More Recipes in the Book

Mushrooms Menlo with Onions, Garlic and Peppers

1 lb. fresh mushrooms and cut in half or quarters
2 Bell peppers of any color and cut into 1-inch squares
1 large onion cut in thin slices
2 T garlic minced
3 T olive oil

Sauce

2 T Dijon mustard
2 T Worcestershire sauce
3 T brown sugar
3/4 C red wine
salt and pepper to taste

-- Simmer for 45 minutes.

In heavy pan or dutch oven, saute the vegetables in the olive oil. While they are softening, stir together the sauce by making a paste of the mustard, Worcestershire, and sugar. Once the vegetables have cooked down and are soft, add the sauce. Continue cooking for about 45 minutes so that the sauce has reduced. Serve with whole grain pasta, brown rice, or bulgur and a salad.

Variation: Chicken, pork, or beef in stewing size chunks may be browned separately and combined with the rest of the dish when the sauce and vegetables are combined.

Wholewheat Pasta and Navy Bean Salad

Cook the pasta in accordance with the directions on the package. Mix the olive, capers, parsley, vinegar, oil, basil, and garlic in a bowl. Put the beans and cooked pasta in a strainer. Drain and run under cool water. Toss the pasta mixture and the olive mixture in a bowl. Place a lettuce leaf on each plate and place 1 cup of the pasta mixture on top of each.

Whole Wheat Pancakes

Dry ingredients

Liquid ingredients

Mix dry ingredients, then liquid in separate bowls. Whisk wet ingredients until forthy. Mix wet ingredients into dry until barely mixed. Cook in preheated cast iron pan with a little oil or healthy margarine. Turn when bubbles form.