Since my beloved Canadians left, I've been frantically trying to cook up everything before anything went bad.

Tonight's dinner: Pancetta roasted portabello mushrooms with a seasoned tomato salad.

So easy and so satisfying.

Here's the simple recipe for the roasted mushrooms

Drizzle olive oil over Portabello Mushrooms, season with sea salt, cracked rainbow peppercorns, garlic powder, a bit of cayenne pepper and a bit of sliced basil or cilantro for fresh flavor and color. Bake at 400f for 20min.