Pickled Mushrooms

16 oz mushrooms
juice of one lemon
1/2 teaspoon salt
1/2 cup EVOO
1/8 cup parsley
2 tablespoons capers
pepper to taste

Chicken Lo Mein

1 chicken breast
8 oz pasta
1/8 cup carrots
1 cup mushrooms
1/8 cup parsley
1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon black bean sauce

Killer Shrooms

16 oz shrooms
1 cup bean sprouts
5 green onions
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 tablespoons garlic chili paste
1 tablespoon fresh ginger
2 tablespoons garlic
1 tablespoon hoisin sauce

No Bang Chicken

2 chicken breast
4 mini carrots
1/4 cup bean sprouts
4 green onions
1/2 cup chicken broth
1 tablespoon honey
4 tablespoons sherry
6 tablespoons soy sauce
1 tablespoon garlic chili paste

Stuffed Chops

2 chops
1/8 cup roasted peppers
2 garlic cloves
2 pepperoncini
1/4 cheese
1/8 cup black olives
1/8 cup enchilada sauce

Sauteed Tilapia with Chipotle Lintels

1 tilapia fillet
1 tablespoon chipotle peppers
1 tablespoon carrots
1 tablespoon knox cracked pepper rub
1 tablespoon butter
1/2 cup lintels
1 tablespoon EVOO
salt & pepper to taste

Sauteed Zucchini with Anchovies

3 small zucchini
1/4 cup black olives
1/8 cup EVOO
2 tablespoons capers
2 anchovy fillets
salt and pepper to taste

Sauteed Cucumbers with Roasted Peppers

1 cucumber
1/4 cup roasted peppers
1 tablespoon butter
1 tablespoon EVOO
2 tablespoons water
salt & pepper to taste