thank you

in a skillet heat zuccinis and corn and onions in olive oil until smells good

meanwhile in a bowl mix cream cheese and organic beans with 2 tablespoons of tomatoe juice and then mix your veggies in with the cream cheese mixture add a little bit of lemon zest and spread it on some organic flour tortillas…. VIOLA!! hearty and delicious!

1 8oz. package of white mushrooms sliced

A few portabello mushroom caps sliced

oyster and shitake mushrooms sliced (two or three each – mostly for flavor)

1 large spanish onion (sliced)

a few sprigs of thyme

6 cloves of garlic (more or less to your taste)

a few tablespoons of olive oil

2 sub rolls with sesame seeds

2-4 slices of swiss cheese

Heat olive oil in a pan and add onions. Cook until translucent and put in a bowl.

Add more olive oil to the pan and heat until the pan is very hot. The oil will be shimmering. Add half of sliced mushrooms to the pan and fry until browned. Repeat. Preheat oven to broil setting.

Add cooked mushrooms to the pan with onions, thyme, and garlic and heat through until thyme and garlic are fragrant. Add salt and pepper to taste.

Place sliced rolls on a backing sheet lined with aluminum foil and add half of the mushroom mixture to each roll. Top with swiss cheese and broil until cheese is melted. Serve with a simple salad, steamed broccoli, or potato chips.

thanks for sharing them