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The recipes below are wonderful for gatherings during the holidays!

Leek and Mushroom Soufflé

Soufflés add splendor to a holiday meal. They are easy and fun to make. I like the leek-shiitake flavors, but you can enjoy other wild mushroom flavors, too.  

Preparation Time: 40 Minutes   

Baking Time: 40 Minutes   

Serves: 6


2 tablespoons olive oil

2 medium leeks, sliced and chopped finely (use only the white base and the first inch of light green)

2 cups Shiitake mushrooms, diced finely

½ teaspoon sea salt

1 teaspoon Italian herbs, dried

5 medium garlic cloves, minced

¼ cup whole wheat pastry flour

1 cup milk, organic (or dairy free option)

2 tablespoons parsley, finely chopped

½ cup mozzarella cheese, grated

4 tablespoons parmesan cheese, grated

¼ cup vegetable stock

10 large egg whites, organic cage free

½ cup whole wheat bread crumbs


1 tablespoon almond slivers

¼ cup parsley, finely chopped

1 tablespoon parmesan cheese, grated (optional)


Preheat oven to 375 degrees Fahrenheit. Heat a skillet over medium-high heat and add oil. Sauté leeks, mushrooms, salt, and herbs for 2 minutes. Stir occasionally. Reduce heat to medium. Stir in garlic and flour. Continue to heat 2 minutes. Add ½ cup of milk, stir for 2 minutes. Add remaining milk and parsley, stir, and remove from heat when thick, but not dry. Set aside to cool. Add grated cheese. Stir in 2-4 tablespoons of vegetable stock to keep moist but not too wet.

Beat egg whites until stiff. Fold breadcrumbs into egg whites. Gently fold white sauce into whipped egg whites. Don’t over mix or you lose air and the soufflé rises poorly.

Brush a round soufflé dish (9-inch diameter, 4-inch deep) with olive oil. Pour soufflé Mixture into dish. Garnish top with almond slivers, parsley, and parmesan cheese.

Bake until a knife or a long toothpick comes out clean and the top is golden 35-40 minutes. Serve immediately. The soufflé collapses when cut, or as it cools.


Whipped Yams with Ginger

Whipped yams are colorful and elegant. It’s a nice substitute for the traditional mashed potato dish and add the bundle of healthy nutrients and antioxidants to your meal.

Preparation Time: 10-15 minutes

Baking Time: 60-80 minutes

Serves: 6


4 medium yams

½ teaspoon sea salt

1 teaspoon ground ginger

1 cup milk, organic (or dairy free option)


Preheat oven to 375 degrees. Poke yams with a fork and bake until very soft, 40 to 60 Minutes. Remove skin and whip yams until smooth. Stir in ginger, salt, and milk. Place yam in a covered baking dish and keep warm in the oven.

To serve, place in a serving dish.


Green Beans with Mushrooms & Kale

Preparation Time: 10 minutes

Serves: 6


4 cups green beans

1 cup shiitake mushrooms, sliced

1 cup purple kale, finely sliced

1 teaspoon olive oil

¼ cup vegetable stock


2 tablespoons slivered almonds


Remove stem from green beans. Remove shiitake stems. Discard stems. Slice mushrooms. Slice kale into thin slivers.

6 minutes before serving, heat a saute pan over medium-high heat and add oil. Saute mushrooms with salt for 2 minutes. Add green beans and kale and stir, reduce heat to medium add dill weed and stock. Heat 2 to 3 minutes. Serve directly on plates or on a serving dish.

Garnish with sliced almonds.


Steven Masley, MD

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