In your bag today:
Mushrooms
Apples
Cilantro
Zucchini
Romaine Lettuce
Carrots
Green Bell Peppers
Stuffed Mushrooms
Ingredients:
½ cup herb seasoning stuffing mix
¼ cup olive oil
¼ cup finely chopped carrot
¼ cup finely chopped green pepper
¼ cup finely chopped zucchini
pinch of salt and pepper
2 tbsp finely chopped onion
16 mushrooms, stems removed
Preparation:
Heat oven to 350F. In small bowl, stir all the ingredients together except mushrooms. Stuff each mushroom cap with 1 tbsp filling. Place in buttered 13x9-inch baking pan.
Bake for 20 to 25 minutes or until tender.
Mozzarella-Mushroom Bites
Ingredients:
16-oz part-skim mozzarella cheese
2 eggs
Water
1 cup seasoned breadcrumbs
1 lb mushrooms
Sauce Ingredients:
1 chopped small onion
2 tbsp olive oil
1 can (16-oz) whole tomatoes in thick puree
½ tsp dried thyme
¼ tsp crushed red pepper
Olive oil for frying
Cilantro to garnish
Mushrooms
Apples
Cilantro
Zucchini
Romaine Lettuce
Carrots
Green Bell Peppers
Stuffed Mushrooms
Ingredients:
½ cup herb seasoning stuffing mix
¼ cup olive oil
¼ cup finely chopped carrot
¼ cup finely chopped green pepper
¼ cup finely chopped zucchini
pinch of salt and pepper
2 tbsp finely chopped onion
16 mushrooms, stems removed
Preparation:
Heat oven to 350F. In small bowl, stir all the ingredients together except mushrooms. Stuff each mushroom cap with 1 tbsp filling. Place in buttered 13x9-inch baking pan.
Bake for 20 to 25 minutes or until tender.
Mozzarella-Mushroom Bites
Ingredients:
16-oz part-skim mozzarella cheese
2 eggs
Water
1 cup seasoned breadcrumbs
1 lb mushrooms
Sauce Ingredients:
1 chopped small onion
2 tbsp olive oil
1 can (16-oz) whole tomatoes in thick puree
½ tsp dried thyme
¼ tsp crushed red pepper
Olive oil for frying
Cilantro to garnish
Preparation:
Cut mozzarella into ½ inch thick slices; cut each slice into ½ inch
strips. In small bowl or pie plate, beat eggs with 2 tbsp water.
Place bread crumbs on wax paper. Dip mozzarella sticks into egg
mixture, then coat with bread crumbs. Place on baking sheet; freeze
about 30 minutes to set coating. Meanwhile, dip mushrooms in egg
mixture, then coat with bread crumbs; set aside.
Tomato Sauce Preparation:
In small saucepan, heat the oil, sauté onion for 5 minutes until soft. Add remaining sauce ingredients; bring to a boil. Reduce heat and simmer 15 minutes, stirring to break up tomatoes. In a saucepan, heat 2-inch oil. In batches, fry mozzarella sticks 1-2 minutes until golden brown. With slotted spoon, remove to paper towels. Repeat procedure with mushrooms. To serve, arrange mozzarella and mushrooms on platter; garnish with cilantro. Serve with tomato sauce.
Sautéed Mushrooms on Toast
Ingredients:
2 cups mushrooms, thinly sliced
2 shallots
2 tbsp cilantro, chopped
1 tbsp butter or olive oil
½ tsp lemon juice
Preparation:
Clean the mushrooms. Cut or pull the stems off of the mushrooms (save them for mushroom soup). Finely chop the shallots. If you don't have shallots, use 3 tbsp chopped onion and 1 small clove of garlic, chopped, minced, diced, pressed or otherwise made mushy in your most favorite way. Heat a frying/sauté pan over medium-high heat. Add the butter and let
it melt. When the oil is sizzling, add the mushrooms. Sauté, tossing or stirring until the mushrooms start to brown. If a lot of juice comes out of the mushrooms, simply boil it away and keep on. As the mushrooms start to brown, add the shallots (or onion and garlic) and the chopped cilantro. Finish browning the mushrooms. Taste the mixture. Sometimes it will improve in flavor with the addition of the lemon juice. Spoon the sautéed mushrooms over warm, buttered toast.
Mushroom Salad—serves 6
Cut mozzarella into ½ inch thick slices; cut each slice into ½ inch
strips. In small bowl or pie plate, beat eggs with 2 tbsp water.
Place bread crumbs on wax paper. Dip mozzarella sticks into egg
mixture, then coat with bread crumbs. Place on baking sheet; freeze
about 30 minutes to set coating. Meanwhile, dip mushrooms in egg
mixture, then coat with bread crumbs; set aside.
Tomato Sauce Preparation:
In small saucepan, heat the oil, sauté onion for 5 minutes until soft. Add remaining sauce ingredients; bring to a boil. Reduce heat and simmer 15 minutes, stirring to break up tomatoes. In a saucepan, heat 2-inch oil. In batches, fry mozzarella sticks 1-2 minutes until golden brown. With slotted spoon, remove to paper towels. Repeat procedure with mushrooms. To serve, arrange mozzarella and mushrooms on platter; garnish with cilantro. Serve with tomato sauce.
Sautéed Mushrooms on Toast
Ingredients:
2 cups mushrooms, thinly sliced
2 shallots
2 tbsp cilantro, chopped
1 tbsp butter or olive oil
½ tsp lemon juice
Preparation:
Clean the mushrooms. Cut or pull the stems off of the mushrooms (save them for mushroom soup). Finely chop the shallots. If you don't have shallots, use 3 tbsp chopped onion and 1 small clove of garlic, chopped, minced, diced, pressed or otherwise made mushy in your most favorite way. Heat a frying/sauté pan over medium-high heat. Add the butter and let
it melt. When the oil is sizzling, add the mushrooms. Sauté, tossing or stirring until the mushrooms start to brown. If a lot of juice comes out of the mushrooms, simply boil it away and keep on. As the mushrooms start to brown, add the shallots (or onion and garlic) and the chopped cilantro. Finish browning the mushrooms. Taste the mixture. Sometimes it will improve in flavor with the addition of the lemon juice. Spoon the sautéed mushrooms over warm, buttered toast.
Mushroom Salad—serves 6
Ingredients:
1 lb fresh mushrooms, trimmed, washed, and thinly sliced
4 cups lettuce leaves, torn
1 cup zucchini, thinly sliced
1 cup bell pepper, diced
1/3 cup lemon juice, about 2 to 3 lemons
1 tbsp chopped chives (optional)
1 tbsp freshly chopped cilantro
½ cup Italian salad dressing
salt and pepper to taste
1 tsp sugar
2 tsp mustard
Preparation:
Place sliced mushrooms in a large bowl; toss with lemon juice, chives and cilantro. Cover and refrigerate for at least 1 hour. In another bowl, combine Italian dressing, salt, pepper, sugar, and mustard; whisk together. Cover and refrigerate for about 1 hour. To serve, toss mushrooms with the salad dressing mixture, green pepper and lettuce.
Mushroom Curry—serve 4
4 cups lettuce leaves, torn
1 cup zucchini, thinly sliced
1 cup bell pepper, diced
1/3 cup lemon juice, about 2 to 3 lemons
1 tbsp chopped chives (optional)
1 tbsp freshly chopped cilantro
½ cup Italian salad dressing
salt and pepper to taste
1 tsp sugar
2 tsp mustard
Preparation:
Place sliced mushrooms in a large bowl; toss with lemon juice, chives and cilantro. Cover and refrigerate for at least 1 hour. In another bowl, combine Italian dressing, salt, pepper, sugar, and mustard; whisk together. Cover and refrigerate for about 1 hour. To serve, toss mushrooms with the salad dressing mixture, green pepper and lettuce.
Mushroom Curry—serve 4
Ingredients:
16-ounce mushrooms, sliced thinly
½ tsp turmeric powder
½ tsp red chili powder
2 tbsp lemon juice (optional)
2 tbsp cilantro leaves
1 tsp ground coriander seeds
2 tbsp olive oil
2-3 cloves garlic, diced
½ large onion, diced
½ tsp turmeric powder
½ tsp red chili powder
2 tbsp lemon juice (optional)
2 tbsp cilantro leaves
1 tsp ground coriander seeds
2 tbsp olive oil
2-3 cloves garlic, diced
½ large onion, diced
Preparation:
Place a pan over medium to high heat and add the olive oil. When hot, add the onions and garlic and cook until golden. Add mushrooms. Cover and cook for 10-15 minutes.
Uncover and season with salt, chili powder, and turmeric. Continue to cook for 10 minutes, stirring occasionally so the mushrooms don’t stick or burn. The mushrooms will darken and reduce considerably.
When almost all the liquid is evaporated from the pan, add ground coriander and lemon juice (if using) and stir to combine. Add cilantro leaves, remove from heat, and serve.
Uncover and season with salt, chili powder, and turmeric. Continue to cook for 10 minutes, stirring occasionally so the mushrooms don’t stick or burn. The mushrooms will darken and reduce considerably.
When almost all the liquid is evaporated from the pan, add ground coriander and lemon juice (if using) and stir to combine. Add cilantro leaves, remove from heat, and serve.
Zucchini and Mushroom Stir-fry
Ingredients:
2 cups mushrooms, thinly sliced
1 cup zucchini, thinly sliced
1 Onion, chopped Finely
1 garlic clove, minced
salt & pepper to taste
¼ tsp cumin powder
2 tsp oil
Preparation:
Heat a pan with oil, add onions and stir-fry until translucent. Stir in garlic; mix in zucchini, mushrooms & salt. Cover & cook for about 5 minutes. Add salt, pepper & cumin powders.
Meat and vegetable Burgers
1 garlic clove, minced
salt & pepper to taste
¼ tsp cumin powder
2 tsp oil
Preparation:
Heat a pan with oil, add onions and stir-fry until translucent. Stir in garlic; mix in zucchini, mushrooms & salt. Cover & cook for about 5 minutes. Add salt, pepper & cumin powders.
Meat and vegetable Burgers
Ingredients:
1 egg, beaten
¼ cup fine bread crumbs
1 tbsp milk
½ tsp dried basil, thyme, sage, or oregano
1 lb ground beef or turkey
¼ cup chopped mushrooms, carrots, zucchini, onion, cheese
½ tsp salt
1/8 tsp pepper
¼ cup fine bread crumbs
1 tbsp milk
½ tsp dried basil, thyme, sage, or oregano
1 lb ground beef or turkey
¼ cup chopped mushrooms, carrots, zucchini, onion, cheese
½ tsp salt
1/8 tsp pepper
Preparation:
In mixing bowl, combine egg, breadcrumbs, milk, basil, salt and pepper. Add meat and mix well. Add the rest of the ingredients and make patties. Broil, BBQ or fry in an oiled pan.
Cilantro Pesto
Cilantro Pesto
Ingredients:
¾ cup plain nonfat yogurt
1 cup cilantro
¼ cup grated Parmesan cheese
2 tbsp pine nuts, lightly toasted
3 cloves garlic
2 tsp olive oil
¼ tsp salt
1/8 tsp ground pepper
1 cup cilantro
¼ cup grated Parmesan cheese
2 tbsp pine nuts, lightly toasted
3 cloves garlic
2 tsp olive oil
¼ tsp salt
1/8 tsp ground pepper
Preparation:
Combine all ingredients in a food processor and process until smooth, scraping sides of container occasionally.
