Adventure Mouth!

Ingredients 8 roma tomatoes, halved Olive oil Onion, chopped Celery, chopped Garlic (optionally, roasted) Green bell pepper Basil Oregano Eggplant, cubed Zucchini, sliced Squash, sliced Red bell pepper, sliced Salt Pepper Instructions Chop and mix onion, celery, garlic, green bell peppers, and herbs. Oil a baking pan and place the tomato halves in it.  Spread mix around it and drizzle more oil. Bake at 275 for 1 hour.  Turn over the tomato halves and bake another 1 hour. If the onions become too browned, add more oil. The tomato skins should be loose; remove with tongs and bake another half hour, adding a bit more oil.  Remove and store in fridge as needed. Coat a crockpot in oil and add eggplant, zucchini, squash, red bell peppers, and the previously cooked tomato mix.  Add salt and pepper as needed. Bake uncovered at 350 for 1 hour.  Can be stored in the fridge, and gets better the next day.

Ingredients 2 Tbsp olive oil 1 small head of cauliflower or riced cauliflower salt and pepper to taste 3 Tbsp butter plud 1 tbsp olive oil 2½ pounds portabello mushrooms 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh thyme leaves 1 cup dry white wine (I used cooking wine) 3-4 cups chicken stock, or vegetable or mushroom stock ¼ cup finely chopped fresh parsley Instructions Preheat oven to 400 F. Roughly chop cauliflower into large florets. Toss in 1-2 tsp of olive oil, season with salt and pepper, and arrange in an even layer on a baking sheet. Roast for 30 minutes and set aside to cool. Meanwhile, roughly chop your mushrooms, removing and discarding any thick woody stems (especially the stems of portobello and shiitake). Heat butter and 1 tablespoon olive oil over medium high heat in a large thick-bottomed pot. Once the butter is sizzling, add the mushrooms, lightly season with salt and pepper, and stir to coat. Cook the mushrooms until th