As many of you know, my holiday crowd includes a couple of raw foodists. One is also vegan. usually I leave my son and daughter-in-law to come up with their own menu–think: big bowl of kitchen sink salad–but this Thanksgiving I ventured into the land of the raw, actually preparing (you can't say "cook") a raw entree to sit right beside the turkey on the buffet.

I've been cooking since I was a kid. Owned a catering company, raised a family, cooked for magazines, stores, commercials…

Funny how NOT cooking this one dish and seeing family devour it made me so proud. But honestly, cooking for your children is one of the great pleasures of being a mom and for a few years I had skipped that because I was intimidated by raw food.

Stuffed Mushrooms for Two
Leave portobello mushroom caps out for a day so they dry a little. while you prepare the stuffing, marinate the caps in a soft balsamic olive oil vinaigrette

Coarsely chop 1 cup pecans and walnuts. Mince 1 small clove garlic. Dice 1 Tbsp. sweet onion.
Put all these ingredients in a bowl and pound them gently with a wire whisk. You don't want a fully blended consistency, but you do want a fine chop. Add 1 tsp. Bragg's, juice of half a lemon, 1 Tbsp. herbs de Provence, 1/2 teaspoon of crushed dried sage and a tablespoon of minced parsley. Add 2 tablespoons chopped dried apricot Salt to taste. Add enough olive oil so mixture barely holds together.

Scoop out stem area of mushroom and pile stuffing in and on mushroom cap. Garnish.

Other raw dishes: Brussels sprouts salad made with whole sprout leaves marinated in vinaigrette with a touch of pomegranate molasses, then tossed with red onion strings, pine nuts and pomegranate seeds. Baby spinach leaves tossed wtih sections of red grapefruit, avocado chunks and chopped scallions in a grapefruit and olive oil oil dressing.

Of course, the easy way out is to pick up from Omar's Rawtopia, 2148 Highland Drive  Salt Lake City, 801-486-0332