ervings: 2 servings
Calories: 362 kcal
1 cup water
1 cup low-sodium (or no-salt) vegetable broth
1/2 cup dry polenta
1/2 pound sweet potatoes
1 ounce goat cheese
2 tablespoons whole milk
Salt to taste
2 fried eggs
Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally. (full technique can be found here).
Peel and cube the sweet potatoes. Place in a pot of boiling water and cook until sweet potatoes are soft, 15 minutes or so. Drain and mash with the goat cheese and whole milk. Sweet potato mixture should be fairly smooth.
When sweet potatoes and polenta are done, stir together until well combined. Fry eggs to your liking. Divide the polenta into two bowls and top with fried egg, sprouts, and chili oil as desired.
1 small bunch broccoli rabe, tough stems removed
4 Tbs. (2 fl. oz./60 ml) olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 can (15 oz./470 g) white beans, rinsed and drained
Grated zest and juice of 1 lemon
Bring a saucepan of salted water to a boil over high heat. Add the broccoli rabe and cook just until the stems are fork-tender, about 4 minutes. Drain well and let cool. When cool enough to handle, cut into 2-inch (5-cm) pieces and set aside.
In a fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until soft, 3 to 4 minutes. Add the garlic and sauté just until soft, about 30 seconds. Stir in the beans and broccoli rabe and season with salt and pepper. Cook, stirring a few times, until the beans and broccoli rabe are warmed through, 2 to 3 minutes.
Stir in the lemon zest and juice and the remaining 2 Tbs. olive oil. Taste and adjust the seasoning. Serve immediately. Serves 4 to 6.
2 teaspoons olive oil
1 clove garlic minced
1 cup black beans with liquid
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
Salt to taste
1 cup mashed sweet potato
1/4 cup fresh cilantro minced
2 teaspoons lime juice
Pinch of salt
4 corn tortillas
Microgreens for topping
Cotija Cheese for topping
Hot sauce for topping
Preheat oven to 400˚F.
Place a small pot or skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for 1 to 2 minutes, just to until the garlic begins to brown. Place beans and liquid in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed, 5 to 7 minutes. Taste and add salt as needed.
Remove the beans from the heat and using a potato masher, mash the beans into a paste-like consistency.
Combine the sweet potatoes with cilantro and lime juice and set aside. Place the tortillas on a sheet tray and brush with olive oil. Bake until the tortillas are crisp, roughly 10 minutes. (see note).
Remove the tortillas from the oven and spread a layer of bean mixture on top followed by a layer of sweet potatoes. Top with microgreens, cheese, and a drizzle of hot sauce.
Tips & Tricks: If I don’t feel like turning on my oven, I will use the gas range to char and crisp the tortilla. The result is a tortilla that’s not as crisp but still delicious. Tostadas are traditionally deep fried, so you could also go that route if desired.
1 1/2 to 2 lb. (750 g to 1 kg) cauliflower (1 large head)
3 Tbs. extra-virgin olive oil
1 Tbs. minced Calabrian chiles in oil or hot Calabrian chile spread
1 small Meyer lemon, quartered and cut crosswise into thin wedges
Fine sea salt
1 1/2 Tbs. currants
2 Tbs. pine nuts, lightly toasted
1. Preheat an oven to 450°F (230°C).
2. Separate the cauliflower into florets and cut the tender stem into bite-sized pieces, discarding any tough parts.
3. In a bowl, combine the cauliflower, olive oil, chile spread, lemon and 1/2 tsp. salt and toss to coat. Spread in a single layer on a rimmed baking sheet and roast for 10 minutes. Toss and roast until the cauliflower is tender and browned in spots, 5 to 10 minutes longer. Remove from the oven, sprinkle the currants on top, and toss gently to combine. Serves 4 to 6.
4. Transfer the cauliflower to a serving platter and sprinkle the pine nuts on top. Serve hot or warm.
Spinach Pesto Polenta with Smoky Chickpeas
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 3 to 4 servings
1 cup dry polenta
4 cups water
1/2 teaspoon salt
3/4 cup spinach
1/4 cup basil
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon pine nuts
Pinch Black Pepper
1 tablespoon olive oil
1 1/2 cups chickpeas, drained and rinsed if using canned
1 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon sea salt
Bring water to a boil, add polenta and salt. Lower heat and continue to stir polenta as it thickens. On the lowest heat possible, continue to stir occasionally and let polenta cook for about 20 minutes (longer if you want the flavor to develop more).
While the polenta cooks, combine the ingredients for the pesto in a blender or food processor, running until everything is well combined. Set aside.
To make chickpeas, heat olive oil over medium-low heat. Add the chickpeas, paprika, chili powder, and sea salt. Cook until chickpeas are hot, 5 to 6 minutes.
To serve, fold in 3 to 4 tablespoons of the pesto into the polenta, top with cooked chickpeas, and serve any extra pesto on the side.
Makes 6 to 8 servings
1 1/2 pounds thin-skinned boiling potatoes, such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
3 teaspoons coarse salt
1 teaspoon pepper
1/3 to 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (or use 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage)
1/4 cup whole milk
Preheat the oven to 350° F. Place a pot of water large enough to accommodate the potatoes over high heat and bring to a boil. Prepare an ice bath.
Slice the potatoes 1/4-inch thick. Remove and discard the ribs from the kale, then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing cross-wise. This doesn’t need to be exact — as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
When the water is boiling, add 1 teaspoon of salt and gently lower in the potatoes. Cook for 2 to 3 minutes, until tender, but not totally cooked through. Drain and plunge into the ice bath. Drain again, then place on a dish towel and blot.
In a large bowl, combine the olive oil, garlic, remaining 2 teaspoons salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves.
In a 9-inch square casserole dish or pie plate, place the kale, half the cheese, then the potatoes, the bread crumbs and the remaining cheese.
Cover with foil and bake for 30 minutes. Remove the foil, pour the milk over evenly and bake another 15 minutes, until the top is crispy.