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cooking.nytimes.com
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes
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Get Mushroom and Herb Crostini Recipe from Food Network
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Get Mega Meatball Pizza Recipe from Food Network
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Beer-batter cod fillets get a kick from sriracha sauce. Serve with Idahoan Signature™ Russets Mashed Potatoes.
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Get Cuban Baked Chicken with Sweet Peppers and Yellow Rice Recipe from Food Network
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Get 4 Cheese Stuffed Shells Recipe from Food Network
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Recipe for Grilled Leg of Lamb with Minted Yogurt, Cucumbers, and Olives, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household.
cooking.nytimes.com
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It’s not a traditional slaw, but the concept is the same Serve this immediately, or give it some time in the fridge to let the flavors meld
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Get Cream of Celery Soup Recipe from Food Network
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This simple chowder recipe made with canned salmon and fresh potatoes, carrots, and celery is a tasty dinner that's easy on the budget.
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Sweet honey balances tart rhubarb in this unexpected savory dish.