Portobello & Chive Wonton Cups

PORTOBELLO & CHIVE WONTON CUPS

Superbowl is next Sunday. Okay, let’s talk food. I’ve got a special Superbowl Sunday finger food idea for you –> Delicious Wonton Cups! I know what you’re thinking – wontons.. for football? Hear me out. These little guys are bite-size, so simple to make, and delicious. You just line a muffin pan with the wonton, stuff… 

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Lean Green Bean Casserole

Lean Green Bean Casserole with Oven-Fried Onions

I made this for Thanksgiving dinner and it was a hit. What’s nice about this dish is it’s a family favorite without the heaviness from the cream and wheat flour. To lighten it up, I used veggie broth with a little soy creamer and fresh lemon juice. If you don’t want to use soy creamer,… 

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Cauliflower Crust Pizza

Cauliflower Crust Pizza on Dr. Oz

My colleague pointed out this Cauliflower Crust Pizza recipe she found on pinterest and I knew right away it was going to be a winner. Cheesy, crispy cauliflower… warm tomato sauce… veggies. Yum! The recipe that caught our eye was posted here (where Beth took much better photos than I did… just look at that crust!) but the… 

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Wild Mushroom Risotto with Sundried Tomatoes

WILD MUSHROOM RISOTTO WITH SUNDRIED TOMATOES

This is one of my favorite wintertime dishes. It’s hearty, flavorful and comforting. The wild mushrooms I tend to use for this recipe are either shiitake or porcini. This time I used shiitake. Not only do I love the flavor of these mushrooms but their nutrition profile as well. Did you know the shiitake mushroom… 

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Creamy Wild Mushroom Soup

Creamy Wild Mushroom Soup

If you’re a mushroom lover, you’ll love this soup. If you’re not, this may not be the soup for you. It’s packed with bold wild mushroom flavor. This recipe uses a combination of fresh mushrooms and dried ones, including fresh chanterelles and dried porcinis. These mushrooms can run a bit on the pricey side so… 

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Tomato Mint Quinoa Salad

TOMATO MINT QUINOA SALAD

Quinoa is a very intriguing ingredient. It’s classified with the rest of the grains but it’s not even a grain, it’s a seed. Pronounced “keen-wah,” this grain-like crop has been around for over 6,000 years, originating in the Andean region of South America. The Incas held the crop to be sacred and referred to it… 

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Herb Lentil Loaf

HERB LENTIL LOAF

Cooler weather always gets me in the mood for hearty casseroles and loaves. This is a wonderful hearty dish, although it doesn’t look too pretty in this photo It has a yummy earthy taste from the mushrooms, nuts and cheese. It’s packed with flavor thanks to the variety of herbs and garlic. I tell you… 

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