This one-pot meal is a hearty, satisfying way to welcome the cool breezes of fall. If you can’t find Swiss chard, spinach also works well. 2 Tbs. olive oil 1 to a half of your Leek, white and tender green parts chopped 1 bunch Swiss chard, stems …
Gourmet Mushroom Risotto
6 cups chicken broth, divided 3 Tbsp olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black …
Eggplant & Porcini “Meatballs” in Tomato Sauce
1 large eggplant (1-1/4 pounds) 1 ounce dried porcini mushrooms Boiling water 1/4 cup extra-virgin olive oil 1 small onion, minced 4 garlic cloves, finely grated Two 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their …
Bulgur with Leeks and Swiss Chard
2 tbs. olive oil 2 medium-size leeks, white and tender green parts chopped 1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces 2 cups sliced mushrooms 4 cloves garlic, minced (about 4 tsp.) 2 3/4 cups low-sodium …