Bolder, Health­ier Meals

Sunday Star - - LIFE -

One of the chal­lenges of cook­ing at home is cre­at­ing bold and unique fla­vors with healthy, or­ganic and whole­some in­gre­di­ents with­out spend­ing hours in the kitchen. With the right tools, you don’t have to go to ex­tremes or make dras­tic changes to eat healthy.

For ex­am­ple, pur­chase prod­ucts made with cer­ti­fied or­ganic in­gre­di­ents that have no ar­ti­fi­cial col­ors or fla­vors and are grown by trusted farm­ers who share the same pas­sion. Con­sider in­clud­ing items like Or­ganic Sim­mer Sauces from SEEDS OF CHANGE, which do­nates 1 per­cent of sales to sup­port and de­velop sus­tain­able com­mu­nity-based farm­ing and grow­ing pro­grams.

Add zest to your meals by saute­ing your fa­vorite pro­tein, veg­gies or tofu with one of an ar­ray of fla­vors: Sesame Gin­ger Teriyaki, Taco Roasted Chipo­tle, Sweet and Sour, Mush­room and Tikka Masala. Just add and sim­mer for 10 min­utes.

Start your jour­ney to­ward bolder, health­ier meal op­tions with this Seared Po­lenta Rounds with Mush­rooms and Caramelized Onions recipe. Find more or­ganic ways to add nu­tri­tion to your meals at seed­sofchange.com.

Seared Po­lenta Rounds with Mush­rooms and Caramelized Onions

Recipe courtesy of Tif­fany from the blog Parsnip­sandPas­tries.com Servings: 5

1 large yel­low onion, sliced 1 ta­ble­spoon but­ter 1/2 ta­ble­spoon olive oil, plus ad­di­tional for sear­ing 1/4 cup veg­etable stock 10 ounces crem­ini mush­rooms, sliced 4 ounces shi­itake mush­rooms, sliced 3 cloves gar­lic, minced pep­per, to taste 1 pouch SEEDS OF CHANGE Or­ganic Mush­room Sim­mer Sauce 1 tube (18 ounces) pre­pared or­ganic po­lenta 10 tea­spoons shaved Parmi­giano cheese fresh pars­ley Caramelize onions.

Heat but­ter and 1/2 ta­ble­spoon olive oil over medium heat un­til hot. Add sliced onions to but­ter mix­ture and stir gen­tly to coat. Spread onions in one layer, and cook un­til golden brown and caramelized, stir­ring ev­ery 5 min­utes for about 40 min­utes, or un­til caramelized.

Once caramelized, add veg­etable stock to deglaze pan and scrape browned bits. Add mush­rooms and gar­lic, and sea­son, to taste, with pep­per. Cook un­til mush­rooms are browned and ten­der. Stir in mush­room sauce, lower heat and bring to slow sim­mer.

Cut po­lenta tube into eight even rounds. Sear po­lenta rounds in bit of olive oil and sea­son each side with pep­per. Cook un­til po­lenta is golden brown on each side, about 4-5 min­utes per side. Trans­fer to plates.

Spoon mush­room mix­ture over po­lenta rounds and top with 2 tea­spoons Parmi­giano cheese per serv­ing and fresh pars­ley.

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