Roasted Wild Mushrooms with Dried Apricots and Grilled Polenta

INGREDIENTS

1 packages of pre-made firm polenta, cut into ½ inch slices

1 lbs. of mixed wild mushrooms, cleaned

¼ cup dried apricots, finely sliced

1 shallots, thinly sliced

2 tablespoons melted butter

1/4 cup Marsala wine

1/2 cup frozen peas

½ teaspoon cinnamon

¼ teaspoon freshly ground nutmeg

Olive oil

Kosher salt

Finley ground black pepper

METHOD 

Preheat oven to 400 degrees F.

In a large bowl toss together mushrooms, apricots, shallots, melted butter, wine, cinnamon and nutmeg and sprinkle with a generous pinch of salt and freshly ground black pepper. Toss to coat.

Place mushrooms in a roasting pan and roast in the oven for 30-45 minutes until the mushrooms are tender and cooked through. Remove from heat and set aside.

Lightly grease a grill pan or griddle over high with a little olive oil. Once hot place polenta onto grill pan and let grill for 3-4 minutes on each side until grill marks begin to form.

Transfer polenta to a large platter or individual serving plates (about 3 per serving) and sprinkle with a pinch of salt.

Ladle mushrooms over polenta.

Serve immediately.

Serves 4

Cauliflower Mash

INGREDIENTS

2 whole cauliflowers, leaves removed and cut into florets

8 oz cream cheese at room temperature

1/4 cup whole warm milk

Salt and freshly ground pepper to taste

2-3 sprigs fresh parsley roughly chopped 

METHOD 

Bring 6 cups of water to a boil in a large stockpot. Season water with a generous pinch of salt and add in cauliflower florets. Reduce heat to medium and simmer for about 25 minutes until cauliflower is fork tender. Drain in a colander and let cool for 20 minutes.

In a clean tea towel, place a handful of the cauliflower and join ends of towel to seal in cauliflower. Hold towel over the sink squeeze out as much water as possible.  Transfer cauliflower back to stockpot. Repeat with remaining cauliflower. Place stock pot over medium low heat and slowly stir in cream cheese and milk. Using an immersion blender, puree cauliflower. Season to taste with salt and freshly ground pepper. 

Transfer to a serving dish and garnish with fresh parsley.

Serves 4-6

Roasted Beets with Steamed Beet Greens, Olive Oil and Lemon Zest

INGREDIENTS

2-3 bunches of beets with greens

3 tablespoons olive oil

Zest of one lemon

Pinch of kosher salt

Freshly ground black pepper

METHOD

Preheat oven to 375 degrees F.

 Separate beets from beet greens and peel with a vegetable peeler.  Slice beets into quarters. Place beets in a large bowl and drizzle with 1 tablespoon of oil and a pinch of salt and pepper. Toss to coat and place beets on a baking sheet in a single layer. Place into oven for 25-30 minutes until tender and fully cooked through.

Rinse off beet greens and roughly chop. Discard portion of stems with no leaves attached. Bring 2 cups of water to a boil in a large stockpot. Place a steamer in the pot and place beet greens over steamer. Cover with a lid and let steam for about 5 minutes until wilted. Transfer beet greens to a colander to drain off excess water. Place beet greens in a serving dish and top with roasted beets.

Sprinkle beets and beet greens with lemon zest, 2 tablespoons of olive oil, a pinch of salt and pepper, toss to coat and serve immediately.

Serves 4-6 

Roasted Broccolini

INGREDIENTS

3 bunches broccolini

2 tablespoons olive oil

½ teaspoon kosher salt

Juice of ½ lemon

METHOD

In a large stock pot, bring 8 cups of water to a boil. Blanch broccolini for 3 minutes. Drain and place in an ice bath to stop cooking. Dry completely.

Preheat oven to 450 degrees F.

In a large bowl, toss broccolini with oil and salt and place on a baking sheet.

Roast in oven for 7-10 minutes until broccolini are slightly charred.

Squeeze juice of lemon when just out of the oven and transfer to a serving dish.

Serves 4-6

Spiced Roasted Parsnips and Sweet Potato

INGREDIENTS 

4-5 sweet potatoes peeled and cut into wedges

3 tablespoons olive oil

2 teaspoons kosher salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon cayenne pepper

METHOD 

Preheat oven to 400 degrees F.

In a large bowl, toss ingredients and place on a baking sheet or in a large roasting pan. 

Roast in oven for 25-30 minutes until golden brown and tender, tossing once after 15 minutes.

Serves 4-6