This polenta gets its richness from cashews, a versatile nut that takes on the flavor of whatever it’s cooked with. Here, lemon juice, garlic and olive oil transform blended cashews into a flavorful cream sauce to top off rustic polenta with vitamin-packed leafy greens.tags: sides brunch lunch rice, grains and breads vegetables sauté boil simmer more
A bowl of this hearty, healthy soup is plenty for a full meal.
Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.
Chef Seamus Mullen shares this delicious and healthy recipe with us from his new book, Hero Foods. Be sure to catch Seamus in our section about cooking with healthy and anti-inflammatory foods!
This dish was featured in Food and Wine magazine and became an instant hit – I had people writing me on Facebook from every corner of the world telling me how much they loved grilling kale! Who knew? They are pretty damn tasty, and they’re quite easy to make. In addition to making a great snack, if you break them into large pieces and toss them in a salad, they aren’t half bad, either. – Seamus Mullen