Polenta is basically medium-grind cornmeal boiled in water and/or milk and salt. It becomes a thick, porridge-like mixture. Incredibly quick and versatile, polenta can be served creamy, like mashed potatoes. Add grated Parmesan cheese to the mix and some fresh herbs – oh my. Or, you can spread it out in a sheet pan and chill it, then slice it and grill it with a little olive oil and salt. It can also be spread into thin layers like lasagna noodles (a great gluten-free alternative!). Read more for the recipes…
It happened. Yesterday. It’s suddenly cooler; noticeably darker. I feel ready for the shorter days, longer evenings at home and some settling down after a busy, busy summer. My menu planning is definitely being inspired by the change in season.
A visit from my parents-in-law yielded pounds of Roma, Early Girl and Purple Prince tomatoes. Organic, fresh and home grown, they don’t get better than this. In celebration, I wanted to make a light and summery sauce for pasta, so I turned to Pim’s Super Quick and Fantastic Tomato Sauce. I used fresh basil, red pepper flakes and sherry vinegar to boost the flavor of the tomatoes. It is indeed fantastic!
Read more for links to other great recipes featuring fresh tomatoes that will deliver the taste of summer to your table. Enjoy!
This recipe can be made as a quick bread or as muffins. If you want freshly baked muffins in the morning, make the batter the night before and leave it in the fridge over night. Simply portion them out and bake them in the morning. I think orange zest would be just as good as lime zest in this recipe – I’m trying that next time for sure!
We decided to kick off the new year right with a Dutch Pancake for breakfast. A dish like this is not only fun to make and share, but delicious too. The pancake will puff dramatically while baking, so be sure others are there to witness it when you pull it out of the oven. Serve it with a choice of butter, warm maple syrup, fresh lemon wedges and powdered sugar. Yum.
Yield: 4 servings This dish is a nice alternative to hot cereal or oatmeal – and just as quick. It’s also a great way to highlight fresh citrus, which is a wonderful way to infuse healthy dishes with bright flavor. Enjoy! Ingredients: 1 medium orange 2 cups water 1 1/2 cups milk 1/4 teaspoon salt 3/4 cup polenta or […]
Yield: 2 servings This hot breakfast porridge is delicious and comes together as quickly as oatmeal. Add honey for sweetness, if you wish. If you use fresh blueberries, just sprinkle them on top of your finished polenta as they may burst as you stir them (or, enjoy a purple breakfast!). Ingredients: 1 cup reduced-fat milk 1 cup […]
Yield: 16 muffins or 24 mini-muffins If you turn these into mini-muffins, you will want to reduce the cooking time to about 12-15 minutes. If you don’t have a lemon on hand, orange rind works just as well, and you may substitute vegetable oil for the grapeseed oil. If you use frozen blueberries, toss them […]
Yield: 4 mini loaves or 2 standard loaves The orange zest, fresh orange juice and chopped fresh rosemary make this unlike any other zucchini bread you’ve tasted! 3 large eggs 1/2 cup of plain yogurt 1/2 cup of olive oil 1 3/4 cup of sugar 2 cups of shredded zucchini 2 teaspoons finely minced fresh rosemary Zest of one orange […]
Yield: 8-10 muffins Straight from Good to the Grain, these muffins are glorious. Ripe persimmon pulp is a natural puree, so just scoop the ripe pulp from the fruit and move on with the recipe! I baked my muffins for 37 minutes. Wait for them to spring back when you touch them lightly on top […]