Here’s the first pasta salad of the season….so delightfully crazy with red peppers, garbanzos, onion, jalapeno, olives, cherry peppers, pumpkin seeds. And, a vinaigrette with garlic mustard, smoked paprika, sherry vinegar and a small dollop of greek yogurt to make it creamy. No recipe needed. While you boil your pasta in salted water, dice your veggies, grab a handful of nuts or seeds, and drain your beans. Then whisk up a vinaigrette. Assemble in a bowl and add your drained, hot pasta and toss. Tastes even better tomorrow! Photo: Becca Henry
I knew I would have left over polenta so I purchased some shrimp. And, I am really glad I did. I marinated the shrimp in Frank’s RedHot for 15 minutes, then a quick saute in a cast iron skillet and lastly nestled them in a pond of herb cheese polenta (I used thyme and asiago). Delightful. Photo: Becca Henry
I am making all things rosemary to use up my garden’s bounty. This simple casserole makes an amazing little breakfast, lunch or side dish. Biggest tip…serve the day after when all the custard and bread have that much needed time in the fridge to meld into perfection. AND serve and room temperature. I have plans to slice and grill the leftovers topped with a soft egg. I can hardly wait. Photo: Becca Henry.
This is probably a lighter version than you’re used to. I used milk versus cream and less cheese, but I did add layers of mushrooms and onions sauteed in duck fat and topped it with fresh baguette crumbs also sauteed in duck fat. Lighter…really? Regardless, it’s one delicious little potato lasagne. I also added some herbs like chive and lavosh from the garden. Best tip…don’t be stingy with the salt! Those taters are thirsty. Photo: Becca Henry.
Ideas for the next attempt.
1. Add a layer of bread crumbs inside as well as on top to absorb all the milk.
2. Flavor the milk with spice like nutmeg and bay leaf. Maybe try half and half.
3. Add a layer of greens like spinach or kale.
This is amazing. I am starting to believe that pumpkin makes everything better. If pumpkin were a girl, she would go to the party and not steal the show or be a wallflower, she’d make everyone else feel great (and don’t forget to add bacon). Photo: Becca Henry.
This idea came to me in the wee hours and I am so glad these turned out. I wanted to make a gluten-free bite using polenta and wondered how to make it fun and spicy. Voila…add a jalapeno slice before you throw the polenta in the fridge to set up and you add spice, color and a cutting guide. Photo: Danie Woodward.