Mushroom Black Bean Quesadillas

4 large tortillas 

1 can black beans 

1 pack cremini mushrooms, sliced into 1/4 inch slices 

1 large onion 

4 oz. grated cheddar cheese 

Butter 

 Optional dipping sauce: sour cream mixed with paprika 

 1. Half, peel, and thinly slice onions. Cook over medium-high heat in a pan heated with butter. 

 2. When onions are translucent, add sliced mushrooms and cook until soft. 

 3. Add black beans to mushrooms and onions and cook until heated through. 

 4. Fill tortilla with black bean mixture and cheese. Fold in half and cook in a pan filled with butter until lightly browned, turning once. 

 5. Service with dipping sauce (optional).

Spicy Hoisin Beef Tacos

10 oz. ground beef 

2 T. Hoisin sauce 

4 oz. shredded red cabbage 

2 T. mayonaise 

1/2 oz. chopped peanuts 

beef stock (or water) 

1 persian cucumber 

2 scallions 

1 tsp. sriracha Sesame dressing (sesame oil, carrier oil like olive oil or canola, soy sauce, vinegar, salt and pepper) 

6 flour tortillas 

 1. Trim and thinly slice scallions, separating whites from greens. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. 

 2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites and beef; cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes. Season with salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out. 

 3. Stir in stock concentrate, hoisin, and ¼ cup water (1/3 cup for 4). Cook, stirring, until sauce has thickened, 1-2 minutes more. 

 4. In a medium bowl, combine cabbage, cucumber, and half the scallion greens with sesame dressing. Set aside. 

 5. In a small bowl, combine mayonnaise with Sriracha to taste 6. Heat tortillas fill with beef filling, sesame slaw, and as much Sriracha mayo as you like. Garnish with peanuts and remaining scallion greens and serve.

Pasta with Mushrooms, spinach, and ricotta

7 oz. fresh pasta 

1-2 shallots 

2 cloves garlic 

2 sprigs fresh rosemary 

1 pack cremini mushrooms 

1 lemon 

1 bag fresh baby spinach 

1/4 cup ricotta 

1/4 cup white wine (can use water)

1 T. butter 

 1. Cook the pasta in salted water until just tender, 3-5 minutes. Drain, reserving 1/2 cup of the pasta water. Toss pasta with olive oil to avoid sticking. While pasta is cooking 

 2. Peel and thinly slice the shallots and mince the garlic. Strip the rosemary leaves and coarsely chop. 

 3. Cut mushrooms into 1/4 inch thick slices. 

 4. Zest the lemon. 

 5. In a large frying pan over medium heat, warm butter until hot but not smoking. Add shallots, garlic, rosemary and mushrooms, stirring occasionally, until mushrooms are starting to soften (3-4 minutes). Add white wine and continue to cook, stirring occasionally, until mushrooms are tender and liquid has mostly evaporated (another 3-4 minutes). 

 6. Stir in the spinach, pasta, and 1/4 reserved pasta water, increasing the heat to medium high and cooking until sauce has thickened and spinach is just wilted (about 2 minutes). Add more pasta water if dry. 

 7. Remove from heat, stir in lemon zest, season to taste with salt and pepper, and top with fresh ricotta cheese.

Kung Pao style chicken stir fry

2 chicken breasts, thinly sliced 

1 T. cornstarch 

1 T. red wine or sherry vinegar 

2 red or orange bell peppers, sliced 

2 baby bok choy, chopped into 1 inch pieces 

1 head brocolli, chopped steamed 

1 zucchini, chopped into half moon slices 

3 scallions, chopped 

1 knob ginger, finely chopped 

2 garlic cloves, minced 

1 T. brown sugar 

3 T. soy sauce or coconut aminos 

1 T. sesame oil 

Salt and pepper 

Cashews (optional) 

 1. Prepare sauce by combining brown sugar, soy sauce, and sesame oil in a small bowl. Can adjust amount of soy sauce to taste. 

 2. Toss chicken with salt and pepper, then coat with cornstarch and vinegar. Cook over medium-high heat in a large pot until chicken is mostly cooked through. Remove from pan and set aside. 

 3. Cook ginger and scallions in same pot until fragrent, then add the garlic and cook for another minute or so. 

 4. Add the peppers, bok choy, broccoli and zucchini and cook (covered) until softened. Add the chicken and sauce and add soy sauce as needed. 

 5. When everything is blended and soft, serve over rice.

White bean tostadas with blackberry salsa

This sounds super weird but it's fantastic, I promise! 

1 pint blackberries 

1 lime 

1 jalepeno (optional) 

1 tsp. maple syrup 

1 can white beans 

Oil for cooking 

1 ripe avocado, sliced 

8 corn tortillas 

 1. Cut blackberries in half 

2. Zest and juice the lime 

3. If using jalepeno, remove stem, ribs, and seeds and finely chop. 

4. Stir together blackberries, lime zest and juice, maple syrup, and up to half the jalepeno. Season to taste with salt and pepper. Let stand, stirring occasionally, while you cook the rest of the meal. 

5. Rinse the white beans 

6. In a medium sauce pot, warm a tablespoon of oil until hot but not smoking. Add the beans and season generously with salt and pepper. Mash the beans until softened and heated through, 3-4 minutes. 

7. In a large frying pan, warm 2-3 tablespoons of oil and cook tortillas in batches, turning once, until crisp (2-4 minutes per side). Transfer cooked tortillas on paper-towel-lined plate. 

8. To serve, spread mashed beans over tortillas and top with blackberry salsa and avocados. Add more jalepeno if desired.

Sugar Snap Pea and Blueberry Salad

1 pint of blueberries 

1 lb. sugar snap peas 

1 lemon 

2-3 green onions 

2-3 celery ribs 

olive oil 

salt and pepper 

 1. Cut blueberries in half and thinly slice snap peas on the diagonal 

2. Chop celery on the diagonal and thinly slice green onions 

3. Zest the lemon 

4. Toss blueberries, peas, celery, green onions, and lemon zest together. 

5. Add a squeeze of lemon, olive oil, and salt and pepper to taste. Mix together and serve.

Ginger Scallion Meatballs with Asian Apple Slaw

MEATBALLS: 

 10 oz. ground beef 

1 knob fresh ginger 

3 green onions 

 1. Chop green onions, separating whites and greens. 

 2. Peel and finely chop the ginger 

 3. Mix beef with white part of scallions, ginger, and salt and pepper to taste. 

 Place in fridge while you make the cole slaw. 

 4. When ready to cook, shape into meatballs and cook in a pan heated medium-high with a small amount of oil, turning once (approximately 3-5 minutes per side). ]

ASIAN APPLE SLAW: 

2 apples or Asian pears 

1/4 lb. shredded red cabbage 

2 tsp. sesame seeds 

Dressing (almond butter, coconut aminos or soy sauce, sesame oil, and apple cider vinegar, mixed to taste) 

 1. Core a slice the apples into thin slices. Toss with the cabbage. 

 2. Mix dressing to taste, then add to the cabbage. Top with sesame seeds and mix.

Artichoke Mushroom Frittata (plus arugula salad)

1 pack cremini mushrooms 

6 eggs 

3 ounces cooked quartered artichoke hearts 

1/2 - 1 full bag fresh spinach 

1/2 red onion (optional) 

butter for cooking 

salt and pepper 

 1. Chop mushrooms into bite-sized pieces and loosely chop artichoke hearts 

 2. Heat butter over pan until melted and pan is hot; add mushrooms and artichoke hearts and cook, stirring occasionally, for 2-3 minutes. 

 3. Add spinach and cook until just wilted; salt and pepper to taste. 

 4. While spinach is cooking, beat eggs in a bowl until blended 

 5. Spread vegetables around the pan then pour the eggs over them evenly; reduce heat to medium-low and cover the pan until eggs are cooked thouroughly (at least 5 minutes). 

 6. Cut into wedges and serve. 

 Tastes lovely alongside apple-arugula salad, which is 1 apple, a bunch of arugula, and a lemon and olive oil. Slice the apple and zest the lemon and toss them into the arugula. Top with olive oil, a squeeze of lemon juice, and salt and pepper to taste.

Shamelessly Stolen Crepe Recipe

Saving this here for safekeeping, because I have had some TRULY awful crepe recipes and this one is by far the best: 

2 cups milk (up to 1/4 of which can be water) '

4 large eggs 

3 Tablespoons butter, melted

1 Tablespoon granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 1/2 cups all-purpose flour 

Toss it in a blender, let it sit in the fridge for 30 minutes, then cook. C'est tout!