For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
Dress a double batch of this light but satisfying dinner with the sesame dressing. The flavors get even better overnight in the fridge, and leftovers make a gourmet on-the-go lunch.
Looking for a new dinner idea? Look no further! This chicken recipe is delicious and easy to prepare. Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions.