STUFFED MUSHROOMS

Stuffed Mushrooms

Ingredients:

1 green pepper, chopped

1 red pepper, chopped

1 large onion, chopped

6 cloves garlic, minced

12 medium portobello mushrooms, stems removed and saved

2 tsp oregano

1 tsp sea salt

1/2 tsp fresh ground pepper

2 tbsp olive oil

1/3 cup bread crumbs

Directions:

Pre-heat oven to 500*

Saute onions, peppers, garlic and chopped stems in the oil.

Add the spices and cook till tender.

When peppers are tender put them in a food processor with the bread crumbs and pulse till blended.

Stuff mushrooms with filling and bake in a oiled iron, or heavy bottom stainless steel skillet for 20 min. (I use the same skillet I saute in).

ASIAN PASTA SALAD

Asian Pasta Salad

Ingredients:

8oz pound spinach fettuccine pasta

1 teaspoon sesame oil

1/4 cup soy sauce

2 tablespoons raw sugar

1 1/2 tablespoon balsamic vinegar

2 teaspoons salt

1/4 cup chopped red pepper

6 green onions, sliced

1/4 cup purple cabbage

1/4 cup peas

1/4 cup almonds, chopped

Directions:

Cook noodles until just tender. Rinse under cold water. Drain well and transfer to large serving bowl.

Combine sesame oil, soy sauce, sugar, vinegar and salt in bowl. Stir to dissolve sugar. Add to noodles.

Add vegatables and mix well. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle chopped almonds over salad and serve.

(Shown with sweet potato fries.)

VEGETABLE STUFFED PEPPERS

VEGETABLE STUFFED PEPPERS

6 green, red, or yellow bell peppers
1 tbsp olive oil
1 large onion, roughly chopped
3 cloves garlic, diced
1/2 cup carrots
1 jalapino diced
2 stalks celery sliced
1 can fire roasted diced tomatoes
1 can black beans, rinsed
1/3 cup frozen corn
1/2 cup tomato veggie juice
1 cup vegetable broth
1/2 uncooked jasmine rice
1/2 tbsp fresh cilantro
1/2 tbsp cumin
1/4 tsp ground red pepper
Salt
Pepper

Sauté onion, garlic and carrot until tender
Add remaining vegetables, spices, and cilantro. Cook for 5 min
Add veggie juice and broth then rice bring to boil stirring for 10 min

Cut tops off Peppers, remove seeds, and blanch for 3 min

Stuff peppers, replace tops, and bake in a *375 oven for 30 min.