Creamy Polenta with White Beans and Roasted Broccoli Recipe


For the polenta:

  • 2 cups water

  • 3/4 teaspoon salt

  • 1/2 cup yellow polenta

For the roasted broccoli: 

  • 4 cups chopped broccoli

  • 2 tablespoons olive oil

  • 1/2 teaspoon sea salt

For the white beans:

  • 1 cup white beans, homemade or canned, drained and rinsed

  • 3 tablespoons olive oil

  • 1 tablespoon nutritional yeast

  • 1 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • Pinch of salt

For the chili oil:

  • 1/4 cup olive oil

  • 2 teaspoons chili flakes


  1. Make the polenta: Bring the water and salt for the polenta to a boil over medium heat in a 2-quart saucepan. Once it's boiling, add the polenta and whisk until the polenta is fully incorporated.

    Lower the heat (as low as it can go) and cook the polenta for 20 to 25 minutes, stirring every 5 to 10 minutes with a whisk to break up any clumps.

  2. Roast the broccoli: Heat your oven to 425˚F. Arrange the chopped broccoli on a rimmed baking sheet and toss with the 2 tablespoons of olive oil and salt. Roast until the broccoli is tender and beginning to char, about 15 to 20 minutes.

  3. Make the bean puree: While the polenta and broccoli are cooking, combine the drained beans with the olive oil, nutritional yeast, garlic powder, onion powder, and salt in the bowl of a food processor or in a high speed blender. Puree until smooth, adding a few tablespoons of water as needed to help smooth it out.

    When the polenta is done cooking, stir the bean puree into the polenta.

  4. Make the chili oil: Heat the oil in a small skillet. Add the chili flakes, remove from the heat, and let it rest until ready to serve. (You can make this ahead of time!)

  5. Assemble the bowls: Divide the polenta among four bowls. Top with the broccoli and a drizzle of the chili oil.

Sesame Cucumber Salad Recipe


  • 2 medium sized cucumbers (about 1 lb total)

  • 1/2 teaspoon salt

  • 2 teaspoons toasted (dark) sesame oil

  • 2 Tbsp seasoned rice vinegar

  • 6 basil leaves, thinly sliced (optional)

  • 1/2 teaspoon red chili flakes

  • 2 teaspoons toasted sesame seeds (optional)


  1. Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.

  2. Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, basil (if using), and chili flakes. Sprinkle with toasted sesame seeds if using.

Caramelized Onion and Swiss Chard Quiche


  • 1 whole wheat pie crust, chilled

  • 2 yellow onions, chopped

  • 1 teaspoon fresh thyme leaves

  • 2 tablespoons butter

  • 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)

  • 1 cup half and half

  • 4 large eggs, beaten

  • 1 teaspoon salt, plus more for seasoning

  • 1/4 teaspoon black pepper, plus more for seasoning

  • 1 pinch fresh ground nutmeg


  1. Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes. Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking. Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes.

  2. Once the onions are evenly caramelized, about another 5 minutes, add the chopped chard and sauté until wilted, about 2 minutes. Remove from heat and cool.

  3. Preheat to 425°F. In a medium bowl, whisk the half and half, beaten eggs, salt, pepper, and nutmeg together.

  4. Mix in cooled onion and chard mixture. Pour filling into crust. Place the quiche on a baking sheet to make it easier to transport and in case the filling overflows in the oven.

  5. Bake quiche for 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-15 minutes longer. Transfer to rack and cool 10 minutes. Serve hot or at room temperature.

  6. You can freeze the quiche after it has cooled. To reheat, place in a preheated 350°F oven for about 30 minutes, until heated through.

Roasted Beets With Feta Cheese And Basil


  • 3 medium sized fresh beets

  • 2 tablespoons fresh basil, cut into thin strips

  • 1/4 cup feta cheese, crumbled

  • 3 tablespoons balsamic vinegar, divided

  • 3 tablespoons extra virgin olive oil, divided

  • Salt and pepper, to taste


  1. Preheat oven to 350F

  2. Scrub beets well and dry, then coat each with a little olive oil.  Place in an ovenproof pan, cover with foil and roast for 40-45 minutes, or until the beets are tender (a knife should easily go into the beets).

  3. Remove the beets from the oven and set aside until they are cool enough to handle.

  4. Remove the skin from the cooled beets and cut into bite sized pieces.  Place the cut beets back in the pan and toss with 2 tablespoons each of balsamic vinegar and olive oil.  Roast for an additional 10 minutes.

  5. Place the cooked beets in a large bowl.  Add the basil with the remaining 1 tablespoon each of balsamic and olive oil and mix well.  Add feta cheese and toss gently, then season to taste with salt and pepper.  Serve immediately or cover and chill in the refrigerator until ready to use.

Radish, Goat Cheese, and Cilantro Salad


  • 1 bunch radishes

  • 2 tbsp. minced shallots

  • 1 tsp. Kosher salt

  • 1 tbsp. brown rice vinegar

  • 1 tsp. soy sauce (tamari for gluten free)

  • 3 tbsp. olive oil

  • 2/3 cup loosely packed cilantro leaves

  • 2 oz. fresh goat cheese, crumbled


  1. Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.

  2. In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.