To celebrate the start of the fall season, on this chilly San Francisco night, I made a delicious and super easy Autumn vegetable ragout and served it atop creamy white cheddar polenta. I’ve had this recipe in the hopper for quite some time, just waiting for the right time to make it. Now that I’ve eaten it, I think it will become a fall/winter staple since you can add or substitue a bunch of different veggies.
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As winter is finally over – it is time to say goodbye to those hearty winter greens. But if you have some lying around this recipe is for you! The spring air is still cool enough to enjoy a hot bowl of chili so go on and dig in…one last time!
Now you might be thinking it sounds like a weird combination, but the sweet potato really mellows out the fiery chili flavor. Plus this is another under 250 calorie meal! Beat that!
White Bean, Kale and Chicken Sausage Stew
I am a big fan of one pot meals and this one is one of my favorites. It’s quick to prepare and a hit with everyone I’ve served it to. It’s a great meal to have on a chilly early spring night.
My new favorite thing to make is a grain salad filled with all sorts of goodies found in the pantry and refrigerator. I happened to have 2 big butternut squashes (Thanks Farm Box) and some chard on hand. I whipped up this little creation with the farro we had left over from Wambach’s birthday dinner.
You could easily substitute any type of grain in this dish but the farro works really well to balance the softness of the roasted butternut squash and the tanginess of the red chard. If you haven’t tried farro yet – you should. It is one whole grain not to be missed.
Kale here, Kale there…Kale everywhere. Luckily Kale is my favorite of all the winter greens. And nothing beats the cold weather like a steaming bowl of some good ole soup. Did I mention it is super easy? Well, it is!
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