1. Recipe: Millet Stuffed Portabella Mushrooms Ingredients: 1/4 cup Millet1/2 cup Vegetable Broth2 large Portabella Mushrooms, stems removed and cleaned1 Tbsp Olive Oil1 Onion, chopped1/2 Yellow Bell Pepper, chopped2 Garlic Cloves, mincedSmall can of Black Olives, sliced1 cup Feta Cheese1/2 Tbsp Fresh Thyme, chopped1 Lemon, juiced2 tsp Cayenne PepperSea Salt to taste1/4 cup Parmesan cheesePrepared marinara sauce Directions: Preheat oven to 400 degrees.Place millet in a dry pan and bring to a medium heat. Let millet toast, agitating pan every so it does not brown or burn. Add broth and bring to a boil. Reduce heat, let simmer covered for until the water is absorbed, about 20 minutes, fluff with fork. Remove from heat and set aside covered. Add olive oil to a pan and add onion, garlic, bell pepper, saute about 10 minutes. Add millet and olives, mix well.  Transfer to a large bowl.  Add feta, thyme, lemon juice and cayenne pepper.  Gently toss, season with salt. Stuff mushroom caps and top with parmesan cheese. Bake for 25 minutes or until the mushrooms caps are tender.  Serve with your favorite marinara sauce. I paired these with a butternut squash sauce and they were divine! :P
  2. Quick Allagash Mushroom and Leek Soup Ingredients: 2 Tbsp Butter2 Leeks, trimmed cut into rounds4 Garlic Cloves, minced1/2 medium Onion, chopped10 Shiitake Mushrooms, chopped10 Brown Mushrooms, chopped1 cup Allagash White4 cups Vegetable BrothInstructions: Melt butter in a sauce pan, add leeks and garlic.  Cook till they become soft and translucent. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add beer and boil 1 minute. Add broth and salt and pepper to taste and simmer 20 minutes.
  3. Quinoa and Feta Salad If you have never had quinoa then your life really is incomplete! It is an excellent source of protein, complete in the essential amino acids. Also it will provide you with iron, potassium, vitamin B6, niacin, thiamin, magnesium, zinc, copper, manganese, and folate. Not convinced?  Just try this recipe and serve with black beans & humus then you will be asking for thirds! Ingredients: 1 cup quinoa1 3/4 cup vegetable broth or water1/2 tsp butter1/2 tsp cumin3 green onions, chopped1/2 red onion, chopped1/2 jalapeño, minced1 lemon, juiced1 Tbsp olive oil1/2 Tbsp white balsamic vinegar1/8 tsp cumin1/8 tsp white pepperSea salt2 oz feta cheese Instructions: In a medium saucepan add broth, quinoa, water, salt, butter and cumin, bring to a boil. Reduce heat and simmer for  about 15 minutes, till tender.  Remove from heat and let sit covered for about 15 minutes. While quinoa is setting, chop the onions and jalapeño.  Combine lemon juice, olive oil, vinegar, cumin, pepper and salt.  Set side. Add chopped ingredients into quinoa and toss with dressing.  Can serve warm or let sit overnight, sprinkle with feta cheese before serving. Can be served chilled with warm black beans and a dollop of hummus as an dip for pita chips! Nutritional Information: Kilocalories: 250.38 kcal (14%)Protein: 8.87 g (15%)Carbohydrate: 33.32 gFat, Total: 9.29 gPFA 18:2, Linoleic: 1.65 g (14%)PFA 18:3, Linolenic: 0.18 g (16%)Riboflavin: 24%; Vitamin B6: 23%; Folate: 23%; Magnesium: 28%; Zinc: 22%; Iron 13%
  4. Honey Mustard Red Quinoa Salad This recipe uses red quinoa which was once reserved for royalty. Not only is it delicious but it is ideal for those who have celiac disease and eating vegetarian or vegan diets. Quinoa provides lysine unlike most grains making it a complete protein. A fourth of a cup will provide you with 20% of your daily value of fiber, 25% of folate, 20% magnesium 15% riboflavin and 10% of Iron, thiamin, vitamin B6 and phosphorus.  Ingredients:  1 cup Dry Quinoa 2 cups Vegetable Broth 3 Green Onions, chopped 1/2 Red Onion, chopped 1/4 cup Parsley, chopped Optional: Feta Cheese Dressing: 1 Tbsp Raw Honey 2 Tbsp Brown Mustard 1 Lime, juiced 4 Tbsp Rice Vinegar 4 Tbsp Flax Seed oil 2 Tbsp Ground Flax Seeds 2 tsp Salt Instructions:  Add broth and quinoa into a pot and bring to a boil.   Reduce heat and simmer for about 15 minutes, till liquid is absorbed. Set aside to cool. In a jar combine honey, mustard, lime juice, rice vinegar, flax seed oil, ground flax seed and salt, shake to mix throughly.  In a large bowl combine quinoa, parsley and onions; drench with dressing. Mix throughly to distribute the dressing.  Chill before serving and top with feta cheese.

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