Here is what I love about this recipe. In combination, the grilled polenta, balsamic mushrooms and arugula make a delightful meal. Individually, the methods for preparing the polenta and mushrooms can be used over and over again in a variety of ways. For instance, the balsamic mushrooms are nice sliced over grilled steak. Serve the grilled polenta on its own as a side dish for any grilled vegetables or meats. Make the polenta ahead of time so it has time to chill before grilling. Enjoy!
Actually, there are two love affairs at play here. The first is with the humble chickpea. I love chickpeas in soup, salad, curry, hummus, you name it. The second affair, in name only, is with marinated vegetables. I love pickled this and marinated that. I especially love our locally owned and crafted “Carriots of Fire” […]
Flush with a squash and arugula pesto, I figured I’d put it all together into one delicious, healthy dish. I use whole wheat pasta – do you? Some people say it’s too chewy and don’t like the consistency, but we’ve been using it for so long now, we’ve come to prefer its “hearty” texture and nutty flavor. Roasting is such a simple (and flavorful!) way to prepare seasonal vegetables. A hot oven, a splash of heart-healthy olive oil, a sprinkling of sea salt and fresh ground pepper and you’re on your way to yum town.
If you want to skip making the pesto, simply toss your pasta and vegetables with a little olive oil and top with grated Parmesan cheese. No one will suffer.
After harvesting the last of my arugula patch to make room for tomatoes, cucumbers, basil and whatnot, I found myself in wallowing in piles of fresh arugula. No hardship here. Colorful, crunchy but delicate, and peppery (or really peppery, depending on the variety), it’s so versatile. I used it to top pizza, made nice mixed green salads with vinaigrette, and made oodles of arugula pesto. By nature, arugula pesto tastes “grassier” than a traditional basil pesto. It’s a nice twist on an old standard. For menu ideas and links to recipes, read more…
NPR has a new program called “Cook Your Cupboard.” People call in and share whatever random ingredients they have on-hand and chefs help them come up with ideas for what to make. It’s not a contest; the ingredients are not totally outrageous; there’s no time limit. The premise for the program is really quite simple – help home cooks avoid waste, get creative and make the most of their pantry. Good stuff!
I do this all the time. I survey my pantry, my refrigerator, my garden, and whatever else I have on hand for what needs to be used and let it inspire me. Most recently, I had a pound of mushrooms that needed attention. I had farro in the pantry, Parmesan cheese in the fridge, and parsley and lemons in the garden. This was delicious, savory and very satisfying. I also have Food52 to thank – do you know it?
I had a bunch of “cuties” and wanted to feature them in a salad with Grilled Mahimahi. This fresh little Clementine Jicama Salad delivered crunch, color and herb-y goodness! It was delicious the next day for breakfast, too. I recommend making it ahead of time and letting it sit for at least an hour at room temperature before serving. Make a double batch – it lasts for days!
Most jarred marinara sauces contain sugar. It’s so not necessary. Why not make your own marinara? It’s delicious, simple, freezes well, and can be used for pizza, lasagna, or pasta. This sauce is a bit chunky. If you want it smooth, simply allow it to cool and puree it in the pot using a stick blender. When the season permits, this is a great recipe for tomato sauce made with fresh tomatoes – enjoy!
Spring is in the air, but with these foggy nights and mornings, chili remains on my brain, This vegetarian chili is packed with vegetables and beans – satisfying and good for you. Delicious served with Maple Corn Bread, the leftovers just get better, so make the whole pot and eat it all week or freeze it for a later date. Enjoy!
This recipe combines creamy white beans with crispy haricot verts and a tangy vinaigrette. Best served room temperature, make it ahead so the beans have some time to marinate. BTW – this shallot vinaigrette recipe stands on its own. I imagine it’s delicious on boiled red potatoes, grilled vegetables or mixed greens…yummy.
Like the Italians, use a rind of Parmesan cheese to give this soup a great boost of flavor. A nice dollop of pesto on top adds a splash of color and a burst of flavor. Delicious! It makes a lot, so freeze it and treat yourself at a later date. It just gets better with time…
