The key to searing is to get the pan with oil really hot before you add any ingredients.


1 pound asparagus, cut 3-4 inch lengths

1 pound portabellas sliced 1 inch thick

1 red bell pepper sliced into strips

1-2 Tablespoons olive oil

salt to taste

2-3 cloves of garlic sliced


Heat oil until very hot in a large skillet. Add asparagus and garlic, stir 1-2 minutes. Add the mushrooms and peppers, continue stirring 2-3 minutes. Salt to taste. Serve Hot.



2 cups water

1 cup uncooked quinoa  

1/4 cup red onion, diced

1 cup chopped sautéed crimini mushrooms

1 ½ cups chopped sautéed zucchini

2 cups cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup crumbled feta cheese

salt and pepper to taste

1 lemon squeezed

2 Tablespoon olive oil



Follow cooking directions for quiona. Let cool.

While cooling prepare and cut all remaining ingredients.

  1. Combine in a bowl and serve



4 Tablespoons butter       

4 cups mushroom stock    

 1 ounce dried mushrooms of your choice                               

2 Tablespoons olive oil     

¼ to ½ cup dry sherry                                 

3 large vidalia onions, thinly sliced

4 thick slices crusty bread                     

1 bay leaf                 

1 large garlic clove, halved                                                 

1 ½ teaspoons ground thyme

½ pound Gruyere cheese, shredded                           

salt and pepper                                                           


In a heavy soup pot, melt the butter with the olive oil, 2 turns of the pan, over medium-high heat. Stir in the onions, bay leaf and thyme; season with salt and pepper. Cook until the onions are softened and browned, about 25 minutes.

Meanwhile, in a large saucepan, bring the stock and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.

Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot stock

Toast the bread under the broiler, rub with the garlic and top with cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.




2 medium onions, diced      

4 pounds portabellas or baby bellas, chopped                            

2 celery stalks, diced      

5 cups diced tomatoes    

4 cups tomato sauce   

8 cups kidney beans or less if desired

1 Tablespoon garlic, minced                                      

3 Tablespoons olive oil                                               

2 medium bell peppers, diced                                    

2 red bell peppers, diced                                            

3 Tablespoons jalapenos, minced

2 Tablespoons cumin

2 Tablespoons corn meal

1 Tablespoon salt                                                       

½ Tablespoon black pepper

Heat olive oil in a large soup pot over medium heat. Sauté the onions, celery, garlic, chili powder, cumin, salt and pepper in the hot oil until just browned. Add mushrooms and sauté 5 minutes more, add remaining ingredients, and bring to a boil. Simmer 20-30 minutes.

Remember- chili always tastes better the longer it simmers or served the next day!


Marinated Shiitake Mushrooms



2 teaspoons sesame oil

1 teaspoon sliced garlic

1 tablespoon sliced fresh ginger root

3/4 pound baby shiitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed

1 cup rice wine vinegar

1/2 tsp cayenne pepper

1/2 teaspoon salt


In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the Cayenne pepper and salt and remove from the heat.  Refrigerate to cool.