- Page 22 of 69 - Wholesome Recipes Made for Sharing

January 5, 2016

Cannellini Vegetable Soup with Parmesan Toasts

Happy 2016! Feels so good to be back here after a couple weeks off. We stayed home for the break and were able to spend lots of time catching up with family and old friends. Our own family time was filled was lots of cooking, baking, playing, and laughing, but also we experienced our fair share of sibling squabbles and arguments and I lost my patience too many times to count. It was another realization that I am not yet what I ought to be and there is so much growing to do. So here’s to fresh starts, new beginnings, and moving ahead with humility and grace.

This soup is the perfect one to reset as we all try to refocus ourselves on healthy eating. It’s full of plump creamy cannellini beans and enough vegetables to make you feel virtuous. Sage, rosemary, and thyme is infused throughout and my favorite little parmesan toasts add the finishing touch. It’s simple, but right now I can’t think of anything more inviting than a quietly simmering pot on the stove. Wishing you all the best to what’s ahead in this new year.

December 17, 2015

Almond Biscotti Christmas Tree

My idea of a perfect winter evening would be to simply stay at home with Ryan, quietly sit, talk, and read together by a crackly fire, with hot mugs of cocoa, and a heaping plate of biscotti. Make it a biscotti tree and it would be even better. Then of course this biscotti tree seems much too large for just two, so perhaps it would make a better holiday centerpiece or party dessert. Whatever the occasion, biscotti trees are so much fun to make and eat and I hope you will find some excuse to give this a try. Although I would love to take all of the credit, the idea comes from this site that I came across a few years ago. I’ve modified the dimensions a bit and changed the recipe, but the concept is the same.

December 10, 2015

Ricotta Goat Cheese Polenta Bake with Mushrooms, Greens, and Caramelized Onions

December seems to be an especially tricky month for finding balance. There is so much joy, so much celebrating, so much wonder. Yet there’s also an inevitable busyness that leads to such a frantic pace of life, which seems so contrary to what this season is supposed to be about. Eating in balance is also difficult when all I want to do is bake holiday goodies all day long. This polenta dish provides at least some balance– a little savory to counter all of the sweet. It’s simple enough for busy days and nourishing enough to compensate for having a bit too much dessert. The caramelized onions, mushrooms, and greens along with some fresh thyme make an excellent trio; the ricotta and goat cheese add a touch of creaminess, just enough to make it slightly indulgent but not overly so. The key to perfectly creamy polenta is cooking it over low heat for at least 30 minutes, stirring occasionally and gradually adding more water. While 30 minutes may seem a bit laborious, it’s just enough time to caramelize the onions, soften the mushrooms, and wilt the greens while the polenta cooks. Afterwards with some quick assembly, it all melds together in the oven with mounds of soft and melty ricotta and goat cheese. It’s perfect for chilly evenings gathered around the table with loved ones and friends.