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.

Beans
1 lb dry pinto beans
Garlic
1 celery stalk, chopped fine
Oregano
Bay leaf
Cumin
Chili powder
Salt and pepper
Onion
1 packet chicken bouillon
water

Corn tortillas
Salt
Oil for frying
Salad mix
1 chopped tomato

For beans, soak beans in cold water overnight.  Drain and rinse.  In a pot, add oil and garlic and cook until garlic is soft.  Add onions and celery and cook until soft.  Add bay leaf, cumin, oregano and pepper.  Stir and cook 2 minutes then add beans, bouillon and enough water to cover beans.  Cook until beans are soft BEFORE adding salt.  Save half the beans and freeze for another meal.

Fry corn tortillas in hot oil shaping as tacos with 2 spatulas, and set on paper towels to dry.  Fill taco shells with beans, salad mix and tomatoes.

Serves 4.

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.

3 garlic cloves, chopped
2 medium zucchini, chopped
1 medium onion, chopped
15 ounces canned tomatoes (or 2 tomatoes peeled, seeded, and diced)
1 packet chicken bouillon plus 1 cup water
1 medium green or red pepper (1 lb)
2 large eggplant (2lb), chopped into 1/2” squares
5 tablespoons oil
Bay leaf
Dried thyme
Salt and pepper to taste

Add oil and garlic to pan, cook until garlic is soft.  Add onions and cook for 3 minutes.  Add eggplant, zucchini, pepper and stock.  Cook until soft.  Add tomatoes and season with salt and pepper.  Cook for 10 minutes on medium-low heat until flavors have blended. 

Serves 8

4 medium bell peppers (.5 lb each)
1-1/2 cups cooked rice
oil
1/2 cup onion, chopped
8 oz marinara sauce
1-2 cloves garlic, chopped

Cut the tops off the peppers and remove all the seeds.  Chop up the pepper tops you’ve removed, chop small and reserve. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the ground meat, garlic, oregano, salt and pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Serves 4.

2 tablespoons olive oil
5 c chopped leeks, white and light green parts (4 to 8 leeks)
4 c chopped unpeeled white boiling potatoes (8 small)
3 c chopped zucchini (2 zucchini)
1 1/2 quarts homemade chicken stock, or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons MimicCreme
Fresh chives or julienned zucchini, for garnish

Heat the oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the MimicCreme and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.