Creamy Polenta with Braised Greens and Pan-Roasted Mushrooms

I’ve been meaning to make this for weeks and finally got around to it Thursday night. In my mind, this is a perfect meal for a snowy winter night.



Interestingly, I’ve seen a version of this dish pop up on menus at a number of restaurants around the city, which confirms that I’m not the only one who thinks this is right for the season.

Risotto with Asparagus and Morels

Yep, I’m obsessed with asparagus. This time I paired it with another springtime treat, morel mushrooms, and put the mixture on top of a simple risotto – it was a last minute lazy Sunday supper whose flavor belied its simplicity.

I love mushrooms of all kinds, and morels are no exception. They’re available fresh for a short time each spring, and their rarity and elusiveness means, unfortunately, that they’re pricey (the bf was shocked at how much I shelled out for a small container of them). They’re available dried year-round, but there’s nothing like a fresh morel sautéed in butter – the flavor is earthy and rich and the texture is slightly chewy but not quite as spongy as other mushrooms. Make sure you cook them, though, because morels are toxic when raw, and the toxin is broken down by heat.