family meals | Good Dinner Mrs Mellen

Category: family meals
- Linguine with Cherry Tomatoes and Pesto Sauce
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Aug 15th
  Cooking and good food is in my blood. Both my grandmother and mother were accomplished cooks who could combine a few ingredients into a memorable feast that you would never forget. I learned from both these exceptional women that their love of cooking for family and friends was their secret ingredient that flavored their dishes better than any expensive seasoning or ingredient. Being of Italian heritage, tomatoes, basil, garlic, olive oil, and pasta were the basis for many of the meals they cooked when I was growing up in Bucks County, Pennsylvania along the Delaware River. The Delaware Valley before all the housing developments was rich land with farms that went for miles. My grandmother and mother’s summer season gardens overflowed with the most beautiful fresh produce perfect for making Linguine with Cherry Tomatoes and Pesto Sauce. I’ve attempted to create the flavors from one of their signature dishes. Both women never used a recipe they just added a pinch of this, a dash of that magically creating breathtaking food!
  
  Linguine with Cherry Tomatoes and Pesto Sauce
  
  1-pint cherry tomatoes
  
  2 tablespoon olive oil
  
  4 cloves garlic, minced
  
  2 tablespoons fresh basil, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon crushed red pepper
  
  1/4 cup pesto sauce*
  
  12 oz of fresh linguine
  
  1 tablespoon butter
  
  Preheat oven 425F. Place the first six ingredients in a baking dish ad roast for 20 minutes until tomatoes are hot and bubbly. Cool. Add pesto sauce to tomatoes; stirring until combined. Cook pasta according to package directions. Drain and reserve 1/4 cup water from the pasta. Place pasta in large bowel toss with 1 tablespoon butter and reserved water. Add tomato/pesto sauce and toss again. Serve with fresh grated Parmesan cheese.
  
  Pesto Sauce
  
  4 cups packed fresh basil
  
  1/2 cup olive oil
  
  1/2 cup pine nuts
  
  2 cloves garlic
  
  1/2 parmesan cheese
  
  1/2 cup olive oil
  
  1/2 teaspoon sea salt
  
  Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both kinds of cheese and salt; blend until smooth. Transfer to a small bowl. Freeze unused pesto.
  
  Enjoy!
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Healthy, Italian, Main Dish, Main Meal, Mediterranean diet, pasta, Tomato | Tagged Easy recipe, linguine, pasta, Pesto Sauce, tomatoes
- Veggie Pot Pie
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  May 11th
  I usually made a hearty Pot Pie in the cold winter months when the snow and wind blanket my home in wintery New England. However, this spring, I lightened up my Pot Pie by making an all-vegetable version, and I went crazy with a flaky puff pastry topping.
  
  Puff pastry is easy to use, turning you a master pâtissier. It is magical how flat sheets of dough puff into golden pastry in the oven.
  
  You can experiment with different veggies; I used a traditional mix. Have fun with your cooking!
  
  Ingredients
  
  2 tablespoons unsalted butter
  
  2 tablespoons extra-virgin olive oil
  
  1 (8-oz.) package sliced baby bella mushrooms
  
  4 medium carrots, halved lengthwise and cut into 1 ½-inch pieces
  
  2 medium leeks, white and light green parts only, sliced and rinsed (about 2 ½ cups)
  
  ½ teaspoons salt
  
  ¼ cup all-purpose flour, plus more for work surface
  
  3 cups vegetable stock
  
  3 tablespoons heavy whipping cream
  
  2 tablespoons greek yogurt
  
  2 tablespoons whole-grain mustard
  
  2 teaspoon dried thyme leaves, divided
  
  1 [17.3-oz.] package), frozen puff pastry, thawed
  
  1 large egg, lightly beaten
  
  6 ounces fresh English peas
  
  1 teaspoon flaky sea salt
  
  Directions
  
  1. Preheat oven to 425°F with rack in lower third position. Heat butter and
  
  oil in a 10-inch cast-iron skillet over medium-high until butter is melted
  
  and foamy. Add mushrooms in a single layer. Cook, undisturbed, until golden brown and crispy on bottoms, about 5 minutes. Toss mushrooms; cook, stirring occasionally, until liquid releases and evaporates, about 4 minutes. Add carrots, leeks, and salt. Cook, stirring occasionally, until carrots are just beginning to soften and leeks are tender, 6 to 8 minutes. Sprinkle evenly with flour. Cook, stirring constantly, until vegetables are fully coated and flour smells nutty and turns golden brown, about 1 minute. Add stock; bring to a boil over high. Reduce heat to medium-high. Cook, stirring occasionally, until liquid starts to thicken, about 3 minutes. Remove from heat; stir in whipping cream, yogurt, mustard, and 2 teaspoons of the thyme. Set aside to cool slightly, about 5 minutes.
  
  2. Meanwhile, roll pastry sheet out onto a lightly floured work surface into a 12-inch square. Cut evenly into 3 (4-inch-wide) strips. Cut each strip evenly into 6 triangles. Repeat with second puff pastry sheet. Stir together egg and 1 tablespoon water in a small bowl.
  
  3. Stir peas into warm vegetable mixture in skillet. Arrange pastry triangles in a circle pattern over mixture, leaving a slight (about ½-inch) overhang around skillet edges and slightly overlapping triangles. Brush pastry with egg mixture; sprinkle with flaky sea salt and remaining thyme.
  
  4. Place a baking sheet lined with aluminum foil on oven rack; place skillet on sheet. Bake in preheated oven until pastry is golden brown and filling is bubbly around edges, about 30 minutes. Remove from oven; let stand 10 minutes.
  
  Enjoy!
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  Posted in Casserole, dinner, Easy recipes, family meals, Food, Hearty Meal, One Pan Meals, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Easy recipe, Pepperidge Farm Puff Pastry, Pot Pie, vegetables, vegetarian
- Baked Sausage, Tomatoes, and Olives
  
  Posted at 12:09 pm by Good Dinner Mrs Mellen
  
  Mar 13th
  One-pan meals are experiencing a boom in popularity, and I can understand why—easy, delicious, low clean up, perfect for a weeknight meal. I especially like adding colorful veggies, like the rainbow-colored tomatoes in this recipe. I’ve added a Mediterranean flavor with the addition of olives, caper, and feta cheese.
  Clean-up is easy when you use non-stick sheet pans. My favorite is William Sonoma Goldtouch bakeware for all my baking and cooking needs. One-time purchase and well worth the money.
  
  1.5 pound Gourmet Medley Tomatoes
  
  1 package chicken Italian style sausage (5 sausages)
  
  8 ounces feta cheese, cut into pieces
  
  1 cup pitted Mezzetta Castelvetrano olives, sliced
  
  2 tablespoons capers
  
  2 tablespoon olive oil
  
  2 teaspoon dried oregano
  
  1 teaspoon sea salt
  
  1/2 teaspoon black pepper
  
  1/2 teaspoon crushed red pepper
  
  2 tablespoon lemon juice
  
  Preheat oven to 424F.
  
  Place tomatoes on the sheet pan and nestle sausage and feta cheese in between. Top with olives and capers.
  Combine oil with the remaining ingredients except for the lemon juice—drizzle oil mixture over the sausage, tomatoes, feta cheese, olives, and capers.
  Sprinkle lemon juice on top.
  Bake for 35 – 40 minutes until sausage and tomatoes brown. And feta is bubbling.
  
  Enjoy!
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  Posted in Easy recipes, family meals, Good Dinner Mrs Mellen, Mediterranean diet, One Pan Meals | Tagged Easy recipe, one pan meal, quick meal, Sausage, Weeknight dinner, William Sonoma Goldtouch
- Baked Crispy Tofu over Kale, Butternut Squash and Red Pepper
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Jan 27th
  Healthy eating and an active lifestyle are essential to me. Creating recipes low in fat and salt, high in fiber and nutrients is vital to staying fit and youthful. I believe in cooking good tasting food that is satisfying to the pallet.
  I’ve wanted to incorporate more tofu into my recipes for the enormous benefits of soy. Putting it on top of kale, butternut squash, and red pepper makes this an extraordinary healthy, fulfilling one-pan meal.
  
  I use William-Sonoma Goldtouch bakeware for even temperature cooking and cleaning up, which is essential to me. And they are last long.
  
  https://www.williams-sonoma.com/shop/bakeware/bakeware-williams-sonoma/bakeware-usa-goldtouch/?isx=0.0.0
  
  1 bunch kale, cut and stems removed
  1 (20 oz package) cut butternut squash
  1 red pepper sliced
  2 cloves garlic, minced
  1 shallot, minced
  1/4 cup olive oil
  sea salt
  pepper
  1 container ( 16 oz.) super firm Nasoya Organic Tofu
  1 tablespoon olive oil
  1 tablespoon Bragg Coconut Liquid Aminos
  1/4 cup cornstarch
  2 teaspoon sea salt
  1 teaspoon black pepper
  2 teaspoon garlic powder
  
  Pre-heat oven 425F.
  
  Place kale, butternut squash, red pepper, garlic, and shallots in a large baking pan. Drizzle with olive oil and sprinkle with salt and pepper.
  
  Prepare tofu: Cut tofu into one-inch cubes. In a small bowl combine olive oil and coconut liquid aminos: mix cornstarch, sea salt, pepper, and garlic powder in a medium bowl. Dunk tofu cubes in the liquid mixture, turning to coat, then dredge tofu in cornstarch. Place tofu on top of the vegetables. Bake for 30-35 minutes until tofu is golden.
  
  Enjoy!
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  Posted in family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Healthy, Main Dish, Main Meal, vegan, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Goldtouch bakeware, one pan meal, tofu, William-Sonoma
- Pan Roasted Scallops and Castelvetrano Olives and Lemon Wine Sauce
  
  Posted at 9:20 am by Good Dinner Mrs Mellen
  
  Jan 21st
  Cooking at home is fashionable during the pandemic. Cooking is in my blood; I come from a long line of cooks. I love to cook, entertain, and my favorite, large Sunday dinners with family and friends, is on hold until after the pandemic.
  
  The situation necessitated that created tasty one-pan meals for two while my husband and I are social distancing in our home. So easy and no sacrifice on flavor to combine all the ingredients in one roasting pan, and I serve in the same pan!
  
  I add a salad and homemade bread for a simply delicious meal! Dinner for two couldn’t be more perfect!
  
  1 package Earthly Choice Farro, Microwaveable in 90 minutes
  1/2 pound Sea Scallops
  2 tablespoons olive oil
  2 tablespoon fresh lemon juice, about half lemon
  1/4 cup dry white wine
  2 cloves garlic, crushed
  4 lemon slices, halved
  1/4 cup pitted Castelvetrano olives, sliced I like Mezzetta olives
  2 teaspoons capers
  1/2 teaspoon sea salt
  1/4 teaspoon black pepper
  
  Pre-heat oven to 425F.
  
  Place farro in baking pan and top with scallops.
  
  Combine in a small bowl mix olive oil, lemon juice, wine, and garlic. Pour evenly over farro and scallops: place lemon slices, olives, and caper on top. Sprinkle with salt and pepper.
  
  Bake for 20-25 minutes.
  Serves two.
  
  Enjoy!
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  Posted in dinner for two, Easy recipes, family meals, Fish, Food, Healthy, Main Dish, Main Meal, scallops, seafood | Tagged castelvetrano olives, dinner for two, Mezzetta olives, one pan meal, scallops
- Shrimp Risotto
  
  Posted at 10:11 am by Good Dinner Mrs Mellen
  
  Jan 8th
  4 tablespoons extra-virgin olive oil
  
  2 teaspoons kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  1 pound extra-large shrimp, peeled and deveined
  
  2 shallots chopped (about 1 cup)
  
  2 large clove garlic, smashed, peeled, chopped
  
  1 cup Arborio rice (about 6 1/2 ounces)
  
  1/2 cup dry white wine
  
  3 cups clam juice
  
  1/4 cup fresh lemon juice (from 1 large lemon)
  
  Zest of 1 large lemon
  
  Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  
  Add the remaining 2 tablespoons oil to the pan. Add the onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the clam juice, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender and the risotto is creamy, stirring often, 13 to 14 minutes.
  
  Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  
  Serve in 4 soup bowls.
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  Posted in cooking, dinner, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, seafood | Tagged one pan meal, Seafood, Shrimp risotto
- White Bean and Sausage Stew
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jan 3rd
  Cooking for me, is fun and creative; I derive enormous pleasure from preparing a delicious recipe. I inherited my passion for cooking from my mother. I loved to return home from school and sit on the countertop, sharing my day with her as I watched her cook. My time spent cooking with my mother motivated me to start my blog and share her cooking philosophy; I am amazed when I hear people say they can’t cook or don’t like cooking. I say if you love to eat, there is every reason to cook.
  
  On my blog, my goal is to make cooking easy and fun. I’m not interested in being intimidated by an overly pretentious recipe with expensive or hard-to-locate ingredients. And my personal dislike too many waisted steps. I don’t show off on my blog; I want you to easily make my recipes to enjoy with family and friends. I love to entertain, and when I do, I want to enjoy my guests, not hibernating in the kitchen.
  
  During the winter months, I make large vats of soups and stews to freeze for consumption later that provides quick and easy dinners when you are short on time. My life is like yours, with an endless to-do list, so when I am short on time, I can open my freezer and discover an array of made ahead meals.
  
  I make my own soups and stews because I find the commercial and restaurant prepared versions are seasoned with too much salt. If you use the right seasonings, salt is a minimal ingredient for a good soup or stew. Limiting salt improves the taste of food and is a healthier option.
  
  I hope I have given you a few reasons to be adventurous if you have never made your own soup or stew! Oh, did I mention I’d love to hear your successes!
  
  If you want to make this a vegan or vegetarian stew, substitute plant-based sausage for chicken sausage.
  
  White Bean and Sausage Soup
  
  2 tablespoons extra-virgin olive oil, plus more for serving
  
  2 medium carrots, finely diced
  
  2 celery stalks, finely diced
  
  1 shallot, chopped
  
  2 garlic cloves, finely chopped
  
  1 tablespoon tomato paste
  
  ½ teaspoon ground cumin
  
  1 can (15.5 oz.) Cannellini beans, rinsed, I like Goya Organics, low salt
  
  4 cups unsalted vegetable stock
  
  2 teaspoons kosher salt, or to taste
  
  2 thyme sprigs
  
  1 large rosemary sprig
  
  1 bay leaf
  
  2 teaspoons balsamic vinegar
  
  1 pound sweet Italian chicken sausage or veggie sausage, cooked and sliced 3/4-inch thick*
  
  ½ teaspoon black pepper
  
  Heat oil in a large stockpot over medium-high. Add the carrots, celery, onion, and garlic. Cook, stirring until the vegetables have softened, about 5 minutes. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Stir in the beans, vegetable stock, salt, thyme, rosemary, and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently for about 30 minutes.
  
  Add the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Remove the thyme, rosemary, and bay leaf. Ladle into bowls and serve hot.
  - Roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
  Enjoy!
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  Posted in cooking, Easy recipes, family meals, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Soup, Stew, vegan, Vegetarian | Tagged Easy recipe, Goya beans, Healthy, White Bean and Sausage stew
- Butternut Squash Lasagna
  
  Posted at 12:51 pm by Good Dinner Mrs Mellen
  
  Jan 1st
  Cooking should be fun! I am amazed when I hear people say they hate to cook! Why would you dislike something essential to survival and can be so creative? I like everyone who cooks has experienced disasters in the kitchen. I once made a cake that, when I frosted, slid off the plate and onto the floor.
  
  Every misshape has made me the cook I am today, and I am grateful for all my cooking experiences.
  
  If you are tackling a new recipe, my first suggestion is to read the recipe in total. Then gather all the tools you need and the ingredients and arrange them on your countertop in order of their use. This makes it so easy to follow the recipe for a novice. Even though I am an experienced cook, I take out my tools and ingredients before cooking.
  
  Cooking is like any other skill; the more you practice, the better you become.
  
  Butternut squash is one of my favorite vegetables. And so delicious with kale in a vegetarian lasagna. I roast both to bring out the flavor; instead of a traditional tomato, I used bechamel sauce. No-boil noodles cut the preparation time.
  
  Butternut Squash and Kale Lasagna
  
  1 package (20 ounces) butternut squash
  
  4 cups kale, cut into 2-inch pieces and stems removed
  
  2 tablespoons extra-virgin olive oil
  
  Kosher salt
  
  Bechamel Sauce
  
  2 tablespoons unsalted butter
  
  10 sage leaves
  
  1/4 cup all-purpose flour
  
  4 cups whole milk
  
  1 cup grated parmesan cheese
  
  Pinch of freshly grated nutmeg
  
  Lasagna
  
  Unsalted butter, for the baking dish1 cup grated fontina cheese (about 4 ounces)
  
  1 cup grated low-moisture mozzarella cheese (about 4 ounces)
  
  1 tablespoon all-purpose flour
  
  15 ounces ricotta cheese (can be part-skim)
  
  2 eggs, beaten
  
  9 no-boil lasagna noodles
  
  Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash and kale with 2 tablespoons olive oil on a baking sheet; season with salt.
  
  Roast, rotating the baking sheets once until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
  
  Meanwhile, make the bechamel. Melt the butter in a medium saucepan over medium heat. Add the sage and cook for 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium-low and simmer, occasionally stirring, until thickened, about 5 minutes. Add parmesan cheese. Stir in the nutmeg.
  
  Assemble the lasagna. Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel.
  
  Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, half of the ricotta cheese, and top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, ricotta, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
  
  Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Uncover and bake for 15 additional minutes until browned and bubbling. Let stand 15 minutes before serving.
  
  To make ahead, cover the unbaked lasagna with plastic wrap and refrigerate for up to 24 hours. To bake, remove the plastic wrap and follow baking instructions.
  
  To freeze, cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove the plastic wrap, cover with aluminum foil, and bake for 90 minutes. Uncover, bake for an additional 10-15 minutes.
  
  Enjoy!
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  Posted in family meals, Food, Hearty Meal, Italian, Main Dish, Main Meal, pasta, vegetable bake, Vegetables, Vegetarian, Weeknight dinner | Tagged Bechamel sauce, butternut squash, Freeze, lasagna, Make ahead
- Vegetarian Italian “Meatballs”
  
  Posted at 6:34 am by Good Dinner Mrs Mellen
  
  Dec 1st
  Healthy eating during the Holiday Season is not an easy task, beginning with Thanksgiving and continuous munching to the New Year. Celebrating, enjoying food with family and friends is an essential facet of the season for me. To not become unhealthy and pack on the weight, I’ve created vegetarian options for our everyday meals that are flavorful and healthy. I make my vegetarian meatball Italian style to add to homemade tomato sauce. I make a large batch of marinara and freeze to have available for a quick meal. You can purchase a good quality sauce if you prefer. The link to my sauce is below.
  
  Vegetarian Meatballs
  
  2 tablespoon olive oil
  1 (8 ounces) package mushrooms, I used portabella.
  1/2 cup chopped onions
  3 cloves chopped garlic
  4 teaspoons Italian Herbs
  1/4 teaspoons crushed red
  1 can (15.5 ounces) chickpeas, drained and rinsed.
  3 tablespoons tomato paste
  1/2 cup fresh grated parmesan cheese
  1 cup plain bread crumbs or cooked Arborio rice
  1 egg, beaten
  salt and pepper to taste
  
  Pre-heat oven to 450F.
  Heat oil in a large skillet, add onions, mushroom, Italian herbs, and red pepper. Saute until onions are soft. Add minced garlic a saute a few minutes longer. Do not let garlic brown.
  
  Transfer to a food processer. Add beans and tomato paste. Pulse until combined, not pureed.
  
  Add parmesan cheese, pulse to combine. Next, add bread crumbs and pulse.
  
  Transfer to a bowl and add beaten egg. The egg binds the mixture together. Once the mixture binds together, make the meatballs. I like my balls’ smalls. They can easily be made large, like big meatballs.
  
  Place meatballs on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake for 12-14 minutes until browned.
  
  Add to tomato sauce for meatless spaghetti and meatballs.
  
  Marinara Sauce https://gooddinnermrsmellen.com/?s=marinara+sauce
  
  Enjoy!
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  Posted in Easy recipes, family meals, Food, Healthy, Italian, Vegetarian, Weeknight dinner | Tagged Easy recipe, healthy meal, healthy recipe, vegetarian meatballs
- Baby Bela Garlic Mushroom Soup with Brown Rice
  
  Posted at 10:30 am by Good Dinner Mrs Mellen
  
  Nov 8th
  Soup has a special place in my heart! My mother made the most flavorful homemade soups. She would have hot soup ready for us when we came home, frozen from playing in the snow or ice skating on the pond near our home. And she had a variety of frozen soups ready for an after school snack to hold us over to dinner. My father didn’t return home from work until six or seven o’clock, and we waited for him to eat together as a family.
  
  Those cherished memories return to me when I make soup for my family. Maybe that is why I enjoy making soups. I am transported to my childhood sitting on a stool in the kitchen, watching my mother make magic. My repertoire of soups is extensive for so many reasons. Soups, first, are delicious, easy to make ahead, and by limiting fat and salt, very healthy!
  
  A favorite ingredient I use often is mushrooms. I love their earthy taste and nutritional benefit. And the variety is of mushrooms is considerable. I like to use portabella mushrooms, dark and earthy, complementing the brown rice melody. My mushroom-rice soup is healthy and flavorful; I added four cloves of garlic. The aroma of sauteing garlic is so delightful!
  
  Baby Bela Garlic Mushroom Soup with Brown Rice
  
  2 tablespoon olive oil
  4 cloves garlic, minced
  8 oz baby Bela mushrooms, chopped
  32 oz low salt vegetable stock
  1/4 teaspoon pepper
  1/2 teaspoon sea salt
  2 teaspoons Herbs de Provence
  1/4 cup brown rice, I used Trader Joe’s, Brown Rice Melody
  
  Rinse mushrooms well and pat dry—heat olive oil in a medium saucepan over medium heat. Add garlic sauteing for 5 minutes on low heat. Don’t let garlic brown. Add mushrooms; continue sauteing for 10 minutes. Pour in the stock and bring to a boil. Add pepper, salt, herbs, and rice; cover and simmer on low for 30 minutes.
  
  Enjoy
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  Posted in Easy recipes, family meals, Food, Healthy, Soup, vegan, Vegetarian, Weeknight dinner | Tagged Easy recipe, garlic, Heathy, Mushrooms, Trader Joe's, Wildrice melody, Winter soup
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