Mushroom Paprikash AND Broccoli-Tomato Galette

A two-fer for a Meatless Monday:

Mushroom Paprikash:
(serves 4)

1 T. EVOO
4 cups sliced crimini* mushrooms (10 oz.)
1 medium red bell pepper, diced (1 cup)
1 medium sweet* white onion (diced 1&1/2 cups)
1/2 cup dry white wine
2 T. all-purpose flour
1 T. smoked* paprika
1 15 oz. can crushed tomatoes
1/4 cup sour cream
1/4 cup chopped parsley*

Heat oil in skillet over med. high heat. Add mushrooms, and cook 7 mins. Stir in bell pepper and onion; reduce heat to med. Saute 5 mins., or until onion is translucent. Add wine, and cook 2 mins. Stir in flour and paprika. Add tomatoes and 1/2 cup water, and cook 3 mins., or until sauce has thickened. Serve over buttered wide egg noodles, or gnocchi, and top with chopped parsley.

Broccoli-Tomato Galette:
(serves 4)

4 plum tomatoes, halved and seeded
3 cloves garlic, sliced
1 T. chopped fresh oregano
4 cups broccoli florets
1/2 small red* onion, thinly sliced
4 t. EVOO
1 12 oz. garlic and herb prepared pizza dough, room temp.
1/4 cup pesto
1/2 cup shredded fontina cheese
Cooking spray

Preheat oven to 450. Line baking sheet with foil. Place tomato halves cut side up on baking sheet. Insert 2 slices of garlic in each tomato half; sprinkle with oregano. Roast 30 mins. Toss together broccoli, onion, and oil in baking dish. Roast 20 mins., or until tender. Cool 10 mins. Roll dough into 10" circle. Transfer to baking sheet coated with cooking spray or lined with parchment paper. Spread pesto on crust; sprinkle with cheese. Top with veggies, leaving 2" rim. Fold 1" of crust edge inward all the way around. Reduce oven tem. to 375. Bake 40 mins. or until golden.

"YOU are the light of the world".

Have FUN today!!!

Love,

MM