For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
Taco Rice is the perfect side dish to go with…. you guessed it….. tacos! Tender seasoned rice is combined with corn, black beans, fire roasted tomatoes, and cilantro.
Though the chewy texture of Chinese egg noodles is fantastic, you can substitute rice sticks or linguine. Omit or decrease the amount of chile paste if serving to kids.
For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla.
Celery and blue cheese dressing help tame the hot sauce on these juicy burgers. For an even lighter version, pass on the buns and serve with lettuce leaves, sliced onion and chopped tomato. —Mary Pax-Shipley, Bend, Oregon
