Stuffed Mushrooms

This comes from Cook’s Country, December/January 2007, with a few modifications, as usual. Sometimes I have found some perfect stuffing-sized mushrooms at Safeway.

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Summer Roulade with Tomatoes, Cream Cheese, and Herbs

Many years ago, when vegetarian restaurants were first becoming mainstream, I ate at Greens in San Francisco. Those of us present who were not vegetarians were very impressed and more than well-satisfied with the experience. As a tribute to its excellence, it continues to prosper and nourishes the body as well as the soul at its beautiful location at Fort Mason.

I was prompted to buy The Greens Cookbook by Deborah Madison when it first came out and still look to it when I want to prepare something that I am certain will delight and please all palates. I recently tried this Summer Roulade and found it to do exactly that.

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Vegetable Burritos

Many years ago a recipe for vegetable burritos appeared in a Sunset magazine. Over the years we modified it and we used it as a very popular vegetarian entree when we had the restaurant.

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Thai-Style Chicken Salad with Spicy Peanut Dressing

This comes from Cook’s Illustrated, May and June 2006. The premise is to make chicken salads with creative vinaigrettes instead of mayo. I made this version with a slight change and have ideas for a few variations. There are two other variations in the magazine, each with a different twist, that sound equally delicious

The recipe called for 5 cups of shredded roast chicken. I poached a chicken breast the Chinese way instead by covering it with cold water, bringing it to a boil, turning off the heat, covering it, and letting it sit for about 20 minutes. I wish I had also thrown in the some of the beautiful red bell pepper we had in the frig.

A vegetarian version of this using tofu instead of chicken would also be very tasty with the tofu soaking up the piquant flavors of the dressing.

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