If you’ve never made polenta, let this be your introduction. Its so creamy and satisfying – just what I want to eat now that temperatures are dipping. Don’t bother with tons of stirring and slow cooking on the stovetop. Let your oven do the work. At this time of year I like to add a little fresh corn at the end so do that while it lasts. If it’s already out of season, just leave it out.
Continue reading “OVEN BAKED POLENTA WITH FRESH CORN (+ HOW TO USE LEFTOVERS)”
Remember that viral baked feta and tomato pasta? Let’s run with that idea and bring it into fall. Sweet roasted butternut squash, salty feta and a little punch from lots of apple cider vinegar makes this the perfect warm topper for crusty bread. Leftovers on day two/three are arguably even better tossed with a few cups of cooked farro.
This might just be my new go-to autumn app.
(Want to watch a reel of me making this on Instagram, head here.
Ever since I made Alexandra Stafford’s 4-Ingredient Balsamic Roasted Mini-Peppers, some rendition of them or another has been a go-to side dish or appetizer for me. I love adding in some spicy peppers, a big hit of garlic and then finishing the dish with cheese. The combination of totally caramelized peppers, warm cheese and sweet/tangy balsamic is totally addictive.
Continue reading “Balsamic Roasted Peppers with Creamy Goat Cheese”
I love a simple blanched green bean. It springy, fresh and verdant. But is it the type of thing I’m going to pile high on my plate and come back for more? Ummm no.
Green beans dressed up with pickled shallots, fresh herbs, salty feta and toasted walnuts? Yes please! This salad is so bright, so fresh, so crunchy. It’s exactly what I want to be eating by the bowlful. It’s delicious as is but you could bulk it out further adding a cup or two of cooked chewy farro or quinoa.
It would be perfect served with anything off the grill, including grilled veggie burgers or portobello mushrooms if don’t eat meat. You can prep it a day ahead leaving the vinaigrette to add at the last minute. It’s also delicious as leftovers for a few days though the green beans will lose a little color.
What’s your favorite way to enjoy green beans?
Guys, no excuses not to throw this bad boy together. It’s a crunchy, salty, chewy and totally satisfying combo of farro, pistachios and Parmesan. I’m calling it 5 ingredient but really it’s just those three plus lemon / evoo / salt / pepper, none of which should count so let’s just say those count for 2 ingredients…am I cheating? Whatever, just make it.
Continue reading “5 Ingredient Farro with Toasted Pistachios and Parm”