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Hearty Cabbage Casserole

1/28/2026

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Ingredients

2 tablespoons olive oil
1 pound ground meat
1 onion - medium, chopped; 6 ounces
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh garlic - minced
1 teaspoon paprika
½ teaspoon dried thyme
⅛ teaspoon cayenne pepper
28 ounces diced tomatoes - well drained
1 medium cabbage, chopped in 1 inch pieces

Preparation

Preheat the oven to 400°F. Grease a 2-quart (7 X 11-inch) baking dish.
In a large, deep skillet, heat the olive oil over medium-high heat. Add the ground meat, onion, salt, and pepper. Cook until the meat is browned, about 5 minutes, stirring and breaking up the meat with a wooden spoon.
Add the garlic, paprika, thyme, and cayenne and cook for 30 seconds, stirring.
Add the drained tomatoes and chopped cabbage. Continue to cook, stirring often, until the cabbage is tender, about 5 minutes.
Turn the heat off and stir in one cup of the shredded cheese.
Using a slotted spoon, transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
Bake, uncovered, until the casserole is bubbly and the cheese is browned, 20-30 minutes.
Let the casserole rest for 10 minutes before serving.

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Creamy Spinach Mushroom Soup

1/21/2026

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Ingredients

1/4 cup butter
1/2 pound sliced mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
2-1/2 cups vegetable stock
6 ounces fresh baby spinach, chopped OR frozen, thawed equivalent
1-1/2 cups half-and-half cream
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
French baguette, optional

Directions

In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes.
Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes.
Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Add spinach; cook and stir until wilted, 2-4 minutes.
Gradually stir in half-and-half, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley. If desired, serve with baguette.

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Roasted Mushrooms with Onion, Garlic and Rosemary

1/14/2026

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Ingredients

- 15 ounces mushrooms of your choice, sliced ¼ inch thick
- 5 to 8 cloves garlic, grated
- 1/2 red onion
- 2 sprigs rosemary, divided
- 1 cup extra virgin olive oil
- 1 teaspoon red wine vinegar

Preparation
1. Preheat oven to 375 degrees F. Line a cookie sheet with foil, and place mushrooms on it. Set aside.
2. In blender, combine grated garlic, onion, 1 sprig rosemary (remove stem), red wine vinegar and olive oil. Blend until mixed, but not smooth. You should be able to see pieces of onion in the mixture.
3. Spread mixture over the sliced mushrooms and use your hands to evenly coat. Sprinkle with salt and pepper.
4. Place the other rosemary sprig across mushrooms. Fold foil over mushrooms to create an envelope and poke a few holes in the top to allow steam to escape.
4. Bake for 35 to 40 minutes. Remove rosemary sprig before serving.

This recipe is great on its own as an appetizer. Also a tasty accompaniment to rice or pasta or a meat protein of your choice.

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Caldo Verde - Portugese Potato Kale Soup

1/7/2026

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Ingredients

4 tablespoons olive oil, divided
1 medium onion, minced
1 clove garlic, minced
6 medium potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces spicy sausage, thinly sliced
2 ½ teaspoons kosher salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Preparation

Heat 3 tablespoons oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes.
Add potatoes and cook, stirring constantly, for 3 minutes.
Pour in water and bring to a boil; boil gently until potatoes are very tender, about 20 minutes.
Meanwhile, cook sausage in a large skillet over medium-low heat until it has released most of its fat, about 10 minutes. Drain.
Use an immersion blender to purée potato mixture.
Stir in sausage and season with salt and pepper. Increase the heat to medium, cover, and simmer for 5 minutes.
Stir in the kale and simmer until tender and bright green, about 5 minutes.
Stir in remaining 1 tablespoon olive oil and serve immediately.

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Hearty Cabbage Casserole

Creamy Spinach Mushroom Soup

Roasted Mushrooms with Onion, Garlic and Rosemary

Caldo Verde - Portugese Potato Kale Soup

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