3/4 Cup plain Yogurt
3/4 Cup Sour Cream
1 tsp Vinegar
2 tsp Olive Oil
4 Clove Garlic minced
1 tsp dry Dill or 1 TBS Fresh
1 Seedless Cucumber dried and grated
salt and pepper to taste

Mix all ingredients in a bowl and chill. YUMYUM have with some pita bread.


1  Pound Baby Bella Mushrooms  (Cremini)

1/2  Cup Diced Red Onion

3/4  Cup Mushroom Broth

1/2  Cup Red Wine

1 TBS Olive Oil

1 1/2 TBS Thyme, Fresh Chopped

2 TBS Butter

1 TBS Corn Starch

1/4 tsp Salt

1/4 tsp pepper

1 TBS Soy Sauce  if desired

1 TBS Worcestershire Sauce or Vegan kind if desired

In a Large skillet, heat oil over medium and cook onion about 5 min.  Add Corn Starch, salt, pepper and Thyme.  Cook for 2 minutes.  Add mushrooms, wine and broth, {Soy Sauce and Worcestershire} {if desired } – bring to a boil and reduce heat right away to maintain a bubbly simmer and cook till thickened.  About 15 minutes.  Remove and add butter stir til smooth.

Can be served as a side, or on top of pasta with a bit of cream added (Egg Noodle good choice).  Or on top of a Veggie Burger!!  Yumm E


Salsa Verde

You have to have!

4 Garlic minced

4 Small yellow onions chopped

16 Tomatillos chopped fine

6 Tbs Olive oil

4 Tbs Salsa (jalapeno is best)

1/2 Cup Cilantro chopped

3 1/2 Cups Un-chicken broth

2 – 7 Ounce cans green chilies

4 Tbs flour


In a medium sauce pan: saute onion, garlic and tomatillos in the oil until soft.  Stir in flour cook 2 minutes.  Add broth and chilies.  Simmer for 30 minutes.  Add salsa and cilantro.