Polenta squares topped with pesto or tapenade     Yield: one 9”x13” jellyroll pan

Courtesy of Rebecca Woodland

Preparation time: 10 minutes cooking time + additional topping time

The secret to perfect polenta is patience! The water must be at a full rolling boil. The dry polenta must be sprinkled into the boiling water, a little at a time so the water continues to boil uninterrupted, until all the polenta has been added. If you try to rush this or ignore the directions, you will end up with a lumpy, disgusting mess.

For POLENTA:   

1 cup dry polenta (La Favorita brand, any flavor)

3½ cups boiling water

½ tsp. sea salt

TOPPINGS: (your choice, do not combine)

La Favorita: Pesto di Cavolo Nero (Kale)* or Genovese (Basil) Pesto, Crema di Funghi Porcini

Della Nonna Tapenades: Mushroom & Truffle, Green Olive, Sundried Tomato*

or any other savory topping you like (* used in demo)

OPTIONAL ADDITION:

4 oz. goat cheese (enough for a dollop of goat cheese on each square)

To make a creamier, more flavorful goat cheese, add a drizzle of your favorite flavored olive oil and mix well before using. Try pairing your choice of oil to complement or match your topping.

METHOD

1. Bring 3½ cups water to a rolling boil. While water continues to boil, gradually sprinkle polenta into the boiling water, stirring continuously with a wire whisk. Do NOT “dump” the polenta into the water or it will lump!
2. Add salt. Keep stirring. Cook about 3 minutes, until mixture begins to thicken.
3. Remove from heat and set aside.
4. Lightly coat bottom and sides of a large baking sheet/jelly roll pan with your favorite olive oil.
5. Pour cooked polenta onto the baking sheet. Spread it evenly across the entire surface, smoothing the top. Set aside to continue cooling. Polenta will continue to thicken as it cools.
6. Prepare goat cheese. Put it all in a bowl. Drizzle your favorite olive oil over it. Mix well with a fork.
7. When polenta has cooled to room temperature, cut it into squares, triangles, or diamonds of equal size. Top with a smear or smidgen (not an actual unit of measure) of your favorite topping.
8. Just before serving, add a small dollop of the goat cheese to each square.

VARIATIONS:

You may want to “toast” the polenta in a 350 degree oven before adding the toppings. For a more festive touch, top each square with microgreens, a slice of grape tomato, or other tiny edibles.

Ingredients

2 pints Brussels sprouts (approximately 4-5 cups)

3-4 Tablespoons Bacon or Butter Flavored Olive Oil

1-2 Tablespoon Maple Dark Balsamic Vinegar

Salt and freshly cracked pepper to taste

Directions

Preheat oven to 400. Trim up the stem end of the brussel sprouts and remove all wilted and yellow or brown exterior leaves. Cut large sprouts in half.  Put the sprouts and on large sheet pan and toss with the butter or bacon flavored olive oil, (just enough to coat evenly) and season with salt and pepper.

Roast in the oven for 25-35 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp and slightly charred on the outside and fork tender on the inside. (Your cooking time will depend on the size of your sprouts.) Take them out of the oven, drizzle on a little maple balsamic check seasoning and adjust if needed.  Best served warm. Enjoy!

Cooking Note: You can add in dried cranberries, garlic, onion, pancetta, or bacon crumbles if you want to bring it to the next level!

Ingredients:
For Tofu:
one package extra-firm tofu (around 14 oz)
2 tablespoons each white and black sesame seeds
1/3 cup panko bread crumbs
salt and pepper
1 egg
¼ cup of Dark Toasted Sesame Oil

Drain tofu:
Weigh the tofu down from the top by placing a second bowl on top of the tofu and filling it with some canned food or other heavy items. Place in the fridge to drain for 15 minutes at least. The better-drained the tofu, the crisper it will fry. Slice the drained tofu into thick slices, about 3/4-inch. Toss panko and sesame seeds together in a small, shallow dish with some salt and pepper. In another small, shallow dish, lightly beat egg and season with salt and pepper. Dredge tofu slices first in egg mixture and then in panko mixture, making sure to get all six sides coated. Set aside in a single layer on a plate.

Meanwhile, heat a tablespoon or two of oil in a large, non-stick skillet over medium-high. Once a drop of water will sizzle and dance across the pan, gently place the tofu slices in to cook without touching each other. Give them 3 – 4 minutes per side, watching for panko to crisp and brown, then flip and repeat. Remove to a paper-towel lined plate to drain before serving.

For Noodles:
1/2 bag of Pasta Mama Pasta
1 large cucumber, peeled, halved and seeded (use a spoon to scrape out the seeds)
2 medium carrots, peeled
1 cup (about 1/8 head) thinly shredded purple cabbage
1 bunch scallions, sliced

Cook the noodles according to package directions. These delicate noodles do not need to cook in a rolling boil, and don’t cook as long as the usual egg pastas, just as a heads up. Drain, then rinse with cold water. Run the cucumbers and carrots through the julienne blade on a mandoline to produce noodle shapes, or slice thinly, stack, and cut into long, thin matchsticks. Toss noodles, cucumber, carrots and cabbage together in a large bowl with the remaining sesame oil to taste. Serve immediately, or chill in the fridge for later.

To enjoy, top with piping-hot, crisp tofu and garnish with scallions.
Serves 4-6

“This salad is a very casual side dish that is excellent on its own with the tangy dressing and beautiful almost “waxy” smooth texture of Yukon Gold potatoes.  It can also be a starting point to your own creativity and can be used as a base for more add-ins of bacon, hardboiled egg, capers, chopped bell peppers, frozen peas, roasted peppers, olives, fresh herbs, etc…”

Ingredients:  
2 lbs Yukon Gold Potatoes

1 Sweet Onion, rough chop (1/4-1/2 inch wide pieces)
¼ cup Flatleaf Italian Parsley (roughly chopped)
¼ cup Island Olive Oil Barrel Aged Red Wine Vinegar
1/2- 3/4 cup Island Olive Oil EVOO
Seasoned Salt* & Fresh Cracked Pepper to taste

Set a large pot of water on stove on high to boil.  Once the water is ready, turn down to medium-high, add whole potatoes and cook till they are fork tender, about 20-25 min. Once the potatoes are cooked, peel easily under cool running water.  Cut potatoes into big chunks, set aside in large bowl.  Add in the onion and parsley to potatoes.
Drizzle Island Olive Oil EVOO, Island Olive Oil Barrel Aged Red Wine Vinegar over warm potato mixture and toss to coat.  (depending on the heat and moisture content the mixture may require more or less oil and vinegar, make sure to taste as you go- you can always add more, but you can’t take it away once it’s in there!) Season with seasoned salt and fresh cracked pepper to taste.  Can be served warm, at room temperature, or chilled.