Here’s one for Meatless Monday. Satisfying in a creamy, hearty, chewy way, this goat cheese polenta with wild mushrooms will feed four as a starter course and two as an entree. I’ve been making polenta with parmesan cheese for eons, and for some reason never thought to try goat cheese. What was I thinking? Even those who have not joined the goat cheese fan club will appreciate the slightly tangy and very creamy addition of chèvre to this dish. Continue reading
Sure, the Thanksgiving holiday usually has turkey as the centerpiece of a bountiful spread, but it’s really all about the sides, right? Ask folks what they like to see at the table and they rarely mention turkey—they rhapsodize about the sweet potatoes, the green beans, the pies and yes, the mashed potatoes which are destined to cradle all that silky turkey gravy. Continue reading
A well-crafted cocktail (or mocktail) is a refreshing start to dinner. You can’t go wrong by following the seasons and employing ingredients that speak to whatever nature is serving up, so local apple cider is the star of this fall beverage.