Spicy Rainbow Chard with Bacon and Polenta

Even though I love veggies, I still occasionally come across one I haven’t tried before.  This week at farmer’s market, a beautiful bunch of rainbow chard caught my eye.  I had to buy it.

Rainbow Chard. Isn’t it pretty?

I asked the vendor how he normally cooks it and he sheepishly admitted that he’d never actually tried it himself.  What?  So…left to my own devices I went home and dug up some recipes online and hit on one that we all really liked.

I’m usually not a big fan of greens.  I didn’t grow up eating them, so I’ve slowly introduced myself to them.  I like almost all of them raw, and just recently have started cooking them now and then.  While I would not consider chard (or any leafy greens really) to be an entry level vegetable, I really enjoyed this.  While raw, it was quite bitter, but a quick saute mellowed the bite substantially.  The sweetness of the shallot and vinegar and smokiness of the bacon complemented the slight bitterness of the greens, adding up to a tasty dish indeed.   Add a creamy, cheesy polenta for contrast and it was absolutely delicious.  If you’re wondering if the kids will eat it, I can only say that mine both cleaned their plates with a smile on their faces.

Spicy Rainbow Chard with Bacon and Polenta

Spicy Rainbow Chard with Bacon and Polenta
(from Sunset)

1 cup polenta
1/2 tsp. salt
4 slices thick cut bacon
2 tbsp. olive oil
2 large shallots, chopped
2 garlic cloves, minced
2 large bunches rainbow chard, ribs cut into 1/2 inch sections and leaves roughly chopped
1/4 – 1/2 tsp. crushed red pepper flakes
1 tbsp. unsalted butter
1/3 cup parmesan cheese
2 tsp. balsamic vinegar

Cook polenta with salt as package directs.  Meanwhile, cook bacon until crisp and drain on paper towels.

Discard bacon fat and heat olive oil in the same pan. Cook shallots, garlic and chard ribs until softened, about 4 minutes.  Stir in chard leaves, chile flakes and 1/3 cup water.  Cover, reduce heat to low and cook until wilted, 2-3 minutes.

Stir butter and cheese into polenta and spoon into bowls.  Toss chard with vinegar and spoon over polenta.  Crumble bacon and sprinkle on top.  Serves 4.

Note:  This meal can easily be made vegetarian by simply eliminating the bacon.

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Steak with Shiitake Sherry Sauce

We don’t eat much red meat these days, so when we have steak it’s a real treat!  I scored some beautiful shiitake mushrooms at farmer’s market this weekend and they paired perfectly with my little hunk of cow. I’ve also made this sauce to spoon over pork chops or chicken.  But the steak was mmmm…plate-licking good.

With the opening of farmer’s market this weekend I had LOTS of veggies on hand so we made this a low carb affair with lightly roasted asparagus and cauliflower “fries”.  Yum!

Steak with Shiitake Sherry Sauce

Steak with Shiitake Sherry Sauce

2 steaks (whatever kind you like best will work fine)
Salt & pepper
1 tbsp. olive oil
1 cup shiitake mushrooms, halved or sliced
1/4 cup sherry
1 tbsp. butter, cut into pieces

Make sure steaks are dry so you get a good sear.  Sprinkle with salt & pepper and set aside.  Heat a skillet over medium-high heat.  Add olive oil and let it get hot (if you flick a few drops of water in the pan it should sizzle if it’s ready).  For medium-rare, cook steaks 3-4 minutes per side (or to the doneness you prefer).  Remove from pan and let them rest while make the sauce.

Add mushrooms and sherry to the pan.  Sauté 2-3 minutes.  Add a few grinds of pepper.  Remove pan from heat and whisk in the butter.  Slice steaks across the grain and spoon sauce and mushrooms over the top.

Mushroom and Sausage Ragú with Creamy Polenta

I’ve never been a fan of grits.  I think it’s one of those things you have to grow up eating to appreciate.  But I love polenta.  This doesn’t really make sense because they are basically the same thing.  And yet, it’s true.  I don’t know if it’s the way it’s cooked, or the way it’s presented or if it’s just in my head.  I suppose in the end it doesn’t really matter.  In any case, this post is about polenta.  Which is wonderful.  Especially when you mix cream cheese and butter into it.  If you are on a gluten-free diet, or just wanting something different from rice or potatoes to smother with something, eat this.  You can thank me later.

Topping off the polenta is a delicious mushroom and sausage concoction.  Together it was heaven on a plate.  When I first showed this recipe to my daughter Claire she was suspicious of the whole thing.  It didn’t look like much.  But in the end, she made the loudest yummy noises of all.  This disappeared in record time but it will definitely be making a reappearance in our kitchen very soon!

Mushroom and Sausage Ragú with Creamy Polenta

Mushroom and Sausage Ragú with Creamy Polenta
(adapted from Cooking Light)

1 1/2 tablespoons olive oil, divided
8 ounces hot Italian sausage
1/2 cup chopped onion
1/2 – 1 pound mushrooms, sliced
2 large garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
2 1/2 cups chicken broth
1 1/2 cups water
1 cup uncooked polenta
4 ounces cream cheese
1 tablespoon butter

To make polenta, bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 15-20 minutes or until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cream cheese, and butter.

Meanwhile, eat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.

Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 3-4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 10-15 minutes.  Serve over polenta.

Blackened Rock Cod & Black-Eyed Slaw

Oh look, a new Food Network magazine on the rack.  Can I resist?  Um…no.  I’m weak.  A cooking magazine addiction is a terrible (but tasty) thing.  This one was chock full of recipes to use up summer produce and eat light.  And not so light.  But for now we’ll avoid the Banana-Coconut Marshmallow Meringue Pie (oh yeah, that’s happening) and start with something healthy-ish.  I especially like the weeknight cooking section with recipes that are quick to make.

Growing up in Oregon, I didn’t ever eat black-eyed peas as a kid.  In fact the first time I ate them, somewhere in the wilds of Arkansas, I was shocked to find that they weren’t gross at all, as I had always suspected, but actually pretty darn tasty!  In fact, there are places where people eat them all the time!  Some people even eat them for luck every year on New Year’s Eve.  I have no idea if that works but there are certainly worse traditions out there.

I think you could use any kind of white fish fillet to make the blackened fish dish.  I happened to have rock cod, so that’s what I used, although the original recipe called for tilapia.  I also played a bit with the slaw recipe.  I guess I’m just not that great at following directions, but the results were terrific!  I made some incredible corn bread to go with it.  If you’re interested in that, tune in tomorrow.

Blackened Rock Cod with Black-Eyed Slaw & Cornbread

Blackened Rock Cod
(Adapted from Food Network Magazine)

1 tbsp. paprika
1/2 tsp. ground cumin
Salt & pepper
4 rock cod or tilapia fillets

In a small bowl combine paprika, cumin and salt and pepper.  Rub most of the rub on one side of the fillets, using any leftover for the other side.  Heat a tablespoon of olive oil over medium-high heat in a large skillet.  Add fish, spicy side down.  Cook 3-4 minutes.  Flip carefully and continue to cook another 2 minutes or so until fish flakes easily with a fork.

Black-Eyed Slaw

Black-Eyed Slaw
(Adapted from Food Network Magazine)

1/3 cup prepared salsa verde (I like the Herdez brand)
2 tbsp. white wine vinegar
2 tbsp. sour cream
3 tbsp. olive oil
4 cups shredded cole slaw mix (one 14 oz. bag)
1 can black-eyed peas, drained and rinsed

In a large bowl whisk together salsa verde, vinegar, sour cream and olive oil.  Add cole slaw mix and black-eyed peas and gently toss until all ingredients are combined.  Taste for seasonings, and add salt & pepper if needed.