Vegetarian
Page 7
- 20 fingerling potatoes, diced
- 5 oz. mushrooms, diced
- 2 cloves garlic
- olive oil
- 5 oz. baby spinach
- mushroom gravy
- Preheat oven to 350.
- In a 9x13 casserole dish combine mushrooms, potatoes, and garlic and toss with olive oil.
- Cover with tinfoil and bake for 60 minutes or until potatoes are tender.
- While potatoes cook make gravy.
- In saute pan, saute spinach in a small amount of olive oil until wilted.
- Mix spinach with potatoes and serve topped with gravy.
Published: Tuesday, February 7th, 2012
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- 1 portobella mushroom
- 8 oz mushrooms, shiitake or cremini would work well
- 3 cups vegetable stock
- 3 Tbsp butter
- 1/3 onion, diced
- 2 cloves garlic, minced
- 1 Tbsp white wine, (optional)
- 1 Tbsp butter
- 3 Tbsp corn starch
- 1 tsp thyme
- Remove stems from mushrooms. Place stems and stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
- Finely chop mushrooms.
- Place butter in a large saute pan over medium heat. Add onions and garlic and cook until translucent, 3 to 5 minutes.
- Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned.
- Add wine and remove from heat.
- Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes.
- Slowly whisk into stock; bring to a boil, whisking until thickened.
- Add the reserved mushroom mixture and thyme, and stir to combine.
Published: Tuesday, February 7th, 2012
See a list of recipes here or check out some of our suggestions:
Submitted by: Kristy
These are a great lunch idea or a delicious appetizer!
- 1 8oz. package cream cheese, softened
- 1 Tbsp dill
- 1 loaf white bread
- 2 medium cucumbers, peeled and sliced
- Mix together dill and cream cheese.
- Spread cream cheese mixture on bread. (Number of slices depends on number of servings needed.)
- Lay slices of cucumber on top of one of the bread slices. Top cucumbers with another piece of bread.
- Remove crust and cut diagonally into four small triangles.
- Repeat using all the slices of bread.
Published: Monday, January 23rd, 2012
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- 2 Tbsp butter
- 1/2 onion, chopped
- 1 stalk celery, chopped
- 3 cups vegetable broth
- 8 cups broccoli florets
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups milk
- Melt butter in medium stock pot, and saute onion and celery until tender.
- Add broccoli and broth, cover and simmer for 10 minutes. With hand blender, puree soup until smooth.
- In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and milk. Stir until thick and bubbly, and add to soup.
- Mix soup together until well blended.
Published: Monday, January 2nd, 2012
See a list of recipes here or check out some of our suggestions:
