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This week's recipes

Meal 1

Savory Mushroom Stew

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

This Savory Mushroom Stew is absolutely perfect for those cold, rainy evenings when you just want something warm and hearty. You know.... comfort foods.

Course: Main

Cuisine: American

Author: Chuck Underwood


  • 1 med Yellow Onion (chopped)

  • 1 med Carrot (diced)

  • 1/ 3 cup Vegetable Broth (low sodium)

  • 8 oz Baby Bella Mushrooms

  • 8 oz White Button Mushrooms

  • 1/4 tsp Thyme

  • 1/4 tsp Rubbed Sage

  • 1 dash Cayenne Pepper

  • 1 Tbs Tomato Paste

  • 1 can Diced Tomatoes (15oz)

  • 1 Tbs Flour

  • 1/2 cup Red Wine

  • 1 1/2 cups Vegetable Broth (low sodium)

  • 1 med Potato (diced)

  • 2 cloves Garlic (minced)

  • 1 Tbs Soy Sauce (low sodium)

  • 1/2 tsp Red Wine Vinegar

  • 1 dash Salt & Pepper (to taste)


  1. Saute onion and carrot in 1/3 cup veg broth until softened and lightly browned

  2. Season with salt and pepper

  3. Remove to separate bowl.

  4. Add mushrooms to pot and cook over med heat until reduced

  5. Add thyme, sage, and pepper and stir to combine

  6. Add tomato paste and tomatoes and simmer for 3-4 minutes

  7. Sprinkle on flour and mix well

  8. Stir the onions back into the pot.

  9. Add Red Wine and mix well

  10. Add remaining Veg Broth, potato, and garlic and simmer until potato has softened

  11. Season with Soy Sauce and Red Wine Vinegar

Recipe Notes

Serve as is or ladle over Mashed Potatoes, Pasta, or Rice


Potato and Collard Green Hash


  • 1large bunch collard greens, about 1 1/2 pounds, stemmed and washed in 2 changes of water

  • Salt to taste

  • 3tablespoons extra virgin olive oil

  • 1onion, sliced very thin in half-moons

  • 2to 4 garlic cloves, green shoots removed, sliced thin

  • ¼to 1/2 teaspoon crushed red pepper flakes (optional)

  • ¾pound yellow-fleshed potatoes, such as Yukon gold


  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely. Set aside the cooking water.