Moosewood Restaurant Simple Suppers by Moosewood Collective (summer reads TXT) 📕

still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh. Serve at once.

serving & menu ideas

For a beautiful supper, serve Spinach Artichoke Risotto with Carrot Salad with Raspberry Vinaigrette and have fresh strawberries for dessert.

spinach polenta topped with tomatoes

This polenta, chock-full of earthy spinach, contrasts beautifully in both flavor and color with the sweet-tart tomatoes. (See photo)

SERVES 4

TIME: 25 MINUTES

SPINACH POLENTA

2 cups water

2 cups milk

1 teaspoon salt

1 cup polenta cornmeal

1 cup grated Parmesan cheese

8 ounces fresh baby spinach

FRESH TOMATO TOPPING

4 large tomatoes or 8 to 10 plum tomatoes

2 garlic cloves, minced or pressed

2 tablespoons olive oil

½ teaspoon salt

1 teaspoon dried oregano

2 tablespoons balsamic vinegar

To make the polenta: In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.

Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on medium-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.

When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.

Serve the polenta hot, topped with the tomatoes and more cheese if you wish.

mexican polenta-stuffed peppers

SERVES 4 TO 6

TIME: 45 MINUTES

5 large bell peppers (green, red, yellow, orange, or a combination)

1½ tablespoons olive oil

sprinkling of salt

POLENTA

4 cups water

½ teaspoon salt

¼ teaspoon red pepper flakes (optional)

1 cup polenta cornmeal

1½ cups corn kernels

1 tablespoon olive oil or butter

1½ cups grated sharp Cheddar cheese

½ cup chopped Spanish olives

SALSA

1 16-ounce jar of your favorite salsa

1 15-ounce can of black beans, drained

¼ cup chopped cilantro (optional)

Preheat the oven to 450°. Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape. Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt. Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.

While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil. Add the polenta in a slow, steady stream while whisking. Cook on medium heat, stirring often, until thickened. Stir in the corn, oil or butter, 1 cup of the cheese, and the olives. Remove from the heat.

Fill the roasted pepper halves with the polenta mixture. Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted. Meanwhile, combine the salsa, black beans, and cilantro in a saucepan and bring to a simmer.

To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.

serving & menu ideas

This is a complete, filling dinner that needs no accompaniment, although a green salad with Caesar Dressing is always nice. For that matter, Peanut Butter Chocolate Sauce on vanilla ice cream is always nice, too.

green fried rice

Any rice is fine for this dish, but Lemongrass Rice makes it particularly flavorful. We especially like this technique for cooking eggs for fried rice.

SERVES 4

TIME: 30 MINUTES

3 tablespoons vegetable oil

1 teaspoon Chinese chili paste (optional)

1 teaspoon salt

2 garlic cloves, minced

4 eggs, beaten

4 or 5 stalks bok choy, chopped into bite-sized pieces (about 4 cups)

1 bunch scallions, chopped

4 cups rinsed and drained baby spinach (3 or 4 ounces)

1 cup fresh or frozen corn kernels

2 cups cooked rice

1 tablespoon soy sauce

Before you begin to stir-fry, have everything prepped and close at hand: Cook rice if you don’t have leftovers, chop the vegetables, and beat the eggs.

In a large wok (or you could use a skillet) on medium-high heat, warm half of the oil, chili paste, salt, and garlic. Sizzle for a few seconds, mashing the chili paste into the oil. Pour the eggs into the hot oil and cook, scraping the cooked egg toward the center and tilting the pan so the liquid egg spreads and cooks. Cut into bite-sized pieces and transfer to a bowl.

Wipe out the pan and heat the remaining oil, chili paste, salt, and garlic. Add the bok choy and stir-fry for a minute. Add the scallions and spinach and stir-fry until the spinach is just wilted. Add the corn and stir-fry for another minute. Stir in the rice. When the rice is hot, mix in the soy sauce and the cooked eggs. Serve immediately.

serving & menu ideas

Round out this simple Asian supper with Spicy Tofu and a Pineapple Ginger Shake.

lemony couscous with chickpeas

This elegant herbed couscous is a lemon lover’s delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.

SERVES 4 TO 6

TIME: 20 MINUTES

1½ cups couscous

½ teaspoon salt

2½ cups boiling water

2 lemons

¼ cup olive oil

1 14-ounce can of chickpeas, rinsed and drained

1 cup chopped black olives

ONE OR MORE:

• 2 tablespoons minced fresh dill

• ½ cup finely chopped fresh parsley

• ½ cup finely chopped scallions

• ½ cup minced fresh mint

• ½ cup chopped toasted almonds

Put the couscous and salt in a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, ¼ cup of juice, and the olive oil.

Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. Serve at room temperature or chilled. Top with the toasted almonds just before serving.

INGREDIENT NOTE Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea