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Mushroom Lasagna

Oct 28, 2015 ● By Arden Haley

A broth made from dried porcini soaking in water lends a rich umami taste to this vegetarian dish.

Buttery Mirin Mushrooms

Oct 28, 2015 ● By Arden Haley

Butter, garlic, mirin, chicken stock and salt and pepper come together for a savory, yet slightly sweet sauce for button mushrooms.

Mirin-Braised Bok Choy with Shiitake Mushrooms

Oct 28, 2015 ● By Arden Haley

Sautéed shiitake mushrooms and shallots, baby bok choy, chicken stock, mirin, soy sauce, and ginger come together for a sensationally nourishing dish.

Hot and Sour Soup with Shrimp

Oct 28, 2015 ● By Arden Haley

Fresh ginger, white pepper, chicken broth, ginger, soy sauce, white vinegar, and a little egg creates the broth and will get you instantly toasty.

Gluten Free Recipe: Mushroom Risotto Cakes

Oct 28, 2015 ● By Arden Haley

A fun recipe that plays on traditional risotto by taking it one step further, making it into delightful fried cakes.

Celebrating Farm-to-Fork Chesapeake: An Autumn Feast

Oct 27, 2015 ● By Arden Haley

An autumn feast is prepared, along with recipes to tantalize your taste buds.

Treat of the Week: Caramel Popcorn with Smoked Almonds and Fleur de Sel

Oct 21, 2015 ● By Arden Haley

It wouldn’t be Halloween without at least one cavity-inducing indulgence, and this little treat is sure to do the trick!

Drink of the Week: Cookie Dough

Oct 21, 2015 ● By Arden Haley

This Halloween give your sweet tooth something to really celebrate with a smoothie that’s as sweet as candy, but without all the sugar!

Scallops with Apple Pan Sauce

Oct 21, 2015 ● By Arden Haley

This dish is a great way to bring some sweetness to Halloween, but with a gourmet and healthy twist.

Gazpacho Salsa

Oct 21, 2015 ● By Arden Haley

This flavorful finger food is the perfect way to kick off any ghoulish gaiety; it’s fast, fresh, and can be made a day in advance.