Submitted by Member: Ellen Holtz
1 lb. fresh mushrooms of choice
1 large or 2 medium Vidalia onions, thinly sliced
1 tsp turmeric
½ tsp freshly ground black pepper
2 tsp. miso paste (any variety) mixed with 1/3 cup water OR 1/3 cup vegetable, chicken or beef stock
2 tsp. olive oil
Submitted by Ellen Hotz
Categories
Crazy-Good Carrots
Submitted by member Ellen Holtz
Submitted by Member: Renee Gahan
(courtesy of Chef William Dissen)
Adapted from As Always, Julia and Mastering the Art of French Cooking
Submitted By: Renee Gahan
Categories
Baked Eggplant Parmesan
3 eggplant
2 eggs
4 cups bread crumbs
1/2 tsp garlic powder
3/4 tsp dried parsley
6 cups spaghetti sauce
16 oz mozzarella cheese, grated
1/2 c Parmesan cheese, grated
1/2 tsp dried basil