BARBECUED PORTOBELLO MUSHROOMS Portobello mushrooms, 1-2 per person depending on size of mushrooms. Barbecue sauce without oil or high-fructose corn syrup (or mix balsamic vinegar and no-oil tomato sauce for your own barbecue sauce). Preheat oven to 350°F. Cover mushrooms with barbecue sauce and place flat or slightly overlapping in a casserole dish. Add a small amount of water.  Bake for at least 30 minutes, longer if mushrooms are large. They must be soft. Before serving, cover each mushroom with pan juices. BRIGHT SUMMER STIR-FRY 1 med. onion, chopped (¼ c.) Vegetable broth, water, wine or orange juice 2 c. broccoli, cut in small pieces 2 ribs of celery, sliced diagonally (½ c.) 1 red bell pepper, cut into thin strips 1 yellow summer squash, halved and cut into ½-inch slices 1 c. vegetable broth 4 oz. sugar snap peas 1 Tbs. peeled, fresh ginger 3 Tbs. low-sodium tamari* or Bragg Liquid Aminos** 1 Tbs. fresh lime juice 2 tsp. cornstarch 2 Tbs. chopped ci...