1 1/4
pounds white mushrooms, stems removed and sliced across, caps cut into quarters or sixths, depending on size
Not exact matches
• 1 1/2
pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces
white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
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.
I used 1.5 lbs of portobello
mushrooms (that's all the store had) and rounded it out with a half
pound (guesstimate) regular
white button
mushrooms.
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
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
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1
pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup
mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground
white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
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)
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
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
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
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
What's in it: 1 medium - sized spaghetti squash (about 3 - 4
pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced
white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
3 tablespoons butter 1
pound organic chicken livers, coarsely chopped 1/2
pound mushrooms (I use
white button), washed, dried and coarsely chopped 1 bunch green onions, chopped 2/3 cup dry
white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon lemon juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried
Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon
Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot
White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
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
Ingredients 3/4
pound boneless pork loin, trimmed of fat 8 dried shitake
mushrooms 2 tsp corn starch 1 1/2 Tbsp rice vinegar 1 Tbsp soy sauce 1/4 tsp ground
white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1
pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for serving
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
Ingredients 1 1/2
pounds green beans *, trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces
mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry
white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
1/2 ounce dried shiitake
mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button
mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons
white or cider vinegar 1
pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
ingredients
MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2
pounds leftover
white button
mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
mushroom stems and cremini stems 1 ounce mixed dried
mushrooms 10 cups water
MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups
mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2
pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
Serves 3 - 4 2 tablespoons oil (ghee / coconut oil) 1 large onion, sliced 3 uncooked sausages (about 1
pound) 3 - 4 cloves garlic, minced 2 celery ribs 4 - 5
white button
mushrooms 1 teaspoon sea salt (or to taste) Pepper — couple shakes 6 cups chicken stock 1/2 large bunch (approx) kale — ribs removed, chopped 4 oz (1/2 pack) maifun rice noodles
ingredients SAUSAGE - STUFFED
MUSHROOMS 16 extra-large white mushrooms (caps and stems separated) 5 tablespoons olive oil (divided) 3/4 pound hot Italian sausage (casings removed) 1/2 yellow onion (peeled, minced) 2 garlic cloves (minced) 1/4 cup red wine 2/3 cup panko bread crumbs 1/2 cup cream cheese (softened) 1/3 cup Parmigiano - Reggiano (grated, plus additional to garnish) Kosher salt and freshly ground bla
MUSHROOMS 16 extra-large
white mushrooms (caps and stems separated) 5 tablespoons olive oil (divided) 3/4 pound hot Italian sausage (casings removed) 1/2 yellow onion (peeled, minced) 2 garlic cloves (minced) 1/4 cup red wine 2/3 cup panko bread crumbs 1/2 cup cream cheese (softened) 1/3 cup Parmigiano - Reggiano (grated, plus additional to garnish) Kosher salt and freshly ground bla
mushrooms (caps and stems separated) 5 tablespoons olive oil (divided) 3/4
pound hot Italian sausage (casings removed) 1/2 yellow onion (peeled, minced) 2 garlic cloves (minced) 1/4 cup red wine 2/3 cup panko bread crumbs 1/2 cup cream cheese (softened) 1/3 cup Parmigiano - Reggiano (grated, plus additional to garnish) Kosher salt and freshly ground black pepper
1
pound fresh leeks,
white part only, rinsed well and thinly sliced 1/4 cup olive oil 3 sprigs fresh thyme 3
pounds large russet potatoes 2 quarts
mushroom stock 2 cups dry
white wine Kosher salt and freshly ground pepper
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small sweet onion, chopped 2 cloves garlic minced 1
pound mushrooms, sliced (I use a mix of creminis and shiitakes) 1 tablespoon soy sauce 1/4 cup
white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked paprika 1 cup vegetable stock 1/2 cup sour cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste
2 tablespoon olive oil 1 cup leeks, thinly sliced into half moons 4 cloves garlic, minced 1
pound mushrooms, stems removed, cleaned and sliced thinly 1 cup fennel, diced 1/2 cup
white wine 3 cups lower - sodium vegetable broth 20 - ounce can diced tomatoes 1 tablespoon Old Bay seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste
1/2 cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic
white wine 2 tablespoons of organic butter 1/2
pound wild
mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired
1 cup uncooked quinoa, rinsed and drained 2 cups water 1 tablespoon canola oil 1 Thai chili, thinly sliced 2 garlic cloves, minced 4 scallions, thinly sliced,
white and green parts separated 4 ounces shiitake
mushrooms, sliced 1 head broccoli (about 3/4
pound), cut into florets 1 red pepper, thinly sliced 1/4 cup low - sodium soy sauce 1 teaspoon sesame seeds
3 tablespoons extra virgin olive oil, divided 3 leeks,
white and light green parts thinly sliced (2 leeks if they are huge with lots of
white) 1
pound mixed wild
mushrooms, sliced Salt and pepper to taste
Skillet Turkey Stroganoff adapted from A Taste of Home Cooking 1 1/2
pounds ground turkey Salt and pepper 4 tablespoons vegetable oil 10 ounces
white mushrooms, sliced thin 1 onion, chopped fine 2 tablespoons flour 1 1/2 cups chicken broth 1 1/2 cups beef broth 1/3 cup brandy 1/3
pound Dreamfield Spaghetti 2/3 cup light sour cream 2 teaspoons freshly squeezed lemon juice Brown the ground beef in a skillet with 2 tablespoons oil.
For the Ragu: 1 teaspoon olive oil 1 1/2
pounds of
mushrooms of your choice, cut into 1 inch pieces 1 medium sized onion, diced 4 cloves of garlic, minced 6 plum tomatoes, diced 1 tablespoon fresh thyme leaves 1/2 cup
white or red wine (whatever you have on hand) 1/2 cup beef stock, or vegetable stock salt and pepper to taste
Sides Apple Onion Cheese Gratin Beans and Peas: — Black - Eyed Pea Cakes, The Painter's — Cuban Black Beans — French String Beans with Roasted Red Onion and Peppers — Parmesan Peas — Smashed Pinto Beans — Tuscan
White Beans Broccoli: — Broccoli with Pine Nuts, Parmesan - Roasted — Broccoli Salad with Sunflower Seeds — Broccolini with Lemon Butternut Squash: — Butternut Squash Casserole — Butternut Squash Risotto Cauliflower: — Cauliflower Gratin — Cauliflower Mashed Potatoes — Roasted Cauliflower with Cumin, Coriander and Almonds Coleslaw: — Asian Slaw with Roasted Peanuts — Coleslaw Corn: — Corn Casserole — Creamed Corn — Mexican Grilled Corn Cornbread Dressing Cornbread Stuffing with Andouille, Fennel and Red Bell Peppers Cranberry Sauce Deviled Eggs Fried Green Tomatoes with Buttermilk - Lime Dressing Fruit: — Baked Pineapple Casserole — Strawberry Pretzel Salad Green Beans and Kale, Spicy Parmesan Grilled: — Grilled Vegetables with Balsamic Vinaigrette — Mexican Grilled Corn — Vegetable Skewers with Pesto Vinaigrette Grits: — Gouda and Chipotle — Summertime Cheese Grits with Roasted Vegetables Kale: — Baked Kale with Gruyere — Green Beans and Kale, Spicy Parmesan Macaroni and Cheese: — Baked Macaroni and Pimento Cheese — Baked Shells with Fontina and Parmesan Bread Crumbs — Grown - Up Mac and Cheese (Barefoot Contessa)-- Macaroni and Cheese (Edna Lewis and Scott Peacock)-- Macaroni and Cheese (Ezra
Pound Cake)-- Macaroni and Cheese with Summer Vegetables — Stovetop Mac - n - Cheese Okra, Fried Onions, Herb - Roasted Potatoes: — German Potato Salad — Hashbrown Casserole — Loaded Baked Potatoes — Mashed Potatoes (Blue Willow Inn)-- Mashed Potatoes with Cream Cheese and Cheddar — Mashed Potatoes with Scallions and Lemon Zest — Potato Dominoes — Potato Salad (Tyler's Ultimate)-- Roasted Rosemary Potatoes — Smashed Potatoes with Chives — Twice - Baked Potatoes Risotto: — Baked Risotto — Butternut Squash Risotto — Chive Risotto Cakes —
Mushroom, Leek and Lemon Risotto — Spinach Feta Risotto — Sweet Potato Risotto Spinach: — Creamed Spinach Gratin — Spinach Feta Risotto Squash and Zucchini: — Grilled Zucchini Rollatini with Sun - Dried Tomatoes and Goat Cheese — Ratatouille, Easy Roasted — Squash Casserole — Squash Puppies with Roasted Jalapeño Mayonnaise Strawberry Pretzel Salad Sweet Potato: — Sweet Potato Risotto — Sweet Potatoes, Roasted Rosemary Tomatoes, Stuffed Provencal
Single
white male, non-smoker, DDF, 190
pounds and 6 feet tall with thick shaft and
mushroom head.