Cauliflower rice is subbed in to keep this risotto light, low-carb and keto. Topped with seared scallops, chives and wild mushrooms this is a great gluten-free dinner.
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My homemade version of cream of mushroom soup is loaded with flavor thanks to garlic, thyme, carrots and celery
Hand made pasta is topped with my vegetarian twist on classic bolognese sauce.
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Have you ever tried zucchini noodles? They take on the flavor of whatever you cook them with. They taste even better when you grow your own mushrooms.
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©2020 Megan Mitchell