This fall soup has a delicious earthy flavor thanks to the wild rice, mushrooms, celery, carrots, Navy beans and thyme. Use any mushrooms you like, or half cremini and shiitake like I did. See the Notes for ...
Wild Rice & Mushroom Soup
Roasted Corn Salad
This festive salad has a light, spicy dressing, and a sweeter flavor due to first gently roasting the corn, zucchini and bell pepper. Serve this as is, on greens (fresh or steamed), baked potatoes and yams, or ...
Salsa Verde
Made with green tomatillos, also known as Mexican husk tomatoes, this traditional salsa can be made raw or roasted. In this recipe I'm making a medium-spicy roasted version, which can be served over rice, ...
Stuffed Portabella Mushrooms
This colorful dish is a mushroom lover’s delight, and is full of Italian flavors. While these may look fancy, they can be a great everyday main dish. This makes two large, stuffed mushrooms, but it can easily ...
Korma
Korma is an Indian dish traditionally made with meat, vegetables, yogurt or cream, and spices, cooked slowly to achieve a thick, saucy stew (this plant-only version cooks up pretty quickly). See Notes for ...
