Polenta with Mushroom Ragout

Variations

  • For a vegan version use vegetable broth instead of chicken broth –  both in the polenta and in the mushroom ragout. Skip the Parmesan
  • For a meat version, add 8 oz ground beef (or turkey, or bison) and sauté with onion and mushrooms

I make a double recipe of the mushroom ragout and freeze half to use another day.

Can serve it with pasta or over Cauliflower Mashed Potatoes (simply mash the same amount of cooked potatoes and cooked cauliflower, add milk, 1 tablespoon butter, salt and pepper to taste).

Sometimes I make extra polenta for breakfast with eggs.

  • Press remaining polenta onto a buttered baking sheet, cover and refrigerate over night
  • In the morning put into preheated broiler for 5 – 8 minutes until edges start to crisp. Meanwhile make a couple of eggs, sunny side up or poached.
  • Served eggs over polenta
  • Can also add arugula or baby spinach between the polenta and egg
Polenta with Mushroom Ragout
Print Recipe
Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Polenta with Mushroom Ragout
Print Recipe
Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Ingredients
Polenta
Mushroom Ragout
Adjust servings: servings
Units:
Instructions
  1. In a medium saucepan bring broth to a boil. Slowly pour in polenta, stirring constantly with a whisk until it is smoothly mixed in. Bring to a boil, reduce heat low, cover and cook for 6 to 8 minutes, stirring occasionally, until polenta is cooked and smooth.
  2. Mix in Parmesan, season with salt and pepper to taste. Set aside, covered.
Mushroom Ragout
  1. Heat olive oil in saucepan over medium heat. Add chopped onion and sauté until they start to turn transparent.
  2. Add mushrooms and sauté 8 – 10 minutes until they begin to brown. Add garlic, cook 2 more minutes, stirring occasionally.
  3. Add tomatoes and chicken stock; bring to a boil. Reduce heat to medium and cook 10 more minutes.
  4. Mix in fresh herbs, season with salt and pepper to taste and turn off.
  5. Spoon polenta onto plate, place mushroom ragout on top. Sprinkle with the chives (green onions) and serve.
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Quinoa Tabbouleh

Love this! It’s a fun twist on traditional tabbouleh, which is made with bulgur. This dish comes out of my kitchen with  frequency during the summer months. It is very versatile; I make it as as a one-dish dinner served over a bed of spinach or as a side to grilled chicken, or roasted pork tenderloin.

It’s perfect for summer dinner parties, enjoyed by vegans/vegetarians and omnivores alike.

I’ve made it as a simple lunch for girlfriends; served on a bed of baby kale tossed with CMF Lime Vinaigrette, along with Olive Tapenade, fresh feta and pita bread.

Finished off with Peach and Blackberry Crisp served with a small scoop of plain Greek yogurt drizzled with honey and voila! Happy tummies filled with Mother Nature’s food.

As usual with my leftover grains, they get rolled into a wrap with greens and a spread of hummus or pesto. Or tossed into a salad with greens, perhaps shaved cabbage or grated carrots, whatever I have on hand.

Variations:

  • Skip tomatoes and cucumber to make it simple side dish
  • Add crumbled feta or goat cheese
  • Add feta and pitted black olives cut in half
  • Replace tomatoes with diced red bell pepper for more crunch
  • Replace tomatoes and cucumbers and add chopped roasted red bell pepper and garbanzo beans

Eat it for pleasure. Eat it for life!

Not just a delight to eat with its bursts of crunch, zing of lemon and aromatic mint, but it is so good for our bodies too.

MindBodyGreen: Why Tabouli is Such a Healthy Dish

Quinoa Tabbouleh
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Servings
4 servings
Servings
4 servings
Quinoa Tabbouleh
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Toast quinoa in saucepan over medium heat until it starts to make popping sounds. Add water and bring to a boil. Immediately reduce heat to low, cover and simmer until quinoa is tender, about 25 minutes. Remove from heat and let stand, uncovered, until cool. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  3. Transfer to a large bowl; mix in 1/4 cup dressing.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over tabbouleh
  5. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Recipe Notes

Modified from: Epicurious: Quinoa Tabbouleh

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Salmon with Orange Lentil Salad

This is a lovely combination of color and flavor – the salmon, lentils, orange and mint.

Serve it with CMF Quinoa or brown rice and a spinach, broccoli salad.

Get an extra-serving  of salmon (about 4 ounces), and double the lentils portion of the recipe and the quinoa or rice. Toss together the next day and serve over greens for a quick lunch or dinner.

 

Salmon with Orange Lentil Salad
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Servings
4
Servings
4
Salmon with Orange Lentil Salad
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Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oven to 400°F.
  2. In a bowl, whisk orange juice and zest, 1 tablespoon extra-virgin olive oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper.
  3. Gently stir in lentils, chopped mint and onion.
  4. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 extra-virgin olive oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  5. Roast until fish is opaque and just cooked through, 10 minutes.
  6. Spoon lentil salad onto plates; top with fish.
  7. Garnish with orange slices and mint sprigs.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/views/roasted-arctic-char-with-orange-lentil-salad-51101040

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Roast Pork Tenderloin with Rosemary and Garlic

The simplicity of this dish makes it one of my favorite ways to prepare pork tenderloin. Rosemary has a lovely fragrance and flavor, but did you know it also has strong health benefits?

[su_expanding_quote_web source_site=”Organic Facts” source_url=”https://www.organicfacts.net/health-benefits/herbs-and-spices/rosemary.html” full_quote=”Some of the most interesting and unique health benefits of rosemary include its ability to boost memory, improve mood, reduce inflammation, relieve pain, protect the immune system, stimulate circulation, detoxify the body, protect the body from bacterial infections, prevent premature aging, and heal skin conditions.ertain types of cancer, offer protection against asthma and heart disease and delay aging and body degeneration.” short_quote=”Some of the unique health benefits of rosemary include its ability to boost memory, improve mood, reduce inflammation, “]

This pairs nicely with the Mashed Sweet Potatoes with Red Bell Pepper and Kale and Brussels Sprouts . Salad

Or serve it with Mushroom Barley Risotto and Spinach Orange Salad

Tenderloin leftovers can be stored to use later in the week, sliced thinly for sandwiches or in a Tuscan Rice Salad.

Roast Pork Tenderloin with Rosemary and Garlic
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Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Roast Pork Tenderloin with Rosemary and Garlic
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 375°.
  2. Finely chop garlic and rosemary. Mix in a small bowl with salt and Dijon mustard
  3. Spread all over pork tenderloin, sprinkle black pepper all over
  4. Roast in oven 40 minutes or until thermometer inserted into thickest part of loin registers 140°.
  5. Remove from oven, cover and let rest 10 minutes.
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Kale and Brussels Sprouts Salad with Apple and Walnuts

This can be a satisfying entree by adding 1 cup of leftover (cooked) quinoa or brown rice, and avocado.

[su_expanding_quote_book alignment=”full” source_author=”Joel Fuhrman, MD” source_title=”Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Natural Defenses” full_quote=”Cruciferous vegetables are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates. All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique compounds with proven and powerful immune-boosting effects and anticancer activity.” short_quote=”Cruciferous vegetables are twice as powerful as other plant foods.”]

Variations:

  • Use any nuts or seeds (pumpkin, sunflower) instead of walnuts
  • Use pear or mango instead of apple
  • Or use dried cranberries
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Kale Salad with Brussels Sprouts, Apple and Walnuts
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Toast walnuts in small skillet over medium heat, mixing occasionally. Cool. Chop coarsely.
  2. Whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Adjust salt and pepper to taste. Set aside.
  3. Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed Reserve any leftover dressing for another use.
  4. Add apple and half of walnuts; toss together to combine. Transfer to a serving bowl, and top with nuts and remaining radishes.
  5. Do ahead Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
Recipe Notes

Modified from Epicurious: Kale Salad with Brussels Sprouts and Apples

You might also like my Kale Salad with Apricots.

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Roasted Tomato Goodness

Tomatoes invoke the flavor of sunshine. Roasted tomatoes rise to a new level of delicious. And they are so good for our bodies. This is a dish to love.

For a vegetarian entree, add 1 cup of diced potatoes and cook the potatoes with the fennel and serve with Kale, Apple and Walnut Salad.

For omnivore dinner guests, serve it with Broiled Chicken Breasts and Artichoke Hearts and the Spinach Pea Salad.

 

Health Benefits of Tomatoes

Roasted Tomatoes with Fennel and White Beans
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Roasted Tomatoes with Fennel and White Beans
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Ingredients
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Units:
Instructions
  1. Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup.
  2. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges.
  3. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
  4. Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes.
  5. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
Recipe Notes

Source: http://www.epicurious.com/recipes/food/printerfriendly/Olive-Oil-Roasted-Tomatoes-and-Fennel-with-White-Beans-360271#ixzz0wHjQFTXk

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