Gingery Fried Rice with Bok Choy, Mushrooms, and Basil

20 minutes

Brilliant bright dish, a fresh slew of greens and herbs and a high ratio of vegetables. Sharing from New York Times Recipes By Alexa Weibel
Leftover rice works best for this recipe because it will crisp better than fresh rice.
https://cooking.nytimes.com/recipes/1020857-gingery-fried-rice-with-bok-choy-mushrooms-and-basil?te=1&nl=cooking&emc=edit_ck_20200210&campaign_id=58&instance_id=15834&segment_id=21142&user_id=f60b7b8e6d998b3e68567ee2dea46017&regi_id=9383022420200210

Butternut Squash, Mushroom and Marscapone Risotto

? min

Chef Adam Siegel uses a local Wisconsin cheese to add richness to this risotto and butternut squash puree to tint it dep yellow. Caramelized Shiitake mushrooms an fresh herbs pump up the flavor.
Shared from FSD Recipes/Recipedia: https://www.foodservicedirector.com/recipedia/butternut-squash-mushroom-mascarpone-risotto

Stuffed Mushrooms with Cornbread Stuffing

? min

A delicious option for a Thanksgiving appetizer or side dish. If there’s no room in your planned holiday menu, consider using the leftover stuffing for an easy-to-prepare meal in the days following. Adapted from New York Times Cooking recipe by Alexa Weibel.