Mindblown: a blog about philosophy.

2 tablespoons olive oil3 small onions, chopped4 cloves garlic, minced5 button mushrooms, sliced1 1/2 pounds mahi mahisalt and pepper to taste1/4 cup white cooking wine1 tablespoon fresh lemon juice1 teaspoon cornstarch2 tablespoons water

1 1/2 pounds beef tenderloin, cut into 1-inch cubessalt and pepper to taste2 tablespoons extra-virgin olive oil, divided2 cups shiitake mushrooms, thinly sliced2 cups port wine1 tablespoon seedless raspberry jam1 teaspoon Worcestershire sauce1 cup beef broth

2 large avocados – peeled, pitted, and chopped3 plum tomatoes, chopped1 bunch green onions, chopped1 (14.5 ounce) can black beans, rinsed and drained1 (11 ounce) can Mexicorn, drained1/4 cup red wine vinegar1/4 cup canola oilhot pepper sauce to taste

2 cups fresh raspberries1/3 cup sugar1/3 cup vegetable oil2 tablespoons white wine vinegar or cider vinegar1/4 teaspoon Worcestershire sauce1 (6 ounce) package fresh baby spinach1 small red onion, thinly sliced, pulled into rings1/2 cup crumbled feta cheese1/2 cup chopped walnuts