This week’s Buzz Bites takes a look at what the return of patio season means for pizza fans.
At Mellow MushroomMellow Mushroom has unveiled a new limited-time spring menu, just in time for the reopening of patios for comfortable outdoor dining.
Look for Bacon Blue Wedge Salad, Merry Prankster Pie, Campfire Peach Margarita and Maui Wowie.
The salad starts with a wedge of iceberg lettuce and adds crispy, freshly cooked applewood-smoked bacon, chopped tomatoes, blue cheese crumbles and blue cheese dressing.
Merry Prankster Pie has an herb aioli base topped with hormone-free Springer Mountain Farms chicken, Italian sausage, applewood-smoked bacon, garlic, roasted red peppers, green bell peppers, mozzarella and Wisconsin-aged white cheddar. It’s finished with another drizzle of herb aioli.
The margarita option combines Casamigos Blanco Tequila, Casamigos Joven Mezcal, house-made agave sour, peach purée and jalapeño. It’s garnished with a lime wheel and half a rim of the restaurant’s custom blend of peach sugar and salt.
Maui Wowie has a pesto base and adds mozzarella, ham, pineapple, jerk chicken, banana peppers and applewood-smoked bacon. Get all the details at mellow mushroom.com.
New vegan cookbookFamed scientist and animal advocate Jane Goodall has published her first book of recipes, and the plant-based options include the cauliflower and pumpkin seed tacos pictured on the cover.
“#EATMEATLESS: Good for Animals, the Earth & All,” published by Simon & Schuster, contains 80 plant-powered recipes and information about how food choices can lead to better health and a safer environment for animals and humans.
Fans who go to janegoodall.org to learn more can find out about a plant-based eating pledge and a social media challenge in which diners create meatless versions of their favorite dishes and upload photos of them on Instagram, Twitter and Facebook with the #EATMEATLESS hashtag.