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Recipe courtesy of Foxes Love Lemons Number of Servings: 4 Prep Time: 15 minutes Cook Time: 37 minutes Ingredients 5-1/2 cups vegetable stock (chicken or beef stock may also be used) 2 tablespoons unsalted butter 1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices 1/2 teaspoon kosher salt 12 ounces mushrooms (I used 8 ounces button mushrooms + 4 ounces “gourmet mushroom blend”) 2 garlic cloves, minced 1 teaspoon chopped fresh thyme

Recipe courtesy of Foxes Love Lemons Number of Servings: 8 Prep Time: 15 minutes Cook Time: 25 minutes Ingredients 2 cups water 1 cup plus 1/2 cup less-sodium vegetable or chicken broth 1/2 cup dried brown lentils, picked through and rinsed 1/2 cup dried green lentils, picked through and rinsed 1 bay leaf 1 tablespoon olive oil 3 celery stalks, chopped 3 garlic cloves, minced 1/2 small white onion, minced 12 ounces button mushrooms, sliced 1/4 cup dried apricots, chopped 1/4

Recipe courtesy of Foxes Love Lemons Number of Servings: 6 Prep Time:10 minutes Cook Time: 40 minutes Ingredients 2 tablespoons olive oil 12 ounces button mushrooms, sliced 4 garlic cloves, minced 1 large carrot, chopped 1/2 green bell pepper, chopped 1/2 medium yellow onion, chopped 1/4 cup red wine 1 bay leaf 1 can (28 ounces) crushed tomatoes 2 cups water 1 cup brown lentils, rinsed and picked through 2 teaspoons dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon ground b

In today’s busy world, everyone needs a quick, healthy and delicious go-to meal. Between getting the kids from after-school activities or getting stuck late at the office, cooking dinner tends to be put on the back burner (pun intended). A filling and delicious stir-fry is the perfect easy meal to bring dinner back to the kitchen and out of the drive-thru. To save even more time, we use a pre-made marinade. We have fallen in love with Cindy’s Kitchen marinades - so yummy and