For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/12/21

We have a brunch for dinner and vegetarian for my favorite young adult and all the young adults. I am so proud of all 270,036 OCS OF EDINA today, each day you bring happiness to the world!

WE will make music today, and we will sing but more importantly We Will Rise and overcome the grave!

Portobello Fajitas

I serve Portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington

Ingredients

• 3 large portobello mushrooms (about 1/2 pound)

• 1 large sweet red pepper, cut into strips

• 1/2 large sweet onion, sliced

• 1/2 cup fat-free Italian salad dressing

• 2 tablespoons lime juice

• 4 flour tortillas (8 inches), warmed

• 1/2 cup shredded cheddar cheese

• Optional toppings: salsa, guacamole and sour cream

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Directions

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes.

• Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally.

• Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition Facts 1 fajita (calculated without optional toppings): 282 calories, 8g fat (4g saturated fat), 15mg cholesterol, 664mg sodium, 40g carbohydrate (7g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.

Mushroom Asparagus Quiche

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls

• 2 teaspoons Greek Yogurt with Honey

• 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces

• 1 medium onion, chopped

• 1/2 cup sliced fresh mushrooms

• 1/4 cup butter, cubed

• 2 large eggs, lightly beaten

• 2 cups shredded part-skim mozzarella cheese

• 1/4 cup minced fresh parsley

• 1/2 teaspoon salt

• 1/2 teaspoon onion flakes

• 1/4 teaspoon garlic powder

• 1/4 teaspoon each dried basil, oregano and rubbed sage

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Directions

• Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

• In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

• Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

• Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.

Nutrition Facts 1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.

TASTE OF HOME

Caramelized Mushroom and Onion Frittata

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York

Ingredients

• 1 pound sliced fresh mushrooms

• 1 medium red onion, chopped

• 3 tablespoons butter

• 3 tablespoons olive oil

• 1 shallot, chopped

• 1 garlic clove, minced

• 1/2 cup shredded cheddar cheese

• 1/4 cup shredded Parmesan cheese

• 8 large eggs

• 3 tablespoons heavy whipping cream

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer.

• Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set.

• Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts 1 wedge: 465 calories, 38g fat (16g saturated fat), 479mg cholesterol, 529mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 22g protein.

Cheesy Cheddar Broccoli Casserole

People who don’t even usually like broccoli casserole beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania

Ingredients

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1 cup sour cream

• 1-1/2 cups shredded sharp cheddar cheese, divided

• 1 can (6 ounces) french-fried onions, divided

• 2 packages (16 ounces each) frozen broccoli florets, thawed

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Directions

• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.

• Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

Cheesy Cheddar Broccoli Casserole Tips Can I substitute fresh broccoli for frozen in a casserole? Fresh broccoli is a great substitution in this recipe. For best results, briefly steam the broccoli so it’s tender crisp yet still bright green before adding.Do I need to thaw frozen broccoli? In a hurry to get this in the oven? Broccoli can be added while still frozen. Just allow for an additional 10 minutes or so of bake time before the cheese and onions are added to ensure it’s heated through.What can I serve with cheddar broccoli casserole? You can turn cheddar broccoli casserole into a more substantial meal by adding a cup of leftover egg noodles or cooked rice before baking to ensure there’s enough for anyone who might drop in. Or add some cooked, diced chicken or turkey and dinner is served! You can also serve this casserole as a hearty side to grilled Caesar chicken, parmesan-crusted tilapia or juicy pork chops. Research contributed by Catherine Ward, Taste of Home Culinary Assistant

Nutrition Facts 3/4 cup: 359 calories, 26g fat (11g saturated fat), 30mg cholesterol, 641mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 8g protein.