In a medium saucepan, add 4 cups of water, \u00bc teaspoon sea salt and bring it to a boil. Add the dry porcini mushroom and boil for 1 minute. Remove pot from the heat and set aside, for 5 minutes. 
Meanwhile, place the sliced shitake mushrooms and the cremini mushroom in a large bowl along with 1 tablespoon olive oil, \u00bd teaspoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, and freshly ground pepper to taste. Massage the oil and seasoning into the mushrooms then place them in a single layer on a sheet pan and roast in\/on the oven\/grill 12 \u2013 15 minutes. 
While mushrooms are roasting, strain the porcini mushrooms through a wire mesh strainer into a heat safe bowl. Discard the porcine mushrooms. Return the pot to a medium high flame and add the remaining tablespoon of olive oil, shallots and parsley (reserve a few pinches of parsley for garnish) stir constantly for 2 minutes. 
Add the rice and stir constantly until rice is toasted and opaque about 2 minutes. Add 1 cup of the hot mushroom broth. The rice should just be covered by broth. Stir constantly until nearly all broth is absorbed. Add \u00bd cup of the mushroom broth and stir constantly until broth is nearly all absorbed. Repeat this process stirring often, 18 \u2013 20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more crunch. It is done. Remove from burner and stir in half the roasted mushrooms, parmesan cheese and a pinch of salt and freshly ground pepper. 
When serving, add the remaining mushrooms and garnish with the reserved parsley. <\/span><\/div>\n

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<\/a><\/div>\n

Cauliflower Steaks<\/span><\/b><\/div>\n

4 Servings<\/span><\/b><\/div>\n

Ingredients<\/span><\/b><\/div>\n

1 large cauliflower head cut into steaks; see below<\/span><\/div>\n

\u00bc cup olive oil<\/span><\/div>\n

1 teaspoon maple syrup <\/span><\/div>\n

juice of \u00bd lemon<\/span><\/div>\n

<\/span><\/div>\n

\u00bc teaspoon paprika<\/span><\/div>\n

\u00bc teaspoon granulated garlic<\/span><\/div>\n

\u00bc teaspoon granulated onion<\/span><\/div>\n

\u215b teaspoon cayenne or chipotle ground pepper<\/span><\/div>\n

\u215b teaspoon sea salt<\/span><\/div>\n

<\/div>\n

Method<\/span><\/b><\/div>\n

Place oil, maple syrup, lemon juice and seasoning in a small bowl and whisk until all ingredients are well combined.<\/span><\/div>\n

Place steaks on a cookie sheet or sheet pan and with a pastry brush coat each steak on both sides generously with the oil mixture.<\/span><\/div>\n

Cover pan with foil or plastic wrap and refrigerate 3 hours or overnight before grilling or roasting.<\/span><\/div>\n

Cook on a hot grill 3 \u2013 6 minutes per side or roast, uncovered in a 450-degree oven for 13 \u2013 16 minutes or until they are golden brown and slightly tender.<\/span><\/div>\n

<\/div>\n

<\/div>\n

How to cut cauliflower into steaks<\/span><\/b><\/div>\n

\n
1. Choose the largest cauliflower you can find. Large heads are much easier to cut into steaks.<\/span><\/li>\n
2. Remove the outer leaves and trim the stem to make it flat and even with the head.<\/span><\/li>\n
3. Place the head of cauliflower on a cutting board with the flat side on the board. <\/span>  <\/span><\/li>\n
4. Using a very sharp knife, cut the cauliflower in half straight through the center.<\/span><\/li>\n<\/ol>\n
   <\/a><\/p>\n
   1. Now cut each half in half again into approximately \u00be inch thick slices.<\/span><\/span><\/span><\/li>\n
   2.  Trim off the rounded ends.<\/span><\/li>\n<\/ol>\n
       <\/span><\/a><\/div>\n

      Place the cut off ends in a freezer bag and freeze for use in soups, salads, stir fry, etc.<\/span><\/div>\n

      
      <\/span><\/div>\n

      \n

      <\/a><\/div>\n

      8 Serving<\/b><\/div>\n

      Ingredients<\/b><\/div>\n

      1 small head of red or green cabbage<\/div>\n

      2 medium jalapeno peppers<\/div>\n

      2 medium carrots, sliced on the bias<\/div>\n

      \u00bd bunch scallions cut on the bias<\/div>\n

      1 small bunch of cilantro, roughly chopped<\/div>\n

      \u00bd teaspoon sea salt<\/div>\n

      \u00bd teaspoon oregano<\/div>\n

      1 medium orange, juiced or juice of 1 lemon<\/div>\n

      \u00bc cup apple cider vinegar<\/div>\n

      <\/div>\n

      Note: Orange juice makes the dressing sweet, great for children. The longer it marinates, the better it taste. <\/i><\/div>\n

      <\/div>\n

      Method<\/b><\/div>\n

      Remove core from cabbage and shred.  Place cabbage in a colander and rinse thoroughly then drain.<\/div>\n

      Roast jalapeno peppers, let cool then slice and remove the seeds and vein. Then slice or dice peppers.<\/div>\n

      Cut scallions on the bias.<\/div>\n

      In a large bowl, combine all the vegetables; add the salt, oregano, orange juice and vinegar.  Mix thoroughly, cover and let salad marinade a few hours before serving.<\/div>\n

      Taste best after 2 – 3 days when all the vegetables are pickled.<\/div>\n

      Very delicious!<\/div>\n<\/div>\n

      
      <\/span><\/div>\n

      <\/span> <\/p>\n

      <\/b><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      On the Menu Grilled Lemon Herb Chicken Wild Mushroom Risotto  Cauliflower Steaks  Mama Guzman’s Cilantro Cabbage Salad  Grilled Lemon Herb Chicken 4 – 6 Servings Ingredients1 whole chicken, 5-6 pounds 4 lemons – divided \u00bd cup dry white wine \u00bc cup olive oil 1 teaspoon of sea salt 1 teaspoon freshly ground black pepper 1 […] More<\/a><\/p>\n","protected":false},"author":4,"featured_media":80822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[134],"tags":[],"adace-sponsor":[],"class_list":{"0":"post-80820","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food"},"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/posts\/80820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/comments?post=80820"}],"version-history":[{"count":3,"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/posts\/80820\/revisions"}],"predecessor-version":[{"id":80826,"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/posts\/80820\/revisions\/80826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/media\/80822"}],"wp:attachment":[{"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/media?parent=80820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/categories?post=80820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/tags?post=80820"},{"taxonomy":"adace-sponsor","embeddable":true,"href":"https:\/\/cafemocharadio.com\/wp-json\/wp\/v2\/adace-sponsor?post=80820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}