Thursday, January 14, 2010

Polenta Rounds with Balsamic Mushrooms

Before I get to dinner, I have a new found lunch spot to share. Beyu Caffe opened about a month ago and I must say after two visits, that it is going to be one of my favorite lunch spots. I have found that they offer quite an impressive breakfast, lunch AND dinner menu for any cafe they I have been too. It also has such a great atmosphere and liveliness to it, without being too much.

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This afternoon I enjoyed a generous bowl of lovely, Carrot Caraway soup.

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Onto dinner…sometimes the most basic of ingredients makes the most satisfying meal. That was the case with tonight’s meal; I was humming as I ate it was so good yet it boasted very few flavors. Kale Chips were the perfect accompaniment.

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  • 1 tube (18 ounces) heat-and-serve polenta
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, chopped
  • 1/2 cup chopped green onion
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 Tbsp balsamic vinegar

Heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and sauté until the juices evaporate, about 8 minutes. Add the vinegar and sauté about 2 minutes longer. Decrease the heat to medium-low.

Meanwhile, cut the polenta into 12-15 rounds. Arrange the polenta squares on baking sheet, spray them with non-stick cooking spray and broil 5-7 minutes.

Spoon the warm mushrooms atop the polenta and serve immediately.

Recipe courtesy of Giada at Home

Followed by dessert, a small bowl of Local Yogurt eggnog frozen yogurt with a freshly baked chocolate chip cookie…mmmmm.

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Brinkley Farms Winter CSA - Week 8

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  • 4 butternut squash
  • 1 bunch spring onions
  • 1 lb boneless skinless chicken breast (whole split breast)

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