Sage Polenta Bowl with Parmesan, Roasted Brussels Sprouts and Wild Mushrooms

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This time last year: Fall Harvest Vegetarian Stuffing (2013)

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Man, time flies, doesn’t it?

It feels like just yesterday I was at home, filling my plate full of sweet potatoes, roasted brussels sprouts, and homemade rolls. Oh my goodness gracious, it was SO good!

I’m telling you all, veggie Thanksgiving is where it’s at. No turkey to make you sleepy, and all of the carbs and homemade goodness you could ever dream up. I can feel myself drooling now.

 

When the weather gets cold and the work load keeps getting harder, I dream of home. I dream about those moments around the table with my family, maybe some jazz music floating therough the speakers, always some kind of sweet potato dish being served (duh!).

When going home is not an option, which is unfortunately, almost always the case, I find myself eating soup instead. (Yes, some of us eat our feelings, and no, soup can not replace the comfort that comes with a family home cooked meal).

I think the warmth of a bowl of soup can push back the coldness of winter just a little bit, which can make the warmth of home feel a whole lot closer.

However, since leaving home 6 years ago, I’ve had a lot of soup, and sometimes you need something else warm.

CUE the Sage Polenta Bowls with Parmesan, Roasted Brussels Sprouts and Wild Mushrooms.

This bowl is seasonal, warm, simple, and delicious. It is filling, while still healthy, and it meets all vegetarian and gluten free diets (two points for the picky eaters!).

Buy the ingredients and make this recipe this week. I promise, you will be so glad you did!

 

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Ingredients:

  • 1 pound Brussels sprouts- rinsed, trimmed, and quartered
  • 1- 8 ounce package assorted wild mushrooms (fresh)
  • 2 Tablespoons olive oil
  • salt and pepper to taste
  • 4 cups water
  • 1 cup instant polenta
  • 3/4 cup shredded parmesan cheese, divided
  • 1/4 cup chopped fresh sage

Directions:
1. Preheat the oven to 400˚F.
2. Toss the Brussels Sprouts and mushrooms with olive oil, salt, and pepper, and then arrange into one layer on a baking sheet. Bake for 20 minutes, or until slightly browned.
3. Meanwhile, bring the water to a boil in a medium sized pot. Reduce the heat to low and slowly whisk the polenta into the water. Continue to whisk, without ceasing, for 3 minutes.
4. Remove the polenta from the heat, and stir in 1/2 cup Parmesan cheese, the sage, and salt and pepper to taste.
5. Divide the polenta into four bowls, and top each with 1/4 of the roasted vegetables + 1 Tablespoon of parmesan cheese.

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Notes and Tips!:

  • Source: Oh My Veggies!
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen! (Recipe links found below!):

Mac + Cheese Stuffed Brown Sugar Balsamic Portobellos

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This time last year: Homemade Roasted Butternut Squash Soup (2013)

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I think one of my favorite foods, in extremely close competition with sweet potatoes, are mushrooms.  Mushrooms are not only incredibly flavorful (I mean, have you seen those Garlic Parmesan Mushrooms?!?!), but they also are so very good for you- low in fat, high in iron, and a good source of protein.  What’s not to love?

After you sauté these bad boys in a little balsamic vinegar and brown sugar, you could eat them straight. Stuffing them with mac and cheese, makes them literally irresistible!

So, if a healthier take on comfort food sounds like your dream, then look no further!

If you’re looking for a good vegetarian entree, then look no further!

If mac and cheese is your jam, or you happen to have a left over tub in your fridge, then look no further!

This dish is a winner, love at first bite.

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Ingredients:

  • 4 large portobello mushroom caps, stems removed
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1/2 Tablespoon brown sugar
  • 2 cups (leftover) macaroni and cheese
  • 2 ounces freshly grated cheese (your favorite kind!)
  • 1 green onion, sliced
  • 2 Tablespoons chopped fresh herbs

Breadcrumb Ingredients:

  • 2 Tablespoons unsalted butter
  • 1 garlic clove, minced or pressed
  • 1/3 cup seasoned panko bread crumbs

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Directions:

  1. Preheat the oven to 400˚F.
  2. Prepare the mushrooms: Heat olive oil in a large skillet over medium heat.  Once warm, add the mushrooms, stem side up, and cook for 3-4 minutes. Flip, and cook for an additional 3-4 minutes. Flip once more and add the vinegar and brown sugar, evenly coating the mushrooms.  Cook for one more minute and then remove from the heat.
  3. Assemble: Scoop heaping spoonfuls of mac and cheese (at least 1/2 cup) into each mushroom. (The mac and cheese can be straight from the fridge!). Place in the oven, until the cheese is melted, about 10-15 minutes.
  4. Prepare the breadcrumbs: Meanwhile, in a small saucepan, melt the butter over medium heat and whisk until it bubbles.  The minute the brown bits begin to form on the bottom of the pan, remove from the heat and whisk for an additional 30 seconds.  Let the butter stand for 2 minutes, then whisk in the garlic and bread crumbs.
  5. Top: As soon as the mushrooms are done cooking, cover them with the breadcrumbs, herbs, and green onions, and serve immediately!

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Notes and Tips!:

  • Yield: Serves 4
  • Source: How Sweet It Is
  • Like this recipe? Check out these other winner from A Rented Kitchen (recipe links below):

Asparagus Gruyere Tart

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This time last year: Oatmeal Chocolate Chip Cookie Pancakes (2012)

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Less is more.

You’ve heard it before- “Less is more.”

However, how often do we actually remember that?’

I have a hunch, that more often than not, the wish for less work and more yummies comes to mind around the dinner hour, when we find ourselves hungry and not in the mood to spend hours in the kitchen.

I feel you there, and thus am very happy to share this simple and scrumptious meal!

This recipe, is a perfect example of less is more, done perfectly. With only four ingredients, and one baking sheet, you can have a scrumptious meal or appetizer on you hands in mere minutes.

Not a fan of asparagus? Feel free to switch out these veggies with something else, such as sliced tomato, mushroom, or onion. You can’t go wrong, but remember, sometimes, less is more 🙂

Happy eating, and come back soon!

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Ingredients:

  • 1 rectangular pizza dough or frozen puff pastry
  • 2 cups (5 1/2 ounces) Gruyere cheese, shredded
  • 1 1/2 pounds asparagus, rinsed and trimmed
  • 1 Tablespoon olive oil
  • Salt and pepper, to taste

Directions:

  1. Preheat the oven to 400 ˚ F, or to temperature directed on frozen dough container.
  2. Roll out the dough out into a rectangle, folding the edges up slightly.
  3. Place the pastry on a baking sheet, and with a sharp knife, lightly score the dough.  Bake until golden, for about 15 minutes.
  4. Remove the pastry dough from the oven, and evenly sprinkle with Gruyere. Arrange the asparagus spears across the tart shell, alternating ends and tips. Brush the asparagus with oil, and season with salt and pepper.
  5. Bake for an additional 20-25 minutes, serve warm and enjoy!

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Notes and Tips!:

  • Source: Martha Stewart
  • Like this recipe? Try these other delicious treats from A Rented Kitchen! (Recipe links below photos):

Berry Quinoa Salad with Citrus Honey Dressing

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This time last year: Cranberry Field Roast Panini (2012)

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Oh Hello again!

It’s been a while. My b.

Once again, life got crazy, and I am now in my THIRD rented kitchen. What’s up, change?

I could give you a whole host of reasons why I have not been able to post much in the last two months, but who has time for that? The real point is that I have so many fun summer recipes I want to share with you guys, this one in particular is scrumptious, and after almost two months away, you have to start of big. Cue Berry Quinoa Salad with Citrus Honey Dressing.

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Summer is the perfect time for dishes like this, because they are so refreshing, they use seasonal ingredients, and they are best served chilled- perfect for a summer day picnic or a porch dinner.

I hope you enjoy this dish as much as I did, and I hope you are able to share it with someone you love.

I have come to realize recently, how special that exchange really can be. Here’s to nourishing your heart while nourishing your body.

With love,

a rented kitchen

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Citrus Honey Dressing Ingredients:

  • 1 teaspoon orange zest
  • 4 Tablespoons fresh orange juice
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon honey
  • 1 teaspoon finely chopped mint
  • 1 teaspoon finely chopped basil

Salad Ingredients:

  • 2 cups cooked red quinoa
  • 1 ½ cups strawberries, cut in half
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup roughly chopped honey roasted cinnamon almonds or mixed nuts*
  • 1 Tablespoon finely chopped mint
  • 1 Tablespoon finely chopped basil

Directions:

  1. Whisk together the dressing ingredients in a small bowl. Set aside for later.
  2. In a large bowl, gently toss the quinoa, berries, almonds, mint, and basil. Drizzle the salad with the dressing, and gently stir once more. Serve fresh and enjoy!

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Notes and Tips!:

  • If you cannot find red quinoa, regular quinoa will work as well! Feel free to make it a day in advance, as long as the quinoa is cool prior to making the salad.
  • Blue Diamond, as well as stores like Whole Foods and Fresh Market, carry honey roasted cinnamon almonds and/or bags of mixed nuts! If you cannot find that exact combination, aim for something similar, or substitute with sunflower seeds or mixed nuts!
  • Source: Two Peas and Their Pod 
  • If you like this recipe, try these other delicious dishes from A Rented Kitchen (Links below photos!):

 

Food for the Fourth!

Saturday will be here before we know it, and that means the Fourth of July – fireworks, family, friends, starry nights, jeans, bare feet and food. Lots of food.

For all of you out there brainstorming what to bring to your neighborhood potluck, what to cook for your relatives, or how to celebrate this holiday in a more environmentally friendly way by going vegetarian- look no further.

Below I have compiled a list of scrumptious foods perfect for this summer holiday. Check it out, and let me know what you try!

Happy cooking, and an even happier Fourth of July 🙂

With lots of love, Sarah

Appetizers:

Drinks:

 

Entrees and Sides:

Desserts: