Somehow Gladys it didn’t surprise me a bit that you might want to take this on. In typing it out, I guess that if you do the stock ahead it may not be all that time consuming for you. If the recipe sounds like something you'd enjoy, I’ll just say “You Go Girl!”

Portobello Napoleon with Wild-Berry Glaze
From Thomas Delle Donne – 4 Servings

8 ounces zucchini
8 ounces yellow squash
8 ounces red bell pepper
4 ounces red onion
8 portobello mushroom caps
olive oil
salt and pepper to taste

Vegetable Stock

4 ounces zucchini
4 ounces yellow squash
1 small head cauliflower
9 ounces carrots
4 ounces medium mushrooms
4 ounces green cabbage
1 ounce fresh basil
1/2 ounce fresh chili
1/2 ounce fresh parsley
1 ounce fresh garlic
1/2 ounce fresh thyme

Wild-Berry Glaze

1/2 pint blueberries
1/2 pint blackberries
1/2 pint raspberries
salt and pepper (to taste)
2 ounces white wine
16 ounces vegetable stock

Couscous

1 10-ounce box couscous
2 cups vegetable stock
Chopped basil, rosemary, thyme and parsley (to taste)

Cut zucchini and yellow squash into quarter-inch rounds, and slice bell pepper and onion into rings. Rub vegetables with olive oil and season with salt and pepper – grill until nicely marked. Assemble in a ring mold or soup cup, starting with one mushroom cap, followed by grilled vegetables and the other mushroom cap. Skewer with fresh sprigs of rosemary to hold.

For vegetable stock: Cut up vegetables; combine in stockpot with herbs. Cover with water and simmer on low about 10 hours. Strain out solids and discard. Makes about 5 quarts. (Only one quart is required for the recipe. Freeze the rest for other uses.)

For couscous: Pour 10 ounces plain couscous in a bowl. Combine fresh herbs and 2 cups of vegetable stock; bring to a boil. Pour stock over couscous. Cover and let sit until fluffy.

For wild-berry glaze: Put berries in a saucepan; add salt and pepper, and cover with wine and vegetable stock. Bring to a simmer and let reduce by half. Puree; strain to eliminate seeds. Add whole blueberries at the end for texture.

To assemble: Spoon couscous onto four plates, place Napoleon on top. Pour glaze around edge of couscous.