Mushroom Topping

Ingredients:

1 portabella mushroom cap

4 pearl onions, finely diced

2 garlic cloves, finely diced

1 tsp ginger, grated

1 tsp sesame seed oil

2 tbsp soy sauce, low sodium

Directions:

1. chop up the mushrooms into thin strips, about two inches long

2. heat oil in a pan over medium heat and saute onions until soft and lightly browned

3. add garlic and saute for a minute or until flavor is incorporated throughout

4. add mushrooms to the pan and cover, cook until mushrooms are soft

5. add soy sauce and cook for a minute or until flavor is incorporated throughout

6. remove from heat and serve

Beet Salad

Ingredients:

2 small beets

1 egg, hardboiled

1 small cucumber

2 oz queso fresco

2 tbsp parsley, chopped

1 tbsp sunflower seed oil

Directions:

1. cook beets until tender

2. cut up all ingredients into similar size cubes (of approximately 1/4 inch size)

3. toss with parsley and sunflower seed oil

Cubed Salad

Ingredients:

half a baby watermelon

1 avocado

2 tomatoes

4 oz queso fresco

4 green onions

Directions:

1. chop the first four ingredients into similar size cubes (approximately 1/4 inch)

2. thinly slice just the greens from the onions

3. mix well and serve