Adventure Mouth!

 Ingredients 2-3 large zucchini, sliced or thick zoodled 1 tbsp salt 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage  1.5 tsp ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 16 oz tomato sauce 1/4 cup red wine 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 2 egg 25-30 oz ricotta cheese 4 tbsp fresh parsley, chopped 16 oz frozen, chopped spinach, thawed and drained 1/2 lb fresh mushrooms, sliced 12+ oz shredded mozzarella 3-5 oz grated parmesan Instructions Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge. Preheat oven to 325 F. Grease 9" x 13" baking pan. Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned. Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick. Boil, then simmer for ~2

Ingredients 2 acorn squash, halved 1 T walnut oil 1/2 cup onion, finely diced 1/2 T garlic, minced 1 lb ground beef 1.5 cup mushrooms, chopped (baby bella or other) 1/4 cup dried fruit, small / chopped (figs, raisins, cranberries) 1/2 cup chicken stock 1 t fresh rosemary, chopped 1 t fresh sage, chopped 1 t pepper 1/2 t salt ½ cup nuts, chopped (pecans, etc) 1 cup shredded cheddar cheese Instructions Preheat oven to 450 degrees. Grease baking sheet w/ walnut oil. Slice acorn squash in half, scoop out seeds and place flat on sheet.  Bake 20 min, until tender when pierced with a fork. Meanwhile, sauté onions and garlic in oil until translucent, about 3 min. Add ground beef and cook ~10 minutes until browned. Add mushrooms, dried fruit, chicken stock, nuts, herbs, pepper and salt.  Sauté 5 minutes. When the squash is done, remove from oven and scoop out most of the cooked center, leaving the mostly empty squash. Mix squash filling into to beef mixture and scoop into empty squash. Top with

Ingredients 1/2 onion, chopped 8 kaffir lime leaves, dried or fresh 1 stalk lemongrass, sliced into 3-4 pieces and slightly crushed 1 lb boneless chicken thighs 1/2 c chicken bone broth 4 T fish sauce 1 package of sliced white mushrooms 8 whole Thai chilies 2 inch piece of fresh ginger or galangal, thinly sliced 2 13.5 oz cans of full-fat coconut milk 1 T lime juice (optional) 1/2 c cherry tomatoes (optional) chopped fresh cilantro Instructions Add lime leaves, lemongrass, onion, chicken, broth, fish sauce, mushrooms, chilies, ginger, and coconut milk to instant pot.  Pressure cook at high for 20 min. Release pressure and remove lid.  Add lime juice and (optional) cherry tomatoes). Remove lemongrass, galangal, and lime leaves.  Garnish with cilantro.

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

Ingredients 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 4+ garlic cloves, peeled and coarsely chopped 2+ celery stalks, coarsely chopped Mushrooms 1 pound ground chuck beef or ground turkey (or ground bison) 14 oz can crushed tomatoes 14 oz can of diced tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Parsley (optional) Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and mushrooms and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take