Pickled Mushrooms

- 2 pounds fresh button mushrooms
- 1 cup cider vinegar
- ½ cup salad oil
- 1 clove garlic, halved
- ½ teaspoon salt
- ½ teaspoon white or black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ tablespoon chervil
- 1 bay leaf
- Parsley, chopped

Wash mushrooms thoroughly. Blanch mushrooms by dropping into boiling water for 10-15 seconds. Remove immediately and rinse under cool water. Drain. Combine all ingredients and place in a jar. Allow to marinate for at least one week before serving.

Sweet Potato in Orange Cups

- 4 oranges
- ½ tsp cinnamon
- 2 large sweet potatoes, cooked

Cut oranges in halves. Remove fruit. Mash potatoes. Cut fruit from the oranges into very thin pieces and add to potatoes. Mix well. Stuff the mashed potatoes into the orange shells. Sprinkle with cinnamon. Bake in 350 deg F oven for 15 minutes or until browned on top.
Serves 8

Cashew or Almond Milk

- 1 cup raw cashews or almonds
- 3 cups water

Cashew Milk: Soak the cashews in the water for 1 hour. Blend well and strain.
Almond Milk: Soak the almonds overnight. Drain the almonds from the water they were soaked in and add 3 cups fresh water. Blend well and strain. (Almond milk may be sweetened by adding 1/4 cup soaked raisins to the mix before blending.)

Gruyere Croutons

- 1/2 stick butter
- 1 baguette, sliced and torn bite-size pieces
- 1 cup grated Gruyere cheese
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage

Directions:
Preheat broiler. Spread baguette pieces on a baking sheet, sprinkle with butter, and toss. Sprinkle the gruyere cheese, thyme and sage evenly over the pieces. Broil until cheese melts (1 - 2 minutes). Serve over Red Pepper Soup.

Red Pepper Soup

- 4 large red bell peppers, roasted, peeled and cleaned
- 2 large leeks, sliced and green parts removed
- 3 garlic cloves, peeled and smashed
- 2 oz unsalted butter
- 3 cups chicken stock or vegetable stock
- salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons dry sherry

Directions:
Melt butter in a large pot and add peppers, leeks and garlic. After about sauteing about 5 minutes, add stock, salt, and pepper and simmer for about 30 minutes. Once cooled, puree and add cream and sherry. Cook until heated through and serve with cheesy croutons.