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 Healthy Recipes: Recipes for Autumn Menu Plan 
 

herb salt to taste

1 teaspoon thyme

1 teaspoon majoram

6 turkey breast fillets

1 medium onion, finely chopped

1 celery stalk, finely chopped

3 cups mushrooms, sliced

3 Tablespoons dry white wine (optional)

freshly ground pepper

Heat oven to 350°. Combine olive oil, salt, and herbs.

Place turkey breasts in a roasting pan and baste with oil/herb mixture.

Bake at 350° for 10 minutes, basting when necessary.

Remove turkey from oven, turn over and repeat procedure for another 10 minutes or until done, depending on thickness of fillets.

In a skillet, sauté onion and celery over medium heat until onion is limp and transparent.

Add mushrooms, stir and sauté for a few minutes, add wine and cook for 5 minutes longer.

Top each turkey fillet with the mushroom mixture.


Pasta alla Boscaiola —Serves 6

1/8 pound dried cepes or shiitake mushrooms

1 onion, chopped

2 cloves garlic, minced

1/2 pound mushrooms

1 1/2 pounds tomatoes, peeled, seeded, and chopped

sea salt to taste

1 1/2 pounds whole wheat pasta spirals

3 Tablespoons olive oil

3 Tablespoons parsley, chopped

Soak dried mushrooms in water for 30 minutes.

Drain and chop.

In a skillet sauté onion and garlic over medium flame, stirring constantly until onion is transparent.

Add fresh mushrooms and cook for 5 minutes.

Add soaked mushrooms and tomatoes.

Season with salt and simmer, covered, for 20 minutes, or until cooking water has evaporated.

Cook pasta in water and salt.

Strain, add mushroom sauce, olive oil, and parsley, and mix.


Autumn Menu Plan — Sauces
  • Orange Sauce
  • Walnut-Miso Sauce

  • Orange Sauce —Makes 2 cups

    2 cups orange juice

    1/2 teaspoon grated orange rind

    1/2 teaspoon grated ginger

    pinch of salt

    1/4 cup maple syrup

    1 1/2 Tablespoons kuzu dissolved in
    2 Tablespoons cold water

    Bring orange juice, orange rind, ginger, salt, and maple syrup to a boil.

    Add dissolved kuzu and stir over low flame until thickened.


    Walnut-Miso Sauce —Makes 2 cups

    1 cup roasted (or raw) walnut pieces

    (Excerpted from Staying Healthy with Nutrition ISBN: 1587611791)
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     About The Author
    Elson Haas MDElson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more
     
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