This page has the following sub pages.
- Cold sesame noodles
- Fake Chicken Salad
- Mac and Cheese
- Eggplant Lasagna
- Lentil Salad
- Eggplant Parmesan
- Tabbouli
- My Go-To Pasta
- Spinach and Mushroom Risotto
- Crab cakes
- Baked Fish
- Mexican lasagna
- Grilled Shrimp
- Peanut soy sauce
- Tofu scramble
- Mango Avocado Salsa
- Oatmeal Raisin Cookies
- Fish tacos
- Sneaky pesto
- Nut butter
- Peanut butter and banana smoothie
- Black bean, corn and shrimp salad
- Gazpacho
- Fish in foil packets
- Shrimp and rice salad
- Parmesan Baked French Fries
- Chickpea and couscous salad
- Mexican Pizza
- Shrimp Enchiladas
- Calzones
- Zucchini cakes
- Stuffed zucchini
- Butternut squash mac and cheese
- White wine garlic sauce
- Corn chowder
- Polenta with roasted vegetables
Hi! What kind of muchrooms did you use in the “go-to” pasta?
*mushrooms
Hi TrishT – I used cremini this time, but you could use the regular button mushrooms, shitake, portabello…anything you want really would be fine. Honestly, I usually make this when I have vegetables that are going to go bad soon, so I’ve thrown in some random things and it always turns out good.