Sentences with phrase «fresh white mushrooms»

2 avocados 1 package romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6 cups) 1 small bunch of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms, sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)

-- 1 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack fresh white mushrooms, sliced — 1 pack fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste

Not exact matches

Unsalted butter $ 3.49 1 large white onion $.99 2 heads garlic $ 1.50 1 package fresh rosemary $ 1.49 16 ounces white mushrooms $ 3.60 5 cups chicken or vegetable stock $ 3.59 Two baguettes $ 4.60

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara fresh spinach, chopped Cooking spray 2 cups marinara sauce

Serves: 8 to 12 Ingredients 24 fresh, medium white mushrooms, wiped clean 2 tbs.

The consensus around these parts is that everyone should be dipping their garlic basil parmesan crisps in to Bertolli's fresh Riserva Porcini Mushroom & White Truffle Oil sauce -LCB- duh, that's not surprising.

Ingredients: Shrimp (I used 7 jumbo shrimp) 1 cup fresh spinach 1/4 onion (sliced) 1 cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne pepper

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Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Applebee's Mud Slide Applebee's Perfect Apple Margarita Applebee's Perfect Sunrise Applebee's Onion Peels Applebee's Baked French Onion Soup Applebee's Santa Fe Chicken Salad Applebee's Almond Rice Pilaf Applebee's Bourbon Street Steak Applebee's Chicken Fajita Rollup Applebee's Crispy Orange Chicken Bowl Applebee's Honey Grilled Salmon Applebee's Tequila Lime Chicken Applebee's White Chocolate & Walnut Blondie Benihana Ginger Salad Dressing Benihana Japanese Onion Soup Benihana Mandarin Orange Cheesecake Bennigan's The Monte Cristo Buffalo Wild Wings and Sauces — Spicy Garlic Sauce — Medium Wing Sauce — Hot Wing Sauce — Caribbean Jerk Sauce California Pizza Kitchen California Cosmo California Pizza Kitchen Thai Crunch Salad California Pizza Kitchen California Club Pizza California Pizza Kitchen Jamaican Jerk Chicken Pizza Carrabba's Bread Dipping Blend Carrabba's House Salad Dressing (Creamy Parmesan) Carrabba's Chicken Marsala The Cheesecake Factory Mini Crabcakes The Cheesecake Factory Sweet Corn Tamale Cakes The Cheesecake Factory Chicken Madeira The Cheesecake Factory Bang - Bang Chicken & Shrimp The Cheesecake Factory Original Cheesecake The Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake Chevys Fresh Salsa Chevys Mango Salsa Chevys Chile Con Queso Chevys Garlic Mashed Potatoes Chevys Sweet Corn Tomalito Chevys Flan Chili's Salsa Chili's Boneless Buffalo Wings Chili's Boneless Shanghai Wings Chili's Chicken Crispers Chili's Chili Queso Chili's Lettuce Wraps Chili's Southwestern Eggrolls Chili's Chicken Enchilada Soup Chili's Southwestern Vegetable Soup Chili's Honey Mustard Dressing Chili's Grilled Baby Back Ribs Chili's Chocolate Chip Paradise Pie Chili's Molten Chocolate Cake Claim Jumper Garlic Cheese Bread Claim Jumper Fire - Roasted Artichoke Claim Jumper Cheese Potatocakes Claim Jumper Spicy Thai Slaw Claim Jumper Meatloaf Denny's Fabulous French Toast Denny's BBQ Chicken Sandwich Denny's Club Sandwich Hard Rock Cafe Homemade Chicken Noodle Soup Hard Rock Cafe Bar - B - Que Beans Hard Rock Cafe Pig Sandwich Houston's Chicago - Style Spinach Dip Houston's Honey Lime Vinaigrette Houston's Cole Slaw IHOP Cinn - A Stacks IHOP Country Griddle Cakes IHOP Country Omelette IHOP Harvest Grain»N Nut Pancakes IHOP Pumpkin Pancakes Islands China Coast Salad Dressing Islands Island Fries Islands Tortilla Soup Islands Yaki Soft Tacos Joe's Crab Shack Blue Crap Dip Joe's Crab Shack Garlic King Crab Legs Lone Star Steakhouse Lettuce Wedge Salad Lone Star Steakhouse Baked Sweet Potato Lone Star Steakhouse Lone Star Chili Margaritaville Crab, Shrimp and Mushroom Dip Margaritaville Jamaica Mistaica Wings Margaritaville Key Lime Pie Marie Callender's Lemon Cream Cheese Pie Marie Callender's Pumpkin Pie Mimi's Cafe Carrot Raisin Bread Mimi's Cafe Corn Chowder Mimi's Cafe French Market Onion Soup Olive Garden Limoncello Lemonade Olive Garden Bruschetta Olive Garden Sicilian Scampi Olive Garden Stuffed Mushrooms Olive Garden Toasted Ravioli Olive Garden Pasta e Fagioli Olive Garden Minestrone Soup Olive Garden Chicken Scampi Olive Garden Chocolate Lasagna Olive Garden Frozen Tiramisu Olive Garden Lemon Cream Cake Olive Garden Tiramisu Original Pancake House Apple Pancake Original Pancake House German Pancake Outback Steakhouse Honey Wheat Bushman Bread Outback Steakhouse Grilled Shrimp On The Barbie Outback Steakhouse Kookaburra Wings Outback Steakhouse Bleu Cheese Dressing Outback Steakhouse Caesar Salad Dressing Outback Steakhouse Honey Mustard Salad Dressing Outback Steakhouse Ranch Salad Dressing Outback Steakhouse Tangy Tomato Dressing Outback Steakhouse Cinnamon Apple Oblivion Outback Steakhouse Sydney's Sinful Sundae P.F. Chang's Mai Tai P.F. Chang's Chang's Spare Ribs P.F. Chang's Chicken in Soothing Lettuce Wraps P.F. Chang's Shrimp Dumplings P.F. Chang's Garlic Snap Peas P.F. Chang's Chang's Spicy Chicken P.F. Chang's Dan - Dan Noodles P.F. Chang's Lemon Pepper Shrimp P.F. Chang's Mongolian Beef P.F. Chang's Oolong Marinated Sea Bass P.F. Chang's Orange Peel Chicken P.F. Chang's Chocolate Torte Red Lobster Tartar Sauce Red Lobster Cheddar Bay Biscuits Red Lobster Bacon - Wrapped Shrimp Red Lobster Cheddar Bay Crab Bake Red Lobster Parrot Bay Coconut Shrimp Red Lobster Red Lobster New England Clam Chowder Red Lobster Teriyaki Glazed Fresh Fish Red Robin Seasoning Red Robin 5 Alarm Burger Red Robin Banzai Burger Red Robin Teriyaki Chicken Burger Roadhouse Grill Roadhouse Rita Roadhouse Grill Roadhouse Cheese Wraps Roadhouse Grill Baby Back Ribs Romano's Macaroni Grill Chicken Portobello Romano's Macaroni Grill Chicken Scaloppine Romano's Macaroni Grill Penne Rustica Ruby Tuesday Creamy Mashed Cauliflower T.G.I. Friday's Black Bean Soup T.G.I. Friday's Broccoli Cheese Soup T.G.I. Friday's Pecan - Crusted Chicken Salad T.G.I. Friday's Sizzling Shrimp Tony Roma's Blue Ridge Smokies Sauce Tony Roma's Baked Potato Soup Tony Roma's Maple Sweet Potatoes Tony Roma's Carolina Honeys BBQ Salmon Waffle House Waffles

1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional

Fresh mushrooms and cherry tomatoes are roasted until tender and then tossed with chickpeas, mozzarella and pasta in a light, white balsamic dressing.

arrowroot, basil, beef, black pepper, cream, pasta, rosemary, salt, shallots, thyme, olive oil, fresh thyme, oil, wine, mushrooms, pepper, thyme leaves, white wine, sour cream, olive, whole wheat pasta, wheat, leaves, tenderloin

There were fresh white button mushrooms on sale at Kroger, and I had a whole ton of lean ground turkey I wanted to use up, so I decided to make burgers!

3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts

There are just a few ingredients: two packs of brown and white portobello mushrooms; a head of garlic; and a bunch of fresh parsley whose fragrance I simply adore.

2 boneless and skinless chicken breasts 8 Tbsp olive oil 2 Tbsp soy sauce Salt Pepper 1 egg 1/3 cup flour 1/3 cup bread crumbs 6 Tbsp butter 1/2 mushrooms sliced 1/2 cup dry white wine 3 Tbsp lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley

Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine

2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 cup walnut oil 1 tablespoon chopped fresh dill 1 pound green beans 1 1/2 tablespoon extra virgin olive oil 8 ounces sliced mushrooms Salt 1/4 cup sliced almonds

4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine 2 to 3 cups chicken stock

bay leaf, black pepper, broth, celery, chicken, cream, egg, bacon, lemon, lemon juice, parsley, salt, thyme, fresh thyme, kosher, onion, leaf, dried, sprigs, finely, wine, potatoes, carrots, mushrooms, pepper, flour, eggs, egg yolks, white wine, chicken broth, dry white wine, chicken thighs, kosher salt, bone in, thighs, gravy, stew, vegetables, yolks, juice

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

Ingredients: 1 Tbsp olive oil 1 clove garlic, minced 1 Tbsp sake or white wine (optional) 1 cup quinoa 4 cups assortment of mushrooms, sliced 1 Tbsp tamari 1/2 tsp salt Fresh parsley for garnish, chopped

ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)

ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)

Duxelles 1 1/2 pounds white button mushrooms (about 7.5 cups sliced mushrooms) 2 shallots, coarsely chopped 4 cloves garlic, coarsely chopped 2 sprigs fresh thyme 2 tablespoons Earth Balance or other margarine 2 tablespoons olive oil Salt and pepper, to taste

shitake mushrooms, stems removed (equal to about 2 - 3 mushrooms, sliced) 1/2 to 1 teaspoon grated fresh ginger 1 to 1 1/2 teaspoons low - sodium soy sauce 1 to 1 1/2 teaspoons mirin (sweetened sake) or sweet white wine salt and fresh ground black pepper to taste

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

250 g organic polenta 1 1/2 litre filtered or mineral water a pinch of whole sea salt 30 g dried porcini mushrooms 2 handfuls fresh sage, finely chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin black and white sesame seeds, to taste chili powder, to taste

used Rancho Gordo Christmas Limas and did simple portobellas and white & crimini mushrooms, some 47 lb Rooster Cabernet & added fresh chopped sage and rosemary.

I'm using red quinoa (since that's what I had in the pantry) and adding some white mushrooms, fresh garlic, and yellow squash.

1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate

1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces

Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro

Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish

Whole grain pasta mixed with a creamy, light gruyere cheese sauce, fresh jumbo shrimp, sweet cherry tomatoes, and sliced Baby Bella mushrooms make for a perfect summer meal, especially when paired with CK Mondavi white wine such as Chardonnay or one of their newest blends, Blonde Five.

1 cup Parmesan cheese 1/2 cup fresh dill 1/2 cup fresh parsley 8 ounces white mushrooms (optional) 2 cups sliced zucchini (about 2) 2 cups sliced summer squash (about 2)

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

minced fresh ginger 1 cup shitake mushrooms, sliced 1 cup white cabbage, shredded 1 cup carrot, shredded 1 cup garlic sprouts or chives (I used 1/2 cup chives and added 1 large clove garlic, minced) ~ 1/4 tsp.

Serves 4 - 6 Recipe by: Stewart Dietz Catering Ingredients: 1 1/4 cup Whole Grain Einkorn 2 cups water 1/2 teaspoon kosher salt 4 tablespoons olive oil 4 ounces crimini brown mushroom, cleaned & trimmed, keep stems 1/2 small yellow onion, finely diced 1 small leek, cleaned, cut lengthwise in 1/2, thinly sliced using mostly white 1.5 teaspoon fresh or 1/2 teaspoon dried thyme... Continued

15 - Minute Cauliflower and Corn Tacos Vegetable Black Bean Mexican Skillet Easy Pico de Gallo Mushroom Arugula Tostada with Avocado Cream Spicy Black Bean Quinoa Patties Nopales, Black Bean, and Potato Rolled Tacos with Smoky Taco Cream Spicy «Refried» Lentil Dip Single - Serve Mexican Tortilla Pizza Tempeh Tacos with White Cabbage and Fresh Salsa Lentil and Refried Bean Taquitos Grilled Plantains Cheese and Potato Enchiladas Skillet Style Cheese Dip Black Bean Burgers Fried Puffy Tacos - Seitan Chorizo and Black Bean Chipotle Bro Tacos Roasted Garlic and Chia Guacamole Stacked Veggie and Smoky Black Bean Enchilada Panko - Crusted Squash Tacos with Creamy Jalapeno Lime Sauce Mango Jicama Salad Roasted Sweet Potato and Plantain Burritos Deconstructed Bean and Veggie Enchiladas Baked Taquitos with Black Beans and Sweet Potatoes Mango Asparagus Tacos with Massaged Kale

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste

This savory skillet meal uses mushrooms, white wine, garlic, vegetable broth, and fresh parsley.

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Couldn't find fresh shii - takes, so used dried ones and two thirds white mushrooms.

The crisp, gluten - free crust is covered in a rich white bean sauce, fresh spinach and mushrooms, plenty of garlic, and our ooey - gooey Mozzarella Style Shreds.

I think it would be better to use a different kind of fresh mushroom such as portabella or regular white button mushrooms.

ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt