Mushrooms have been in all of our dishes this week, since I bought up a huge quantity of seasonal Chantrelles and Baby Bella mushrooms, seared them in my cast iron skillet, and have used them to top and garnish all manner of vegan, parve, and pasta dishes (with dairy). In this video I share my tips for searing and cooking veggies simply with garlic and oil. Keeping a cooked veggie on hand in the fridge means I have lots of "building blocks" for parve, meat and dairy lunchboxes, plus flexibility when managing food for pickier eaters.I also mention in this video some of our favorite parve lunchbox staples and ways to make them a little special!I hope you enjoy!I use and highly recommend the following products. If you are considering ordering any from Amazon, please consider clicking through from my links:12" Cast Iron Skillet (this is the modern version of my antique Wagner Ware Skillet):https://amzn.to/2RbtGtb Le Creuset Enamel on Steel Covered Stock Pot, 10 quarts:https://amzn.to/2R6uqiY PlanetBox Accessories, including Silicone Pods: https://amzn.to/2R2f9QZSilicone Cupcake cups: https://amzn.to/2LlFdTrPlanetBox Rover Lunchbox Kit: https://amzn.to/2N7ochqDISCLAIMER: This description contains affiliate links, which means that if you click on one of the product links, Ill receive a small commission at no additional cost to you. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!Let's keep in touch!For more info, visit:Blog: www.littlekosherlunch.com Instagram: https://www.instagram.com/little_kosher_lunch/?hl=enFacebook: www.facebook.com/littlekosherlunch
