Monday, February 13, 2012
Meal of the Week - Festive Arugula Salad & Polenta w/Sausage & Tomatoes
6:49 AM | 
Posted by
Jessica |
Sometimes it's nice for someone else to "TOS" (think of something) for you to have for dinner during the week! With this in mind I will be posting a "Meal of the Week" for you that encompasses the local foods that Mildred's Meadows has available seasonally. I hope that you enjoy the recipes and will stop in to the store to purchase the local ingredients. The ingredients that you will be able to get at Mildred's Meadows are in bold.
Festive Arugula Salad
1 package arugula (or lettuce if you dislike the arugula part)
1 cup Rosemary Maple Nut Mix - chopped
1/4 cup goat cheese, crumbled
1 apple, diced small
Dressing (Pick up a jar in the store if you want or make it at home from this recipe)
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup loosely packed parsley
1/4 cup chopped red onion
2 garlic cloves
1 tbsp sugar
1/2 tsp dried oregano
1/2 tsp sea salt
1/8 tsp black pepper
Place dressing ingredients in a blender or food processor; cover and process until smooth.
In a large salad bowl toss the arugula (cut from the roots, since it's hydroponic) with about a 1/4-1/2 cup of the dressing depending on how much dressing you like. Sprinkle the chopped nuts, apple, and goat cheese over the top. Serve immediately!
Polenta with Sausage & Tomatoes
3 cups water
1 tbsp butter or Olive oil
I tsp sugar
1/2 tsp salt
1 cup Polenta or stone ground cornmeal
3/4-1 lb sausage
1/2 cup grated Parmesan cheese or other hard cheese of your choice
1 1/2 cups tomato sauce
Preheat oven to 375 degrees F. Grease a 2 1/2 quart casserole dish. Remove sausage from it's casing and cook in a frying pan, breaking up the pieces as it cooks. While this is cooking, combine water, butter, salt, and sugar in a heavy saucepan and bring to a simmer. Add cornmeal slowly, whisking constantly. Lower the heat and continue stirring with a spoon until the mixture has thickened and leaves the side of the pan, about 10 minutes. Remove from heat and add 1/2 cup cheese, stirring well, then spread mixture into the greased casserole dish. Top with tomato sauce, sausage, and the remaining cheese. Bake until bubbling, about 30 minutes. Let stand 10 minutes before serving.
Festive Arugula Salad
1 package arugula (or lettuce if you dislike the arugula part)
1 cup Rosemary Maple Nut Mix - chopped
1/4 cup goat cheese, crumbled
1 apple, diced small
Dressing (Pick up a jar in the store if you want or make it at home from this recipe)
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup loosely packed parsley
1/4 cup chopped red onion
2 garlic cloves
1 tbsp sugar
1/2 tsp dried oregano
1/2 tsp sea salt
1/8 tsp black pepper
Place dressing ingredients in a blender or food processor; cover and process until smooth.
In a large salad bowl toss the arugula (cut from the roots, since it's hydroponic) with about a 1/4-1/2 cup of the dressing depending on how much dressing you like. Sprinkle the chopped nuts, apple, and goat cheese over the top. Serve immediately!
Polenta with Sausage & Tomatoes
3 cups water
1 tbsp butter or Olive oil
I tsp sugar
1/2 tsp salt
1 cup Polenta or stone ground cornmeal
3/4-1 lb sausage
1/2 cup grated Parmesan cheese or other hard cheese of your choice
1 1/2 cups tomato sauce
Preheat oven to 375 degrees F. Grease a 2 1/2 quart casserole dish. Remove sausage from it's casing and cook in a frying pan, breaking up the pieces as it cooks. While this is cooking, combine water, butter, salt, and sugar in a heavy saucepan and bring to a simmer. Add cornmeal slowly, whisking constantly. Lower the heat and continue stirring with a spoon until the mixture has thickened and leaves the side of the pan, about 10 minutes. Remove from heat and add 1/2 cup cheese, stirring well, then spread mixture into the greased casserole dish. Top with tomato sauce, sausage, and the remaining cheese. Bake until bubbling, about 30 minutes. Let stand 10 minutes before serving.
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About Me
- Jessica
- With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
The fruits of our labor