I made this for dinner the other night and it was SO good! Yum! I’ve actually made this recipe several times. It’s quick and easy to make. Don’t let the fancy name fool you.

This recipe comes from Epicurious and was in Gourmet Magazine. So I can’t say if it’s healthy or not. I’ll share my healthy options below. If you try it let me know what you think!

INGREDIENTS:
2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
1/3 cup grated Parmesan
2 tablespoons olive oil, divided
1 pound sweet Italian sausage, casing removed
1/2 pound mixed sliced fresh wild mushrooms
1/2 cup dry red wine
1 1/2 cups bottled marinara sauce

Accompaniment: grated Parmesan

Preheat broiler.

Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.

Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.

Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.

Serve ragout spooned over polenta.

My Healthy Version: I use sweet Turkey sausage and omit the Parmesan cheese. When cutting the polenta I just cut the whole tube into 1/2″ slices and I’ll brush olive oil on one side when broiling.

South of the border salad (serves 2-3)

1C red leaf lettuce,chopped finely
1/2C chopped cilantro
1C romaine, chopped
4 chopped med. Tomatoes
2 diced avocados
2T lemon juice
1/4 diced yellow onion
2C sprouted beans ( pinto, navy, white or garbanzo) (or a can of beans - I like to use navy or pinto beans on this salad)

dressing
1 clove crushed garlic
1/4C EVOO (extra virgin olive oil)
1/4C green onion
3T lemon juice
1T apple cider vinegar (optional - I usually make this without the vinegar)
1/4C parsley
1/4C cilantro
1t tarragon
1T sea salt

Head of Romaine lettuce or cabbage leaves or tortillas.

Mix salad ingredients in a large bowl.
Mix dressing ingredients in a blender or food processor. Pour dressing over salad and mix together.

Serve over bed of romaine or leaf lettuce OR wrap in cabbage leaf OR wrap in tortilla.

This is one of our favorite recipes AND it is so easy and super yummy!

Steel Cut Oats or Scottish Oats or Irish Oats- These are groats which have been cut into two or three pieces.

I buy my Steel Cut Oat Groats from Whole Foods in the bulk food section. I’m pretty sure Publix carries them too.

(serves 4-6)

3C Steel Cut Oat Groats (soaked overnight)
1/3C Pure Organic Maple Syrup (not maple flavored syrup - available at Target, Publix and Whole Foods)
1T Cinnamon
1/2 Salt
1C Raisins
1t Vanilla

Drain the water from the oats.
In a food processor, combine all ingredients and process. Adjust syrup, cinnamon or raisins to taste.

For different variation add any of the following cored apple with skin, strawberries, or other favorite fruit.

Will keep in a sealed container in the refrigerator for several days.

My mouth is watering just looking at this picture! I never thought I would not only like, but actually crave ‘kale’, that’s right kale. I worked at Burger King when I was a teenager and remember using kale to decorate the salad bar (yes BK used to have a salad bar) and I thought it was only good for was decoration! Needless to say I’ve come along way. I’ll share more of my story and how I got where I am today at another time. My daughter begs me to make this too! We eat this 3-5 times a week. Most of the recipes that I will be posting are ones that I have created or modified to make my own. Feel free to email me if you have any questions. Enjoy!

Marinated Greens

(Serves 1-2 as a main dish or 4 as a side)

1 bunch of Kale (or combination of kale, mustard greens, spinach, swiss chard or collard greens) - remove thick stem and chop

1 T Extra Virgin Olive Oil

1 Lemon Juiced (I use a citrus press)

1 Garlic Crushed

1 t Sea Salt (or to taste)

4 Green Onions, finely chopped

1 Avocado, diced

Combine all ingredients, except avocado in a large bowl. Work with your hands until the greens are wilted, add avocado and serve. If you prefer, you can mush the avocado too, it’s a little messier though.

For a variety - add any of the following: sunflower seeds, finely chopped tomato, sprouts, Bragg’s Liquid Aminos (natural alternative to soy sauce), fresh ginger and/or cayenne pepper.

Here is a link for nutritional benefits of kale:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38