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.

4 Servings | Prep time 10 minutes | Cook time 5 mins

Ingredients:

• 2 Pears cored and sliced into thin wedges
• 1/2 cup pomegranate seeds (optional)
• 2 Fuyu persimmons, peeled, sliced into half-moons
• 4 to 5 oz baby arugula
• 1/2 cup of sliced nut of choice
• 1 Watermelon radish, thinly sliced

for the dressing: 

• 3/4 cup fresh squeezed orange juice, divided
• 2 tbsp champagne vinegar
• 1 to 1 1/2 tsp honey
• 2 tbsp extra virgin olive oil
• Scant pinch of salt, to taste

In a small bowl, briskly whisk 2 tablespoons fresh orange juice, champagne vinegar and honey, until honey is completely incorporated. Whisk in olive oil until incorporated and season with salt. Set aside. Prep pears and place them in a bowl with remaining orange juice.

Place nut of choice in a skillet over medium high heat to toast for about 30 to 45 seconds (watching them closely so as not to burn them). Remove from heat and set aside.

Prep persimmons and watermelon radish then set aside. Place arugula in a large bowl and lightly dress with vinaigrette, to taste. Portion greens out onto plates. Arrange 4 to 6 slices of pear atop each plate of greens. Nestle 2 to 3 slices of persimmon on each plate, then sprinkle with a tablespoon or two of fresh pomegranate seeds and 1/4 cup of slides nuts of choice.

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.