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Apple Salad with Brussels Sprouts

Apple Salad with Brussels Sprouts

4 Serving | Prep Time 10 minutes | Cook time 45 mins

2 -3 fuji apples

½ medium-size kohlrabi bulb, peeled,

12 brussels sprouts

⅓ cup shaved Parmigiano-Reggiano

½ cup toasted walnuts

1 tablespoon lemon juice

Salt and ground black pepper

6 ounces fresh ricotta

6 slices serrano ham (optional)

Make the dressing: Combine shallot and vinegar in a small bowl, add chili flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.

Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.

Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonful of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.

Creamy Polenta Soup with Collard Greens

Creamy Polenta Soup with Collard Greens

4 Servings | Prep Time 10 mins | Cook time 35 mins

  • 2 cups milk of choice
  • 3 1/4 cups vegetable stock, divided
  • 1 1/4 cups polenta (not quick cooking)
  • 1 cup Fontina cheese, grated (optional)
  • 1 tbsp. unsalted butter
  • Salt to taste
  • Freshly ground black pepper
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1 lb. assorted mushrooms, large ones halved
  • 1 shallot, chopped
  • 1 (14.5-oz.) can chopped tomatoes, drained
  • 1 bunch collard greens stems
  • 2 garlic cloves, chopped
  • 2 tsp. red wine vinegar

Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper. 

Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.

Serve mushroom mixture over polenta topped with additional cheese.

Skillet Broccoli Spaghetti

Skillet Broccoli Spaghetti

4 Serving | Prep time 10 minutes | Cook time 20 mins

  • 6 garlic cloves
  • 1½ pounds broccoli
  • ¼ cup unsalted butter
  • 4 anchovy fillets
  • 12 ounces spaghetti or other paste
  • Kosher salt to taste
  • ½ teaspoon red-pepper flakes
  • Grated Parmesan, for serving (optional)

Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into ½-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.

To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.

Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.