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. choppe...