Sauté garlic, and add thinly sliced red onions, and then add large slices of the portabello mushrooms.
While that was cooking I combined an assortment of greens, heavy on the spinach, added sliced cucumbers, and a sliced tomato, and tossed it with a few seasonings.
Once the greens were plated, I sprinkled the greens with shredded Parmesan cheese, then topped it off with the hot onion - mushroom mix.
The cheese melted and the spinach wilted, but the cucumbers and tomatoes were nice and crunchy.
It was really yummy!
The little corner of orange on the plate is left over acorn squash. That is a totally awesome recipe too.
1 large acorn squash
4 tbls diced dried apricots
2 tbls chopped raw cashews
1 15oz can unsweetened, crushed pineapple, juice reserved
2 tbls raisins
Cut squash in half, remove seeds, and bake face down in 1/2 inch of water for 45 minutes at 350 degrees
Cover apricots in a bowl with some of the pineapple juice. On top, add the pineapple, raisins and cashews. Let stand and soak while the squash is cooking.
After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash's center. Cover with aluminum foil and bake covered for an additional 30 minutes. Sprinkle with cinnamon, then put back in the oven for 5 more minutes. Enjoy!
from Eat to Live, by Joel Fuhrman, M.D.