Tuscan Polenta with Rosemary, Kale and Cannellini Beans

photo from ivillage.com

I've been told I have the strangest taste in food but just looking at this dish makes me hungry. This is delicious, simple, healing food at its best. The perfect dish for a chilly evening.

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

The Season of Eating: White Bean Dip with Poblano

Photo from Food52.com

Before we know it, Thanksgiving will be upon us and so begins the Season of Eating. From Turkey Day through New Years', we are busy and on the go: cooking, baking, shopping, wrapping gifts, entertaining, traveling, sipping cocktails, attending office parties, family gatherings, and eating.......

This is the time we put on weight because we just can't say no to the cookies, pies, mashed potatoes, eggnog, and the chips and dips!

I am a planner, so I am currently gathering all my healthy and delicious recipes for the holidays.  There is always someone stopping by this time of year and course it is my moral imperative to feed them.  If they are not staying for dinner, then I'll serve platters of Vegan cheese with fruit and nuts or fresh guacamole and salsa with tortilla chips.  In a pinch, raw veggies and dip always goes over well with guests.  And no one ever says no to a cup of coffee or tea and a slice of home made pie or freshly baked cookies.  Regardless of who my guests are or what I am serving-- everything is always nutritious and Vegan.

Over the next several weeks, I'll be sharing some of my favorite holiday entertaining recipes with you: appetizers, soups, salads, side dishes, main dishes, and desserts.
For starters, here is a delicious bean dip recipe from Food52.com: White Bean Dip with Poblano.  A poblano is a chili pepper and in this recipe, you roast the pepper to enhance the flavor. You can find poblanos in the ethnic food section of your grocery store or in Latin markets.  This dip is quick, easy and packed with protein- thanks to the white beans.  Serve it with good quality tortilla chips or raw veggies.


White Bean Dip with Poblano


Different, healthy and Cynfully Good.