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Column Recipes



Purchase mixed greens (your choice)
Add two chopped scallions
Julienne a small amount of green pepper
Thinly slice a tomato

Place the mixed greens on individual salad plates, top with sliced scallions, and then fan three thin slices of tomato on the top, with the julienned pepper at their base to form a flower.

Raspberry Viniagrette Dressing:



cup raspberry vinegar



cup seedless raspberry jam



teaspoon ground coriander



teaspoon salt



teaspoon pepper



cup olive oil


Process all ingredients EXCEPT OIL in a blender or food processor until smooth.


With machine running, slowly pour in oil until mixture is thickened and blended.


Pour into bottles or jars.


Cover tightly, keep in refrigerator.


Shake before using.

Broccoli Fettucini with Three Cheese White Sauce:

Four servings of cooked Fettucini noodles (drained and kept warm)
1 Cup small steamed (tender-crisp) broccoli florets
1/4cup chopped onion
3 cloves minced garlic
5 T. butter
1/2 cup each; shredded asiago cheese, shredded parmesan cheese, shredded romano cheese

1 cup whipping cream
3 T. flour
milk as needed to smooth mixture

In sauce pan melt butter and saute onion until lightly golden (about 3 minutes), add garlic, saute until golden (2 more minutes),  Add three tablespoons of flour and whisk until the mixture forms a golden paste.  Add whipping cream and whisk thoroughly (if mixture is too thick add a little milk), add the cheeses 1/2 cup at a time, whisking until thoroughly melted after each addition.  When all are added and mixture is smooth, add milk as needed to bring the mixture to a medium thickness.  Cook until warmed through.

Place a serving of fettucini on each pasta dish, top with broccoli and then add the white cheese sauce.  Serve immediately.

Onion/Garlic Toasted French Bread:

One French baguette
5 T. butter
1 Tsp. Garlic Salt
1 small, thinly sliced onion
1 tsp. rosemary (ground or crushed with mortar and pestel)

Slice baguette down the middle lengthwise

Melt the butter, add garlic salt and stir until dissolved. Brush the butter on the bread surface. Arrange the onion on the top of the bread, brush lightly with butter, the sprinkle with rosemary.  Put the bread under the broiler for about 3 mintues (until lightly toasted) then remove and slice into serving sized pieces.

Drunken Pears:

1 cup dry red wine
3/4 cup water
1/2 cup sugar
4 pears, peeled, cored and sliced in half
whipping cream.

Cook red wine, water and sugar until sugar is dissolved.  Put pear halves in the wine and simmer (very low) for about 10 minutes.  Remove from heat.  Serve pears with whip cream topping.

Vegetarian Broth:  Here's a simple broth recipe that will keep in the fridge for two weeks.

4 quarts water

Chop a variety of vegetables such as onion, carrot, celery, tomatoes, etc and add to water

4 bay leaves

1 tsp. salt

Bring to a boil and lower heat, simmering for one hour.  Strain liquid through a sieve into a quart jar and refrigerate

Endive Soup Au Gratin:  This is a sure way to impress guests.  It mimics French Onion Soup in less time with less fuss and a great flavor

4 heads of Belgian endive

2 slices of toasted crusty bread

3/4 cup shredded gruyere cheese

3 T butter

3 cups vegetarian broth

Pinch of nutmeg


Take out bottom center of the endive head with a knife.  Cut in half lengthwise and then in thirds.  Melt butter in pan and add endives, cooking over high heat, stirring constantly until colored.  Add broth, simmer 15 minutes. Add pepper and nutmeg.  Put 2 T of cheese in each oven proof bowl, pour in soup, add one slice of bread, sprinkle with cheese and place under broiler until brown.

Creme Du Barry: This is adapted from the book Greene on Greens. It is creamy with a little bite, and wonderful warmed for a second day.

1 head cauliflower leaves, trimmed, core removed

3 cups vegetarian broth

1/2 cup unconverted long grain rice

2 cups milk

1/4  t. nutmeg

1/4  t. cayenne pepper

1/2 cup whipping cream

Chopped chives or scallion tops

Cook cauliflower, covered in boiling water for 3 minutes.  Drain and cut into florets.  Place the florets in medium saucepan, add carrot and broth, heat to boiling, add rice, reduce heat, simmer uncovered for 30 minutes.  Place half the mix in a blender with 1 cup milk, process until smooth, put in medium saucepan, repeat with second half, add to pan.  Add lemon juice, nutmeg, cayenne and whipping cream. Place over medium low heat until warmed through. Serve garnished with chives.  This soup can also be served chilled.

Chicken-less Noodle Soup: A quick and easy alternative to meat based soup

3 cans vegetarian broth

2 small carrots chopped

2 celery ribs chopped

1/4 cup onion chopped

2 eggs beaten

1 package very thin noodles

Put first four ingredients in a soup pot and cook until vegetables are tender crisp (15-20 minutes).  Drizzle in the egg as soup is cooking, stirring constantly, add noodles, cook for about 10 minutes or until noodles are done.

Senate Bean Soup:  This soup is rumored to be the recipe served in the U.S. Senate.  A wonderful full flavored soup.

3 cans great northern beans

4 vegetarian breakfast strips

3 medium onions, chopped

3 cloves garlic, minced

3 celery ribs, chopped

1/4  cup fresh parsley

4  T. butter

Saute` onions, celery and garlic in butter until tender crisp.  Add beans to pot with two quarts water.  Bring to boil and add sauted veggies, lower heat and simmer for about one hour, until vegetables are cooked but not mushy.  Remove from heat and add chopped breakfast strips. Cover and let sit for about five minutes.  Garnish with parsley prior to serving.


That's Amore`  Italian Food Vegetarian Style


Basic Tomato Sauce: (adapted from Greene on Greens)

4 T unsalted butter

1 medium onion, finely chopped

1 clove garlic, minced

1 rib celery, finely chopped

4 large ripe tomatoes, peeled, seeded, chopped

1 tsp chopped fresh basil, or 1/2 tsp. dried

1 tsp chopped fresh oregano, or 1/4 tsp. dried

Pinch of thyme

2 tsp sugar (if you prefer, sugar may be omitted)

1/4 tsp grated orange peel

Salt and freshly ground pepper

Melt the butter in a medium saucepan over medium-low heat.  Add the onion; cook 1 minute.  Add the garlic and celery; cook 4 minutes. Stir in the tomatoes, basil, oregano, thyme, sugar, and orange peel.  Cook, uncovered, stirring occasionally, until thick, about 45 minutes. Add salt and pepper to taste.  Make about 1 and 1/2 cups


Strudel Pockets with Red or White Sauce: (Adapted from What's Cooking)

2 T butter

1 red onion, halved and sliced

2 cloves garlic, crushed

3 cups button mushrooms, sliced

6 oz. spinach

Pinch of nutmeg

4 T heavy Cream

8 oz. prepared puff pastry

1 egg, beaten

Salt and pepper

1 cup vegetarian sausage crumbles

Melt butter in skillet, add onion and garlic and saute for 3-4 minutes until onion is transparent, add the mushrooms, spinach, sausage crumbles, and nutmeg and cook for another 3-4 minutes, stir in the heavy cream, and mix well.  Season with salt and pepper then remove skillet from heat.  Roll out puff pastry on a lightly floured counter and cut into 6 inch rounds.  Spoon a quarter of the filling onto one half of each round and fold the pastry to encase the filling.  Press down to seal edges, brush with the beaten egg.  Place on a dampened cookie sheet and cook in preheated oven at 400 degree for 20 minutes.  Serve with Tomato Sauce or White Sauce.


Pasta Fagioli: (adapted from The New York Times Cookbook)

1 pound dried cranberry beans

6 cups vegetable bouillon

6 slices vegetarian bacon

1 chopped onion

1 cup sliced celery

1/2 chopped carrot

1 peeled and chopped tomato or 1/3 cup canned tomatoes

salt and freshly ground pepper

1 cup raw spaghetti, broken into one inch pieces and cooked

Boil beans in bouillon two minutes, cover and let stand two hours, add  onion, celery, carrot and tomato and simmer uncovered one hour, season with salt and pepper.  Continue cooking until beans are tender.  Put about half the beans in a food processor and grind, return to pot.  Adjust seasonings and reheat.  To serve, place a mound of pasta on each plate and top with the beans.


Risotta a Milanese: (adapted from Risotto)

5 cups vegetable stock

1/3 cup butter

1 medium onion, finely chopped

1 clove garlic, minced

2 cups Arborio rice

Large pinch saffron

Salt and white pepper

1 cup freshly grated parmesan cheese

Pour stock into saucepan and bring to a boil, reduce heat to a gentle simmer.  Melt 1/4  cup butter in large saucepan and gently fry the onion and garlic for 2-3 minutes until softened but not browned. Stir in the rice and cook for 2 minutes until well coated.  Add a ladleful of stock and cook gently, stirring until absorbed.  Continue to add stock one ladleful at a time until half the stock is used and the rice is creamy.  Add the saffron and seasoning.  Add the remaining stock until the risotto becomes thick, but not sticky.  This will take about 25 minutes and should not be hurried.  Just before serving carefully stir in the remaining butter and Parmesan cheese.  Serve immediately.


Basic White Sauce:

5 T butter

1 clove garlic

2 T flour

1 cup milk

1/4 cup parmesan cheese

Melt butter in small saucepan, add garlic and stir.  Add 2 flour and whisk until well combined and slightly brown.  Add milk and whisk until smooth, add cheese, whisk until melted and smooth. If too thick, add milk in small amounts until it reaches the desired consistency.


Lasagna Rolls Primavera:

Very easy to make, one of my family's favorites

1 package no-boil lasagna noodles, soaked in warm water

1 can crushed tomatoes in puree

1 T. chopped fresh basil or 2 tsp. dried

2 tsp dried oregano

(You may omit ingredients above this line and substitute your own marinara sauce recipe OR use the one above.)

1 15 oz. container ricotta cheese

3 cups shredded mozzarella cheese

1 tsp salt

1 tsp black pepper

1/2 cup plus 2 T. grated parmesan cheese

1 large egg

Pinch of ground nutmeg

1 bag frozen, chopped broccoli, thawed (20 oz. bag) OR 2 cups fresh

2 medium sized carrots, peeled and chopped (about 1 cup)

1/2 pound white mushrooms, cleaned, trimmed and chopped

Heat oven to 350 degrees. In a bowl stir together tomatoes in puree, basil and oregano, set aside.  In a second bowl stir together ricotta cheese, 2 cups mozzarella cheese, salt and pepper, 1/2 cup parmesan cheese, the egg and nutmeg until well blended, fold in the broccoli, carrots and mushrooms until well mixed.  Spread one third cup of tomato mixture over bottom of a baking dish. Remove a noodle from the water, pat it dry, spread 1/3 cup of the cheese filling over the noodle, starting from the short end, gently roll up the noodle to enclose the filling. Place in the baking dish seam side down. Repeat with remaining rolls. Cover rolls in baking dish with remaining sauce, sprinkle with remaining mozzarella and parmesan. Cover dish tightly with foil, bake for 35 minutes, remove foil and bake 25 minutes longer until golden brown.  Let the dish stand for 10 minutes before serving.


Angel Hair Pasta with Mushrooms in a Lemon Butter Sauce:

Another quick and easy recipe with a lovely blend of flavors (this is a single serving recipe)

1 Serving Angel Hair pasta

2 T Butter

1 T plus 1 tsp Olive Oil

1/4 cup onion chopped very fine

1/4 cup mushrooms, sliced thin

1 clove garlic

2 T lemon juice

1 tsp Olive oil

1/4 tsp salt

In a small skillet heat Butter and 1 T Olive Oil

Saute Onion until clear but not brown, add mushrooms and garlic, saute until tender.  Add Lemon Juice, Olive oil, and salt.  Cook on very low heat. Add angel hair noodles to boiling water and cook.  Drain noodles and rinse in hot water. Put noodles in skillet with sauce, toss to coat, and serve at once.


Fettuccini Alfredo:

A simple and quick recipe which tastes fantastic (this is a one serving recipe, multiply the recipe by the number of servings you will need)

Fettuccini noodles, cooked and drained

1/2 cup milk

1/2 cup heavy cream

4 T Shredded parmesan cheese

4 T Shredded Romano cheese

Return noodles to pan and very low heat, add milk,  heavy cream, and butter, stir until creamy, add more milk if very thick.  Add, cheese one tablespoon at a time.  Stir after each addition until melted and smooth.  Place noodles in serving dish and top with steamed broccoli florets, steamed mushrooms, and sliced black olives.  (You may omit the vegetables if you prefer).  Serve immediately



GRAPENUTS ROAST: (Adapted from Suzanne Swisher)


2 cups Grapenuts cereal

3 cups nutmilk (To make nutmilk take 1 cup raw cashews, 3 cups of water and blend until the mixture is smooth and milky)

2 cups finely chopped celery

1/2 cup chopped nuts (I recommend pecans or walnuts, but cashews will also work)

1/2 cup chopped onion

2 Tbsp. whole what or soy flour

1 egg

1 1/4 tsp. salt

1 tsp. ground sage



Combine all ingredients, mix well and let stand for 20 minutes.  Transfer to loaf pan sprayed with oil or butter.  Bake uncovered at 350 degrees for 40 minutes or until lightly browned let stand 5 to 7 minutes before serving.  Serve with Bourbon Cream Sauce.


Bourbon Cream Sauce:


2 T. olive oil

1/2 tsp. garlic, minced

2 tsp. tomato paste

1 cup heavy cream

1 vegetarian bouillon cube

1/4 cup bourbon


In a heavy skillet over low heat combine the olive oil, garlic, tomato paste and crushed bouillon cube.  When the olive oil and tomato past have blended and begin to bubble, add the bourbon.  The bourbon should ignite, if not light it with a match.  Wait for the bourbon to stop flaming (about 1 minute), then add the cream.  Reduce the mixture by half over low heat, it should boil the whole time.  Stir often.  Sauce is done when it has a light pink shade and will coat the back of a spoon.


Cheddar Cheese and Lentil Loaf: (adapted from The New York Times Cookbook)


1/2 pound cheddar cheese, cubed

2 cups cooked drained lentils

1/2 small onion

1/2  tsp. salt

1/4  tsp. freshly ground pepper

1/4  tsp. thyme

1/2 cup chopped walnuts

3/4 cup bread crumbs

1 egg slightly beaten

1 T. butter, softened


Preheat oven to 350 degrees.  Grind the cheese, lentils and onion together in a food processor, add the salt, pepper and thyme, blend again.  Pour into a large mixing bowl.  Add bread crumbs, egg and butter.  Mix thoroughly.  Bake in a greased loaf pan forty five minutes.  Serve with Barbeque Sauce.


Barbeque Sauce:  (this recipe is adapted from hundreds of attempts at making barbeque sauce, the original recipe was on the back of a ketchup bottle about 20 years ago, and has been modified so much it's likely they wouldn't want to take credit for it.)


1/2  large onion, chopped

4 cloves garlic, minced

2 cups ketchup

1/4 cup Vinegar

1/4 cup Worcestershire sauce

1/2 cup packed dark brown sugar

3/4 cup molasses

1/2 tsp. pepper

1/2 T. salt

1 small can tomato paste

2 tsp. liquid smoke

1 tsp. Tabasco sauce (add more if you like your sauce with a little more zip)

1/2 to 1 cup bourbon (to taste)


Combine onion, garlic and bourbon in a 3 quart saucepan.  Saute until the onion and garlic are translucent.  Set the bourbon to flame during this process, leave it burn until the cooking of the onion and garlic are completed.  If still flaming, put out the flame by placing a lid on the pan.  Add all remaining ingredients and bring to a boil, turn the mixture down to a medium simmer.  Simmer for about 20 minutes, stirring constantly.  Cook until it reaches the desired consistency (I like a thick sauce, so I cook for about 45 minutes), and serve.  Strain if you prefer a smoother sauce.


Vegetarian Baked Bean Meatloaf:


1 cup grated cheese (I use cheddar but Swiss is also quite good)

1 (16 oz.) can vegetarian baked beans (these can be found at the market with baked beans, just read the label to assure they are vegetarian)

1 1/4 cup breadcrumbs

1 chopped onion

2 egg whites

2 tsp. dried herbs (I use a combination of thyme, sage, and oregano)


Heat oven to 325 degrees, mash beans and breadcrumbs together.  Add other ingredients to a form a loaf. Place loaf in greased loaf pan.  Back about 1 hour.  Let sit for 5 minutes prior to serving.  Serve with French Barbeque Sauce.


French Barbeque Sauce:  (adapted from Master Cook)


1/3 cup corn syrup

1/3 cup white wine

1/4 cup corn oil

1/4 cup Dijon mustard

2 T parsley

2 cloves of garlic, minced

1 tsp salt

1/4 tsp. pepper

1/3 cup diced onions


Saute onions in corn oil until cooked but not brown.  Add remaining ingredients and simmer until thickened, about 20 minutes.  May be served hot or cold.


Cabbage Column Recipes

Chou Farci:
   (Adapted from Greene on Greens and Grains)
2 cups vegetarian sausage crumbles
1 cup chopped vegetarian bacon
1 1/2 cup cooked rice
1 small onion finely chopped
1 clove garlic finely minced
1 tsp. dried dill or 1T. fresh dill
1/8 tsp. allspice
1/8 tsp. nutmeg
1/4 tsp. tobasco sauce
2 eggs lightly beaten
Combine all the above ingredients in a bowl and set aside
14 cabbage leaves (cook for about 2 minutes in boiling, salted water) place 1/2 cup filling on each leaf and roll up, folding in the edges as you roll, place in a skillet large enough to hold all of them in one layer.
2 cups vegetarian broth
4 T. dry gin
2 T. unsalted butter
1 T. flour
2 T. Dijon mustard
1 egg yolk
1/4 cup whipping cream
Pour broth and gin over the stuffed leaves and bring to a boil, then lower heat to a low simmer, cover and cook for about 30 minutes.  Remove rolls from liquid with slotted spoon and keep warm in a covered dish in the oven.  Bring liquid to boil.  In a small saucepan melt the butter and add flour, beat until smooth, then add mustard and again beat until smooth.  Add this mixture to the sauce in the skillet, lower the heat and cook and stir for about 3 minutes.  Beat together eggs and cream, add to the liquid mixture.  Cook and stir until slightly thickened.  Remove rolls from oven and spoon liquid over them, sprinkle with a small amount of dried dill to garnish.

Germantown Slaw (Adapted from Greene on Greens and Grains)
1 head green cabbage, trimmed and shredded
1 medium red onion, halved, thinly sliced
1 carrot, peeled, diced
1/2 green pepper, cored, seeded, finely chopped
1 T unsalted butter
1/2 cup vegetarian bacon, chopped
1 cup mayonnaise
1/2 cup sour cream
2 T red wine vinegar
2 T Dijon mustard
1/2 tsp. caraway seeds
1 small tomato, seeded and chopped
3/4 cup cheddar cheese (white or yellow) shredded
1 1/2  T chopped parsley
Combine cabbage, onion, carrot, and green pepper in a large bowl.  Melt the butter in a small skillet and cook the vegetarian bacon until crisp.  Transfer into the cabbage mixture using slotted spoon, reserve the remaining butter.  Combine the mayonnaise with the sour cream in a bowl, beat in the vinegar, mustard, caraway seeds, and remaining drippings from the vegetarian bacon.  Pour this over the cabbage mixture.  Mix thoroughly, add tomato and cheese and toss to coat.  Serve at room temperature.

Bierocks:  (This is recipe is adapted from a childhood favorite, my mother sent me the recipe and told me it came from the Utica, Kansas Christian Church cookbook, from Mrs. Otto Popp)

Measure into a mixing bowl:
1 pkg. dry yeast
1 tsp. sugar
1/4 cup warm water
Let stand for 3 minutes and add
1 cup scalded milk
1 cup warm water
1/3 cup sugar (use less for a less sweet dough)
1 Tbsp. shortening
2 tsp. salt
1 beaten egg
7-8 cups flour (enough until dough cleans the bowl)
let rise until double in bulk

While dough is rising, prepare filling:
1 medium head of cabbage, chopped
2 pkg. veggie crumbles
3 medium onions (chopped)
3 cloves garlic, minced
salt and pepper to taste
6 T. butter
Cook cabbage, onion and garlic in butter until well done, may need to add a little water to help steam the cabbage.  Add veggie crumbles and cook until heated through. 

Roll out the dough on a floured board to about 1/4 inch thickness, and cut into 4X4 squares.  Put two tablespoons of cabbage mixture on the square and seal tightly.  Place on a cookie sheet and allow to rise about 20 minutes. Bake at 400 degrees for 35 minutes.  These are great served warm, but also can be frozen and reheated for quick meal later.

Nine Day Salad: (Another family recipe, originally given to me by Mrs. Dorothy Whitney)

1 cabbage head
2 medium onions
1 1/2 T. dry mustard
1 cup vegetable oil
1 cup vinegar
1 green pepper
2 cup sugar
2 T salt
2 T celery seed

Shred cabbage, chop green pepper and onions and put in a large bowl. Mix sugar, dry mustard, salt, oil, celery seed, and vinegar in pan; bring to boil until sugar is dissolved.  Pour over cabbage mixture, refrigerate.  This will keep for at least nine days!

Spring Has Sprung Recipes:

Kerry Chicken with Green Onions: (adapted from Greene on Greens)

1 Pkg. chicken flavored Seitan (this is a wheat gluten product that can be purchase at most health food stores, if they don't have it, ask them to order it for you)

1 clove garlic, minced

1/2 cup all purpose flour

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1/8 tsp. allspice

4 Tbsp. unsalted butter

1 Tbsp. Olive Oil

1/4 cup chopped green onions, bulbs and green tops

1/4 cup dry white wine

1 1/2 cup vegetarian stock (you can use the liquid from the seitan if you’d like, but add a little water as it is quite salty)

16 scallions, trimmed, leaving 1 1/2 inches green tops

1 egg yolk

1/2 cup heavy or whipping cream

Pinch of ground cloves

Salt and freshly ground black pepper

1/4 cup chopped fresh parsley


Drain, reserving liquid, and cut the seitan into bite sized pieces.  In a paper bag, mix the garlic, flour, slat, pepper, and allspice.  Add the seitan and shake the bag to coat the pieces.  Heat 3 Tbsp. butter with olive oil in a heavy skillet, saute the seitan until a deep golden on all sides, and transfer to Dutch oven.  Remove all but 1 Tbsp. butter from the skillet, add remaining 1 Tbsp. butter and chopped green onions.  Cook over medium heat 2 minutes, stir in 2 Tbsp. reserved flour mixture, cook over low heat, stirring constantly, 2 minutes.  Whisk in the wine and vegetable stock, heat to boiling, pour over seitan in Dutch oven.  Heat the mixture in the Dutch oven to boiling, reduce heat, add the trimmed green onions to the mixture, cook covered over medium low heat about 7 minutes.  The green onions should be slightly crunchy.  Transfer the seitan to a serving dish and arrange the scallions around it.  Keep it warm while heating the sauce from the Dutch oven to boiling, boil until slightly thickened and remove from heat. Combine egg yolk and cream and slowly add to mixture, stirring constantly.  Add the cloves, salt, and pepper and pour over the seitan.  Sprinkle with parsley and serve.


Creamed Potatoes, Peas and Green Onions:

12 small red potatoes cut in fourths

6 slices vegetarian bacon

5 Tbsp. butter

1 cup green onion bulb green top, chopped

2 Tbsp. flour

1/4 tsp. thyme leaves

1/2 tsp. salt

1 cup whipping cream

1 1/2 cup fresh peas


Place potatoes in a 2 quart saucepan, add enough water to cover and bring to full boil.  Cook for about 10 to 15 minutes.  In skillet, melt 3 Tbsp. butter and cook onion until tender adding the vegetarian bacon and cooking until browned, drain off any excess fat and set the mixture aside.  Melt 2 Tbsp. butter in same saucepan, stir in flour, thyme leaves, salt and pepper and cook over medium heat until smooth and bubbly.  Stir in whipping cream, peas, bacon, onion and potatoes and cook, stirring occasionally, until mixture is thickened and heated through, about 3 to 4 minutes.


Noodles with Green Onions and Ginger:

6 ounces steam fried noodles (can use lo mein noodles)

2 green onions cut into very think strips about 1 1/2 inches long

6 slices fresh ginger, cut to very thin strips

3 Tbsp olive oil

3 Tbsp light soy sauce

3 Tbsp dark soy sauce

1 tsp. sesame oil


Place noodles in water and boil until cooked, drain and rinse under cold water until chilled.  Drain well and let dry. Mix soy sauces and sesame oil together and set aside.  Heat a wok to medium heat, add olive oil, when oil is hot stir fry green onions and ginger for a few seconds until soft.  Add noodles and stir fry for five minutes over medium heat.  Pour in the soy sauces and sesame oil, stirring until well mixed.  Serve hot or cold.


Spinach and Onions:

3 Tbsp. olive oil

4-6 chopped green onions

1 pound fresh spinach leaves, cleaned and stems removed

1 Tbsp. lemon juice

Salt and pepper


Heat oil in a skillet until hot but not smoking, and add onions.  Saute the onions, stirring constantly until it is caramelized, about 15 minutes. Let some of it get quite dark and crisp.  Add spinach for about 1-2 minutes, stir until just wilted.  Add lemon juice and salt and pepper and serve warm.


Lemon Rice with Peas and Onions:

1 3/4 cup water

1 1/4 cup jasmine rice

1/2  tsp. salt

1/2 cup fresh peas

2 Tbsp olive oil

6 green onions

2 Tbsp. lemon juice

2 Tbsp chopped fresh parsley

1 Tbsp. grated lemon rind


Combine water rice and salt in a large saucepan, cook until just done (don't over cook), fluff with a fork and cool.  Cook peas in a medium saucepan of boiling salted water for one minute.  Drain and rinse under cold water, then drain again.  Heat oil in a large, non-stick skillet over medium high heat; add all but 2 Tbsp. green onions, saute 30 seconds. Add rice, saute until heated through, stirring to break pieces, about 4 minutes.  Add peas, lemon juice, parsley and lemon peel, saute 2 minutes to blend flavors and garnish with remaining onions to serve.


Nettle Spanikopita :( This is a recipe from Wendy Wiandt of Killbuck Valley Mushrooms, Ltd.)

1/8 cup olive oil

1/8 cup butter

1 pound fresh nettles (or spinach)

3 cups oyster mushrooms

1 large green onion

1/2 Tbsp parsley

2 cloves garlic

2 eggs

1/2 cup milk

1/4 pound feta cheese

1/2 pound phyllo dough

Preheat oven to 350 degrees.  Steam nettles for about 7 minutes and coarsely chop.  With 1/8 cup butter, sauté mushrooms, nettles and green onion for about 10 minutes. Add parsley and garlic, remove from heat.  Beat eggs and milk and add to nettle mixture. Add feta cheese. Brush olive oil on 9X12 baking pan and layer 8 phyllo leaves, brushing each with olive oil.  Poor mixture over phyllo and layer 8 more leaves on top.  Cut surface of pie into square or triangular pieces and bake at 350 degrees for 45 minutes.


Creamy Tomato and Oyster Mushroom Sauce over Polenta

8 ounces oyster mushrooms, separated into pieces

2 tsp minced garlic       

2 Tbsp butter

2 Tbsp flour

1 cup skim milk

1/4 cup vegetable broth

1 tsp lemon juice

1/2 cup chopped tomato

1/4 tsp salt

1/4 tsp pepper

10 thinly sliced pieces of polenta, fried to a crispy golden brown

Sauté mushrooms and garlic in butter until soft, stir in flour and cook one minute. Add milk, broth, and lemon juice and heat to boiling. Reduce heat and simmer, uncovered until liquid is reduced by half.  Stir in tomatoes, salt and pepper and continue cooking another minute, until hot.  Serve over polenta and sprinkle with parmesan cheese.


Grilled Portabella Sandwiches with Dijon sauce

4 portabella mushrooms

1/4 cup Italian or Greek salad dressing

4T melted butter

2 cloves garlic, minced

4 slices provolone cheese



1/4 cup mayonnaise

1/8 cup Dijon mustard

2 Tbsp. horse radish

1/4 tsp. hot sauce

Clean the mushrooms and poke them all over with a fork, set aside.  In a bowl combine the salad dressing, melted butter, and garlic.  Place the mushrooms on a baking sheet and slowly drizzle one fourth of the liquid over each mushroom, allowing it to soak into the small holes.  Place the portabellas on a grill over a very low flame.  Spray with water and cook for about 3 minutes, closing the grill cover.  After three minutes, turn the mushrooms, spray again with water and cook for about another minute. Turn so the hollow side is up, cover with one slice of cheese and cook until the cheese is melted.  Serve on a bun with lettuce, tomato, (and other toppings of your choice) and Dijon sauce.


Stuffed Mushroom Caps

1 pound large button or baby Bella mushrooms, stem removed and cleaned

1/4 cup butter, melted

2 cloves garlic, minced

4 slices veggie bacon, minced

1/4 cup onion, finely chopped

1/2 cup breadcrumbs

1/2 cup finely shredded gruyere cheese

Melt butter and add garlic and onion, sauté until translucent, add veggie bacon and sauté about one more minute.  Add breadcrumbs, stirring until coated with butter mixture.  Remove from heat and add cheese to mixture.  Place mushroom caps in a 9X12 cake pan.  Spoon the onion mixture into each cap, pressing into place with the back of the spoon.  Place in the oven, covered with foil at 350 degrees for 10 minutes. Uncover and bake another 5 minutes.  Remove and serve with Ranch dressing on the side.


Cream of Mushroom Soup: (Adapted from Mastering the Art of French Cooking by Julia Child, et al)

1/4 cup minced onion

6 Tbsp butter

5 Tbsp flour

6 cups boiling vegetable broth

2 parsley sprigs

1/3 bay leaf

1/8 tsp thyme

3/4 pound fresh mushrooms, separate the stems from the caps, chop stems, reserve, and thinly slice the caps

1/4 tsp salt

1 tsp lemon juice

2 egg yolks

3/4 cup whipping cream           

Cook the onions slowly in the butter for 8 to 10 minutes until they are tender but not browned.  Add 3 Tbsp flour and stir over moderate heat for three minutes without browning.  Off heat, beat in the boiling broth and blend it thoroughly with the flour.  Season to taste, stir in the mushroom stems and simmer partially covered for 20 minutes or more, skimming occasionally.  Strain, pressing juices out of mushroom stems, then return the liquid to the heat.  Melt the butter in a separate pan, when it is foaming toss in the sliced mushroom caps, salt and lemon juice.  Cover and cook slowly for 5 minutes.  Pour the mushrooms and their cooking juices into the strained soup base, simmer for 10 minutes.  Beat the egg yolks and cream in a mixing bowl.  Then beat in the hot soup by spoonfuls until a cup has been added.  Gradually stir in the rest.  Return the soup to the pan and stir over moderate heat for a minute or two, but do not let the soup come to a simmer.  Off heat, stir in the remaining butter until blended and serve.