Eat to Live Italiano

Zucchini & Mushrooms
2-4 zucchini
1 cup mushrooms
1/2 tsp. onion powder
1/2 lemon, juiced
1 Tbsp. lightly toasted sesame seeds
Steam the zucchini and mushrooms just until they are soft. Sprinkle with onion powder, lemon juice, and sesame seeds.

Scallion-Eggplant Dip
1 eggplant
3 scallions, chopped
3 garlic cloves, minced
1/2 tsp. mixed Italian herbs
Bake the eggplant until soft. After it has cooled, scoop out the soft inner flesh and blend it with the remaining ingredients. Serve with raw vegetables.

Portobella Mushrooms and Beans
1/2 tsp. olive oil
1 large onion, chopped
2 garlic gloves, chopped
2 large portobella mushroom caps, sliced thin
1/3 cup red wine (or vegetable broth)
1 large tomato, diced, or 8 halved cherry tomatoes
1 (15-oz.) can garbanzo beans, juice reserved
Heat oil and spread to cover the bottom of a skillet. Add the onion and garlic and sauté for 2 minutes, then add the mushrooms and the red wine or broth. Cook for 5 more minutes. Add the tomatoes and garbanzo beans, plus half the juice from the can. Cook for another 5-10 minutes.
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