Mushroom Lemon and Lentil Salad
Ingredients
- ½ cup French Lentils
- 2 cups water
- 1 tbs olive oil
Recipes
Pappardelle with Mushrooms
Ingredients
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 2/3 cup boiling water
- 8 ounces uncooked pappardelle pasta or bucatini
- 3 1/4 teaspoons salt, divided
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
- 2 garlic cloves, minced
- 2 tablespoons dry sherry
Crispy Cauliflower Carrot Fritters
Broccoli Parmesan Meatballs
Creamy Wild Rice and Mushroom Soup
Summer Squash-Portobello Mushroom Lasagna
- 6 medium crookneck or other summer squash or zucchini, sliced lengthwise, 1/8" thick
- 6 large portobello mushroom caps, sliced 1/8" thick on a bias
- extra virgin olive oil for sauteeing
- 1 lb. ricotta
- 2 eggs
- 1/2 teaspoon nutmeg
The Best Vegetarian Chili
Healthy Mediterranean 7-Layer Dip
Protein Packed Summer Salad
Ingredients for the salad
- 3 cups of cooked beans (or 2 cans) (I used black eyed beans, but any beans would do)
- 1 cup cooked quinoa
- 1 big bunch of parsley
- 1 deseeded red, sweet pepper
- 1 leek (white parts only)
- 2 small carrots
Ingredients for the dressing
Cherry Butter
Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention. A side benefit is that your house will smell wonderful while it is cooking - much better than potpourri! You can also skip the last canning steps, and just store it in your refrigerator (2 or 3 months) or freezer (indefinitely).
Ingredients