3 cups brown rice
3 cups vegetable stock
3 cups water
3 cups carrots (sliced very thin)
2 cups mushrooms (sliced)
1 cup leeks (sliced thin)
1. Put brown rice, vegetable stock and water in a big pot. Bring to a boil. Lower to a medium heat. Let liquids absorb. (about 10-12 minutes.)
2. Meanwhile in a large skillet, put 2 tbsp. of olive oil. Add leeks and cook for 2 minutes. Add carrots and mushrooms. (maybe a drop more olive oil if needed) Stir. Add about a tsp. of sea salt. When vegetables are tender, add cooked rice to the pan. Mix well together. Sprinkle with a little more sea salt.
1 large eggplant
1 large sweet onion
1 large green pepper
1 cup fresh mushrooms
3 cloves of garlic (crushed)
1/2 cup stuffed (with pimentos) green olives
1 6 oz. can tomatoe paste
1/4 cup water
2 tbs. wine vinegar
1 1/2 tsp. sugar
1 tsp. oregano
1 tsp. salt
Freshly ground pepper to taste
1. Peel and cube eggplant. Cut pepper (remove seeds) and onion into small (bite size) pieces. Slice mushrooms.
2. In a skillet, put 3 tbs. of olive oil. Add garlic. Then add eggplant, peppers, onions and mushrooms. Cover and cook for about 10 minutes. Stir frequently.
3. Add all the remaining ingredients (green olives, tomato paste, water, wine vinegar, sugar, oregano and salt. (ground pepper to taste)
4. Stir everything together. On a low heat, simmer for 30 minutes until eggplant is tender.
Refrigerate overnight. Serve cold. Stays in refrigerator for 1 week. Serve on toasted bread or on your favorite cracker.
8 thin pork chops
2 cups carrots (sliced thin)
1/2 cup leeks (chopped)
2 cups oyster mushrooms (chopped) *you can use other mushroom
1 cup heirloom tomatoes sliced
sea salt and black pepper
1. In a large skillet, put 2 tbsp. of olive oil and cook pork chops on both sides. Sprinkle with sea salt and black pepper. Cook approximately 10 minutes in total. Pork chops should be white in the center when sliced. Remove pork chops and set to the side.
2. In the same skillet add 1 tbsp. of olive oil. Add leeks, carrots and mushrooms. Stir. Add another tbsp. of olive oil while cooking. Add a pinch of sea salt and black pepper. When carrots are tender, add tomatoes. Stir.
3. Add pork chops back to the same pan. Heat for another minute and serve.
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1 green zucchini (sliced) 1/4 inch thick
1 yellow zucchini (sliced) 1/4 inch thick
1/2 lb small portobello mushrooms (sliced)
1/2 lb. fresh kale (rinsed, dried, chopped)
2 cloves of garlic (minced)
sea salt and black pepper
Preheat oven to 400 degrees.
- Coat the bottom of a large baking pan with 2 tbs. of olive oil. Add zucchini and garlic and begin to bake for about 6 minutes.
- Remove from oven. Turn zucchini over. Add mushrooms. Sprinkle with sea salt and black pepper. Return to oven.
- After 5 minutes, stir the mushrooms and then add kale. Drizzle a drop of olive oil on top of kale.
- Return to oven for about 3 minutes. Make sure vegetables are tender before serving. *Optional: Squeeze a little lemon over vegetables.
10 pork cutlets (cut in strips)
1 medium red onion (sliced)
2 cloves garlic (chopped)
2 cups fresh snap peas
1 cup carrots (shredded, small pieces)
1 cup mushrooms (rinsed and dried) * cut in half if large
1 cup string beans (rinsed and cut in half)
2 tbs. fresh ginger (shredded)
5 tbs. sesame oil plus extra
3 tbs. soy sauce (low sodium)
1 tbs. fresh basil (chopped)
1. Using 2 tbs. of sesame oil, cook pork strips (about 5 minutes) in a large skillet. Remove and put to the side.
2. In same skillet put 3 tbs. of sesame oil. Heat up for a minute and add garlic, red onions, carrots, mushrooms, string beans and snow peas. Stir frequently. Add 2 tbs. of soy sauce and stir. (If you need a little more sesame oil, add a little.)
3. When vegetables are tender, add cooked pork, basil and ginger. Drizzle a drop of sesame oil and 1 tbs. of soy sauce. Cook on a high heat for 3 minutes and continue to stir.
8 slices of veal cutlets
2 cups of mushrooms (sliced)
1 cup cherry tomatoes (sliced)
1/2 cup sundried tomatoes (chopped)
5 pieces of basil (ripped into pieces)
2 cloves of garlic (sliced)
3 tbsp. butter
1. In a large skillet put butter. Once melted, add veal cutlets. Season with a pinch of sea salt on each piece. Cook on both sides for about 3-4 minutes each. Remove and set to the side.
2. In the same skillet, add olive oil and garlic. Brown for a minute. Add mushrooms, tomatoes and sundried tomatoes. Cook for abut 10 minutes. Sprinkle with sea salt.
3. When tomatoes are tender, return cutlets to the pan. Raise the heat high for 3 minutes.
Serve on a platter with basil on top.
16-20 large stuffing mushrooms
4 large potatoes (peeled and cubed)
1 cup sharp white cheddar cheese (shredded)
1 1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 stick unsalted butter (melted)
1/2 cup heavy cream
2 tbs. fresh parsley (chopped)
2 cups vegetable stock
1. Boil cubed potatoes until tender. (about 15 minutes) Drain when done.
2. In a large bowl put potatoes, cheddar cheese, butter, cream, sea salt, pepper and parsley. Mix together until creamy.
3. Clean all mushrooms and dry each one. Stuff each mushroom with potato mixture.
Preheat oven to 400 degrees.
4. In a deep baking pan, put stuffed mushrooms. Pour vegetable stock into pan. Do not make stock touch top of potatoes. Vegetable stock should cover the mushrooms halfway.
5. Bake in oven for about 12-15 minutes until mushrooms are tender and potatoes are brown on top.