Mushrooms are one of my favorite veggies! Its super easy to cook, goes with almost any dish and  its packed Vitamin D. Mushrooms are also great for the immune system so I typically load my winter/fall wishes with mushrooms any chance I get to gear up for cold and flu season, but I could basically eat mushrooms year round because I am such a fan.  

I came up with this dish last year when I got some fresh dill from my friend's garden so I went crazy with the dill in this dish, but its so tasty! 

Mushroom & Farro Stir Fry with Chard, Peppers and Dill

Ingredients:

• 1 1/2 of farro
• 2 cups shiitake mushrooms
• 1/2 peppers (any color) 
• 1/2 green beans
• 1 1/2 cups Kale (or Chard)
• 1/2 onion
• 1 Clove garlic 
• 1/2 cup of dill (You could use less but I like it very dilly :) 
• Salt and pepper to taste

Instructions:

1. Bring medium pot to a boil at pinch of salt to the water. 
2. Add farro, boil 10-15 minutes.
3. Simmer for last 4 minutes on low heat. 
4. TIP: to make the farro light and fluffy I put a paper towel underneath the lid for the last minutes. This is great for all grains and rice! This paper towel absorbs the extra moisture evenly. 
5. Set aside to cool.
6. In a medium to large pan, sauté onions, garlic and peppers. 
7. Add mushrooms, sauté for 2 minutes. 
8. Toss in farro and mix in  3/4 of the dill, mix till  fully incorporated. 
9. Reduce  to low heat, add chard. I add greens at the end so that the greens arent over cooked.  
10. Cool for 5-10 minutes, add extra dill on top before serving

Enjoy! 

This is one of my favorite recipes. It's easy to make, packed with nutrients and a great local calorie comfort food option. Tomatoes are high in vitamins A, C, K and also a great source of beta-carotene, which is great for your skin. The red peppers are also high in C's and add a great mild-spicy kick.   What's not to love!?

This recipe is vegan, no cream or cheese needed but it's still pretty creamy.  Let's be clear--I am BIG cheese fan, but I've cut back a lot on my cheese in take that few years, which has helped me stay in balance. I try to avoid eating cheese when I can. I find that when I order tomato soup at a restaurant, it's typically packed with heavy cream and cheese.  Before I got a good blender I thought the only way to make a creamy soup was to add lots of cream to it. Thanks my blendec blender, making soups and sauces is quick, easy and much healthier. #teamblendec

Since the soup comes out creamy every time, I am less likely to add cheese. But if you want something creamier, adding greek yogurt is a healthier alternative when you want a heavier soup.  Enjoy!

Ingredients:

• 6 large tomatoes cut into fourths
• 1 onion, cut into ½ inch slices
• 3 bell peppers, seeded, cut into fourths
• 3 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon fresh crushed garlic
• 3/4 teaspoon salt (or to taste)
• freshly ground black pepper to taste
• 2 cups vegetable broth
• 1/4 cup fresh basil 
• Optional non-vegan toppings:  cheese or greek yogurt