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    It’s Meatless Monday-Herbed Mushroom and Pea Risotto

    The herbs in my garden might be done for the year but I’m glad I took time to dry most of them. With that in mind I thought of a recipe where I could put some of them to good use and came up with this risotto that I think is perfect for a fall supper. Mushrooms have a woody flavor that pairs perfectly with herbs, and peas; well, I always keep a few packages of the frozen variety sitting in the freezer. An added plus, I recently read they’re a good source of protein so great as part of a meatless meal. Although you should use Arborio rice for…

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    It’s Meatless Monday-Crispy Burritos

    Sometimes I’m almost ashamed to call some things I make, actual recipes, and this one is no exception. It uses leftover items and is put together in about 15 minutes. I like to put a different spin on things and for this one I used phyllo dough instead of tortillas. I used pinto beans for this one but just about any bean will do. I’ve sometimes used  leftover refried beans too. Pair it with a side salad, guacamole and sour cream and it’s one of the easiest suppers to pull together at a moment’s notice. 1 cup cooked brown rice 1 15 ounce can pinto beans, drained and rinsed ½ cup salsa 1 cup…

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    It’s Meatless Monday-Stuffed Peppers with Spicy Tomato Sauce and Homemade Pita Chips

    Last week was all about peppers. I had red and green peppers, hot peppers, lipstick peppers…you get the picture. After an hour or so roasting them, drying them, and chopping them to put in the freezer for fall and winter eating, I still had too many peppers. As I always do, I checked what other ingredients I had on hand and brainstormed what I could make. This is the result. Peppers stuffed with a mixture of lentils, rice, and newly purchased dried apricots, cooked in a spicy tomato sauce and served with homemade pita chips. For the stuffed peppers- 6 peppers, your choice. I used smaller red ones and the…

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    It’s Meatless Monday-Rice and Mushroom Salad with Blue Cheese

    It’s not quite summer but a few weeks ago I thought about meals I’d like to create when the weather turns hot and humid. During those days the last thing I want to do is spend lots of time in the kitchen, yet eating something delicious is still a must. I thought about a rice salad but that didn’t sound very exciting. So I came up with this recipe where marinated mushrooms and blue cheese give bland tasting rice the needed kick. 1 1/2 cups washed and sliced mushrooms (I used baby bellas) 1/3 cup oil 1/3 cup rice vinegar 2 teaspoons brown sugar 1 clove of garlic, finely chopped…

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