Ingredients:
1 small/medium spaghetti squash about 2 pounds
2 teaspoons extra-virgin olive oil
1 pound 93% lean ground turkey
1 small red onion diced
1 green bell pepper cored and diced
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 can 14.5-ounce diced tomatoes with Italian spices, drained
3 cloves garlic minced
1 teaspoon Italian seasonings of choice or a mix of oregano, basil, and thyme
½ teaspoon crushed red pepper flakes reduce to 1/4 teaspoon if sensitive to spice
1 cup freshly grated part-skim mozzarella or provolone cheese divided
Chopped fresh parsley or basil

Directions:
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.

Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.

Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.

https://www.wellplated.com/spaghetti-squash-casserole/#wprm-recipe-container-33083​

Ingredients:
1 pound conchiglie (shell) pasta
7 Tbsp butter
3 cloves garlic, minced
About 10 ounces lion’s mane, pulled apart like shredded chicken
2 tsp salt
​1/4 cup all purpose flour
1 2/3 cup whole milk
1 cup grated Parmesan
1 cup grated mozzarella
1/2 cup finely chopped fresh parsley, for garnish (optional)

Directions:

1. Fill a large pot with water and bring to a rolling boil. Stir in just enough salt to make the water as salty as the ocean, and then add the pasta. Stir, return the water to a boil, and cook the pasta, uncovered, until al dente, according to the package instructions.  Drain the pasta and transfer it back to the pot, tossing it with 1 Tbsp of the butter to keep it from sticking. Cover and set aside.
   
2. Melt 2 Tbsp of the butter in a medium sauté pan over medium-height heat. Once melted, lower the heat to medium and add the minced garlic and lion’s mane mushrooms, sautéing until the mushrooms are browned, 3-5 minutes. Season with 1/2 tsp of salt. Remove the pan from the heat and set aside.
   
3. In a small pot, melt the remaining 4 Tbsp of butter over medium-high. 
   
4. Once melted, lower the heat to medium and add the flour, whisking until smooth and continuing to whisk occasionally for two minutes until you smell a nutty aroma. 
   
5. Slowly add the milk, whisking continually as you pour until the milk is incorporated and the mixture is smooth.
   
6. Lower the heat to medium-low. Add the cheese and use a wooden spoon to stir until the cheese sauce is melted and smooth. The Parmesan will make the sauce salty but taste a bit (blowing first!) to see if it needs more. Season with the remaining salt. 
   
7. Pour the sauce over the pasta and mix thoroughly. Stir in the lion’s mane mushrooms, distributing evenly. 
   
8. Serve warm, garnished with parsley if desired. 
   
9. Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk.
   

NotesIf your lion’s mane mushrooms are particularly large, you can slice them into steaks, then quarter them into more bite-size pieces. 
​https://emmafrisch.com/sauteed-lions-mane-mushrooms-with-garlic/#tasty-recipes-9283-jump-target

Ingredients:
1 1/2 lbs carrots peeled and cut into 1/2 inch thick slices
1/4 cup butter
1/4 cup brown sugar
1/4 teaspoon salt
1 tablespoon chopped parsley optional

Directions:

Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer
Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
Add the butter, brown sugar and salt to the pan. Stir to coat the carrots.
Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
Sprinkle with parsley if desired, then serve.

This is a simple recipe that is easy to customize to suit your tastes.
Sweetener: You can substitute honey or maple syrup for the brown sugar if needed.
Vegetables: I sometimes add other root vegetables to this dish such as parsnips, thinly sliced sweet potatoes and even yellow beets.
Toppings: Finish your carrots with a sprinkle of nuts such as chopped pecans or toasted sliced almonds.
Add-Ins: Feel free to add other flavors such as a pinch of cinnamon or nutmeg, 1/2 teaspoon of fresh grated ginger, a squeeze of lemon juice or even a dash of vanilla extract.

​https://www.dinneratthezoo.com/glazed-carrots/

Ingredients
1 cup water
1 cube vegetable bouillon
3 cups peeled, cubed turnips
¼ cup minced onion
2 cloves garlic, minced
1 ½ tablespoons sour cream
salt and black pepper to taste
½ cup shredded sharp white Cheddar cheese
1 teaspoon chopped fresh parsley for garnish
Directions
Place water and vegetable bouillon cube into a saucepan; bring to a boil. Cook until bouillon cube dissolves, about 1 minute. Stir in turnips, onion, and garlic; return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat to a simmer and cook until most of the liquid has evaporated, 10 to 15 more minutes.
Lightly stir in sour cream to coat turnips. Season with salt and pepper. Top with cheese and parsley
Source: ​https://www.allrecipes.com/recipe/199134/southern-turnip-supreme/

Ingredients:
1 red bell pepper, trimmed, seeded and diced into 1” pieces
1 large carrot, peeled, sliced into rounds
1 yellow bell pepper, trimmed, seeded and diced into 1” pieces
3 c broccoli florets
½ -1 med red onion, sliced into 1” wedges
2-3 Tbsp olive oil                                                 
1-2 tsp salt or to taste
1 tsp ground black pepper                           
fresh parsley, optional
 
Directions:
1) Preheat oven to 425°F. Line a baking sheet with foil.
2) In this order add red peppers, carrots, yellow peppers, broccoli, red onion.  Keep them each in their own row to make the rainbow.
3) Drizzle oil over all the vegetables.  Then sprinkle salt and pepper. 
4) Bake for ~20 min or until veggies are crips-tender.  May need to stir each row during roasting to make for even cooking.
5) Optionally garnish with fresh parsley and serve immediately.

Could add minced garlic and Italian seasoning for more flavor.
 
Source: https://www.averiecooks.com/rainbow-roasted-vegetables/#mv-creation-1268-jtr
 
​

Ingredients:
2 Tbsp olive oil, divided                                                1 large head of cauliflower
Salt and pepper                                                               2 Tbsp unsalted butter
¼ c raw, shelled, pumpkin seeds (pepitas)            ½ tsp crushed pepper flakes
¼ c cilantro or parsley, chopped                               1 Tbsp fresh lime juice
 
Directions:
1) Preheat oven to 450°F.  Coat a large rimmed baking sheet with 1 Tbsp oil.  Trim cauliflower stalk and place head stalk side down on a cutting board. Slice cauliflower lengthwise into ½” slices. 

2) Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet.  Drizzle with 1 Tbsp oil and season with salt and pepper.  Roast until underside is deep brow, 20-25 min.  Turn over cauliflower and roast another 15-20 min.

3) Meanwhile, melt butter in a small skillet over medium. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6–8 minutes. Remove from heat and add red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.

4)Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.
 
Source: https://www.epicurious.com/recipes/food/views/cauliflower-with-pumpkin-seeds-brown-butter-and-lime

INGREDIENTS
3 cups flat-leaf (a.k.a. Italian) leaf parsley*, packed
3 1/2 to 4 cups fresh mint leaves, packed
3 green serrano peppers**, seeded, deveined and coarsely chopped
4 garlic cloves, coarsely chopped
2  tbsp. stone-ground mustard
3 tbsp. honey
1/2 tsp salt
1/2 tsp ground black pepper
1/2 to 3/4 c extra virgin olive oil
Refrigerated pesto will last for at least 5 days.
 
DIRECTIONS
In a large food processor bowl, combine parsley, mint, peppers, garlic, mustard, honey, salt and pepper until thoroughly mixed.
With processor running, slowly pour in olive oil and thoroughly mix.
Refrigerate leftovers in a tightly covered container.
 
Yield:  10-12 servings (makes 1 1/2 cups)
Prep Time:  15 minutes
Cook Time:  0 minutes
Total Time:  15 minutes
Difficulty Rating:  Easy
 
Tips & Notes
*Italian parsley is also known as flat leaf parsley.  It has a stronger, less bitter flavor compared to regular parsley.
**Serrano peppers which look like thinner jalapeno peppers are hotter and more potent.
 
 
 
 
 

INGREDIENTS
12 small new potatoes
4 tea. Butter
4 tea. Minced fresh parsley
4 tea. Minced fresh chives
Fresh Parsley for sprigs, for garnish
 
DIRECTIONS
Wash potatoes. Peel 1/2 inch strip around the center of each potato and place potatoes in a medium saucepan of cold water. Add enough additional water to pan to cover potatoes by 2 inches. Bring to a boil over medium heat until potatoes are easily pierced by a fork but still firm. Approx. 20 minutes. Place butter in microwave safe bowl and melt. Stir in parsley and chives. Pour over drained potatoes and toss to coat. Garnish with more parsley and serve.
 
​Serves 4

INGREDIENTS
5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green bell pepper, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
2 tablespoons crushed garlic
2 tablespoons white wine vinegar
Salt and pepper to taste

DIRECTIONS 
In a large bowl, combine all ingredients.  Toss and add salt and pepper to taste.  Chill and serve.
 

INGREDIENTS
1 1/2 lbs. slender green beans
3 Tab. Sherry wine vinegar
5 Tab. Walnut oil
2 Tab. Olive oil
3 Tab, fresh chives, chopped
3 Tab. Fresh parsley, chopped
3 Tab. Shallots, minced
3 Tab. Fresh basil, chopped
2 small firm but ripe pears such as Bosc,peeled,cored and cut into matchstick size strips.
1/2 cup walnuts, toasted & chopped
1-1/2-ounce piece Parmesan cheese, shaved with vegetable peeler
 
DIRECTIONS
1. Cook green beans in large pot of boiling salted water until crisp– about 6 minutes. Drain, then rinse with cold water. Drain well and set aside, Can prepare beans ahead and chill in refrigerator.
2. Whisk together walnut oil, vinegar, olive oil, chives, parsley and shallots in large bowl. Add green beans, basil, pears and walnuts; toss gently. Season with salt and pepper. Top with Parmesan, and serve.
 
Yield: 6 servings
Prep Time: 10-15 minutes
Cook Time: 6 minutes
Total Time: 20-25 minutes