• 2 C - Sliced Mushrooms

• 2 Tbsp - Worcestershire 

• Pinch of salt

• Pinch of pepper

• 1 Tbsp - Mustard

• 1 Tbsp - Balsamic Vinegar 

• 1 Tbsp - Minced Garlic

• Chicken Stock

In a 5qt pot, add mushrooms, worcestershire, salt, pepper, mustard, balsamic vinegar, and garlic. Keep on low. Allow to simmer for 15-20 minutes. Once the liquid cooks down, add 1/3 C or so of chicken stock. Allow to cook down. Serve when mushrooms are tender. 

• 5 Red Potatoes - peeled and sliced into 1 inch thick slices

• 4 Tbsp Olive Oil

• 4 Tbsp Butter

• Salt

• Pepper

• Minced Garlic

• Paprika

• Italian Seasoning

In a large skillet, add oil and lay potatoes in a single layer. Allow them to crisp on the bottm. This takes several minutes. Once potatoes are browned on one side, flip. Sprinkle the potatoes with garlic, salt, pepper, paprika, and italian seasoning. Add butter. Place in a 400 degree oven for 30 minutes. 

• 1 1/2 C - Rice

• 3 C - Chicken Stock

• 1 tsp - Salt

• 1 tsp - Pepper

• 2 tsp - Ginger

In a medium pot, add all ingredients. Bring to a boil, turn to low. Cover. Once all liquid is evaporated, rice is ready. 

• 6 Roma Tomatoes - Diced

• 1 Red Onion - Diced

• 1 Jalapeno - Seeded and Diced

• 1 Bunch of Cilantro - Chopped

• Salt

• Pepper

• Paprika

• Cumin

Mix all ingredients in a bowl. Be generous with your seasonings! 

• 1 Pkg Frozen Butternut Squash

• 1/3 C Almond Milk 

• 1 tsp Salt

• 1 tsp Cinnamon

• 2 tsp Tumeric

Cook squash according to pkg. Place cooked squash in a blender. Add all other ingredient. Blend until everything is pureed together. Mix with pasta of choice.