Maple Squashiness

For someone who has always hated squash, the weirdest thing has happened to me. The last year or two a strange evolution has occurred and all the sudden, I’m a huge fall and winter squash fan. And it’s all because of this simple recipe. While there are lots of ways to cook it, this is what I find myself doing time after time. These sticky, sweet, buttery, yummy wedges just keep me coming back for more.

Sometimes I add a few dried cranberries or nuts, or a crumble of goat cheese, but more often than not, it’s just this. Real maple syrup. Real butter. Sea salt. Cracked pepper. You can’t go wrong.

One note: wrestling these things into submission is sometimes a bit of a chore, depending on the particular squash you are using. This recipe will work on pretty much any hard-shelled winter squash, from acorn to butternut. I personally love having the extra caramelization on all the edges, so I go through the trouble of cutting it into wedges. But if you don’t want to mess with it, or if it’s just too hard to cut up, cut that sucker in half, scoop out the seeds and just put the ingredients in the cavity of each half. Cut it into wedges after you cook it. You may need to cook it a bit longer since it’s a larger chunk, but it will still turn out lovely.

Maple Squashiness. Simple. Delicious.

Maple Squashiness. Simple. Delicious.

Maple Squash

1 acorn squash (or any type of hard-shelled winter squash)
1 tbsp. butter
2 tbsp. real maple syrup
Sea salt
Fresh ground pepper

Optional – dried cranberries or cherries, chopped almonds or walnuts, goat cheese

Preheat oven to 400˚.

Cut squash in half. Remove seeds (you can discard these or clean them and bake them for a snack). If you want to, cut further into smaller wedges. Scatter little pieces of butter all over, drizzle with maple syrup, sprinkle with sea salt & pepper.

All ready to go in the oven.

All ready to go in the oven.

Bake for 30-40 minutes (adjust cooking time for bigger or smaller squash) or until fork tender. If using nuts/dried fruit/cheese, sprinkle on squash 5-10 minutes before you take it out. Serve hot.

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Cheesy Eggplant Pasta Bake

Adventures in eggplant are always interesting. Mostly because I usually feel like I don’t know what I’m doing so every time I cook it it feels like an experiment. I didn’t grow up eating it…ever. Even now I don’t eat it all that often. But with my weekly surprise farm boxes, sometimes they come my way and I’m hate throwing away food so you can bet I will find a way to cook it! I’m still teaching myself to cook it, and to love it. I’m not quite there yet, but we have reached an accord, the eggplant and I.

I would call this particular eggplant experiment a success. I mean, really, when you add sauce and cheese and pasta, you can pretty much throw anything in there and it will be good, am I right? The ricotta and marinara sauce mingle into a wonderful creamy coating for the noodles and the eggplant adds great texture (and a few vitamins, yay!). If you want a little less texture, I would recommend peeling the eggplant. I left the peel on and didn’t mind it a bit.

Don’t be intimidated by all the steps. While there are several components, they are all individually easy to make and the finished dish is pretty, hearty and great for serving a crowd, or sticking in your fridge to eat all week, or gifting it to friends or family who have had a busy day.


Cheesy Eggplant Pasta Bake

28 oz. can of crushed tomatoes
4 cloves garlic
1/4 tsp. crushed red pepper
1/4 cup chopped olives
Handful of fresh basil, roughly chopped or torn
Salt & pepper to taste

1/2 cup chopped kale, spinach or herbs
1 clove garlic
2 slices of sourdough bread (stale is best!)
Pinch of sea salt

For the bake:
2 cups diced eggplant (bite size dice) – 1 large eggplant or 2 little ones
1 tsp. sea salt
1 package penne pasta
16 oz. ricotta cheese
1/4 cup parmesan
8 oz. mozzarella

Heat oven to 375˚. Spray a large casserole dish with cooking spray or rub with olive oil. Set aside.

Put eggplant in a colander and toss with sea salt. Let it sit in the sink for 10 minutes while you make the sauce, pasta and crumb topping. The salt will help draw out the extra moisture so it isn’t mushy in your casserole.

In a medium sauce pan, heat a drizzle of olive oil. Add garlic and crushed red pepper. Cook a minute or so until fragrant but not browned. Add tomatoes and olives. Bring to a boil and then turn down and let simmer. Add basil. Add salt & pepper to taste.

Cook pasta according to package directions, removing about a minute earlier than usual so it’s still a little al dente. It will continue to cook in the oven so this will keep it from getting too soft. Drain and rinse with cool water. Set aside.

Combine kale, garlic, sourdough bread and sea salt in a food processor. Pulse to get a crumb mixture. Sauté in a large dry skillet until it’s slightly brown and crunchy. (You can also do this step in the oven, but keep a close eye on it so it doesn’t burn.) Set aside.

Spread paper towels on your counter top and put the eggplant on top of them. Press down on top with another layer of paper towels to remove the moisture that has accumulated. Heat a grill pan or large skillet over medium high heat. Drizzle with a bit of olive oil. Spread out eggplant evenly in one layer. Cook a few minutes on each side until slightly browned and tender but not mushy.

Build your casserole. Start with half the sauce in the bottom of the dish. Top with the pasta. Then the ricotta in dollops all around and then smear them around to form a layer. Sprinkle with parmesan cheese. Add eggplant. Then the other half of the sauce. Top with mozzarella, just torn into chunks. Finish with breadcrumb topping.

Bake at 375˚ for 25 minutes, or until top is crunchy and cheese is melty. Serves 6.

Right out of the oven. Mmmm.

Right out of the oven. Mmmm.

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Rustic Potato Leek Soup with Garlic Kale Breadcrumbs

I know, I know. It’s freaking 80 degrees and I’m making soup. So sue me. I like soup.

Moreover, soup is a great way to use up some of the vegetables that are literally taking over my kitchen. They won’t fit in the fridge. They are overflowing. My weekly farm boxes have been generous, wonderful, delicious. But…plentiful. Plentiful to the point of having to work to eat it all. We went out to eat once or twice this week so I was falling behind on the vegetable consumption project. I’m trying to be creative so we eat more than just gigantic salads every night but there has been salad. A lot of salad. So. Soup. I’m breaking up the salad and rice bowl parade with soup.

This is similar to potato soups I’ve made before but the yummy kicker on this one is the crunchy pile of – stick with me here – kale breadcrumbs! Crazy, right? They were delicious. Garlicky, crunchy, salty. They were the perfect complement to the soup. And who knows? The leftovers may find themselves gracing a salad too.

Rustic potato leek soup with crunchy kale breadcrumbs.

Rustic potato leek soup with crunchy kale breadcrumbs.

6 red potatoes, diced
2-4 leeks (mine weren’t very big so I used 4) – reserve a little thumb sized chunk of leek to blend with the breadcrumbs
2 cups cabbage, chopped
4 cups chicken broth
1/2 cup heavy cream
1/2 stick butter
Salt & pepper
1/2 tsp. paprika
1/2 tsp. dill
1 bunch kale (I used red russian kale, but any variety will do)
1-2 large clove garlic
1/4 cup parmesan
2 slices sourdough bread
Sea salt (I used infused sriracha sea salt from for an extra kick but any coarse sea salt will work just fine.)

Cover potatoes and cabbage with water in a soup pot. Add a big pinch of salt, bring to a boil, reduce heat a bit and cook until tender. Drain off most of the water. Using a potato masher mash potato mixture (a little or a lot depending on the texture you like – I left mine pretty chunky but if you prefer it really smooth, put it in a blender and puree and then return to the pot. Add broth, cream and seasonings to taste. Bring to a boil and reduce heat to a simmer.

While potatoes are cooking, sauté leeks in a pan with the butter. When soft, blend up in a blender or food processor with a little broth or cream to help it blend smoother. Add leek mixture to the pot.

Heat oven to 400˚. In a food processor, blend up reserved leek chunk, garlic, sourdough bread, kale, and a pinch of sriracha salt (or regular sea salt) until it makes coarse crumbs. Spread out on a large cookie sheet lined with foil or parchment and bake 15-20 minutes or until crunchy, stirring about every 5 minutes.

Taste the soup and adjust seasoning if needed. Serve in a bowl with a little (or big!) heap of breadcrumbs.

Serves 4-6.

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Italian Style Marinated Veggie Salad

Sometimes I go crazy at farmer’s market and the veggies start to take over. I went a little nuts this week and I have a ton to use up, but I ate a big green salad last night so tonight, although I wanted some sort of salad, I decided to go a different direction. This salad is all about the veggies, with a little pasta and cheese thrown in for richness and texture. I tossed it all with some fresh greens at the end but in this one, the marinated vegetables are the star. This is a great way to use up lots of vegetables that are threatening to expire.

For maximum flavor, make the vegetables at least an hour in advance (or even the day before) so they can really soak up the marinade before tossing with the other ingredients. I usually make a huge batch of the vegetables so I can have some for the next day. The vegetables will keep for several days, and will improve in flavor the longer they marinate. Toss with the greens and pasta right before serving. Not in the mood for lettuce? It’s just as good without it (and travels better if you are making it for a potluck or picnic).

This is the perfect sunny day meal. What do you cook when it’s too hot to cook?

Marinated veggies. Mmm.

Marinated veggies. Tortellini. Mmm.

Italian Style Marinated Veggie Salad

1 zucchini or globe squash, cut into thin slices
2 cups green beans, cut into bite size pieces
2 cups cauliflower florets
1 cup cherry tomatoes, halved
1 cup black olives
2 tbsp. basil pesto (buy your favorite prepared or make your own)
2-3 tbsp. red wine vinegar
2-3 tbsp. olive oil
1 clove garlic, smashed into a paste
A pinch of crushed red pepper
Salad greens
Parmesan cheese (shaved or shredded)
1 package tortellini

Bring a pot of salted water to a boil. Add green beans and cauliflower. Cook 3 minutes, then drain and rinse with cold water to cool. Set aside.

In a large bowl whisk together pesto, vinegar, olive oil, garlic, and crushed red pepper. Add green beans, cauliflower, zucchini, tomatoes, and olives. Toss to coat veggies in the marinade and let it sit at room temperature for at least an hour if possible.

Cook tortellini according to package directions. Drain and rinse with cool water.

Toss salad greens with marinated vegetables, parmesan cheese and tortellini until all ingredients are combined and coated with dressing. Finish with a bit of sea salt and cracked pepper if desired. Serves 4.

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Spicy Shrimp and Veggie Rice Bowl

My favorite food trend right now? The rice bowl. They’ve been around forever, of course. I imagine the entire Asian community is laughing at our “new” obsession with putting things on a bowl of rice and calling it dinner. That being said, one of my favorite things about them is the variety you can bring to it. Want to go Mexican, Thai, Portuguese, Middle Eastern, Italian? Sure, why not. Throw together a few ingredients and spices from the area of the world you have in mind, and throw it on a bowl of rice (or whatever grain happens to float your boat), and you are all set. These find their way on to my menu at least once a week.

While there are usually a few different components, they are quick to throw together and perfect for “build your own” dinners that will please everyone at the table. It’s easy to vary the greens, protein or veggies according to your personal tastes and whatever happens to be in your refrigerator and always fun to experiment with different flavor combos. With this one the only spicy element is the sauce, so add more or less depending on how spicy you like it. Also, you can add more of the gochujang (a spicy Korean pepper paste) into the sauce to make it more spicy as well.

One of my favorite new ingredients with which I’ve been experimenting is finishing salt. I have at least six flavors of infused sea salt from Lords of Salt (check them out at and I am having so much fun with them! The black garlic flavor was perfect for this, adding a nice depth of flavor to the greens and shrimp and the perfect finishing touch on top.

Spicy Shrimp and Veggie Rice Bowl. When in doubt put an egg on it!

Spicy Shrimp and Veggie Rice Bowl. Yeah, I hid some sautéed greens under there somewhere too. When in doubt put an egg on it! 

Spicy Shrimp and Veggie Rice Bowl
(adapted from Cooking Light)

1 cup dry Batsmati or brown Rice
1/2 pound shrimp
1 bunch chard (or spinach or kale or other green you like), cut into ribbons
1 clove garlic
1/2 cup shiitake mushrooms, sliced
1 cup thinly sliced cabbage
1-2 carrots, cut into matchsticks
1 green onion, sliced
2-3 eggs (1 per serving)
2 tbsp. mayonnaise
1-2 tbsp. gochujang (find at Asian markets, or sometimes in the Asian section of the grocery store)
1 tsp. sesame oil
1 small clove garlic
Finishing salt (I used Lords of Salt black garlic salt, but any coarse sea salt will work fine)

Cook rice according to package directions. Heat large skillet over medium heat. If using chard, add stems first and let cook for a couple minutes in a bit of olive oil. Then add 1 clove minced garlic, sliced mushrooms, green ribbons and a pinch of sea salt. Sauté 4-5 minutes until greens are tender. (If using spinach, this only takes a couple of minutes).

Remove greens to a bowl, add a drizzle of olive oil to pan and then add shrimp. Sprinkle with a bit of sea salt. Sauté for a couple of minutes until shrimp is no longer pink. Remove to a small bowl.

Build bowls with a big scoop of rice, topped with greens, shrimp, and raw veggies. I usually put each thing in its own little section to make it pretty, but hey, a pile works too.

In a small bowl mix mayonnaise, 1 small clove garlic (smashed into a paste), sesame oil, and gochujang. Stir well until ingredients are blended into a thick sauce.

Add another drizzle of olive oil to the pan. Break eggs into pan and turn down to medium low. Cook slowly until white are done for a perfectly yolky sunny side up egg. Slide egg on top of bowls and sprinkle with a bit of finishing salt and green onion.

Serves 2-3

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Berry Beety Salad

Nothing says summer to me as much as blackberries.When I was a kid I would stuff my face with as much as I could find, and wore the scratches and stains with pride. Here in Oregon, it seems they are always growing everywhere, along sides of roads, in fields, in random bunches here and there, in most people’s yards. We are going to have a bumper crop in our backyard this year. I don’t know anyone who actually planted their blackberries, but everyone seems to have some. Although whatever variety of berries in my yard isn’t quite ripe yet (we counted 5 black ones today, but the rest are still green or red), farmer’s market was bursting with them. I picked up some Marion berries (a local variety of blackberry) that tasted just like sunshine.

In my farm box this week there were greens, greens and more greens. I still have some lettuce from last week too, so I’ve committed to eating some sort of lettuce based meal every day this week in hopes of using it all up. Last night I roasted beets (also in my box this week, yay!), made a simple but lovely blackberry vinaigrette and ended up with this beautiful and delicious salad. When salads taste like this it is far from a hardship to eat them every day.

Beets, berries, goat cheese, oh my!

Beets, berries, goat cheese, oh my!

Berry Beety Salad

2-3 cups leaf lettuce
1/2 cup blackberries plus a few for dressing
3-4 beets
1-2 oz. goat cheese
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. dijon mustard
Salt & pepper

Heat oven to 400˚. Place beets on a baking sheet. Drizzle with a bit of olive oil. Bake for 30-40 minutes until a fork goes in easily when you stab them. Let cool. Peel if desired and cut into bite size pieces.

In a small bowl crush a few blackberries with a fork. Add balsamic vinegar, olive oil, dijon and salt & pepper. Whisk together to make dressing.

Pile lettuce on a plate. Top with beets and blackberries. Drizzle with dressing and top with goat cheese. Finish with a few grinds of black pepper. Serves 1-2. I ate all this myself, so multiply recipe accordingly.

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Cheesy Asparagus Tart

It’s summer! Well, maybe not technically for another week or so, but farmer’s market is booming and my CSA boxes started coming this week! Getting a box of fresh veggies from one of my favorite farms every week was one of the highlights of my summer last year and I could not wait to sign up again this year.

My first farm box was green, green, green. Lettuce, chard, kale, asparagus, spearmint, tarragon, spring onions, radishes and dried beans to round it out. There will be lots of salads this week. But first, this lovely tart I found in my Forest Feast cookbook. As far as using up fresh veg this summer, I have a feeling this book will be my constant companion. Beautifully illustrated and easy, easy recipes that really highlight the veggies. Asparagus season is almost over so this one was at the top of my list. It didn’t disappoint.

As usual, I played fast and loose with some of the ingredients based on what I had on hand. Feel free to do the same.

Asparagus Tart

Asparagus Tart

Asparagus Tart
(from The Forest Feast, by Erin Gleeson)

1 sheet puff pastry, thawed (takes 30-40 minutes to thaw at room temp)
15-20 spears of asparagus
Goat cheese (or other soft cheese of your choice, she used Brie in the original recipe)
1 egg, beaten
Dried Italian seasoning or herbs of your choice
Salt & pepper
2 tbsp. chopped walnuts or pine nuts
1 tbsp. capers
1-2 tbsp. parmesan cheese (optional)

Preheat oven to 375˚. Unfold the puff pastry and place on a cookie sheet (greased or lined with parchment). Spread cheese over the puff pastry. Drizzle the beaten egg over the cheese. Place asparagus spears in a row. Sprinkle with other ingredients. Bake for 20-25 minutes until edges are golden brown. Remove from the oven and let sit for a few minutes before slicing.

We served this with a salad and fruit for dinner (also perfect for lunch or brunch!). Using one sheet of puff pastry serves 3-4 people. Easily doubled for more, or can be cut into smaller pieces for appetizers.

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Dreaming of Kale

My daughter had a dream. About kale. I’m not even kidding. She dreamed about a kale salad with a lemony dressing, dried cranberries and toasted nuts. She woke up craving kale and asked if we could have it for dinner. How often does that happen? Not often.

Another time she had a dream where she was a piece of celery and she was so sad because no one wanted to eat her. I couldn’t do much about that one. But this…this I can do. What can I say? I make dreams reality. I can also say this is probably the best kale salad I’ve ever made. The lemony vinaigrette is positively drool-worthy.

The other thing she’s been requesting lately is steak. I love steak but I really don’t make it much. It paired nicely with the bright salad and the wonderful, wonderful, warm crunchy/squishy croutons. Mmmm.

Want to go vegetarian? Just skip the steak.


Lemony Kale Salad with Polenta Croutons and Flank Steak

Lemony Kale Salad with Polenta Croutons and Flank Steak

Lemony Kale Salad with Polenta Croutons and Seared Steak

For Steak:
1 pound flank steak
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. minced garlic
Salt & pepper

For Salad:
2 bunches lacinato kale (dinosaur kale) – remove ribs and slice into thin ribbons, you want about 8-10 cups or so.
Zest and juice from 1 big lemon or 1 1/2 small lemons
1 tbsp. rice vinegar
3 tbsp. olive oil
1 clove garlic, smashed
1 tsp. dijon mustard
1 shallot, thinly sliced
1/2 cup dried cranberries
3 oz. feta, crumbled
1/4 cup sliced roasted almonds
Salt & pepper

For Polenta Croutons:
1 tube of prepared polenta, cut into cubes
3 tbsp. olive oil
Sea salt

In a shallow bowl or ziplock bag, place steak and rub both sides with olive oil, garlic and balsamic vinegar. Sprinkle with salt & pepper. Let sit and marinate for 15-20 minutes while you prepare the salad and croutons.

Heat a large skillet over medium high heat, add a generous drizzle of olive oil. Let it heat up for a minute and then add the polenta cubes. Let them cook, turning the cubes every couple of minutes until lightly browned. Sprinkle with sea salt.

To make the salad, in a large bowl whisk together lemon juice and zest, rice vinegar, olive oil, garlic, dijon, shallot and a pinch of salt & pepper to taste. Add kale, cranberries, feta and almonds. Gently toss until all of the kale is lightly coated (I find this easiest to do with my hands).

Heat a skillet over medium high heat. Add a drizzle of olive oil and add steak. Cook 3-4 minutes on each side. Remove from pan and let rest for at least 5 minutes before slicing. Thinly slice against the grain.

Serve a mound of salad topped with sliced steak and polenta croutons.

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Grapefruit Sesame Salad

Last night after dinner, my boyfriend came home and the first thing he says to me is “what’s so sticky all over the counter?” Oops. My grapefruit got away from me. I’ll admit to getting getting a little wild while segmenting my grapefruit all fancy like you’d see on Chopped. After that,  the the salad looked so good I just forgot about all the flying drops and dove right in. And why wouldn’t I? This thing is a sweet and savory masterpiece.

Salad season is upon us, as evidenced by the wonderful spring lettuces now available at most farmer’s markets. I picked up a giant head of butter lettuce last week and some of it found its way into this salad. For variety (and because it was there) I also added some baby spinach. You can use whatever kind of greens you like or have lying around. If you are short on time or energy for taking apart messy grapefruit, you can buy segments in a jar in the produce section of most grocery stores. Look for one that doesn’t have added sugar.

I don’t remember which magazine I was reading when I found this dressing. It sounds so simple but the combo of grapefruit juice and sesame oil is just wonderful. All it needs is a little salt and pepper to give it a little punch. The goat cheese adds some creaminess and tang and oh my, it’s all so good. I know it sounds weird, but next time you have a pile of greens staring at you, give this one a go. So simple. So yummy.

Grapefruit Sesame Salad

Grapefruit Sesame Salad

Grapefruit Sesame Salad

3-4 cups mixed salad greens (I used half spinach and half butter lettuce)
1 pink grapefruit (or grapefruit segments in a jar if you prefer)
2 oz. goat cheese
1 cup chickpeas, rinsed
1 tsp. sesame oil
Salt & pepper

Place greens and chickpeas in a bowl.

Over a small bowl, segment grapefruit, reserving liquid. I do this by cutting the peel off and then using a knife to get the segments out. Squeeze the leftover membranes over the bowl to get the rest of the juice out. You’ll probably have at least 2-3 tablespoons. Add the grapefruit segments to the greens. Add sesame oil and a pinch of salt and pepper to the small bowl of grapefruit juice. Whisk to combine.

Toss the greens and chickpeas with the dressing. Top plates of salad with crumbled goat cheese. This makes enough for 2 people, or one super hungry salad machine.

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Polenta Stuffed Portobellos

In anticipation of the upcoming season, I signed up for the same CSA I used last year. For those of you who haven’t heard of CSA, it stands for Community Supported Agriculture, and basically means you sign up with a local farm and receive a share of whatever they happen to pull out of the ground every week during the growing season. My family and I loved doing this last year. Not only did we have enough food for $25/week that we had to work to eat it all, but we got to try a lot of new things that we may not have otherwise purchased, and everything was just about as fresh and delicious as it could possibly be without going out and picking it yourself. I am not a talented gardener, and I don’t have room to do it even if I was so this is the perfect way for us to have local, farm fresh veggies all through the summer and fall.

Shortly after signing up, I happened upon this gorgeous cookbook, The Forest Feast, by Erin Gleeson, and it was just bursting with simple and gorgeous vegetable dishes. I couldn’t resist. For those who know me, you know I have a tragic cookbook addiction and it had been a while since I had fed the beast. I needed it. Really, I did.

This is the first recipe I made out of my new little treasure. I made a few minor changes based on the contents of my fridge, but I have to say, these are deceptively simple. For a vegetarian dish I found it to be filling and complex, and the mushrooms add a nice “meaty” texture that was quite satisfying. Her photo shows a beautiful portobello with a dainty scoop of polenta and a sprinkle of veggies. Mine were less pretty since I just piled everything on there (who are we kidding, the creamy polenta is the best part!), but they were every bit as delicious. I’m guessing after she took that photo she piled some more stuff on hers too.

Don’t like mushrooms? I would make this same recipe with sweet bell peppers or a slab of grilled eggplant (and probably will!)

Polenta Stuffed Portobellos (yeah, I went a little nuts with the polenta, so sue me)

Polenta Stuffed Portobellos (yeah, I went a little nuts with the polenta, so sue me)

Polenta Stuffed Portobellos
(from The Forest Feast)

4 portbello mushrooms
1 cup polenta
1/2 cup grated parmesan
2 tbsp. butter
1/2 pound brussels sprouts
1 red onion
Olive oil or butter
Salt and pepper

Heat oven to 375˚. Put portobellos on a baking sheet. Remove stems and discard. Drizzle each with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, until tender.

While portobellos are cooking, thinly slice brussels sprouts and red onion. Heat a skillet to medium, add a drizzle of olive oil and/or a tbsp. of butter and cook slowly to caramelize, about 15 minutes (turn down to medium low if veggies are browning too quickly, you want them nice and soft, not scorched).

Meanwhile, bring 3 cups of water to a boil. Add a dash of salt. Add polenta and stir. Turn heat down and simmer for 10-15 minutes until liquid is absorbed. Remove from heat. Add 2 tbsp. butter and parmesan cheese. Stir well until everything is melted. Add salt and pepper to taste (I always wait until after I’ve added the cheese since it can sometimes be very salty on its own).

Assemble mushrooms. Start with the mushroom, add a big spoonful or two of polenta and top with vegetables. Finish with a sprinkle of cheese if desired.

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