This fruit-topped, low-cal recipe is a ray of sunshine on a day when you could be eating a bland, ordinary salad. Guaranteed to make your day taste a little brighter.
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
This dish embodies the alluring qualities you'd expect from rösti—shredded potatoes that are cooked until browned and crisp on the edges. Serve with a colorful mixed greens salad.
