|photo from ivillage.com|
Kale. Rich, vibrant, green, sturdy. Literally packed with vitamins and minerals. A hearty winter vegetable. I eat kale several times a week from September through March. I love to steam it lightly, or stir fry it with fresh garlic and onions. YUMMY.
Cannellini Beans. Pretty little cream-colored gems that are loaded with protein. Italians use these beans in so many dishes. Make sure you keep plenty of these beans in your pantry; dried or canned is fine. They are delicious. Toss them in everything: soups, casseroles, salads. Put them in a blender with fresh garlic, a bit of lemon juice and a dash or two of olive oil to make a quick delicious sandwich spread or a dip for fresh vegetables.
Polenta is coarse, Italian cornmeal. So rustic. Satisfying peasant food.
Rosemary. A gorgeous green herb that I recently discovered grows wild all over Los Angeles. Rosemary is fragrant and earthy. Buy it fresh; never dried. Add it to soups, especially lentil soup. Mix it into your mashed potatoes and even potato salad. Sweet potatoes are divine when roasted with a few sprigs of rosemary.
This particular recipe calls for milk but you can make it VEGAN by using plain soy or almond milk instead.
Here's the recipe:
Tuscan Polenta with Rosemary, Kale and Cannellini Beans