Recipes

Ingredients: iv cups chicken stock 1 loving cup polenta 1/2 loving cup ricotta 1/2 teaspoon fennel pollen* salt freshly reason dark pepper Directions: Bring the stock to a boil inwards a medium saucepan. Add the polenta, salt, pepper, together with pollen together with stir until it starts to thicken, 2-5 minutes. Simmer xxx minutes. Stir inwards the  ricotta. *I constitute this at an Italian market My thoughts: This recipe is together with then good, creamy together with easy, everyone should teach inwards this weekend. It seems unproblematic simply the ricotta adds a ton of season together with texture to the polenta.

for the squash: 1 delicata squash, sliced into 1/4 inch half-moons, seeds reserved 1 tablespoon fennel pollen tabular array salt freshly basis dark pepper canola oil for the seeds: 1/2 loving cup raw delicata seeds, rinsed clean 2 tablespoons canola oil 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon fine salt 1/2 teaspoon dried oregano for the salad: 10 fresh figs, halved 10 oz watercress 1/2 ruddy onion, sliced 4 oz crumbled bluish cheese (gorgonzola is good) 4 oz prosciutto to serve: prosecco or other white vino vinegar Directions: Preheat oven to 375. Line a baking canvas alongside parchment. Set aside. In a medium bowl, toss together the squash, a drizzle of canola oil, salt, pepper as well as fennel pollen. Arrange inwards a unmarried layer on the lined baking sheet. In a minor bowl, stir together the seeds, oil, paprika, garlic powder, salt, as well as oregano. Place on the baking canvas adjacent to the squash. Bake for fifteen

Ingredients: iv cups chicken stock 1 loving cup polenta 1/2 loving cup ricotta 1/2 teaspoon fennel pollen* salt freshly reason dark pepper Directions: Bring the stock to a boil inwards a medium saucepan. Add the polenta, salt, pepper, together with pollen together with stir until it starts to thicken, 2-5 minutes. Simmer xxx minutes. Stir inwards the  ricotta. *I constitute this at an Italian market My thoughts: This recipe is together with then good, creamy together with easy, everyone should teach inwards this weekend. It seems unproblematic simply the ricotta adds a ton of season together with texture to the polenta.

for the squash: 1 delicata squash, sliced into 1/4 inch half-moons, seeds reserved 1 tablespoon fennel pollen tabular array salt freshly basis dark pepper canola oil for the seeds: 1/2 loving cup raw delicata seeds, rinsed clean 2 tablespoons canola oil 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon fine salt 1/2 teaspoon dried oregano for the salad: 10 fresh figs, halved 10 oz watercress 1/2 ruddy onion, sliced 4 oz crumbled bluish cheese (gorgonzola is good) 4 oz prosciutto to serve: prosecco or other white vino vinegar Directions: Preheat oven to 375. Line a baking canvas alongside parchment. Set aside. In a medium bowl, toss together the squash, a drizzle of canola oil, salt, pepper as well as fennel pollen. Arrange inwards a unmarried layer on the lined baking sheet. In a minor bowl, stir together the seeds, oil, paprika, garlic powder, salt, as well as oregano. Place on the baking canvas adjacent to the squash. Bake for fifteen

Ingredients: iv cups chicken stock 1 loving cup polenta 1/2 loving cup ricotta 1/2 teaspoon fennel pollen* salt freshly reason dark pepper Directions: Bring the stock to a boil inwards a medium saucepan. Add the polenta, salt, pepper, together with pollen together with stir until it starts to thicken, 2-5 minutes. Simmer xxx minutes. Stir inwards the  ricotta. *I constitute this at an Italian market My thoughts: This recipe is together with then good, creamy together with easy, everyone should teach inwards this weekend. It seems unproblematic simply the ricotta adds a ton of season together with texture to the polenta.

for the squash: 1 delicata squash, sliced into 1/4 inch half-moons, seeds reserved 1 tablespoon fennel pollen tabular array salt freshly basis dark pepper canola oil for the seeds: 1/2 loving cup raw delicata seeds, rinsed clean 2 tablespoons canola oil 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon fine salt 1/2 teaspoon dried oregano for the salad: 10 fresh figs, halved 10 oz watercress 1/2 ruddy onion, sliced 4 oz crumbled bluish cheese (gorgonzola is good) 4 oz prosciutto to serve: prosecco or other white vino vinegar Directions: Preheat oven to 375. Line a baking canvas alongside parchment. Set aside. In a medium bowl, toss together the squash, a drizzle of canola oil, salt, pepper as well as fennel pollen. Arrange inwards a unmarried layer on the lined baking sheet. In a minor bowl, stir together the seeds, oil, paprika, garlic powder, salt, as well as oregano. Place on the baking canvas adjacent to the squash. Bake for fifteen