Stuffed Portabella Mushrooms

Ingredients:

2 portabella mushrooms

2 medium potatoes

4 garlic cloves, minced

2 green onions, finely chopped

1 tbsp butter

1/2 cup milk

salt

pepper

Directions:

1. cook potatoes, mash with butter and milk, mix in garlic and green onions, season with salt and pepper, reserve some green onion for garnish

2. meanwhile, sprinkle portabella mushrooms with salt and pepper and bake in a preheated oven at 350° for 10-15 minutes

3. load mashed potatoes into mushroom caps and broil until top of potatoes begins to brown, garnish with green onions

Caramelized Onion and Mushroom Soup

Ingredients:

4 assorted large onions, sliced

1 lb assorted mushrooms, sliced

6 cloves garlic, minced

2 tbsp olive oil

2 cups (1 pint) beer

1 can (14.5 oz) beef stock

2 cans (14.5 oz) water

3 bay leaves

1 tbsp salt

1/4 tsp pepper

1/4 tsp white pepper

1 sourdough baguette

1/4 lb Gruyere, grated

Directions:

1. heat oil in a large pot on medium heat, add the onions and cook uncovered until caramelized

2. add garlic and mushrooms and cook until mushrooms are tender

3. add beer, bring to a boil and reduce

4. add the stock, water, bay leaves, salt, pepper and white pepper and reduce

5. while soup is simmering, slice the sourdough baguette and broil on both sides until golden

6. to serve:  remove bay leaves, fill a bowl with soup, top with toasted baguette, sprinkle with Gruyere (about half a cup per bowl) and broil until cheese is melted and browned

Honey Slaw

Ingredients:

4 carrots

1/2 green cabbage

1 granny smith apple

1 radicchio

2 containers  Greek yogurt

2 tsp celery seeds

1 tsp salt

4 tbsp honey

Directions:

1. peel and julienne carrots and granny smith apple

2. core and thinly slice cabbage and radicchio

3. in a large bowl, mix all together.  Season with salt and celery seeds.  Toss with honey and Greek yogurt

Quinoa Patties

Ingredients:

2 cups quinoa, cooked

3 tbsp parsley, chopped

3 stalks green onions, thinly chopped

1/4 cup Italian bread crumbs

1/4 cup Parmesan cheese

2 eggs

olive oil (for frying)

Directions:

1. mix all ingredients together

2. heat oil in pan over medium heat

3. spoon mixture onto pan and fry in pan until golden on both sides

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