream at all.

A good trick, I discovered, is to use a little bit of peanut butter. This soup is loosely based on a recipe from The New Book of Soups. I saw it in a local magazine at my hair salon, and it sounded so good that I actually took a picture of the page with my iPhone.

I planned to replace the heavy cream called for with full-fat coconut milk, but in the end I didn’t think it needed it. This soup tastes incredibly luscious–it’s hard to believe there are only four tablespoons of peanut butter in the whole pot. A big pinch of cinnamon stirred in at the end and a sprinkle of chopped peanuts are the perfect finishing touch.

I think this would be equally good with almond butter instead of peanut butter. For a little kick, add a pinch of red pepper flakes with the onion and leek. This recipe yields two quarts of soup, so you can enjoy one now and freeze one for later.

Sweet Potato Peanut Butter Soup
Makes about 2 quarts (8 cups)
Loosely adapted from The New Book of Soups

3 tablespoons extra virgin olive oil
1 medium onion, diced
2 leeks, halved lengthwise and thinly sliced (white and light green parts only)
1 clove garlic, minced
2 medium sweet potatoes, peeled and diced
Kosher salt and freshly ground black pepper
4 cups low-sodium vegetable broth
1/4 cup creamy peanut butter
1/4 teaspoon ground cinnamon
Chopped roasted salted peanuts, for serving

Heat the olive oil over in a large saucepan or Dutch oven over medium-high heat. Add the onion and leeks and sauté until softened, about 5 minutes. Add the garlic and sauté for 1 minute more. Add the sweet potatoes and season liberally with salt and pepper. Stir in the vegetable broth and bring to a boil. Reduce the heat, partially cover the pot, and simmer until the potatoes are tender, about 25 minutes.

Remove the pot from the heat and add the peanut butter and cinnamon. Puree the soup with an immersion blender. (Alternatively, puree the soup in batches in a regular blender.) Serve garnished with the chopped peanuts.

Beet, Banana, and Oat Smoothie

Beet, Banana, and Oat SmoothieI’ve come clean with you before about my love for vacuum-packed cooked beets. I know, I know, they are more delicious and less expensive when you roast and peel them yourself, but let’s face it: beet cookery is a dangerous business. Every time I do it, I ruin either a manicure or a sweater. It’s like a beet juice bloodbath in my kitchen. Am I willing to pay a few dollars to avoid the whole situation? Absolutely.

One of my holiday gifts from Alex this year was Homemade Decadence by Joy Wilson. He knows me so well! (OK, I may have emailed him the Amazon link subtly hinted that I wanted it.) She has a whole chapter on brunch, including several drink recipes. Her beet, strawberry, and banana smoothie sounded amazing. It’s so funny–everyone is always talking about green juice and green smoothies, so why not red?

I strayed pretty far from Joy’s original recipe here. In fact, the only thing I borrowed was the idea of the beet. I incorporated oats, almond milk, and warm cinnamon and vanilla to make this a really filling-yet-light breakfast. I’m totally obsessed with the results. I’ve had it three times in the past week, and I just added more beets to my grocery list.

This recipe is enough for two if you are serving it alongside something else, like toast or muffins. On its own, it makes a super healthy breakfast for one.

Beet, Banana, and Oat Smoothie
Makes 2 small or 1 large serving
Inspired by Homemade Decadence

1 small or 1/2 large banana, peeled and frozen
1 small cooked beet, diced (about 1/3 cup)
1 cup unsweetened almond milk
1-2 tablespoons old fashioned rolled oats
1 tablespoon chia seeds (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
5 ice cubes

Combine all ingredients in a blender and blend until completely smooth.

Mushroom and Spinach Turnovers with Porcini Cream

Mushroom and Spinach TurnoversPepperidge Farm puff pastry is one of those accidentally vegan food products, like Oreos, unfrosted Pop-Tarts, and Hershey’s chocolate syrup. No, it’s not exactly healthy, but I think it’s totally fine in moderation–and especially when it’s used to give a big, warm, flaky-pastry hug to veggie filling.

These turnovers have been on my “to make” list for months now, and last week I finally got around to it. I’m so glad I did! Alex came home from work as they were cooling on the stove and the first words out of his mouth were, “Wow! Are those for dinner?!” They look so impressive, no one will guess you made them from start to finish in less than an hour. (This photo doesn’t do them justice. Arg! I’m trying to get better.)

The original recipe is from Martha Stewart. I switched it up by adding some spinach and red pepper flakes to the filling. Martha pairs her turnovers with sour cream, but I decided to go with a quick porcini cream sauce from the cookbook Vedge that I’m totally obsessed with. You could also easily use good store-bought marinara, or just serve them plain–the sauce was nice be we actually didn’t think they needed it.

If you do want to make the porcini cream, you will need a spice grinder to grind up the dried porcini mushrooms. If you don’t have a spice grinder, here is a trick: blend some raw rice in your coffee grinder until the grinder is clean and coffee residue-free. Then use it to grind the mushrooms.

Over the weekend I listened to an interview with Ina Garten (confession: I totally nerd out to the America’s Test Kitchen podcast at the gym). I really recommend it! This week Ina gave some terrific advice: for every recipe you master, learn two variations. That way, you will have three new recipes under your belt. Her example was chicken pot pie. Learn to make a fabulous one, then adapt it to make veggie and lobster pot pies. These turnovers are another great “launching pad” recipe. You could really fill them with anything–broccoli rabe and roasted peppers, sauteed tomatoes and eggplant, roasted apples and butternut squash, or Swiss chard and raisins would all be delicious.

You can assemble the turnovers a few hours ahead and store them in the fridge until you are ready to bake them. Once baked, you can reheat them gently in a low oven (200°F-250°F) for 20 minutes or so until hot. Leftovers get soggy fast though, so it’s best to eat them they day they are made.

A word about vegan mayonnaise: in most cases, I steer clear of fake vegan products. But there are some really fantastic, all-natural vegan mayonnaises out there. The best is Hampton Creek, which beat out regular mayo in a Serious Eats taste test.

Mushroom and Spinach Turnovers with Porcini Cream
Makes 4 servings
Adapted from Martha Stewart

For the turnovers:
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 pound (one 16-ounce package) crimini mushrooms, thinly sliced
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
2 cups baby spinach, roughly chopped
1 sheet vegan puff pastry (from a 17.3-ounce box), thawed

For the porcini cream:
3 or 4 pieces dried porcini mushrooms (from a .7-ounce package)
2 tablespoons water
1/2 cup vegan mayonnaise
1 teaspoon Dijon mustard

Preheat the oven to 425°F and line a baking sheet with parchment paper.

To make the turnovers, heat the olive oil in a non-stick skillet over medium high heat. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add the mushrooms and red pepper flakes and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool.

Leave the puff pastry folded into thirds. On a lightly floured work surface, roll it out into a 20-by-10-inch rectangle. Cut into four smaller rectangles. With a slotted spoon, mound the mushroom mixture onto one half of each rectangle, leaving a 1/2-inch boarder on three sides. Lightly brush the edges with water, fold the other half of the pastry over the filling, and crimp with a fork to seal the edges.

Using a spatula, transfer the turnovers to the prepared baking sheet. With a small knife, cut 3 or 4 small slits in the top of each turnover. Bake until golden and puffed, 25 to 30 minutes.

While the turnovers are baking, make the porcini cream. In a spice grinder, grind the dried porcini mushrooms. Measure 1 tablespoon (discard any extra). Combine the mushroom poweder, water, mayonnaise, and mustard in a small bowl and whisk to blend.

Serve the turnovers, passing the porcini cream on the side.