Spinach & Goat Cheese Stuffed Portobellos

Ingredients

• 2 portobello mushrooms
• 4 oz log goat cheese
• 10 oz frozen spinach
• 1 medium shallot , finely chopped
• 2 cloves garlic , finely chopped
• 1 tbsp extra virgin olive oil
• pinch of salt and pepper

Instructions

• Preheat the oven to 400 degrees.
• Remove the stems from the mushrooms, and use a spoon to scrape out the dark brown insides. Then use a damp paper towel to wipe off any excess dirt on the outside.
• Place the mushrooms stem side down on a Silpat lined baking sheet. Broil until just tender, about 4 minutes per side. Place them upside down on paper towels to drain off any liquids.
• Meanwhile, defrost the spinach in the microwave according to the directions on the package. Place the defrosted spinach in a colander to drain. Repeatedly press on the spinach with the back of a large spoon to remove as much water as possible.
• Preheat a small skillet over medium heat, add the olive oil, shallots, and garlic. Saute for about 2 minutes, stirring frequently, until the shallots are starting to turn slightly brown. 
• Transfer the shallots to a mixing bowl, add the spinach, goat cheese, and a pinch of salt and pepper. Stir with a fork to evenly combine. 
• Pull the mushrooms out of the oven after they have pre-baked, let them cool for a few minutes so you can handle them. Turn them over and stuff each one with 1/2 of the spinach/goat cheese mixture. Smooth out the top and place them back in the oven. 
• Bake for 6-8 minutes, until the mushrooms are soft and the goat cheese is warmed all the way through. Serve and enjoy!

Recipe adapted from thewheatlesskitchen.com

Cheesy polenta with creamy mushroom

Ingredients

• 4 cups water
• 1 teaspoon salt
• 1 scant cup polenta
• 2 tablespoons butter
• 1/2 cup grated parmesan cheese

Instructions

• Add water and salt to large sauce pan and bring to a soft boil.
• Slowly whisk in polenta. It’s important to go slowly and continually whisk so you don’t get lumps.
• Turn heat to low and allow polenta to gently simmer while continually whisking.
• When polenta starts to thicken, stop whisking and cover sauce pan.
• Allow polenta to simmer with a lid on for 30 minutes, stirring every 5-6 minutes.
• After 30 minutes, turn off the heat and add butter.
• When butter is halfway melted, stir in the parmesan cheese.
• Replace the lid on the pot and allow to sit off the heat for 5 minutes
• Taste the polenta and adjust seasoning if necessary.

Recipe adapted from itsakeeper.com

For the Mushrooms

• 3/4 ounce dried porcini mushrooms
• 5 tablespoons cold unsalted butter, cut into pats, divided
• 3 cloves garlic, peeled and minced
• 10 ounces fresh mushrooms, wild or cultivated, sliced thin
• 3 teaspoons fresh thyme leaves
• 1 tablespoon soy sauce
• 1 tablespoon heavy cream
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• Sprinkle of umami
• Freshly ground black pepper

1. Put the dried mushrooms in a small bowl, and cover with about ½ cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
2. Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
3. Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about ¼ cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Add balsamic vinegar and sprinkle with umami. Taste for seasoning, adding black pepper, if desired.
4. Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

Recipe adapted from cooking.nytimes.com

Sourdough Discard Pizza Dough

Ingredients

• 1 cup (227g) sourdough starter, unfed/discard
• 1/2 cup lukewarm water
• 2 1/2 cups (300g) unbleached all-purpose flour
• 1 teaspoon (6g) salt
• 1/2 teaspoon instant or active dry yeast

1. Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
2. Add the water, flour, salt, and yeast. Mix to combine, adding the remaining water, one tablespoon at a time, if the dough looks dry. Continue kneading, for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
3. Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast.
4. For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk. Drizzle two 12″ round pizza pans with olive oil, and brush to coat the bottom. Place the dough in the pans, cover, and let rest for 15 minutes. After this rest, gently press the dough toward the edges of the pans. If it starts to shrink back, cover and let rest for 15 minutes before continuing.
5. For a thicker, large pizza, oil a 14″ round pizza pan (an 18″ x 13″ half-sheet pan will also work). Place the dough in the selected pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back.
6. Cover the pan(s) and let the dough rise until it’s as thick as you like.
7. Towards the end of the rise time, preheat your oven to 450°F.
8. Sauce and top as you like, but don’t add cheese yet. Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Return to the oven and bake for 5 to 7 more minutes, until the cheese is melted.
9. Store leftover pizza covered in the refrigerator for up to 5 days.

Recipe adapted from kingarthurbaking.com

Pickled red onions

1 medium red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar or additional white vinegar
1 ½ tablespoons agave syrup or honey
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes (optional, for heat)

INSTRUCTIONS

Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
In a small saucepan, combine the water, both vinegars, syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Recipe adapted from cookieandkate.com

Roasted vegetables with goat cheese polenta

For the roasted vegetables:
1 8 oz. package of baby portobello mushroom
1 large red onion, sliced
1 head garlic, dry white layer removed, cloves intact
1 red pepper, diced
1 orange pepper, diced
1 bunch radishes, quartered
2 cups kale, chopped
2-3 tbsp olive oil + more for the pan
3 tsp Herbes de Provance
salt and pepper to taste

For the polenta:
3 cups water
1 cup organic polenta or grits
1/2 cup goat cheese

Preheat oven to 450 degrees Fahrenheit. Oil the bottom of a 13 x 9 inch baking dish. Fill with the cleaned and chopped vegetables except for kale, drizzle with oil, sprinkle Herbes de Provance, salt and pepper, mix well. Roast in the preheated oven for 40-45 minutes, stirring occasionally for even browning.  About 5 minutes before vegetables are done, mix in kale and continue roasting.

About 10 minutes before all the vegetables are done, bring the water to a boil in a pot. Add the polenta and whisk until smooth. Simmer for 10-15 minutes or until the polenta has thickened. Add the goat cheese and and stir until smooth. Serve the polenta immediately with the roasted vegetables.

Recipe adapted from pinchofyum.com

Pickled herring salad with potatoes and beets

3/4 C. drained pickled herring pieces
1 large dill pickle, diced
2 medium boiled Yukon Gold potatoes, cooled, peeled and diced
1 tsp. Dijon mustard
salt & pepper according to taste
1 tbsp. white wine vinegar
3 tbsp. extra-virgin olive oil
3 small or two medium roasted beets, cooled, peeled and diced

In a small container, whisk the mustard, vinegar, oil and salt & pepper, set aside.
In a large bowl, mix the potatoes, beets, pickle and herring. Pour dressing over vegetables and mix well.
Serve cold.

Recipe adapted from My Berlin Kitchen

Mexican casserole with roasted corn and peppers

2 red bell peppers
2 green bell peppers
1 jalapeno peppers
1/2 red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
2 cups Mexican cheese (I used a Sargento blend)
16 whole wheat tortillas (16 oz. bag)
1 can vegetarian refried beans
2 (10 oz) cans red enchilada sauce
cilantro, guacamole, or sour cream for topping

Pan-roast the veggies: Dice the peppers and mince the onion. Heat a large nonstick skillet with a little bit of oil over high heat. Add the onion and peppers, sprinkle with half the chili and cumin, and stir, rest, stir, rest until you get a nice browning on the outside of the peppers. Remove and set aside.
Repeat the roasting process with the corn, sprinkling with the remaining chili and cumin, removing from the heat when browned and roasted on the outside. Mix the corn with the peppers and onion in a large bowl or pot, set aside.

Grease a 9×13 inch baking pan and preheat the oven to 400 degrees Fahrenheit. Cut the tortillas into thin (1 cm / 1/2 inch) strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.

Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, all the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Bake: Cover with foil (tent foil by propping it up with toothpicks inserted in the dish) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted.
Serve with guacamole, fresh cilantro, or sour cream.

Recipe adapted from pinchofyum.com

Red lentil, garbanzo and carrot curry

2 tbsp vegetable oil or ghee
1 small yellow onion, diced
3 garlic cloves, minced
1 inch piece fresh ginger, minced (or 1 tsp dry)
1 tsp turmeric
1 tsp cumin powder
3 tsp curry powder
1 tsp garam masala
1 28 oz can diced tomatoes
1 14 oz can garbanzo beans
2-3 cups vegetable or chicken broth
1 1/2 cups red lentils
3 medium carrots, chopped (1 1/2 cups)

fresh cilantro and yogurt, to serve
cooked brown rice and/or naan to serve

In a large pot, heat the oil or ghee. Sautee onion until translucent, about 5 minutes. Add garlic and spices, cook 1 minute. Add tomatoes, beans, broth, lentils and carrots, and bring to a boil. Lower heat to medium and cook until lentils dissolve, about 20 minutes – check to see if additional water is needed.
Serve over rice with cilantro and yogurt.

Roasted stuffed acorn squash

2 acorn squashes, cut in half through the stem and seeded
2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
3/4 teaspoon kosher salt
1 tbsp olive oil
1/4 cup chopped onion
2 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup chopped walnut pieces
8 ounces feta, cubed
Freshly ground pepper
2 cups sliced tender greens (like spinach, kale, Swiss chard), cut into ribbons
2 cups cooked millet, rice, or quinoa

Preheat the oven to 375°F. Rub the flesh of each squash half with the 2 tsp. olive oil, and oil an ovenproof dish or baking sheet. Lay the squash flesh-side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and sautee until translucent, about 3 minutes. Add the garlic and sautee one more minute. Remove from the heat, add the cranberries, the greens, cooked grains, and walnut pieces. Cook for another minute, stirring to combine, and remove from heat. Taste and adjust the salt and pepper if needed. Mix in feta.

Flip the cooked squash over in the baking dish so it is flesh-side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Bake until filling warms up, about 10 minutes.

Recipe loosely adapted from thekitchen.com

Fresh vegetable spring roll with peanut or garlic-ginger-soy dipping sauces

Roll ingredients
1-1 1/2 cup thinly shredded purple cabbage
1/2 red pepper, julienned
1/2 yellow pepper, julienned
2 large carrots, julienned
8-10 asparagus spears, steamed and cut into 2-3 inch long pieces
3 green onions, thinly sliced on a diagonal
about 2 cups sprouts
10-12 rice papers (I used 22 cm papers)

Fill a large bowl with hot water.
Soak a single rice paper in the hot water until it’s completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
Gently shake the excess water from the rice paper, lay it straight out onto your work space.
Let it sit for about 30 seconds to absorb any excess water, the papers won’t stick together properly if they’re really wet.

Lay some cabbage and some of the julienned vegetables down in the middle of the wrap, top with asparagus, green onions and sprouts. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap. Lift the side of the rice paper that’s closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam.

Peanut Sauce:
2 tbsp soy sauce
3 tbsp peanut butter
1 tbsp Sriracha
1 tsp chili garlic sauce
1 tbsp toasted sesame oil
1 tbsp brown sugar (or maple syrup)
2-3 tbsp water to thin

Combine all ingredients in a bowl and whisk vigorously OR combine all ingredients in food processor and pulse.
Store extra sauce in the fridge. I like to keep mine in a glass salad dressing bottle. It may thicken up when refrigerated, I just run my bottle under hot running tap water until it softens back to a liquid.
Makes approx. ½ cup of sauce.

Recipe adapted from ilovevegan.com

Garlic-ginger-soy Dipping Sauce:
1/2 cup soy sauce
1 tbsp fish sauce
1 tablespoons toasted sesame oil
1 teaspoon minced garlic
1 teaspoon freshly grated ginger
1-2 tbsp water to thin
Pinch of sugar

Combine all ingredients in a small bowl.

Recipe adapted from foodnetwork.com