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Hearty, Wholesome Dishes to Support Immune Systems


Creamy Spinach, Mushroom and Lasagna Soup

Creamy Spinach, Mushroom and Lasagna Soup

If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms. With their earthy flavor, mushrooms – like many other fruits and vegetables – can also play a positive role in supporting a healthy immune system.

Studies at Oregon State University concluded there are a variety of micronutrients important for supporting a healthy immune system. Consider that three of these nutrients (vitamin D, selenium and B vitamins) can be found in mushrooms, meaning these family-friendly recipes for Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto; Grilled Portobello Gyros with Yogurt Dill Sauce; Creamy Spinach, Mushroom and Lasagna Soup; and Asian Barbecue Sesame Salmon with Noodles and Veggies can help you add all-important nutrients to your family’s menu.

Find more ways to add mushrooms to family meals at mushroomcouncil.com.

Creamy Spinach, Mushroom and Lasagna Soup

Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily
Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

1 tablespoon extra-virgin olive oil
2 cloves garlic,
minced
1 medium onion,
small diced
8 ounces crimini
mushrooms,
sliced
1 jar (24 ounces)
marinara sauce
1 can (15 ounces)
diced tomatoes
2 tablespoons
tomato paste
2 teaspoons
balsamic vinegar
1 teaspoon
granulated sugar
1 tablespoon dried
basil
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon black
pepper
1 bay leaf
3 cups vegetable
broth
6 lasagna noodles,
broken into pieces

Asian Barbecue Sesame Salmon with Noodles and Veggies

Asian Barbecue Sesame Salmon with Noodles and Veggies

1/2 cup heavy cream
5 ounces fresh baby spinach
1 cup whole-milk ricotta cheese
1/2 cup shredded mozzarella cheese, for topping

Heat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.

Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer.

Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.

Stir in heavy cream and spinach until wilted, 2-3 minutes.

Divide between bowls and top with dollop of ricotta and sprinkle of mozzarella.

Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Servings: 4

Chicken:
8 boneless, skinless chicken thighs
salt, to taste
pepper, to taste
6 tablespoons unsalted butter
16 ounces crimini mushrooms, quartered
3 zucchini, sliced in half moons
3 large carrots, thinly sliced
4 sprigs fresh rosemary, leaves removed
and roughly chopped
4 cloves garlic, minced
Orzo:
4 cups chicken or vegetable broth
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced
16 ounces crimini mushrooms, finely chopped
1 cup uncooked orzo pasta
1/8 teaspoon black pepper

1/3 cup white wine
1/3 cup shredded Parmesan cheese

To make chicken: Preheat oven to 450 F. Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until browned, 4-5 minutes on each side.

In large bowl, toss mushrooms, zucchini, carrots, garlic and rosemary. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.

Bake 20 minutes until chicken is cooked through and vegetables are tender.

To make orzo: In small pot over medium-low heat, warm broth.

Using skillet from chicken, add butter and olive oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.

Add orzo and black pepper. Stir and cook 2 minutes. Add white wine and cook until evaporated, about 1 minute.

Add warm broth to orzo 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding more. Remove from heat and stir in Parmesan.

Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Asian Barbecue Sesame Salmon with Noodles and Veggies

Recipe courtesy of Emily Weeks of
“Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

Sauce: 1/2 cup soy sauce 2 tablespoons brown sugar

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon chili garlic sauce (optional)

1 tablespoon toasted sesame oil

2 tablespoons barbecue sauce

2 tablespoons water

2 teaspoons cornstarch

Sauce:
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon chili garlic
sauce (optional)
1 tablespoon toasted sesame oil
2 tablespoons barbecue sauce
2 tablespoons water
2 teaspoons cornstarch

1 1/2 pounds salmon (4 filets)
12 ounces stir-fry (pad thai)
rice noodles
1 tablespoon toasted sesame oil
1 pound white mushrooms, sliced
1 cup sugar snap peas
1 large broccoli head, cut into
bite-size florets
2-3 green onions, thinly sliced,
for garnish
sesame seeds, for garnish

Preheat oven to 400 F. In small saucepan, whisk soy sauce; brown sugar; rice vinegar; garlic; ginger; chili garlic sauce, if desired; sesame oil; and barbecue sauce. Bring to boil over high heat then reduce heat to simmer.

In small bowl, whisk water and cornstarch. Pour into pan and cook on low, whisking often, until sauce thickens, 3-5 minutes. Remove from heat and set aside. Pour 3 tablespoons sauce into small bowl. Brush salmon filets with reserved sauce and place on baking sheet. Bake 15 minutes, or until salmon is flaky. Discard small bowl sauce if any remains.

Cook stir-fry noodles according to package directions. Drain, rinse and set aside.

Heat large skillet over medium heat. Add sesame oil. Add mushrooms, snap peas and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. Add noodles and remaining sauce from pan; toss to combine.

To serve, divide noodles, veggies and salmon between plates.

Top with sliced green onions and sesame seeds.

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