Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey

• For the polenta:
  
  2 cups whole milk
  2 cups water
  1 teaspoon kosher salt
  1 cup polenta
  2 tablespoons extra-virgin olive oil
  

• For the toppings:
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon butter
  1 yellow onion, halved and sliced in 1/4-inch slices
  2 ounces goat cheese, crumbled
  Honey, to drizzle
  
  Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9- by 9-inch baking dish, and set aside to cool. 
  
  While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized, about 20 to 25 minutes. 
  
  Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3-inch round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes. 
  
  To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!
  

Creamy Cauliflower Pasta "Carbonara"

Ingredients:

1 tablespoon (12g) olive oil
1 cup (100g) sliced spring onions or green onions
2 tablespoons (20g) roughly chopped garlic
1 cup (200g) Creamy Cauliflower Sauce (from below)
250g cooked al dente pasta (from about 125g dry pasta—for the rigatoni we used, this was about 2 cups dry pasta)
2/3 cup (90g) fresh or frozen green peas, cooked in salted water
Scant 1/2 cup (10g) chopped flat-leaf parsley
6 tablespoons (12g) finely grated Parmesan
Smoked sea salt, to taste (optional)
Freshly ground black pepper, to taste
1 tablespoon (4g) toasted breadcrumbs, or more to taste
 Directions:

1. Heat the olive oil in a large saute pan over medium heat. Add the spring onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until the onions and garlic are turning light golden. Add the sauce, pasta, and peas and heat everything through, stirring occasionally, about 2 minutes.
2. Once hot, stir in the cheese and parsley, season with smoked salt and black pepper to taste and place in a serving bowl. Sprinkle with bread crumbs and serve immediately. 

Creamy Cauliflower Sauce

2 cups (200g) cauliflower florets (in roughly 1/2-inch pieces)
2 1/4 cups (500g) vegetable stock or broth
1/2 cup (100g) olive oil
Salt to taste

1. In a medium saucepan, cover the cauliflower with vegetable stock and simmer, partially covered, until really tender, about 20 minutes. Blend the cauliflower and stock till smooth with a blender or hand blender. While the blender is running, slowly pour in olive oil to emulsify.
2. Store any leftovers airtight in the refrigerator and use as a creamy sauce, warm or cold.

Asian Noodle Salad Jars

Makes: 4 jars
Prep time: 25 minutes
Ingredients:
For the Spicy Peanut Dressing:

• 2 tablespoons peanut butter
• 4 teaspoons sambal oelek
• 4 teaspoons rice vinegar
• 4 teaspoons soy sauce
• 1/4 cup extra virgin olive oil
• 1 tablespoon black sesame seeds

For the salad:

• 4 ounces soba noodles
• 1 red bell pepper, thinly sliced
• 1 cup shelled edamame beans, cooked 
• 2 large carrots, peeled and shredded
• 4 green onions, thinly sliced
• 1/2 cup crunchy rice noodles

Directions:
1. In large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain.
2. Meanwhile, make Spicy Peanut Dressing: In a small bowl, whisk together peanut butter, sambal oelek, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds.
3. Divide Spicy Peanut Dressing equally among 4 pint-sized mason jars. Divide soba noodles over dressing. Layer remaining ingredients, ending with rice noodles. Top with lids and refrigerate up to 5 days. To serve, pour onto plate or bowl, stir and enjoy.

Pumpkin Waffles

Ingredients

• 2 cups Bisquick
• 1 tsp Pumpkin Pie Spice
• 2 TB Brown Sugar
• 1 cup Pure Pumpkin
• ¾ cup Milk
• 2 eggs
• 2 TB vegetable oil

Instructions

1. Preheat waffle iron.
2. In a bowl, combine bisquick, pumpkin pie spice and brown sugar. Once combined, add pumpkin and stir. Then add milk and eggs.
3. Drop batter on a preheated waffle iron until iron indicates waffle is ready. Use no stick cooking spray.
4. Serve waffles with butter, syrup and sprinkle with pumpkin pie spice if desired.

Shortcut Polenta

Serves 8

• 2 cups (11 ounces) polenta, preferably medium-grind, not instant or quick-cooking
• 3 cups boiling water
• 3 cups low-sodium chicken broth or water, or more as needed
• 1 teaspoon fine sea salt
• 3 tablespoons unsalted butter
• 1 cup (2 ounces) finely grated Parmesan, plus more for serving
• 1/2 teaspoon freshly ground black pepper

1. Start the polenta at least 8 hours ahead: Add the polenta to a 4-quart heavy saucepan and whisk in the boiling water. Cover and let sit at room temperature for up to 12 hours. (If not using at this point, chill, covered, for up to 2 days.)
2. When you are ready to cook the polenta, add the broth and the salt to the saucepan and whisk well to loosen the polenta, breaking up any clumps. Bring to a boil over medium-high heat, whisking occasionally. Cook, whisking continuously and adjusting the heat to maintain a gentle bubble until the mixture thickens, about 2 minutes (beware of splatters!).
3. Decrease the heat to low to maintain a simmer. Cover and cook, stirring vigorously with a wooden spoon every couple of minutes, and scraping the bottom until the polenta becomes creamy and thick, 10 to 12 minutes. The polenta granules will swell and become tender, and the polenta should retain an appealing toothsomeness.
4. Remove from the heat and stir in the butter, Parmesan, and pepper. Season to taste with salt and pepper and serve at once, passing more cheese around.

Basil Pesto

Makes 1 cup

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
2. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Bran Muffins

Makes 10 muffins (or 12 smaller ones)

• 2 cups unprocessed bran
• 1 1/2 cups raisins, divided
• 1 1/2 cups water, divided
• 1/2 cup buttermilk
• 1 teaspoon orange zest, finely chopped (around 1/3 of an orange)
• 1/2 cup light brown sugar, packed
• 1/2 cup vegetable oil
• 1 extra-large egg
• 1 extra-large egg white
• 1/2 cup unbleached all-purpose flour
• 1/4 cup stone-ground whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

1. Lightly coat a muffin tin with 1/2-cup capacity cups with melted butter, and fit a pastry bag with a large tip (if desired). Set aside.
2. Adjust the oven rack to the middle setting and preheat the oven to 350º F.
3. Spread the bran on the baking sheet and toast for 6 to 8 minutes, stirring halfway through to make sure it doesn't burn.
4. In a small saucepan, combine 1 cup of the raisins and 1 cup of water and simmer on low heat until the liquid has been absorbed, about 15 minutes. Place in a blender or in a food processor fitted with the steel blade, and process until puréed.
5. Pour the bran into a large bowl, add the buttermilk and remaining 1/2 cup water, and stir to combine. Stir in the raisin purée, orange zest, and brown sugar.
6. Add the oil, the whole egg, and the egg white, mixing well to combine.
7. Sift the flours, baking powder, baking soda, and salt into the raisin mixture. Add the remaining whole raisins and stir to combine.
8. Fill the pastry bag half full and pipe or spoon the batter into the prepared muffin tins, filling the cups to just over the rim and mounding the batter slightly.
9. Bake for about 25 minutes, until the muffins are well-browned and firm to the touch.