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Spring Challenge Day 27- Miso Soup With Mushrooms

Miso soup with mushrooms 5 Cups filtered water 1- 3 Inch piece wakame 1/2 Cup dried shiitake mushroom, soaked 1 Lb assorted mushrooms (shiitake, oyster, enoki etc.), thinly sliced 1 tablespoons sesame oil 2 Green onions, chopped 2 Tablespoons miso paste In a medium pan, bring the water , wakame and  dried shiitakes to a boil.Simmer […]

Whole Foods Supper Club – MUSHROOMS

AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL   This month it’s all about MUSHROOMS!  Thursday February 16th at 6:30 p.m Tasty whole foods supper club. Fun, interactive cooking classes. After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations. With humor and guidance we […]

Spring Challenge Day 15-Stuffed Portobellos With Green Beans

Stuffed Portobellos With Green Beans   4 Large portobello  mushrooms, brushed free of dirt Spring or filtered water Sea salt About 2 tablespoons of extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely minced 2 Jalapeno chilies, seeded and diced 1 Red onion, diced 1 Red bell pepper, roasted over  an open flame, peeled, […]

Spring Challenge Day 11- Saffron Polenta With Sauteed Vegetables

Saffron Polenta With Sauteed Vegetables   Saffron Polenta 5 Cups of spring or filtered water 1/2 Cup yellow cornmeal 21/2 Cups yellow corn grits Pinch of sea salt 2 to 3 Teaspoons extra-virgin olive oil 1 Teaspoon saffron threads   Sauteed Vegetables 1 to 2 Tablespoons extra-virgin olive oil 2 to 3 Cloves garlic, finely […]