To make this fun and filling appetizer I started with about a dozen white mushrooms, dust them free of dirt and remove the stems.

Heat a pan with a couple tablespoons of olive oil and sautee the mushies for ten minutes or so, until they become soft. Drain and let them cool.

In a small bowl add 4 ounces of goat cheese a clove of minced garlic, a teaspoon of herbes de provence, a chopped up veggie sausage and a handful of chopped spinach. Mix well.

Spoon the mixture into the mushroom caps and enjoy!

This meal has all the food groups jam packed in to one potato skin!

Start with 2 sweet potatoes, poke holes down the sides with a fork. Rub the taters with olive oil, salt and pepper.

Put them on a rack in the oven at 400 degrees for 45 min. or until soft.

Slice the potatoes down the center and carefully scoop out the center using a spoon creating a shell. Place the shells aside and place the scooped out potion in a bowl.

Add a cup or two of chopped broccoli 1/2 cup of soyrizo and a couple tablespoons of sour cream. Mix together well and place back into the potato shells.

Place the filled potatoes in the over for another 20 mins. or until the tops are golden.

Sprinkle with your favorite cheese and enjoy!

Who say’s you can’t make a meal based on veggies alone?!? In this superb entry you will find out how. All you need is a few of your favorite veggies and a little patience.

I used carrots, broccoli,  a mushroom mix, red onion, baby heirloom tomatoes, bell peppers and garlic. Chop your chosen veggies and cut them all about the same size. (if your using baby tomatoes you can throw them in whole as well as cloves of garlic.)

Toss them around in a bowl with a few tablespoons of olive oil, along with salt and pepper. Single layer the veggies in a shallow baking dish at put them in the over at about 400 degrees. Stir about every 10 mins. for about 30 mins.

While in the oven sautee a a few tablespoons of garlic and onions in olive oil and add a can of drained black beans to the pan, heat through and add as a side dish.

When a friend, my beau and I stepped into The Counter, we were greeted by a polite and sweet hostess who informed us that we would have to wait about 15 mins, but were welcome to have a seat in the bar or lounge waiting area. The art was hip, bursting with bright colors and cool graphics.

Once seated we ordered and received our drink orders quickly. We browsed the menu over our beers. The menu concept is simple; each patron is given a clipboard with several different options of ingredients to mix and match to make your perfect burger. Pick from 100% natural angus beef, chicken, turkey, veggie or market selection. Pick your a traditional hamburger bun, wheat bun, english muffin, or have it on mixed greens. Choose a cheese a sauce and your favorite toppings! (Over 30 to choose from!)

I chose a veggie burger on salad with goat cheese, onions, black bean&corn salsa, jalapenos, and tomatoes, with a chipotle aioli. It was awesome! The burger was moist and hand-made, all the toppings were fresh and mouth-watering.

My mate had a 2/3 pound ground beef patty with bacon, onions, mix greens, sprouts onion strings with gooey blue cheese on a whole wheat honey bun. All I can say is that, a burger like that makes me melt!