Cook With What You Have Recipes | Musings

Roasted Pear & Red Onion Bruschetta with Blue Cheese

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Orange, Black Olive and Goat Cheese Bruschetta

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Spiced Chickpeas

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Escarole and Beet Salad

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Cabbage, Winters Squash, Apple & Sage Bake

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Roasted Cauliflower with Cranberries, Capers and Parsley

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Mushroom Toast

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Mushroom Barley Risotto

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Lemony Kale Salad

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Black Bean Soup

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Mushrooms

Cook-With-What-You-Have Jambalaya

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Lentil Shepherd’s Pie with Root Vegetables and Mushrooms

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Creamy Orzo with Winter Squash and Greens

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No-Recipe Pot of Beans

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Borscht with Beets & Beef

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Quinoa “Taco” Salad with Escarole

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Avocado Herb Sauce

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Eggplant with Cilantro, Ginger Lime Sauce

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Cabbage and Potato Gratin

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