Mushroom Quinoa Pilaf

Our mushroom Pilaf is a middle eastern inspired dish with a vegetarian twist! Mushrooms are brought to life with flavorful herbs and vegetable broth! This dish is great served by itself as a meal or in small portions for a side.

mushroom quinoa pilaf

Our mushroom Pilaf is a middle eastern inspired dish with a vegetarian twist! Mushrooms are brought to life with flavorful herbs and vegetable broth! This dish is great served by itself as a meal or in small portions for a side. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Tablespoon Unsalted Butter
1 Pound Button Or Other Mushrooms, Sliced
1 Shallot, Minced
½ Teaspoon Kosher Salt, To Taste
1 Teaspoon Dried Oregano
1 cups quinoa
1½ Cups Vegetable Broth Or Water
½ Lemon, Juiced
Pepper To Taste

Directions


  1. In a medium saucepan, melt the butter over medium heat. Add the mushrooms, shallot, salt, and oregano and cook, stirring, until the mushrooms have released most of their liquid, about 10 minutes.
  2. Add the quinoa and cook, stirring, for 2-3 minutes, until the grains are toasted. Stir in the broth or water and bring to a simmer. Reduce the heat to low, cover, and cook for 12-14 minutes, until the grains are tender.
  3. Turn off the heat and stir in the lemon juice and salt and pepper to taste. Fluff the quinoa with a fork.

Veggie Black Beans and Rice

This classic and easy to make black beans and rice is perfect for dinner. Because it’s so versatile it’s great to pair with any meal! Top with salsa to amp up the flavor!

This classic and easy to make black beans and rice is perfect for dinner. Because it’s so versatile it’s great to pair with any meal! Top with salsa to amp up the flavor! 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Small Onion, Diced

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

2 Garlic Cloves, Minced

1 Teaspoon Cumin

1½ Teaspoons Dried Oregano

2 Bay Leaves

1 Cup Short-Grain White Rice, Rinsed

2 Cups Low-Sodium Vegetable Or Chicken Broth

2 15-Ounce Cans Black Beans, Drained And Rinsed

1 Lime, Juiced

Directions

  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and peppers and cook, stirring, until softened, 5-7 minutes. Add the garlic, cumin, and oregano and cook until fragrant, 1-2 minutes. 
  2. Add the rice and stir for 2 minutes, or until the grains start to turn opaque. Stir in the broth and bring to a boil. Reduce the heat to low and cover the pot. Cook for 15 minutes, or until the liquid is absorbed and the grains are tender.  
  3. Stir in the beans and lime juice and season to taste.  

Tortellini in Leek & Mushroom Sauce

With just a few ingredients you’ll have dinner ready in no time! Delicious filled tortellini is accompanied with button mushrooms, parmesan cheese and leek to create a perfectly textured pasta!

With just a few ingredients you’ll have dinner ready in no time! Delicious filled tortellini is accompanied with button mushrooms, parmesan cheese and leek to create a perfectly textured pasta!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Cauliflower Heads, Cut Into Florets

4 Tablespoons Olive Oil, Divided

¼ Cup Chopped Hazelnuts

1 Tablespoon Maple Syrup

2 Tablespoons Cider Vinegar

1 Tablespoon Pomegranate Molasses (Optional)

Salt To Taste

Seeds Of ½ Pomegranate

Fresh Mint

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. 
  2. On the prepared baking sheet, toss the cauliflower florets with 2 tablespoons olive oil and a big pinch of salt. Roast for 15 minutes, until fork-tender and crisp on the edges. Remove from the oven and cool slightly. 
  3. Spread the hazelnuts on the empty baking sheet and toast in the oven for 4-5 minutes, until fragrant and crisp. Remove from the oven and cool slightly. 
  4. In a jar, combine the remaining 2 tablespoons olive oil, maple syrup, vinegar, pomegranate molasses, and ½ teaspoon salt. 
  5. Transfer the cauliflower to a serving platter. Top with hazelnuts, pomegranate seeds, and dressing. Garnish with mint leaves. 

Black Bean Sweet Potato Soup

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

1 Garlic Cloves, Minced

1 Jalapeño, Minced

1 Teaspoon Chili Powder

½ Teaspoon Cumin

½ Teaspoon Dried Oregano

1/2 Teaspoon Ground Pepper To Taste

2 Medium Sweet Potatoes, Diced (Peeled If You Like)

2 Cups Low-Sodium Vegetable Broth

3 15-Ounce Cans Black Beans

1 15-Ounce Can Diced Tomatoes

1 Lime, Juiced

Toppings, optional: Crumbled Cotija or Feta Cheese, Sour Cream, Sliced Avocado, Cilantro

Directions

  1. In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook for 2 more minutes, until fragrant. 
  2. Add the sweet potatoes, broth, black beans, and their liquid, and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for about 10-15 minutes, until the sweet potatoes are fork tender. Stir in the lime juice and season to taste.
  3. Purée the soup partially with an immersion blender. Serve with toppings of your choice. 

Spicy Smashed Fingerling Potatoes

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

America’s most favorited root vegetable, the potato, is brightened with fresh herbs and cayenne pepper for a delicious bowl of potatoes. You can never go wrong with preparing this delicious side dish! It’s perfect for breakfast, lunch or dinner!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Fingerling Potatoes

2 Tablespoons Olive Oil

1 Teaspoon Cayenne

2 Tablespoons Chopped Mixed Herbs, Such As Oregano, Parsley, and Dill

Directions

  1. Preheat the oven to 450°F.
  2. Place a steamer basket inside a large saucepan with a cup of water. Place the potatoes in the steamer basket, cover the pot, and bring the water to a boil. Steam until the potatoes are fork-tender, 10-12 minutes.
  3. Drain the potatoes and cool for 5 minutes.
  4. Transfer the potatoes to a baking sheet. Smash the potatoes with a fork to ½-inch thick. Drizzle with the olive oil, cayenne, and a big pinch of salt. Roast for 25 minutes, or until crisp, flipping the potatoes after 15 minutes.
  5. Remove the potatoes from the oven and toss with the herbs.

Spaghetti Squash Parmesan

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

  • Servings: 2-4
  • Difficulty: Easy
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Ingredients

1 Large Spaghetti Squash

1 Tablespoon Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 28-Ounce Can Crushed Tomatoes

1 Teaspoon Salt, To Taste

1 Cup Grated Parmesan Cheese

Fresh Basil, Minced

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut-side down on the prepared baking sheet. Roast until tender when poked with a fork, 40 to 50 minutes.
  3. While the squash is roasting, heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook until translucent, 5 to 8 minutes. Add in the garlic, oregano, and basil and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until slightly thickened, stirring occasionally. Season with salt.
  4. When the squash is done roasting, remove it from the oven and flip it cut-side up. Sprinkle with salt and pepper. Fill each squash with tomato sauce and top with cheese.
  5. Roast for another 10 minutes, until the cheese is melted and bubbly. Garnish with basil.

Peach and Charred Corn Salsa

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Peaches Small Dice

2 Ears of Corn

1 Jalapeño Diced

½ Tablespoon Lime Juice

1/2 Red Onion Diced

1 Teaspoon Cajun Seasoning

2 Tablespoon Olive Oil

2 Teaspoon Fresh Oregano

1 Teaspoon Chipotle Purée

1 Teaspoon Salt

1 Teaspoon Maple Syrup

Directions

  1. Shuck 2 ears of corn and place on a stove top burner. Turn the heat to high and using tongs, rotate the corn after each side is charred. Take them off the burner and once cool, remove the kernels from the cob by shaving them with a chef knife. Reserve.
  2. Make a quick vinaigrette by combining the chipotle purée, olive oil, Cajun seasoning, lime juice, maple syrup, and salt in a medium mixing bowl.
  3. Add the diced peaches, corn, diced red onion, fresh oregano, and diced jalapeño to the mixing bowl and stir a few times with the vinaigrette.
  4. This recipe is best made a day ahead, so all the flavors can marinate together.

Balsamic Grilled Mushrooms with Parmesan

Mushrooms anyone? With Balsamic, Honey and Garlic glazed over these beautiful Mushroom skewers, it leaves them tasting absolutely phenomenal! Grate as much or Parmesan as much desired and serve!

Mushrooms anyone? With Balsamic, Honey and Garlic glazed over these beautiful Mushroom skewers, it leaves them tasting absolutely phenomenal! Grate as much or Parmesan as much desired and serve!

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Oyster Mushrooms

1 Pound Baby Bella Mushrooms

2 Tablespoons Balsamic Vinegar

1 Tablespoon Olive Oil

1 Teaspoon Honey

½ Teaspoon Salt

1 Garlic Clove, Minced

¼ Cup Mixed Fresh Herbs, such as Basil, Chives,
Oregano and Parsley

¼ Cup Grated Parmesan

Directions

  1. If using wooden skewers, soak them in water for 30 minutes.
  2. Preheat the grill to medium-high heat.
  3. If the oyster mushrooms are especially large, break them in half. Skewer all of the Mushrooms.
  4. In a small bowl, whisk together the balsamic, oil, honey, salt and garlic.
  5. Brush the mushrooms with the sauce on all sides. Grill for 10 minutes, turning every 3 minutes or so to cook evenly.
  6. Remove from the skewers and sprinkle with fresh herbs and parmesan.

 

 

Herby Sauce

Looking at what to do with all those wonderful herbs? Why not blend them up to a wonderful fresh tasting herb sauce you can accent your steaks and poultry with. Plus try it on some awesome Cauliflower steaks!

Looking to see what to do with all those wonderful herbs? Why not blend them up to a wonderful fresh tasting herb sauce you can accent your steaks and poultry with. Plus try it on some awesome Cauliflower steaks!

  • Servings: Multiple
  • Difficulty: easy
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Ingredients

2 Cups Mixed Herbs (Basil, Oregano, Cilantro, Parsley, Tarragon, Chives)

1 Garlic Clove

2-4 Tablespoons Olive Oil

1 Lemon, Juiced

Salt and Pepper, to Taste

Directions

  1. Place all of the ingredients in a blender or food processor and blend until smooth. Add more olive oil as necessary to reach the desired consistency.
  2. Taste and adjust the seasoning with salt and pepper.

Stuffed Peppers

Want to spice up and a meal with great looking side or even just have a fun meal? The ultimate vegetable to use for stuffing – our beloved bell pepper! Super easy to make and always fun to see the reactions of friends when they are served.

Want to spice up and a meal with great looking side or even just have a fun meal? The ultimate vegetable to use for stuffing – our beloved bell pepper! Super easy to make and always fun to see the reactions of friends when they are served.

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Cup Wild or Brown Rice (2 Cups Cooked)

4 Bell Peppers

1 Small Onion, Diced

½ Cup Chopped Walnuts

1 Garlic Clove, Minced

½ Teaspoon Dried Oregano

1 Tablespoon Olive Oil

Salt and Pepper to Taste

Directions

  1. Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer for 45-50 minutes, until the grains are tender. Preheat the oven to 350°F.
  2. Slice the top off the bell pepper, remove the seeds, and dice the top.
  3. Place the prepared peppers in a loaf pan or baking dish, standing up.
  4. Combine the rice, chopped bell pepper, onion, walnuts, garlic, oregano, olive oil, and a pinch of salt and pepper in a mixing bowl
  5. Fill the peppers with the rice and vegetable mixture.
  6. Pour ¼ inch of water into the baking dish, cover tightly with aluminum foil, and bake for 20-25 minutes, until the pepper is soft.