Creamy Dreamy Shells and Salad to make you dream of the seashore

Based on emails that I've been receiving from people, I take it that you  noticed that I have been MIA for a while. Okay, a LONG while. First of all, I'd like to say 'Thanks. I'm glad that you noticed!'. I've been so wrapped up in my work and just life in general that I didn't post. Also, I have to admit that I kind of wondered if my Mom was the only one reading my blog. Guess not! (But you're still my #1 Fan Mom!) 

Secondly, I'd like to say that I've got a mostly good reason for being silent for so long. I'm temporarily living in a cabin in rural Pennsylvania for my research. Yes, you read right, a log cabin. Being the coastal dwelling creature that I am this has been a big change for me, but I am loving it! I mean, come on, I get to live in a place that looks like this:

Sickeningly picturesque, right? All I can say is that I wish that I had cable television here (oh! and all of my kitchen supplies and seasonings). On the upshot, I've been getting a lot of work, knitting and reading accomplished:>)

I present to you, the first recipe from my little cabin out in the middle of almost nowhere...

"Creamy Dreamy Shells and Salad" (almost guaranteed to make you dream of the seashore!) 

Preparation time: 15 minutes

Ingredients

- Seashell pasta 

- Chreese (optional; a dairy-free replacement for Mac & Cheese)

- Daiya brand shredded soy cheese (http://www.daiyafoods.com/)

- Portobello mushroom

- Avocado

- Baby spinach

- Extra virgin Olive oil

- Garlic powder

Portobello Mushroom

1. Wash and slice a mushroom
2. Put a little little olive oil in a pan with a sprinkle of garlic powder
3. Place slices in pan and drizzle a little olive oil over them. Follow up with another sprinkle of garlic powder.
4. Cook on medium-low heat until tender (about 8-10 minutes)

Pasta/Pasta and Chreese

1. Prepare Pasta shells/Pasta shells and Chreese as you would normally
2. Place drained shells/shells and chreese in a warm pot on low heat
• Slowly stir in the soy cheese shreds 
• Note: Any brand will do but I like Daiya brand best because it tastes like cheese and melts like it too...it fools dairy-lovers all of the time - no joke! 
3. When "cheese" is melted (~3-4 minutes), scoop out desired portion of pasta on serving plates.

Finishing touches

1. Rinse and drain baby spinach
2. Prepare chunks of avocado 
• Cut avocado in half and discard seed
• Slice fruit in shell, first length-wise and then across
• Scoop out chunks
3. On plate with cheesey pasta shells, add:
• Cooked portobello slices
• Avocado chunks
• Handful of baby spinach
4. Enjoy! Oh and be on the look out for the following qualities of this recipe:
• Comforting cheesey good-goo of the pasta shells 
• Sweet creaminess of the avocado 
• Meatiness of the portobello 
• Spinach greens keep the recipe from being too rich