Lyme Life Yogi

Warm up as the weather cools down with this super-yummy (and vegetarian!) Shepherd's Pie!  Potatoes 3 lb. Yellow Finn or Yukon gold potatoes, peeled and quartered ¼ cup heavy cream 4 Tbs. unsalted butter 6 Tbs. grated Parmesan cheese, plus more for sprinkling 2 Tbs. chopped chives Filling 5 Tbs. olive oil, divided, plus more for greasing rings 2 medium yellow onions, halved and sliced (3 cups) 3 medium portobello mushroom caps 1½ lb. assorted wild mushrooms, chopped 2 cloves garlic, minced (2 tsp.) 1 cup grated Asiago cheese 2 Tbs. flat leaf parsley, thyme, oregano, and/or sage 1. To make Potatoes: Put potatoes in pot, and cover with water. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes, or until tender. Drain. Warm cream and butter in pot; add potatoes, and mash until smooth. Stir in Parmesan and chives, and season with salt and pepper, if desired. Cool. 2. To make Filling: Heat 1 Tbs. oil in skillet over medium heat. Add onions, ...

I love hummus. I also love cilantro. Combine these two flavors and you find yourself in heaven with these amazing vegetarian pita-quesadillas! HUMMUS ½ cup cilantro leaves 2 cloves garlic, peeled 1 ½ cups cooked chickpeas (or 1 15-oz. can, rinsed and drained) 2 Tbs. lime juice 2 Tbs. olive oil 4 7-inch whole-wheat pitas, split crosswise 4 jarred roasted red bell peppers, drained and sliced into strips 1 ½ cups baby spinach leaves 1. Preheat oven to 350°F. To make Hummus: Process cilantro and garlic in food processor until chopped. Add chickpeas, lime juice, oil, and 1/4 cup water; purée 3 minutes, or until creamy. 2. To make Quesadillas: Place 4 pita halves on baking sheet. Spread each with 1/2 cup Hummus. Top with peppers, spinach, and remaining pita halves. Bake 10 minutes, or until crisp. Cut into triangles, and serve. Image and Recipe Courtesy of http://www.vegetariantimes.com