APPLE SALAD WITH MARINATED MUSHROOMS ENJOY DAN:

     APPLE SALAD WITH MARINATED MUSHROOMS by CHEF DAN:

Serves 4

MARINATED MUSHROOMS:

8 cremini mushrooms

4 shitake mushrooms

1 cup red wine

1/4-cup red wine vinegar

6 cups water

2 tablespoon whole black peppercorn

2 tablespoons sea salt

1 spring rosemary pinch of red pepper flakes

APPLE SALAD:

1 Granny Smith apple, peeled and corded

1 head radicchio

1/4-teaspoon EACH flax seeds, chai seeds and caraway seeds

1/4-cup red wine vinegar

1 teaspoon sea salt

Freshly ground black pepper to taste

1/4-cup olive oil

MUSHROOM MARINATE:

1.   Halve the cremini mushrooms, cut the shitake into 1-inch pieces.

2.   Pour the wine and vinegar to a skillet and add the water, peppercorns, water and bring to a boil.

3.   Add the rosemary spring to the skillet.

4.   Then add the mushrooms, red pepper flakes and stir.

5.   Return to boil; then lower heat cover and simmer for 20 minutes.

6.   Drain 1-1/2-cups of  the marinated mushrooms and place in a salad bowl.

APPLE SALAD:

1.   Cut the apples into 1//8-inch julienne and toss in with the mushrooms.

2.   Add the radicchio, and next 7 ingredients then add the oil and toss well to mix.

ENJOY DAN:                                           ENJOY LIFE LOVE AND MUSHROOMS!!

BLACK BEAN AND MUSHROOM BURGERS ENJOY DAN:

            BLACK BEAN AND MUSHROOM BURGERS by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon EACH flax seeds chia seeds, and hemp powder

1 tablespoon Worcestershire sauce

1/2-teaspoon EACH sea salt, black pepper, cumin, and smoked paprika

8 cremini mushrooms

1 garlic clove, mashed

1 egg lightly beaten

1(15 Oz) can black beans, rinsed, drained, and divided

1/3-cup Panko bread crumbs

1 tablespoon olive oil

1 avocado, peeled and pitted

2 teaspoon lime juice

2 tablespoons Mexican sour cream

1 tablespoon water

4 whole-wheat hamburger buns, toasted

1/3-cup finely shredded red cabbage

DIRECTIONS:

1.    Place flax seeds and next 10 ingredients, and half the black beans in a blender; blend until almost smooth.

2.    Place mixture in a bowl and add the reamaning beans and Panko, stir.

3.   Heat oil in a skillet over medium-high heat and when sizzling.

4.   Take 1/2-cup bean mixture, add to the skillet.

5.   Repeat 3 more times to form 4 patties.

6.   Flatten patties slightly with the back of a spatula.

7.   Cook for about 3 minutes on each side or until browned.

8.   Combine lime juice, avocado, and pinch of salt, mashing with a fork in a bowl.

9.   Stir in Mexican sour cream and 1 tablespoon water.

10  Divide patties among bottom halves of buns.

11   Top evenly with avocado mixture, cabbage, and top half of buns.

ENJOY DAN:                                            SING SONG AND EAT VEGETARIAN

OVEN ROASTED VEGETABLES WITH PORTABELLA STEMS ENJOY DAN:

OVEN ROASTED VEGETABLES WITH PORTABELLA STEMS by CHEF DAN:

Serves 4

INGREDIENTS:

2 sweet potatoes, cubed

1 onion, quartered and pieces separated

2 zucchinis, sliced 1-inch thick

3 portabellas whole stems

3 carrots, chopped

8 crimini mushrooms, left whole

1/2-butternut squash, peeled and cut into cubes

6 garlic cloves, left whole

1 zucchini, sliced 1-inch thick

1 yellow zucchini, sliced 1-inch thick

6 sunrise medley, small purple potatoes

2 beets, peeled and cubed

1 poblano pepper, seeded and left whole

1 serrano pepper, seeded and left whole

1 teaspoon EACH dried basil, and dried oregano

2 spring fresh thyme

2 spring fresh rosemary

1/4-cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon Balti seasoning

1 (2 Oz) package Lipton onion soup and dip mix

1 teaspoon sea salt and 1/2-easpoon black pepper

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   Mixt oil, dried basil, oregano balsamic vinegar, onion soup mix, balti seasoning, salt, and pepper in bowl; set aside.

2.   Put veggies in a large bowl, then pour the oil/herb mixture over the vegetables.

3.   Stir until the veggies are coated evenly.

4.   Line 2 baking sheet with aluminum foil, and lightly spray with Pam.

5.   Spread veggies evenly in 2 baking sheets

6.   Pour oil/vinegar/herb mixture on top.

7.   Season with salt and pepper.

8.   Roast for 45 minutes, stirring every 20 minutes.

ENJOY DAN:                                                    SING SONG AND SHARE FOOD!! 

PORTABELLA STEMS RECIPE ENJOY DAN:

                    PORTABELLA STEMS RECIPE by CHEF DAN:

Serves 2

INGREDIENTS

4 stems from portabella mushroom

2 teaspoons butter

2 garlic cloves, minced

1/2- teaspoon EACH Italian seasoning and dried basil

1/2-cup red wine

DIRECTIONS:

1.   Heat the butter in a skillet over medium-heat and when sizzling.

2.   Add mushroom stems and garlic and sauté for about 7 minutes.

3.   Stir in Italian seasoning and basil.

4.   Reduce heat to low, pour wine into the skillet.

5.   Simmer until most of the wine has evaporated.

6.   In a plate place 2 stems standing up and pour sauce in the skillet over the top.

ENJOY DAN:              SING SONS AND EAT MUSHROOMS!!

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA CASSEROLE ENJOY DAN:

        BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA CASSEROLE  

                                                                                                  By CHEF DAN:                                        

Serves 4

ROASTED BUTTERNUT SQUASH:

4 cups butternut squash, cubed

2 tablespoon olive oil

Sea salt to taste

VEGETABLE MIXTURE:

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

2 bell peppers, red yellow or green, chopped into cubes

1 teaspoon EACH cumin jalapeño powder and chili powder

1 (15 Oz) can black beans, slightly drained

1 (10 Oz) can ROT*TEL tomatoes with green chilies

Sea salt to taste

CASSEROLE INGREDIENTS:

1 cup salsa Verde

6-8 corn tortillas (2 tortillas per each layer of 3)

1 cup Mexican sour cream (about 1/4-cup per each layer)

1 (15 Oz) can red enchilada sauce

1 cup shredded jalapeño cheddar cheese

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Line a prepared baking sheet with aluminum foil; add 1 tablespoon oil.

2.   Peel squash and slice into cubes: then toss in a bowl with oil and salt.

3.   Place butternut squash on baking sheet and roast for 30 minutes.

ROASTING VEGETABLES:

1.   Add oil in a skillet over medium-high heat and when sizzling.

2.   Add onions and next 5 ingredients, sauté for 4-5 minutes.

3.   Add black beans and RO*TEL tomatoes and sauté for 4 more minutes.

4.   In prepared casserole dish, spread salsa Verde on the bottom of dish.

5.   Add 2 tortillas over the salsa Verde.

6.   Spread 1/3-vegetables mixture over tortillas.

7.   Top with sour cream, spreading evenly over the top.

8.   Pour enchilada sauce evenly over the cream cheese.

9.   Sprinkle with jalapeno cheese.

10  Repeat until with remaining ingredients.

11  Cover with foil.

12  Bake at 375 F for 25 minutes, then remove foil; bake 10 minutes;

ENJOY DAN:                                SHARING LIFE LOVE AND LAUGHTER!!

SWEET POTAO NOODLES WITH CREAMY POBLANO SAUCE ENJOY DAN;

SWEET POTATO NOODLES WITH CREAMY POBLANO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2 sweet photos, peeled

1 (19 Oz) can Mae Ploy coconut milk

1 (24 Oz) jar marinara sauce

1 poblano pepper

1 jalapeño pepper

2 garlic cloves, minced

1 tablespoon Korean red Chile paste

1 tablespoon lime juice

1 teaspoon EACH sea salt and lemon pepper

2 tablespoon corn starch

2 tablespoon olive oil

DIRECTIONS:

1.   Roast the peppers over, the flame of a gas burner until blackened.

2.   Remove and place in a paper bag for about 20 minutes.

3.   With a knife scrape off the blackened skin.

4.   Remove ends of sweet potato and with your spiralizer.

5.    Spiral sweet potatoes to a bowl using a 3mm blade, set aside.

6.   In a blender combine poblano pepper and next 4 ingredients.

7.   Blend until well combined.

8.   Add coconut milk and blend until smooth.

10  Transfer mixture a skillet over medium-low heat and bring to a simmer.

11  Add sea salt and stir.

12  Remove 1/2-cup of sauce and pour into a bowl and add cornstarch stir until thick and smooth.

13  Pour into sauce pan and stir to incorporate until sauce has thickened.

14  Simmer 10 minutes longer.

15  In a separate skillet, add oil over medium-heat when sizzling.

16  Add spiralized sweet potatoes and sauté for 10 minutes, stirring occasionally.

17  Serves sauce over sweet potato noodles.

ENJOY DAN:                                             HEART AND SOUL IN THE KITCHEN!!

               POLENTA LASAGNA WITH LORI’S PESTO by CHEF DAN:

Serves 4

LASAGNA:

1 (24 Oz) jar marinara sauce

8 crimini mushrooms, thinly sliced

1 cup shredded mozzarella cheese

Method:

Mix all ingredients together and stir to incorporate.

POLENTA:

5 cups water

2 teaspoon salt

1-3/4-cup cornmeal

1 (4 Oz) jar sun dried tomatoes, chopped

3 tablespoon butter

METHOD:

1.   Bring 6 cups water to boil.

2.   Add salt and gradually add the cornmeal, whisking as you add.

3.   Takes about 15 minutes.

4.   Remove from heat and stir in sun dried tomatoes and butter.

5.   Transfer to a loaf pan and place in the refrigerator overnight.

LORI’S PESTO:

1/2-cup pine nuts

4 cups packed fresh basil

8 garlic cloves

1/2-teaspoons salt

2/3-cup olive oil

1/2-cup Parmesan cheese

METHOD:

1.   In a blender pulse the first 4 ingredients together.

2.   While pulsing add oil in a slow steady stream.

3.   Remove from blender and stir in Parmesan cheese.

LASAGNA:

1.   Remove polenta from refrigerate and slice into 1/2-inch slices.

2.   In a prepared baking dish add a layer of polenta across the bottom.

3.   Then add a thin layer of Lori’s pesto.

4.   Top with marinara sauce, then sprinkle desired amount of cheese.

5.   Repeat layer 1 or 2 times, reserving some cheese.

6.   Bake at 375 for 25-30 minutes.

7.   Turn to broil add more cheese and broil until cheese is bubbly.

ENJOY DAN:                                                    SHARING LIFE LOVE AND FOOD!!