Mushroom Bourguignon (Pinterest simply kitchen.com)

 9 oz baby onions

9 oz baby carrots

1-3/4 lb. Mushrooms (cut into chunks) 

1 cup vegetable stock

3/4 c red wine

2 TB tomato paste, or purée

1 small bunch of thyme

 2 bay leaves 

Black pepper

4 cloves garlic mince

1 TB oil

Peel baby onions and eliminate the tops and tails, leave whole  Heat the oil in large pan, then add mushrooms, onions, and carrots. Cook over moderate heat for 5-10 minutes, adding garlic in the last few minutes. The mushrooms must be tender and have released their juices. The carrots and onions will be hard. Add wine and turn the heat down to low. Simmer for a couple of minutes. Add the rest of the ingredients. Mix well. Bake 375  for 30 minutes or until carrots and onions are cooked and to your liking. 

Red Lentil Stew (Pinterest midwestfoodieblog.com)

 3 TB olive oil

1 yellow onion, diced

1 c carrots, sliced (2 carrots)

1 c celery, cliched (2 stalks)

16 oz baby Bella mushrooms, halved

6 cloves garlic, thinly sliced 

2 tsp dried thyme

1 tsp dried oregano 

1/2 tsp dried sage

2 TB flour

1/4  balsamic vinegar 

2 TB soy sauce

16 oz baby yellow potatoes, halved

1 c uncooked split red lentils

14.5 oz tomato sauce

3 c vegetable broth

2 bay leaves

Kosher salt

Fresh cracked pepper

Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a couple of pinches of salt and pepper. Cook, stirring occasionally 8 minutes. Add mushrooms, garlic, spices, and a couple of pinches of salt and pepper. Cook, stirring frequently for 3-4 minutes. Stir in vinegar and soy sauce to deglaze pan. Add potatoes, lentils, tomato sauce,broth, and bay leaves and a couple of pinches of salt and pepper. Bring to a simmer, stirring so lentils don’t stick to the pan. Turn to low and simmer 10-15 minutes or until potatoes are fork tender. Season with salt and pepper. Garnish with parsley and serve with mashed potatoes. 

Serves 6

Sweet Potato, Black Bean, and Spinach Quesadillas (Woman’s Day June 2020)

 2 small sweet potatoes 

Olive oil

2 cloves of garlic

1 tsp cumin

1/2 tsp cinnamon 

1/4 tsp cayenne

15 oz can black beans (rinsed)

1 bunch spinach (chopped)

4 tortillas 

1-1/2 cups Jack cheese

Lime wedges

Salsa

Halve sweet potatoes lengthwise and place cut side down on a microwaveable plate. Microwave on high 5-7 minutes. 

Heat 2 TB olive oil and finely chopped garlic in a large skillet on medium heat until garlic starts to sizzle. Stir in spices. Add black beans and 1/2 cup water. Cook 2 minutes. Add spinach and cook , tossing 1 minute. 

Place tortillas on a foil-lined baking sheet. Scoop sweet potato from skins and spread on half of tortillas. Top with bean and spinach mixture and sprinkle with cheese. Fold tortillas over to cover filling (they will look overstuffed). Broil until tops are golden brown and cheese is melted, about 2 minutes. Serve with lime wedges and salsa. 

Serves 4