When mushrooms have been sitting around a day or two longer than they really should, or you find a sale on dried mushrooms, make some mushroom stock. Then, when you need an umami-filled light lunch or quick soup, you’ll have a great base to build upon.

Categories: dairy-free, gluten-free, lunch, mushroom, soup, stock, vegan, vegetarian
Tagged: dairy-free, gluten-free, lunch, mushroom, soup, stock, vegan, vegetarian

A frittata is always quick and easy and is a great way to use up leftovers. All you need is eggs. Potatoes are a traditional filler, and cheese is helpful as well.

Categories: eggs, lunch, mushroom, supper, vegetarian
Tagged: eggs, lunch, main course, mushroom, supper, vegetarian

What’s pantry soup? That’s when you make a soup out of what you have in your pantry and freezer. The trick is to make sure you have a ready supply of the sorts of things you almost always need.

Categories: dairy-free, gluten-free, lunch, pantry, soup, stock
Tagged: dairy-free, gluten-free, lunch, pantry, soup

A leftover roast chicken is in the refrigerator, it’s time for lunch. What should I do?

Categories: chicken, entrée, lunch, mushroom, pasta
Tagged: chicken, entrée, lunch, main course, mushroom, pasta

My father and I took in the Portland Japanese Gardens today, with a break for lunch at Restaurant Murata. The Gardens are beginning to show the first signs of Spring. But about that lunch….

Categories: Japanese, lunch, miso, sashimi, soup, sushi