Servings: 4  –  Total time: 30 minutes


  • 4 servings ramen noodles
  • 4-5 tablespoons shiro miso paste, to taste
  • 1-2 tablespoons soy sauce, to taste
  • 6-8 cups chicken broth
  • 4 eggs, soft or hard boiled
  • spinach, blanched
  • 1  cup corn, cooked
  • green onions


  1. Prepare ramen noodles according to package directions.
  2. Divide noodles, eggs, spinach, corn, and green onions among 4 bowls.
  3. Add chicken broth and soy sauce to a large pot and bring to a boil. Turn heat to low and add miso paste. Stir until miso paste is dissolved into broth. Pour broth over noodles.

Adapted from Steamy Kitchen.

Asparagus, Mushroom, and Potato Crepes


Servings: 4 – Total time: 40 minutes


  • 1 + 1/2 cups bisquick mix
  • 1 cup milk
  • 2 eggs
  • 1 potato, diced
  • 1/2 lb of asparagus, cut into 1 inch pieces
  • 1 cup baby portobello mushrooms
  • 1 potato, cubed
  • 1 cup mozzarella cheese
  • salt
  • black pepper


  1. Heat a large skillet over medium heat. Coat pan with cooking spray or oil. While skillets heats, mix together bisquick mix, milk, and eggs in a bowl.
  2. Measure approximately 1/4 cup of batter, and pour onto hot skillet. Rotate the skillet until the batter covers the bottom. Cook batter for around 4 to 5 minutes, or until the bottom is slightly browned. Flip and cook the other side for another 4 to 5 minutes. Repeat until you have 8 crepes.
  3. Keep the skillet on the burner, increase heat to medium-high, and add olive oil. Add mushrooms, potato, and asparagus to skillet and sauté until tender. Turn heat down to low and mix in cheese, allowing it to melt. Season with salt and black pepper.
  4. Evenly divide mushroom, potato, and spinach mixture across the prepared crepes. Fold the crepes over the filling and serve.

Adapted from World of Crepes.

Cider Donuts



  • 1 + 1/2 cups apple cider
  • 1/2 cup granulated sugar
  • 3 + 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons butter, at room temperature
  • 2 eggs
  • 1/2 cup buttermilk


  1. Preheat oven to 350 °F.
  2. In a small saucepan, boil the apple cider until it is reduced to 1/2 cup.
  3. In a large mixing bowl, beat together the butter and the sugar. Add in the eggs and mix well.
  4. Stir in the buttermilk and reduced cider.
  5. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, salt and the nutmeg.
  6. Mix the dry ingredients in with the wet ingredients.
  7. Spray a donut pan with cooking spray. Spoon the batter into the each mold until they are about 3/4 of the way full. Bake for 10-12 minutes or until a toothpick inserted comes out clean.

Adapted from Eat. Drink. Love.



Servings: 4  –  Total time: 40 minutes


  • 2 cups all-purpose flour
  • 1 + 1/3 cups dashi or chicken stock
  • 4 eggs
  • 8 cups finely chopped cabbage
  • green onions, chopped
  • 2 tablespoons vegetable oil
  • mayonnaise
  • sesame seeds
  • tonkatsu sauce:
    • 1/3 cup ketchup
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon mirin or cooking sake
    • 1 tablespoon sugar
    • 1 teaspoon dijon mustard
    • 1/4 teaspoon garlic powder


  1. To make sauce, stir together ketchup, Worcestershire sauce, soy sauce, mirin or sake, sugar, mustard, and garlic powder. For a thick consistency, mix in a blender.
  2. In a large bowl, mix together flour, dashi or stock, and eggs. Add chopped cabbage and mix into the batter.
  3. Heat vegetable oil in a large non-stick skillet over medium high heat. Add 1/4 of the batter (a bit more than 1 cup) to the pan and flatten the batter with a spatula. Cook until underside is browned, about 4 minutes. Gently flip the pancake and cook until it is cooked through, about 5 more minutes. Repeat for remaining pancakes.
  4. Serve with mayonnaise, sauce, sesame seeds, and green onions.

Adapted from Serious Eats.

Mushroom Tacos


Servings: 4

Total time: 20 minutes


  • 8 ounces pre-sliced baby portobello mushrooms
  • 2 cups frozen meatless crumbles
  • 2 teaspoons taco seasoning
  • 2 tablespoons water
  • taco-sized tortillas or taco shells
  • shredded Mexican cheese blend
  • shredded lettuce
  • diced tomatoes
  • sour cream


  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and sauté for 5 minutes or until lightly browned. Add meatless crumbles, water, and taco seasoning. Cook for 10 minutes or until thoroughly heated.
  2. Fill each tortilla/taco shell with the mushrooms and meatless crumbles. Top with cheese, lettuce, tomato, sour cream, or whatever topics you want.

Cheese, Mushroom, and Potato Pasties


Servings: 4  –  Total time: 35 minutes


  • Pillsbury crescents
  • 1 potato, cubed
  • 1 onion, diced
  • 6 oz baby portobello mushrooms
  • 1 teaspoon mustard powder
  • 1 cup grated cheddar cheese


  1. Preheat oven to 375° F.
  2. On a baking sheet, roll out Pillsbury crescents dough. Cut the dough into 4 rectangular sections.
  3. Heat a large nonstick skillet to medium-high heat. Sauté onion, mushrooms, and potato for 10 minutes. Add mustard powder. Mix in cheddar cheese and stir until cheese is melted.
  4. Divide onion, mushroom, and potato mixture onto one side of the rectangular dough sections. Fold dough over top of the mixture and press sides together. Bake for 13 minutes.

Adapted from Lavender and Lovage.

Zucchini Tacos


Servings: 4  –  Total time: 20 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • taco-size tortillas
  • shredded cheddar or Mexican cheese blend


  1. Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 5-8 minutes.
  2. Add the zucchini, black beans, corn, and  cumin. Cook, stirring occasionally, 8-10 minutes.  Serve in tortillas topped with cheese on top.

Adapted from Life and Kitchen.