1/2 c. balsamic vinegar
1/2 c. olive oil
1/4 c. fresh lemon juice
1/4 c. chopped fresh flat-leaf parsley
2 garlic cloves, minced
6 large, fresh portobello mushroom caps, each
about 1/4 lb., brushed clean

In a large, shallow, nonreactive bowl, stir together the vinegar, olive oil, lemon juice, parsley and garlic. Add the mushrooms and turn to coat. Let stand at room temperature for 1 hour, turning once. Drain before grilling.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.

Place the mushrooms, gill side down, over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook, turning once, until moist on the underside and just firm to the touch on the top, 4 to 6 minutes per side.

Arrange the mushrooms on individual plates and serve hot. Serves 6.

1 tablespoon canola or olive oil
1 large red onion, diced
1 large red or green bell pepper, seeded & chopped
2 celery stalks, chopped
3 cloves garlic, minced
4 cups black beans, soaked overnight and rinsed
1 x 8 oz. can diced tomatoes
1 x 14 oz. can crushed tomatoes
1 or 2 canned chipotle chiles, seeded & minced
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 teaspoon salt

In a large saucepan or skillet, heat oil over medium-high heat. Add the onion, bell pepper, celery, and garlic, and cook, stirring, for about 7 minutes. Stir in all remaining ingredients and cook covered for 4 hours over medium-low heat, or until beans are soft, stirring occasionally. Remove from heat and let stand 5-10 minutes before serving. Top with fresh chopped cilantro.

2 c. boiling water
3 tbsp. CF margarine, at room temperature
1 tsp. salt, plus more for seasoning
1/2 c. quick-cooking polenta
1 tbsp. olive oil
8 oz. cremini mushrooms, chopped
1/2 c. chopped onion
1/4 tsp. freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
3/4 c. dry Marsala
1/2 tsp. GF flour
2 tbsp. chopped fresh Italian parsley leaves
 

Bring the water, 1 tablespoon margarine, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
 
Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.