For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
A unique carrot side dish perfect for holidays and special occasions, or any day of the week. Baby carrots are tossed in a sweet and buttery Marsala wine glaze with shallots and toasted hazelnuts. Just delicious!