Creamy Polenta with Kale and Mushrooms

Saturday, November 28, 2015

Creamy polenta with bacon, kale and mushrooms by Eve Fox, the Garden of Eating, copyright 2015

This hearty dish is particularly delightful on a chilly, gray day - the kind we're having more and more of right now. It's warm and rich and savory and fills you up.

Salty, garlicky kale and mushrooms get a big boost of flavor from bacon and thyme and the polenta is creamy and rich with Parmesan cheese. A perfect mix of flavors in every bite.

Mushrooms, kale, lemon, garlic and polenta by Eve Fox, the Garden of Eating, copyright 2015

Our garden is pretty much done at this point but, fortunately, kale plants are very hardy and ours are still putting out new leaves. It's very obliging of them.

Red Russian kale from the garden by Eve Fox, the Garden of Eating, copyright 2015

You can definitely make this without the bacon if you are not a meat/pork eater and it will still be very yummy. But if you do eat pork, a little bacon or pancetta adds a rich, smoky flavor that is really good. If I don't have any of cousin Norah's bacon left in the freezer, my fallback store-bought choice is Applegate Farms organic Sunday bacon.

Applegate bacon by Eve Fox, the Garden of Eating, copyright 2015

Many people are confused by the distinction between polenta and cornmeal. I was, too, until I looked it up a few months ago. The basic gist is that it's all the same stuff, just ground to varying degrees of fineness with polenta being the coarsest of the lot. So although you can substitute medium-ground cornmeal for polenta, you should not substitute fine-ground cornmeal for polenta as the result will be unappealingly pasty.

Organic polenta and kale from the garden by Eve Fox, the Garden of Eating, copyright 2015

Just a note that this polenta requires constant stirring while it's cooking so don't expect to multi-task while you're making it...

You can use criminis, button mushrooms, portabellos, maitakes - whatever you have on hand.

Slicing Crimini mushrooms by Eve Fox, the Garden of Eating, copyright 2015

Cook the mushrooms in the fat that's left over from frying the bacon, adding garlic and stock and letting it cook down until you're left with tender, savory mushrooms.

Sauteeing crimini mushrooms in broth and garlic by Eve Fox, the Garden of Eating, copyright 2015

Blanch the kale in boiling water to soften it a bit before you add it to the mushrooms, garlic and bacon then let it cook for a few minutes before you turn off the heat and stir in the lemon zest and fresh thyme.

Pre-cooking the kale by Eve Fox, the Garden of Eating, copyright 2015

Stir the Parmesan and butter into the polenta and ladle it out onto the plates. Top with the kale and mushrooms and a sprinkling of grated Parmesan before serving. Pause fora  moment before you take your first bite to appreciate the mix of scents in the steam rising from your plate - floral lemon, woodsy mushrooms, smoky bacon, bright thyme and salty Parmesan - divine!

Creamy polenta with bacon, kale and mushrooms by Eve Fox, the Garden of Eating, copyright 2015

Should you be lucky enough to end up with leftover polenta, DO NOT THROW IT AWAY! I have a great dish coming your way next week...

The recipe below is adapted from Michael Lomonaco's excellent recipe on Bon Appetit.com.

-- print recipe --
Creamy Polenta with Kale & Mushrooms
Serves 6

Ingredients

* 1 1/4 pounds organic kale, stems removed, cut or torn into manageable-sized pieces
* 4 cups organic whole milk
* 3 1/2 cups water
* 2 cups organic polenta (do not use fine-ground cornmeal though you can substitute medium-ground cornmeal if you do not have polenta on hand)
* 1/2 teaspoon sea salt
* 3/4 teaspoon freshly ground black pepper
* 4 ounces pancetta or bacon, coarsely chopped (omit for a vegetarian version)
* 4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced
* 4 tablespoons extra-virgin organic olive oil, divided
* 1 garlic clove, minced or pressed
* 1/2 cup chicken broth (use vegetable broth for a vegetarian version)
* 2 tablespoons chopped fresh thyme
* 1 tablespoon grated lemon peel
* 4 tablespoons unsalted organic butter
* 2/3 cup freshly grated Parmesan cheese

Directions

1. Bring a large pot of salted water to boil and cook the kale until tender, about 6 minutes, then drain.

2. Combine the milk, water, polenta, salt, and pepper in a large, heavy saucepan over medium heat and bring to a boil, whisking constantly. Turn the heat down to low and simmer until the mixture becomes thick, stirring occasionally, about 20 minutes. Turn off the heat and remove the pan.

3. While the polenta is cooking, sauté the pancetta in a large, heavy frying pan or cast iron skillet over medium-high heat until it turns golden brown, only about 3 minutes. Using a slotted spoon, transfer it to a brown paper bag (or paper towels though they’re not nearly as good as an old grocery bag!) to drain.

4. Add the mushrooms and 2 tablespoons of the olive oil to the skillet and sauté until tender, about 6 minutes. Stir in the kale and pancetta. Add the garlic and broth and simmer until the broth is slightly reduced, about 6 minutes. Stir in the chopped thyme, lemon peel, and the remaining 2 tablespoons of olive oil. Season to taste with salt and pepper.

5. Stir the butter and Parmesan cheese into the polenta and divide among plates (or bowls). Top with the kale mixture and serve.

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For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Delicious, Easy Thanksgiving Recipes

Sunday, November 15, 2015


Thanksgiving is my favorite holiday - a whole day devoted to appreciating all the good things in our lives - it's brilliant!

Give your loved ones an extra good squeeze and put your heart into making something nourishing and delicious for them and yourself. I hope you find something below that inspires you.





Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping
Nutty, sweet roasted Brussels sprouts topped with a blanket of garlicky, buttery breadcrumbs and Parmesan. Scrumptious!

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

Nutty Forbidden Rice, Roasted Beet & Kale Salad
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Roasted Fingerling Potatoes with Garden Herbs & Garlic
This is about the simplest potato dish going and it's always really good. Toss fingerlings (or sliced potatoes of a larger nature) with olive oil, garlic and savory herbs and roast until they're crispy on the outside and tender on the inside.


Maple Roasted Yams With Bacon & Beer
A killer combination of rich, sweet and smokey flavors - a guaranteed winner with the meat-eating crowds.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Celeriac Potato Gratin
Gratins of all kinds are just gooood. In this one, you layer thin slices of celery root a.k.a. celeriac (not to be confused with celiac which is a very serious gluten intolerance) with thin slices of potato and cook in a garlic and thyme infused cream bath. It's quite nice.

Celeriac Potato Gratin by Eve Fox, Garden of Eating blog, copyright 2011

Maple Roasted Brussels Sprouts with Bacon
Bacon and maple syrup is a simply magical combination. And they both go beautifully with the sweet, homey flavor of Brussels sprouts. The bacon adds a rich, crispy saltiness and the maple syrup adds a smoky sweetness to these hearty little cabbages. Roasting also enhances the natural sugars in these petits choux.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

Shoestring Brussels Sprouts with Garlic, Whole Grain Mustard & Parmesan
Do NOT be influenced by this sub-par photo, please... Roasting sliced Brussels with a splash of white wine, some whole grain mustard, garlic, olive oil and grated Parmesan cheese yields a wonderfully delicious side dish. I could eat the whole bowl...


Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Sweet Potatoes & Winter Greens
This recipe is from chef Sam Kass, formerly of the White House kitchen. A hearty mixture of chard (or kale) and sweet potatoes is cooked with a little lemon juice, some maple syrup, cinnamon, cloves and red pepper flakes for a delightful side dish. Once again, please ignore the sub-par photo...


Kale & Brussels Sprouts Salad with Garlicky Dressing, Toasted Almonds & Parmesan
This is such a wonderful combination of flavors and textures. Thinly sliced or shredded kale and Brussels are coated in a garlicky dressing and mixed with Parmsan cheese and toasted almonds. Try it - so so good!

Kale & Brussels Sprout Salad With Toasted Almonds & Pecorino by Eve Fox, Garden of Eating blog, copyright 2011

Cider-Glazed Delicata Squash with Rosemary & Sage
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.

Cider-Glazed Delicata Squash with Rosemary & Sage by Eve Fox, the Garden of Eating, copyright 2015

Wilted Kale Salad With Balsamic Vinegar and Orange Zest
This warm kale salad gets a nice zing from grated orange zest and balsamic vinegar. Sauteed onions provide a lovely sweetness.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Turnip Gratin
Turnips are one of those vegetables (like cabbage) that tend to get overshadowed by their flashier cousins. But they have a lovely, delicate sweetness that gets a boost from being cooked in heavy cream with savory herbs and Parmesan. It's a lovely vegetarian side dish.

Turnip gratin by Eve Fox, Garden of Eating blog copyright 2010

Autumn Crown Squash & Pear Soup with Sage
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

Sautéed Kale with Bacon & Cider Vinegar
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.

Kale with bacon and vinegar by Eve Fox, the Garden of Eating blog, copyright 2014

Sweet Potato Biscuits
Sweet potato gives these soft, rich biscuits a nice sweetness and a pretty orange color. I sometimes add a little cumin and chili powder for extra pizzaz. Perfect for mopping up gravy...

Sweet Potato Biscuits Cooling From Oven

Sage & Nut-Stuffed Delicata Squash
This is a nice, hearty vegetarian main dish for people who do not partake of the turkey eating. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

Candied Butternut Squash
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with candied pecans to make it truly decadent. You NEED this on your Thanksgiving table this year.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

Curried Butternut Squash Soup
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. Top with a little sour cream, creme fraiche or a vegan equivalent.

Curried winter squash soup by Eve Fox, the Garden of Eating, copyright 2013

Creamed Spinach
I know this photo does not exactly sell it well (it's one of my early ones - thankfully, my photography skills have since improved) but please trust me when I say this is a truly decadent side dish. It's rich, savory and a little sweet and just so good.


Maple Chocolate Pecan Pie
This is my favorite pie in all the world. Short pie crust holds chunks of chocolate and nutty toasted pecans in a smoky, mapley sweet filling. The recipe comes from my beloved Aunt Maggie who always brought this to Thanksgiving.

Maple Chocolate Pecan Pie by Eve Fox, The Garden of Eating, copyright 2014

Roasted Butternut Squash Pie
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.

A slice of roasted butternut squash pie with Ronnybrook Farm's Hudson Valley Vanilla ice cream by Eve Fox, The Garden of Eating, copyright 2014

Classic Pumpkin Pie
Of course there's no reason not to enjoy a traditional pumpkin pie. Choose a sugar pumpkin (sometimes called a sugar pie pumpkin or pie pumpkin) since the kind of pumpkins that make for good jack-o-lanterns do NOT make for good pies. This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.

Roasted butternut squash filling and pie crust by Eve Fox, the Garden of Eating copyright 2014

Pumpkin Bread with Almonds & Crystallized Ginger
Pumpkin puree makes for a moist, sweet, flavorful batter bread. Pair with almonds, pecans, ginger or chocolate chips for a little extra zing or keep it simple, it's good however you choose.

A slice of pumpkin-almond bread by Eve Fox, Garden of Eating blog, copyright 2011

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A Winter Squash Wonderland: 22 Easy, Delicious Recipes For Thanksgiving & Beyond

Friday, November 13, 2015


From the dense, sweet flesh of the kabocha to the rich, orange flesh of the butternut to the pale yellow, sweetly nutty flesh of the delicata and more, winter squash have a lot to offer, especially with Thanksgiving just around the corner.

Their rich, flavorful flesh is delicious so many ways - both savory and sweet. These squash also pack a nutritional punch -- high in dietary fiber, low in calories and filled with goodies like vitamin A, vitamin C, a whole bevvy of B vitamins, folate and more.

Winter squash are also cheap and readily available all year due to their long shelf-life. Look for locally-grown, organic varieties and consider growing your own next year - it's really easy!

A trio of winter squashes by Eve Fox, Garden of Eating blog

Before you dive in to the recipes below, I have a few parting pieces of advice:

1. With a few exceptions, you can substitute any winter squash for whatever I have used in the recipes below so don't get hung up on the specific type.

2. Don't forget to save the seeds and roast them - they make a delicious, nutritious snack (my kids love them.)

Roasted pumpkin seeds by Eve Fox, Garden of Eating blog, copyright 2011

3. Try my tip for an easier way to de-seed squash.

Grapefruit spoon makes quick work of squash seeds by Eve Fox, Garden of Eating blog copyright 2011

Enjoy!


SOUPS & STEWS

Autumn Crown Squash & Pear Soup with Sage
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich and serve with peasant bread or brown rice and a green salad.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

Quick Coconut Curry with Winter Squash & Veggies
This is a wonderful go-to meal that is packed with flavor and also wildly good for you. The vegetables are flexible but kabocha squash is one of my favorite additions because it's dense, fluffy, sweet flesh pairs so nicely with the warm curry powder and the coconut milk. Vegan to boot!

Coconut Veggie Curry by Eve Fox, Garden of Eating blog

Curried Chicken with Kabocha Squash & Mustard Greens
Beautiful purple and green mustard greens have a spicy flavor that mellows nicely when cooked. Paired with dense, sweet kabocha squash, rich, creamy coconut milk, curry powder and chicken, the greens add a wonderful kick to this hearty one-pot meal.

Kabocha squash by Eve Fox, Garden of Eating blog

Curried Butternut Squash Soup
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. You can't lose with this soup! If you're not a vegan, top with a little sour cream.

Curried winter squash soup by Eve Fox, the Garden of Eating, copyright 2013


ROASTED, BAKED, SAUTEED & PUREED

Cider-Glazed Delicata Squash with Rosemary & Sage
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.

Cider-Glazed Delicata Squash with Rosemary & Sage by Eve Fox, the Garden of Eating, copyright 2015

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Sage & Nut-Stuffed Delicata Squash
The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note. This hearty, vegetarian main dish has never failed to please. You can substitute a different winter squash, of course, though delicata is my favorite for this recipe.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

Red Kuri Squash with Indian Spices
Pair red kuri squash's sweet, mellow flavor with a little heat and lots of exotic spices - jalapeno, ginger, garlic, cumin, onions and good old garam masala. Top with some fresh cilantro and serve  alongside stewed lentils (or chickpeas) and brown rice for a hearty, nutritious meal.

Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

Kaddo Bourani - Sweet Baked Pumpkin with Tangy Mint Yogurt Sauce & Spiced Beef
Iin this Afghan favorite, sweet baked pumpkin is topped with a tangy, minted yogurt sauce and a drizzle of deliciously spiced beef. Use flatbread or naan to mop up the wonderful mix of sauces. The flavors are surprising and addictive.

Kaddo Bourani - stewed sugar pumpkin with garlic mint yogurt sauce and spiced tomato beef by Eve Fox, the Garden of Eating, copyright 2015

Baked Stuffed Acorn Squash with Sausage & Cranberries
Nutty, roasted acorn squash is complemented by rich sausage, sweet-tart dried cranberries, onion, a little grated apple, rice and a little fresh sage that provides a warm, earthy note. Divine! Acorn squash require a bit more cooking time than delicata or butternut so you should pre-bake before filling and baking again.

Sweet & Savory Stuffed Acorn Squash by Eve Fox, Garden of Eating blog

Sweet & Salty Simmered Kabocha Squash
The sweet, nutty flavor of Kabocha squash's dense flesh is intensified by simmer the squash cubes in a mixture of soy sauce, water and brown sugar until tender. Kabocha is also known as "Japanese pumpkin" where this dish is apparently a beloved snack. Not sure my kids will go for it but I may give it a try just to see...

Kabocha For Dinner

Red Pepper & Sausage-Stuffed Butternut Squash
An Italian-inspired stuffing for sweet roasted butternut squash. Pine nuts, sweet Italian sausage, red pepper and Parmesan cheese make for a decadently delicious stuffed squash. And it's just as good, or maybe better, the next day.

Red Pepper, Sausage & Pinenut Stuffed Butternut Squash by Eve Fox, Garden of Eating blog

Candied Butternut Squash
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with candied pecans to make it truly decadent. You NEED this on your Thanksgiving table this year.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014


WITH PASTA, RICE & ANCIENT GRAINS

Roasted Delicata Squash & Tortellini Salad with Cranberries, Greens & Pepitas
Although I call this a salad, it's really a meal in and of itself. Salty cheese tortellini, fresh baby spinach, sweet, mellow roasted delicata squash and a handful of dried cranberries and crunchy pepitas. You probably will not have any leftovers...

Roasted Delicata Squash & Tortellini Salad With Spinach, Cranberries & Pepitas by Eve Fox, Garden of Eating blog, copyright 2011

Butternut Squash Ravioli with Brown Butter, Sage & Pine Nuts
If you have a chance to make these ravioli, invite some friends to join you and turn it into a party - many hands make light (and fun) work. Make extra and freeze them - you will be so thankful later!

Butternut squash ravioli

Farro Salad with Roasted Winter Squash, Baby Spinach & Chevre
Farro is one of those trendy ancient grains that is delicious and easy to cook. The nutty, mellow grain provides a perfect backdrop for sweet, roasted delicata squash, fresh greens, creamy, tangy goat cheese and a sprinkling of dried cranberries or cherries.

Farro and roasted delicata squash with chevre and spinach by Eve Fox, Garden of Eating blog, copyright 2012

Pumpkin Mac 'n Cheese
Homemade mac 'n cheese is pretty incredible on its own but it "goes to 11" with the addition of roasted pureed pumpkin. Thyme, parsley and savory give it even more depth and flavor. Yum!

Pumpkin Mac 'n Cheese by Eve Fox, Garden of Eating blog, copyright 2011

Roasted Butternut Squash Risotto
Creamy, savory risotto pairs beautifully with the sweet, richness of roasted butternut squash. There's some stirring involved but the end result is well worth the effort.

Bowl of butternut squash risotto with thyme


SWEETS!

Roasted Butternut Squash Pie
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.

A slice of roasted butternut squash pie with Ronnybrook Farm's Hudson Valley Vanilla ice cream by Eve Fox, The Garden of Eating, copyright 2014

Classic Pumpkin Pie
Of course there's no reason not to enjoy a traditional pumpkin pie. Just make sure you get a sugar pumpkin since the kind you buy to carve do not taste good (though the seeds are delicious roasted!) This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.

Roasted butternut squash filling and pie crust by Eve Fox, the Garden of Eating copyright 2014

Pumpkin Bread with Almonds & Crystallized Ginger
Pumpkin puree makes for a moist, sweet, flavorful batter bread. Pair with almonds, pecans, ginger or chocolate chips for a little extra zing or keep it simple, it's good however you choose.

A slice of pumpkin-almond bread by Eve Fox, Garden of Eating blog, copyright 2011

Spiced Butternut Squash Waffles
Butternut squash adds flavor and nutrition to classic waffles. Cinnamon, cloves, nutmeg and vanilla tie everything up in a cozy, warm package. Top with maple syrup and a dollop of whole milk yogurt for a delicious breakfast or brunch.

Spiced Butternut Squash Waffles by Eve Fox, The Garden of Eating, copyright 2014

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Saturday, November 28, 2015

Creamy Polenta with Kale and Mushrooms

Creamy polenta with bacon, kale and mushrooms by Eve Fox, the Garden of Eating, copyright 2015

This hearty dish is particularly delightful on a chilly, gray day - the kind we're having more and more of right now. It's warm and rich and savory and fills you up.

Salty, garlicky kale and mushrooms get a big boost of flavor from bacon and thyme and the polenta is creamy and rich with Parmesan cheese. A perfect mix of flavors in every bite.

Mushrooms, kale, lemon, garlic and polenta by Eve Fox, the Garden of Eating, copyright 2015

Our garden is pretty much done at this point but, fortunately, kale plants are very hardy and ours are still putting out new leaves. It's very obliging of them.

Red Russian kale from the garden by Eve Fox, the Garden of Eating, copyright 2015

You can definitely make this without the bacon if you are not a meat/pork eater and it will still be very yummy. But if you do eat pork, a little bacon or pancetta adds a rich, smoky flavor that is really good. If I don't have any of cousin Norah's bacon left in the freezer, my fallback store-bought choice is Applegate Farms organic Sunday bacon.

Applegate bacon by Eve Fox, the Garden of Eating, copyright 2015

Many people are confused by the distinction between polenta and cornmeal. I was, too, until I looked it up a few months ago. The basic gist is that it's all the same stuff, just ground to varying degrees of fineness with polenta being the coarsest of the lot. So although you can substitute medium-ground cornmeal for polenta, you should not substitute fine-ground cornmeal for polenta as the result will be unappealingly pasty.

Organic polenta and kale from the garden by Eve Fox, the Garden of Eating, copyright 2015

Just a note that this polenta requires constant stirring while it's cooking so don't expect to multi-task while you're making it...

You can use criminis, button mushrooms, portabellos, maitakes - whatever you have on hand.

Slicing Crimini mushrooms by Eve Fox, the Garden of Eating, copyright 2015

Cook the mushrooms in the fat that's left over from frying the bacon, adding garlic and stock and letting it cook down until you're left with tender, savory mushrooms.

Sauteeing crimini mushrooms in broth and garlic by Eve Fox, the Garden of Eating, copyright 2015

Blanch the kale in boiling water to soften it a bit before you add it to the mushrooms, garlic and bacon then let it cook for a few minutes before you turn off the heat and stir in the lemon zest and fresh thyme.

Pre-cooking the kale by Eve Fox, the Garden of Eating, copyright 2015

Stir the Parmesan and butter into the polenta and ladle it out onto the plates. Top with the kale and mushrooms and a sprinkling of grated Parmesan before serving. Pause fora  moment before you take your first bite to appreciate the mix of scents in the steam rising from your plate - floral lemon, woodsy mushrooms, smoky bacon, bright thyme and salty Parmesan - divine!

Creamy polenta with bacon, kale and mushrooms by Eve Fox, the Garden of Eating, copyright 2015

Should you be lucky enough to end up with leftover polenta, DO NOT THROW IT AWAY! I have a great dish coming your way next week...

The recipe below is adapted from Michael Lomonaco's excellent recipe on Bon Appetit.com.

-- print recipe --
Creamy Polenta with Kale & Mushrooms
Serves 6

Ingredients

* 1 1/4 pounds organic kale, stems removed, cut or torn into manageable-sized pieces
* 4 cups organic whole milk
* 3 1/2 cups water
* 2 cups organic polenta (do not use fine-ground cornmeal though you can substitute medium-ground cornmeal if you do not have polenta on hand)
* 1/2 teaspoon sea salt
* 3/4 teaspoon freshly ground black pepper
* 4 ounces pancetta or bacon, coarsely chopped (omit for a vegetarian version)
* 4 ounces mushrooms (such as crimini, oyster, and stemmed shitake), sliced
* 4 tablespoons extra-virgin organic olive oil, divided
* 1 garlic clove, minced or pressed
* 1/2 cup chicken broth (use vegetable broth for a vegetarian version)
* 2 tablespoons chopped fresh thyme
* 1 tablespoon grated lemon peel
* 4 tablespoons unsalted organic butter
* 2/3 cup freshly grated Parmesan cheese

Directions

1. Bring a large pot of salted water to boil and cook the kale until tender, about 6 minutes, then drain.

2. Combine the milk, water, polenta, salt, and pepper in a large, heavy saucepan over medium heat and bring to a boil, whisking constantly. Turn the heat down to low and simmer until the mixture becomes thick, stirring occasionally, about 20 minutes. Turn off the heat and remove the pan.

3. While the polenta is cooking, sauté the pancetta in a large, heavy frying pan or cast iron skillet over medium-high heat until it turns golden brown, only about 3 minutes. Using a slotted spoon, transfer it to a brown paper bag (or paper towels though they’re not nearly as good as an old grocery bag!) to drain.

4. Add the mushrooms and 2 tablespoons of the olive oil to the skillet and sauté until tender, about 6 minutes. Stir in the kale and pancetta. Add the garlic and broth and simmer until the broth is slightly reduced, about 6 minutes. Stir in the chopped thyme, lemon peel, and the remaining 2 tablespoons of olive oil. Season to taste with salt and pepper.

5. Stir the butter and Parmesan cheese into the polenta and divide among plates (or bowls). Top with the kale mixture and serve.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Sunday, November 15, 2015

Delicious, Easy Thanksgiving Recipes


Thanksgiving is my favorite holiday - a whole day devoted to appreciating all the good things in our lives - it's brilliant!

Give your loved ones an extra good squeeze and put your heart into making something nourishing and delicious for them and yourself. I hope you find something below that inspires you.





Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping
Nutty, sweet roasted Brussels sprouts topped with a blanket of garlicky, buttery breadcrumbs and Parmesan. Scrumptious!

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

Nutty Forbidden Rice, Roasted Beet & Kale Salad
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Roasted Fingerling Potatoes with Garden Herbs & Garlic
This is about the simplest potato dish going and it's always really good. Toss fingerlings (or sliced potatoes of a larger nature) with olive oil, garlic and savory herbs and roast until they're crispy on the outside and tender on the inside.


Maple Roasted Yams With Bacon & Beer
A killer combination of rich, sweet and smokey flavors - a guaranteed winner with the meat-eating crowds.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Celeriac Potato Gratin
Gratins of all kinds are just gooood. In this one, you layer thin slices of celery root a.k.a. celeriac (not to be confused with celiac which is a very serious gluten intolerance) with thin slices of potato and cook in a garlic and thyme infused cream bath. It's quite nice.

Celeriac Potato Gratin by Eve Fox, Garden of Eating blog, copyright 2011

Maple Roasted Brussels Sprouts with Bacon
Bacon and maple syrup is a simply magical combination. And they both go beautifully with the sweet, homey flavor of Brussels sprouts. The bacon adds a rich, crispy saltiness and the maple syrup adds a smoky sweetness to these hearty little cabbages. Roasting also enhances the natural sugars in these petits choux.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

Shoestring Brussels Sprouts with Garlic, Whole Grain Mustard & Parmesan
Do NOT be influenced by this sub-par photo, please... Roasting sliced Brussels with a splash of white wine, some whole grain mustard, garlic, olive oil and grated Parmesan cheese yields a wonderfully delicious side dish. I could eat the whole bowl...


Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Sweet Potatoes & Winter Greens
This recipe is from chef Sam Kass, formerly of the White House kitchen. A hearty mixture of chard (or kale) and sweet potatoes is cooked with a little lemon juice, some maple syrup, cinnamon, cloves and red pepper flakes for a delightful side dish. Once again, please ignore the sub-par photo...


Kale & Brussels Sprouts Salad with Garlicky Dressing, Toasted Almonds & Parmesan
This is such a wonderful combination of flavors and textures. Thinly sliced or shredded kale and Brussels are coated in a garlicky dressing and mixed with Parmsan cheese and toasted almonds. Try it - so so good!

Kale & Brussels Sprout Salad With Toasted Almonds & Pecorino by Eve Fox, Garden of Eating blog, copyright 2011

Cider-Glazed Delicata Squash with Rosemary & Sage
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.

Cider-Glazed Delicata Squash with Rosemary & Sage by Eve Fox, the Garden of Eating, copyright 2015

Wilted Kale Salad With Balsamic Vinegar and Orange Zest
This warm kale salad gets a nice zing from grated orange zest and balsamic vinegar. Sauteed onions provide a lovely sweetness.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Turnip Gratin
Turnips are one of those vegetables (like cabbage) that tend to get overshadowed by their flashier cousins. But they have a lovely, delicate sweetness that gets a boost from being cooked in heavy cream with savory herbs and Parmesan. It's a lovely vegetarian side dish.

Turnip gratin by Eve Fox, Garden of Eating blog copyright 2010

Autumn Crown Squash & Pear Soup with Sage
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

Sautéed Kale with Bacon & Cider Vinegar
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.

Kale with bacon and vinegar by Eve Fox, the Garden of Eating blog, copyright 2014

Sweet Potato Biscuits
Sweet potato gives these soft, rich biscuits a nice sweetness and a pretty orange color. I sometimes add a little cumin and chili powder for extra pizzaz. Perfect for mopping up gravy...

Sweet Potato Biscuits Cooling From Oven

Sage & Nut-Stuffed Delicata Squash
This is a nice, hearty vegetarian main dish for people who do not partake of the turkey eating. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

Candied Butternut Squash
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with candied pecans to make it truly decadent. You NEED this on your Thanksgiving table this year.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

Curried Butternut Squash Soup
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. Top with a little sour cream, creme fraiche or a vegan equivalent.

Curried winter squash soup by Eve Fox, the Garden of Eating, copyright 2013

Creamed Spinach
I know this photo does not exactly sell it well (it's one of my early ones - thankfully, my photography skills have since improved) but please trust me when I say this is a truly decadent side dish. It's rich, savory and a little sweet and just so good.


Maple Chocolate Pecan Pie
This is my favorite pie in all the world. Short pie crust holds chunks of chocolate and nutty toasted pecans in a smoky, mapley sweet filling. The recipe comes from my beloved Aunt Maggie who always brought this to Thanksgiving.

Maple Chocolate Pecan Pie by Eve Fox, The Garden of Eating, copyright 2014

Roasted Butternut Squash Pie
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.

A slice of roasted butternut squash pie with Ronnybrook Farm's Hudson Valley Vanilla ice cream by Eve Fox, The Garden of Eating, copyright 2014

Classic Pumpkin Pie
Of course there's no reason not to enjoy a traditional pumpkin pie. Choose a sugar pumpkin (sometimes called a sugar pie pumpkin or pie pumpkin) since the kind of pumpkins that make for good jack-o-lanterns do NOT make for good pies. This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.

Roasted butternut squash filling and pie crust by Eve Fox, the Garden of Eating copyright 2014

Pumpkin Bread with Almonds & Crystallized Ginger
Pumpkin puree makes for a moist, sweet, flavorful batter bread. Pair with almonds, pecans, ginger or chocolate chips for a little extra zing or keep it simple, it's good however you choose.

A slice of pumpkin-almond bread by Eve Fox, Garden of Eating blog, copyright 2011

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Friday, November 13, 2015

A Winter Squash Wonderland: 22 Easy, Delicious Recipes For Thanksgiving & Beyond


From the dense, sweet flesh of the kabocha to the rich, orange flesh of the butternut to the pale yellow, sweetly nutty flesh of the delicata and more, winter squash have a lot to offer, especially with Thanksgiving just around the corner.

Their rich, flavorful flesh is delicious so many ways - both savory and sweet. These squash also pack a nutritional punch -- high in dietary fiber, low in calories and filled with goodies like vitamin A, vitamin C, a whole bevvy of B vitamins, folate and more.

Winter squash are also cheap and readily available all year due to their long shelf-life. Look for locally-grown, organic varieties and consider growing your own next year - it's really easy!

A trio of winter squashes by Eve Fox, Garden of Eating blog

Before you dive in to the recipes below, I have a few parting pieces of advice:

1. With a few exceptions, you can substitute any winter squash for whatever I have used in the recipes below so don't get hung up on the specific type.

2. Don't forget to save the seeds and roast them - they make a delicious, nutritious snack (my kids love them.)

Roasted pumpkin seeds by Eve Fox, Garden of Eating blog, copyright 2011

3. Try my tip for an easier way to de-seed squash.

Grapefruit spoon makes quick work of squash seeds by Eve Fox, Garden of Eating blog copyright 2011

Enjoy!


SOUPS & STEWS

Autumn Crown Squash & Pear Soup with Sage
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich and serve with peasant bread or brown rice and a green salad.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

Quick Coconut Curry with Winter Squash & Veggies
This is a wonderful go-to meal that is packed with flavor and also wildly good for you. The vegetables are flexible but kabocha squash is one of my favorite additions because it's dense, fluffy, sweet flesh pairs so nicely with the warm curry powder and the coconut milk. Vegan to boot!

Coconut Veggie Curry by Eve Fox, Garden of Eating blog

Curried Chicken with Kabocha Squash & Mustard Greens
Beautiful purple and green mustard greens have a spicy flavor that mellows nicely when cooked. Paired with dense, sweet kabocha squash, rich, creamy coconut milk, curry powder and chicken, the greens add a wonderful kick to this hearty one-pot meal.

Kabocha squash by Eve Fox, Garden of Eating blog

Curried Butternut Squash Soup
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. You can't lose with this soup! If you're not a vegan, top with a little sour cream.

Curried winter squash soup by Eve Fox, the Garden of Eating, copyright 2013


ROASTED, BAKED, SAUTEED & PUREED

Cider-Glazed Delicata Squash with Rosemary & Sage
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.

Cider-Glazed Delicata Squash with Rosemary & Sage by Eve Fox, the Garden of Eating, copyright 2015

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Sage & Nut-Stuffed Delicata Squash
The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note. This hearty, vegetarian main dish has never failed to please. You can substitute a different winter squash, of course, though delicata is my favorite for this recipe.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

Red Kuri Squash with Indian Spices
Pair red kuri squash's sweet, mellow flavor with a little heat and lots of exotic spices - jalapeno, ginger, garlic, cumin, onions and good old garam masala. Top with some fresh cilantro and serve  alongside stewed lentils (or chickpeas) and brown rice for a hearty, nutritious meal.

Kuri Squash with Indian Spices by Eve Fox, the Garden of Eating, copyright 2014

Kaddo Bourani - Sweet Baked Pumpkin with Tangy Mint Yogurt Sauce & Spiced Beef
Iin this Afghan favorite, sweet baked pumpkin is topped with a tangy, minted yogurt sauce and a drizzle of deliciously spiced beef. Use flatbread or naan to mop up the wonderful mix of sauces. The flavors are surprising and addictive.

Kaddo Bourani - stewed sugar pumpkin with garlic mint yogurt sauce and spiced tomato beef by Eve Fox, the Garden of Eating, copyright 2015

Baked Stuffed Acorn Squash with Sausage & Cranberries
Nutty, roasted acorn squash is complemented by rich sausage, sweet-tart dried cranberries, onion, a little grated apple, rice and a little fresh sage that provides a warm, earthy note. Divine! Acorn squash require a bit more cooking time than delicata or butternut so you should pre-bake before filling and baking again.

Sweet & Savory Stuffed Acorn Squash by Eve Fox, Garden of Eating blog

Sweet & Salty Simmered Kabocha Squash
The sweet, nutty flavor of Kabocha squash's dense flesh is intensified by simmer the squash cubes in a mixture of soy sauce, water and brown sugar until tender. Kabocha is also known as "Japanese pumpkin" where this dish is apparently a beloved snack. Not sure my kids will go for it but I may give it a try just to see...

Kabocha For Dinner

Red Pepper & Sausage-Stuffed Butternut Squash
An Italian-inspired stuffing for sweet roasted butternut squash. Pine nuts, sweet Italian sausage, red pepper and Parmesan cheese make for a decadently delicious stuffed squash. And it's just as good, or maybe better, the next day.

Red Pepper, Sausage & Pinenut Stuffed Butternut Squash by Eve Fox, Garden of Eating blog

Candied Butternut Squash
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with candied pecans to make it truly decadent. You NEED this on your Thanksgiving table this year.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014


WITH PASTA, RICE & ANCIENT GRAINS

Roasted Delicata Squash & Tortellini Salad with Cranberries, Greens & Pepitas
Although I call this a salad, it's really a meal in and of itself. Salty cheese tortellini, fresh baby spinach, sweet, mellow roasted delicata squash and a handful of dried cranberries and crunchy pepitas. You probably will not have any leftovers...

Roasted Delicata Squash & Tortellini Salad With Spinach, Cranberries & Pepitas by Eve Fox, Garden of Eating blog, copyright 2011

Butternut Squash Ravioli with Brown Butter, Sage & Pine Nuts
If you have a chance to make these ravioli, invite some friends to join you and turn it into a party - many hands make light (and fun) work. Make extra and freeze them - you will be so thankful later!

Butternut squash ravioli

Farro Salad with Roasted Winter Squash, Baby Spinach & Chevre
Farro is one of those trendy ancient grains that is delicious and easy to cook. The nutty, mellow grain provides a perfect backdrop for sweet, roasted delicata squash, fresh greens, creamy, tangy goat cheese and a sprinkling of dried cranberries or cherries.

Farro and roasted delicata squash with chevre and spinach by Eve Fox, Garden of Eating blog, copyright 2012

Pumpkin Mac 'n Cheese
Homemade mac 'n cheese is pretty incredible on its own but it "goes to 11" with the addition of roasted pureed pumpkin. Thyme, parsley and savory give it even more depth and flavor. Yum!

Pumpkin Mac 'n Cheese by Eve Fox, Garden of Eating blog, copyright 2011

Roasted Butternut Squash Risotto
Creamy, savory risotto pairs beautifully with the sweet, richness of roasted butternut squash. There's some stirring involved but the end result is well worth the effort.

Bowl of butternut squash risotto with thyme


SWEETS!

Roasted Butternut Squash Pie
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.

A slice of roasted butternut squash pie with Ronnybrook Farm's Hudson Valley Vanilla ice cream by Eve Fox, The Garden of Eating, copyright 2014

Classic Pumpkin Pie
Of course there's no reason not to enjoy a traditional pumpkin pie. Just make sure you get a sugar pumpkin since the kind you buy to carve do not taste good (though the seeds are delicious roasted!) This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.

Roasted butternut squash filling and pie crust by Eve Fox, the Garden of Eating copyright 2014

Pumpkin Bread with Almonds & Crystallized Ginger
Pumpkin puree makes for a moist, sweet, flavorful batter bread. Pair with almonds, pecans, ginger or chocolate chips for a little extra zing or keep it simple, it's good however you choose.

A slice of pumpkin-almond bread by Eve Fox, Garden of Eating blog, copyright 2011

Spiced Butternut Squash Waffles
Butternut squash adds flavor and nutrition to classic waffles. Cinnamon, cloves, nutmeg and vanilla tie everything up in a cozy, warm package. Top with maple syrup and a dollop of whole milk yogurt for a delicious breakfast or brunch.

Spiced Butternut Squash Waffles by Eve Fox, The Garden of Eating, copyright 2014

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