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all recipes below

Funghi Foie Gras
Lisa Dahl

Homemade Egg Pasta 
Andrea DiLuca

Immune Booster Smoothie

Pasta de Sedona

604 SHOW

Funghi Foie Gras

Place the cleaned mushrooms in a food processor and pulse until coarsely chopped. Remove mushrooms to a large skillet with the olive oil heated on medium-low heat.

Place the onion, carrot, shallots and garlic in the food processor and pulse until coarsely chopped. Add to the skillet with the mushrooms and sautÈ for 6-8 minutes.

Add the salt, pepper, thyme, cognac and port and sautÈ 1-2 minutes more to let liquids reduce down. Cool for 2-3 minutes, then add contents of skillet back to the food processor along with the cream cheese and parsley. Puree until smooth. Check seasonings and adjust as necessary. 

To serve, place in a molded mound over greens and garnish with nuts.



8 ounces button mushrooms

2 Portobello mushrooms

‡ onion

2-3 shallots

6-10 cloves garlic

1 carrot

º cup extra-virgin olive oil

1 tsp. dried or 1 Tb. fresh thyme

1 Tb. port

1 Tb. cognac

salt and pepper to taste

4 oz. cream cheese

1/3 cup fresh parsley

2 Tb. pine nuts or pistachios (optional)

Homemade Egg Pasta

Pile the flour on a work surface and make a hole in the center. Sprinkle the salt about. Crack the eggs into the center of the flour.  

With a fork, begin beating the eggs, gradually working the flour into the mix until it is doughy enough to handle with your hands, then complete mixing by working it with your hands. 

When the dough can be rolled into a firm ball, cut it into smaller pieces and separately roll each piece out on a floured work surface until flat. The dough can be cut into strips any size of your choosing and dropped into boiling salted water to cook.


4 eggs

1 pound flour

pinch of salt

Immune Booster Smoothie


Blend well and serve immediately.


‡ cup milk of choice (soy used in this recipe)

1-2 Tb. orange juice concentrate

1-2 Tb. white grape juice concentrate

º to ‡ cup plain yogurt

‡ of a banana

1 tsp. vanilla

1 tsp. Grade A or B maple syrup

1 scoop protein powder

‡ tsp. calcium ascorbate powder(about 2000 milligrams)

5-6 ice cubes

Pasta de Sedona


Cook the pasta, according to package instructions, to desired doneness. Drain and set aside, keeping pasta warm.

In a large skillet, heat the vegetable broth on high heat. 

Add the mushrooms, bell pepper, garlic and shallot and sautÈ for 5 minutes, stirring frequently, and adding small amounts of broth if necessary to prevent it from drying out.

Add the balsamic, salt, red pepper flakes (to taste), spinach and olive oil. 

SautÈ until the spinach has just wilted, about 30-45 seconds, stirring constantly. 

Toss with the cooked pasta, garnish with parmesan and pine nuts, and serve immediately.



1 package wide egg noodles, or homemade pasta

‡ cup vegetable broth

2 Portobello mushrooms, sliced

1 cup mixed mushrooms, sliced

2/3 cup red bell pepper, chopped

4 cloves garlic, chopped

1 shallot, finely minced

1 ‡ Tb. balsamic vinegar

8 oz. fresh spinach, cleaned and stemmed

1 ‡ tsp. dried crushed red pepper, or to taste


2 Tb. extra-virgin olive oil

º cup toasted pine nuts

‡ cup Parmigiano-Reggiano, grated

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