A recipe for a warm
mushroom salad from luxurious TriBeCa restaurant Bouley calls for armfuls of mushrooms.
Not exact matches
This simple and delectable stir - fry of napa cabbage,
mushrooms and tofu, augmented with Asian noodles, goes well with an easy slaw - style
salad, and spring rolls
from the freezer section of your natural foods store.
Warm quinoa
salad with garlic
mushrooms,
from Family Friends Food.
We put the salsa & guac on our
salad and quesadillas, but couldn't eat much as we were full
from the
mushroom dishes & wanted room for dessert.
Mustard (especially the squeeze kind) Pre-made beverage mixes like Bloody Mary mix (check the label for barley malt flavoring or hydrolyzed wheat protein, and skip the Bloody Marys and Caesars at brunch) Store - bought soups (yup, even tomato soup can contain wheat, but especially the creamy stuff like Cream of
Mushroom and Chicken) Sauces and
salad dressings (BBQ sauce is a biggie) Brown rice syrup (often found in processed foods and alternative sweeteners, which is derived
from barley) Ice cream and Fudgesicles (may contain malt extract, which is also derived
from barley) Yogurt (the flavored kinds) Gravy (usually thickened with flour) Meatballs (most often contains breadcrumbs as a binder) French Fries (ask if they've been fried in a dedicated fryer.
From a Mango Shrimp
Salad to a
Mushroom Orzo Pilaf and now Balsamic Caramelized Onions.
-LSB-...]
Salad My Way Raw Beet and Avocado Soup with Cashew Cream
from This Rawsome Vegan Life Raw Portabello
Mushroom and Curried Spinach Quiche by Golubka Raw Stuffed
Mushrooms with Rosemary «Cream» by Rawmazing Raw Cadbury -LSB-...]
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed
from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake
mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE
SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake
mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
Weekdays its mostly frittata (tonight used shallots, green garlic, spinach, asparagus and ricotta), soup (
mushroom barley
from 101cookbook, peas fennel soup), chopped
salad, baked mediterrenean feta
from here, fried rice with veggies.
-LSB-...] Brazilian Chicken Turnovers w / Avocado Yogurt Dip
from Dinners and Dishes and Desserts Broken Lasagna With Zucchini - Tomato Sauce
from Food Network Cauliflower Hummus Burgers with Mint Tzatziki
from Oh My Veggies Chicken and Arugula Pita Pockets
from Giada De Laurentis Chinese Noodles
from Fitness Magazine Confetti Chickpea
Salad from Budget Bytes Cucumber Avocado Tea Sandwiches With Dill & Mint
from Post Punk Kitchen Dana's Marinated Vegetable Pasta
from $ 5 Dinners Fettuccine With Summer Vegetables and Goat Cheese
from Food Network Lemony Fusilli With Chicken, Zucchini and Pine Nuts
from Fitness Magazine Lemony Orzo - Veggie
Salad with Chicken
from Cooking Light Mama Ghannouj (Baba Ghannouj Made With Zucchini)
from Oh My Veggies Mango - Avocado Chicken Orzo
Salad from $ 5 Dinners Mexican Chopped
Salad with Greek Yogurt Cilantro Lime Ranch
from Cooking Classyc Peruvian Ceviche
from Sunset Pesto - Peach Chicken
Salad Wraps
from Fitness Magazine Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish
from Cooking Light Smorgastarta sandwich cake
from Panini Happy (Saveur) Speedy Veggie «n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce
from Oh She Glows Sprouted Quinoa Black Bean Burgers with Pineapple Salsa
from Oh My Veggies Summer
Salad with Mango, Cucumber, Avocado, and Curry Vinaigrette
from Choosing Raw Tomato, Corn, and Butter Lettuce
Salad with Buttermilk Chive Dressing
from Choosing Raw Ulimate Green Taco Wraps with Lentil - Walnut Taco Meat
from Oh She Glows Zucchini & Corn Panini with Pepper Jack Cheese
from Oh My veggies Zucchini «Fettucine» with Tomato Sauce
from Ani's Raw Food Essentials Zucchini -
Mushroom «Linguine»
from Southern Living Zucchini Noodles With Peanut Sauce
from Post Punk Kitchen -LSB-...]
Sunday: Grilled Chicken + Roasted Cauliflower and
Mushroom Quinoa
Salad in Balsamic Vinaigrette
from Closet Cooking
In San Francisco, chef Stuart Brioza at State Bird Provisions and The Progress uses the leftover pickling liquid
from turnips not only for vinaigrettes but also as a brine to rehydrate wakame (seaweed), which he mixes with sauerkraut and serves atop a
salad of kale and roasted
mushrooms.
To accompany our crab cakes tonight, I made this roasted
mushroom salad featuring roasted shallots, green beans, and a tarragon dressing made
from olive oil, lemon juice, and the liquid given off by the
mushrooms themselves —
mushroom lovers, this is for you!
Chicken / Poultry Tortilla Chicken with Lime Crema Creamy Chicken Enchiladas (Easy) Prosciutto Wrapped Chicken Thighs Southwest Chicken Tacos with Charred Corn Chicken with Balsamic
Mushrooms Easy Chicken Cassoulet (Cooking for Two) Chicken Mediterranean Chicken in Lemon Marinade Chicken Veronique Crockpot Chicken with Black Beans and Corn Buffalo Cream Cheese Chicken Crockpot Garlic Brown Sugar Chicken Chicken & Broccoli Casserole Chicken in Basil Cream Cream Cheese Chicken Enchiladas Guilt - Free Chicken Quesadillas Buffalo Wing Bites Creamy Chicken Pockets Saucy Crockpot BBQ Chicken
From - Scratch Chicken and Rice Soup Summer Turkey
Salad
Antipasto Skewers recipe and photo
from Honey and Birch Vegan Mexican Pinwheels recipe and photo
from Minimalist Baker Winter Layered
Salad with Beets and Brussels Sprouts recipe and photo
from Food Network Easy Shrimp Ceviche with Mango Pineapple & Avocado recipe and photo
from McCallum's Shamrock Patch Lentil
Mushroom Meatballs
from Oh My Veggies Loaded Guacamole Vegetarian Tacos
from Soup Addict Julia Child's Eggplant Pizzas
from Kalyn's Kitchen
These next few make it seem like I eat lunch out with friends all the time, but I swear I bring my lunch to work almost everyday... First up is a Green» Go Sushi Burrito
from Komotodo stuffed full of fried tofu, portobello
mushroom fries, avocado, wakamo Japanese
salad, pickled red cabbage, English cucumber and sweet corn:
I made hummus with the tahini I brought home
from Israel, your zesty herbed rice
salad with dried cut - up figs instead of raisins, roasted green beans and chicken piccata with
mushrooms and capers.
Celeriac and Potato Soup w /
Mushroom Walnut & Celery Leaf
Salad (v / gf) Adapted
from Vegetable Literacy, p. 24 Serves 4.
Beet
Salad with Shallot - Thyme Dressing (
from Blackbird Pizzeria in Philadelphia, PA) Cherry Royal (
from Veggie Grill in Hollywood, CA) Granada Chai (
from El Piano in Malaga, Spain) Kimchi Nori Maki Roll (
from Real Food Daily in West Hollywood, CA) Moroccan Tajine (
from SunCafe Organic in Studio City, CA) Nutloaf (
from Wayward Cafe in Seattle, WA) Pasta with Pumpkin Curry Sauce (
from Counter Culture in Austin, TX) Pickled Beets (
from Zen Kitchen in Ottawa, ON) Pistachio - Crusted Eggplant Napoleon (
from Millennium Restaurant in San Francisco, CA) Pumpkin Cheesecake with Bourbon - Brown Sugar Cream (
from True Bistro in Boston, MA) Quinoa Tabbouleh (
from Chaco Canyon in Seattle, WA) Raw Lime Parfait (
from Plant in Asheville, NC) Roasted Spaghetti Squash, Cauliflower, Garlic and Mashed Potatoes with Porcini
Mushroom Gravy (
from Peacefood Cafe in New York, NY) Skillet Cornbread (
from Cornbread Cafe in Eugene, OR) Spicy Cha Cha (
from The Loving Hut in Houston, TX) Swiss Bircher Muesli (
from Luna's Living Kitchen in Charlotte, NC)
-LSB-...] Green Bean
Salad with Lemon Dijon Dressing
from Green Kitchen Stories — a fantastic alternative to the
mushroom soup / mushy green bean concoction that mom's still making.
I like to garnish this
salad with marinated
mushrooms from another recipe in the same cookbook: 1/2 pound of Shiitake and Crimini
mushrooms (or any wild
mushrooms)-- sliced 3 tablespoons olive oil 3 tablespoons lemon juice some fresh herbs (I used basil and cilantro) some sea salt garnish with freshly ground black pepper
Almond Parmesan Baked Acorn Squash Barbecue Sauce Biscuits Broccoli al Frascati by Mario Batali Caesar
Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters with Romesco Sauce Cinnamon - Spiced Roasted Veggies with Couscous Colcannon (mashed potatoes with kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice with Broccoli Don't Be Crabby Cakes Eggplant Caponata Faux Parmesan Ginger Dipping Sauce Ginger Peanut Sauce for Pasta or Stir - Fried Veggies Green Bean Casserole Grilled Corn with Piquant Sauce Grilled Jalapeño Poppers Grilled Zucchini with Green Olives, Cilantro and Tomato Herb - Roasted Cauliflower with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple - Roasted Carrots Oil and Lemon Dressing by Julia Child Pesto by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto» with
Mushrooms and Truffle Ranch Dressing
from Scratch Ranch Dressing the «Slacker» Way Roasted Turnip, Potato, and Apple Hash Rosemary Roasted Potatoes with Black Olives Sautéed Greens with Garlic and Lemon Soda Bread Spaghetti Squash with Spicy Greens, Raisins and Pine Nuts Spiced, Roasted Chickpeas Summer Rolls with Peanut Sauce Tahini Sauce Tomatoes Stuffed with Herbs Walnut Parmesan Wild Greens Zucchini - Potato Casserole
Our family's classic spinach
salad with a poppy seed dressing
from the Silver Palate cookbook calls for bacon pieces,
mushrooms, red onions and hard - boiled egg pieces (we don't include the egg.)
Warm Almond Garlic + Parsnip Soup by Green Kitchen Stories Spring Greens
Salad with Garlic Sauce by Faring Well Grilled Sweet Potato Burrito Bowls with Cumin Garlic Sauce by The First Mess Garlic + Spice Market Carrots with Tahini Yogurt by Dolly and Oatmeal Sea Salt Beet Fries with Garlic Cashew Cream Dipping Sauce by Dishing Up the Dirt Garlicky Kale
Salad with Crispy Chickpeas by Minimalist Baker Roasted Garlic and Parsnip Gravy
from Whole Foods Market Za'atar Sweet Potatoes + Garlicky Kale
from OPP Cookbook (via) Epicurious Polenta Tart with Garlicky White Bean Spread + Roasted Cherry Tomatoes
from The Full Helping Tandoori Cauliflower Roast with Garlic - Cilantro Yogurt Sauce
from Blissful Basil Curried Tomato + Coconut Soup with Garlic Chickpeas
from Homespun Capers Roasted Cauliflower + Garlic Dip with Toasted Pepitas
from Brooklyn Supper Simple Patatas Bravas with Spicy Garlic Aioli
from With Food and Love Grilled Portobello
Mushrooms with Garlic Sauce
from Vegan Richa Tender Green Vegetables + Rice with Miso Garlic Dressing
from Good Eatings Creamy Garlic + Thyme
Mushrooms from Deliciously Ella Roasted Beet
Salad with Creamy Lemon Garlic Dressing
from Happy Hearted Kitchen Garlic Roasted Radishes with Meyer Lemon
from Yum Universe Roasted Garlic Baba Ganoush
from Jessi's Kitchen Pink Roasted Garlic + Cauliflower Soup
from One Green Planet
Savory Fig, Rosemary and Parmesan Cornmeal Cookies Date and Bacon Tarts with Mascarpone and Hazelnuts Grilled Baba Ganoush with Basil Garlic Oil Smoky Chipotle Shrimp Dip with Shrimp Cucumber
Salad Ceviche Recipe with Cod and Cucumber Brazilian Chicken Fritters, Coxinha de Frango Skillet
Mushrooms in Rosemary Gravy Smoked Ham and Olive Spread Chocolate Cherry Goji Bars
from Superfood Snacks Almond Coconut Spread Cinnamon Cardamom Hazelnut Milk Baby Yellow Potatoes with Smoky Sauce, Pickled Shallots and Bacon Spiced Honey Nut and Seed Snack Mix
Lunch today was a
salad with romaine, tomato, the last few
mushrooms and a tsp of ranch dressing, plus my 2 leftover pieces of pizza
from last night
Other recipes
from popular soccer stars and WPS teams include Brandi Chastain's avocado
salad, Abby Wambach's date bars, Kristine Lilly's chicken with
mushrooms & roasted potatoes and Marta's signature lasagna.
From power bowls to loaded
salads, when it comes to amping up veggies in your meals,
mushrooms are first in flavor and a powerhouse of nutrition.
We've found the perfect solution: Weekly «shares»
from Three Leaves Community Supported Kitchen that includes «ready to heat and eat» dishes like coconut milk lentil soup with bone broth, pasture - raised meatloaf with root vegetable puree and greens, Thai
salad with maitake
mushrooms, apple chutney, or cinnamon cashew milk rice pudding.
Also catching my eye this week is this Vegan Lentil Loaf with Roasted Carrots and Portobellos (except without the
mushrooms, because, yuck)
from Veganosity, this Shaved Brussels Sprouts and Kale
Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed «Parmesan»
from The Full Helping, and this Wild Rice Stuffing with Butternut Squash, Pears, and Pecans
from The Roasted Root.
Topped with a creamy vinaigrette, it's a real change
from traditional lettuce - based
salads and, perhaps most importantly, it's more filling given the added
mushrooms.
From appetizer ideas and healthy
salads to entrees and delicious desserts, this book shows how to cook dishes such as Stuffed Pork Medallions, Chicken Saltimbocca, Baked Sole in a Light Cream Sauce, and mouth - watering specialties as Bacon - Wrapped
Mushrooms and Minty Chocolate Molten Cake.
More Recipes
from The Tomato Tart Brown Sugar Lemon Rosemary Cake with Rosemary Caramel Vegan Butternut Squash &
Mushroom Tart Arugula
Salad With Strawberries & Goat Feta More Recipes
from the Green Wine Guide Winter
Salad with Roasted Root Vegetables and a Balsamic Reduction Indian - Spiced Tomato Soup Maple - Lemon Crème Brulée With Amaretti Cookie Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme Chèvre - Stuffed Dates with Pomegranate Molasses and Chili Oil Tempeh, Broccoli, and Red Bell Pepper Stir Fry More
from the Green Wine Guide Kaz Vineyard & Winery: Serious Organic Wine for the Not - So - Serious Medlock Ames: An Organic Vineyard with Mini Cows and a Century - Old Biker Bar Jacuzzi Wines and Cline Cellars: «Beyond Organic» Winemaking
From maple brussels sprouts
salad, to herb mashed potatoes and gravy, leek and
mushroom stuffing, and more, all of of these tasty, traditional holiday side dishes come with a vegan twist.
Did you have
mushrooms with the
salad (I've gotten a buzz
from «shrooms
from time to time)?