Saute a pound of halfed mushrooms in a skillet in a hefty amount of butter. Once they have softened and darkened in color, add a cup of stock, 1/2 cup of almond milk and salt. Bring to a boil. Let thicken and add a tablespoon of flour to thicken even more if needed. Garnish with chopped green onion and serve with egg noodles. We made these dairy free, so feel free to use heavy cream instead of almond milk if you like.
Red Cabbage Salad:
Mix shredded red cabbage, 1 orange cut in pieces, and 1 sliced apple in a bowl. I prefer this without dressing, but you can cover in a red wine vinaigrette.
See recipe link above.
Easy. Scrub clean, cut up into small pieces and saute in olive oil until crusted and brown. Serve with goat cheese. I think pickled beets are more authentic than roasted, however, sometimes you have to sacrifice authenticity over taste.
Clean and cut and then saute in agave syrup until crisp and glossy.
For dessert. A Swedish Tea Ring with a spoonful of Lingonberry Jam. Recipe above.