On Friday, I was mining the produce section at Cronig’s just as they were topping off the mushroom bins with piles of fat, fresh creminis, shiitakes and oyster mushrooms. They looked so perky that I couldn’t resist grabbing a handful of each.

I’m a big fan of the meaty flavor of sautéed mushrooms; that umami not only stands on its own but pairs equally well with vegetables, meat, seafood, and anything starchy. And mushrooms also happen to be a source of potassium, Vitamins B and D, antioxidants and zinc – all helpful for our winter well-being.

Over the weekend I turned my mushroom sauté into this comforting Mushroom Melange with Short Grain Brown Rice, Parmigiano, Lemon-Parsley, and Toasted Almonds. I used the pasta-style method to cook the rice and saved some of the cooking liquid to help make the mushrooms saucy (with a small amount of cream!).

I folded the saucy mushrooms into the warm rice, added grated Parmigiano, and mixed in a combo of chopped parsley, lemon zest and toasted almonds. It was totally satisfying – something like a brown rice risotto, only easier. You could sub in another grain like farro or use the sauté with noodles or white beans if you prefer.

I found more great looking mushrooms at Morning Glory this morning, and (not surprisingly!) found more delicious ways to use them in the mushroom section of cookthevineyard.com. Here are a few favorites:

• Mahogany Mushrooms and Grilled Maple-Tamari Shiitakes. (You could roast those shiitakes this time of year.)

• Shiitake and Spinach Sauté with Parmigiano — use this one as a bed for sear-roasted fish. Mushroom, Shallot & Balsamic Butter Pan Sauce — use that one to dress up bay scallops.

• Warm Ciabatta Toasts with Lemony Chickpea Hummus and Sautéed Veggies. Hey, that hummus would be good to have around for so many other things, maybe to pair with Laura Coit’s Quick Sunny Chickpeas with Yogurt Tahini Sauce.

• I’d like to try Cathy Walther’s Shiitake Mushroom Burgers, and you can’t go wrong with Molly Levine’s Shiitake Tacos with Chipotle Sauce.

To go with your mushrooms? A salad, of course. This year I've resolved to avoid those ubiquitous plastic salad boxes as much as possible; hence my trip to Morning Glory to stock up on their beautiful mizuna, baby mustard and spinach. Because the greens are sold loose, I can use my reusable produce bags to bring them home.

While I was there, it was fun to see how many farm-grown winter veggies are available – beautiful carrots, many squashes, cabbage, and deeply hued kales of every kind. Morning Glory's annual sale happens this Friday, January 13 and Saturday, January 14.

Cabbage is my hero! If I run out of salad greens, I know I can always make a slaw. Coming up: this yummy Gingery Red Cabbage Slaw with Cilantro, Lime, and Peanuts. I’ll drop the peas and add in green cabbage for a wintery version of this spring recipe.

An easy dessert for this week? Abby Dodge's Pie Plate Chocolate Chippers. Hold this to make again during the football playoffs.

Jenny DeVivo weighs in today on how to make the most of winter citrus. Don’t miss that and we’ll see you on Instagram @cookthevineyard. Be sure to follow us if you haven't already.

What's Open, What's Happening

If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings. Please note: The Net Result will reopen from its winter break on January 26.