Stuffed mushrooms + jalapeño’s

Ingredient list:


4 large portobello mushrooms cleaned, stems removed and set aside 

1 tbsp olive oil

1 red bell pepper

Mushroom stems

1 white onion chopped

3 garlic cloves minced

1 jalapeño sliced thinly 

1 C spinach chopped finely

2 tbsp cream cheese

1 tsp sea salt

1 tsp black pepper

1 tsp chili powder

1 C lump crab meat 


In a large skillet heat oil and add onions, garlic and peppers

Cook until soft about 4 minutes

Add mushrooms, jalapeño, spinach and crab

Cook until warned through and add cream cheese

Combine thoroughly and add all seasonings 

Spoon mixture evenly into mushroom caps

Grill for 10-15 minutes until mushrooms start releasing juices and are soft. 



Ingredient list:

10 large jalapeño’s cut vertically and seeded

1/4 C whipped cream cheese

1/4 Colby jack shredded cheese

4 green onions chopped

1 tsp salt 

1 tsp black pepper 


Combine  cream cheese, shredded cheese, onions, salt and pepper 

Spoon mixture into each jalapeño 

Sprinkle with chili powder if wanted 

Grill for 10-15 minutes until they start to soften 


I also brushed a few ears of corn with olive oil, sprinkled salt and pepper along with some chili pepper on them and put them on the grill also.  They turned out great!

Vegan Pasta Shells

Vegan Pasta Shells

What you’ll need:
1 jar of your favorite pasta sauce
1 box of whole wheat jumbo pasta shells
2 cloves of garlic
1 TSP red pepper flakes (optional)
1 TSP black pepper
1 TSP sea salt
1 TBLS extra virgin olive oil
1 package of fresh basil
1/2 TBLS of parsley
1 package of extra firm tofu
2 handfuls of spinach
1 white onion
1/2 lemon (juice)
1 cup button mushrooms (optional)

What to do:
Preheat oven to 375 degrees
Use a tofu press to remove extra water or wrap tofu in paper towels and place a heavy item on top of tofu until most of the moisture is gone

Bring a pot of water to a boil and cook pasta shells according to the directions, add a sprinkle of salt to the water

Heat a large skillet on medium heat and cook onion and garlic in the olive oil until onions are translucent, about 5 minutes

Add basil and spinach, cook for a few minutes

Add tofu by crumbling it in the pan, combine thoroughly

Add salt, pepper, red pepper flakes and lemon

Cook until everything is heated, about 10 minutes

In a glass casserole dish place a thin layer of pasta sauce and 1/2 of the mushrooms

Spoon the tofu mixture into the shells

Place shells evenly over pasta sauce in the casserole dish

Pour the remainder of the pasta sauce on top of the shells and add the rest of the mushrooms and parsley

Bake, covered with foil, for 30 minutes


Pan Seared Scallops on Mixed Greens

Pan Seared Scallops on Mixed Greens

What you’ll need:

10-12 large scallops
Field Greens
Cherry Tomatoes
Small bunch of radish
Red Wine Vinegar
Balsamic Vinegar
Olive Oil
Sea Salt

What to do:
Clean and chop mushrooms, cherry tomatoes, radish and combine with field greens. Add 1/4 cup red wine vinegar, 1/8 cup balsamic and 2 TBLS of olive oil. Combine and mix throroughly. Set aside

Heat 1 TBLS of olive oil on high heat. Clean scallops and squeeze half of the lemon in clean scallops then sprinkle with salt and pepper. Using tongs, place scallops evenly around the heated pan and sear for 2 minutes on each side. Be careful not to over-cook and serve immediately on the mixed greens.