Michael went to the farmer’s market at the University of Minnesota this past week, and picked up some fresh veggies for our kitchen. While we didn’t have anything specific in mind to make, we figured we could cook something delicious with them. While browsing the internets, Michael found a polenta pizza recipe that looked good–but we didn’t have the ingredients it called for. So we made our own, substituting homemade pesto and grilled veggies as pizza toppings.
This polenta pizza recipe is chock-full of fresh garden veggies, and was as delicious as we had hoped. While it’s not difficult to make, it does take a bit of time, as the polenta crust needs to chill in the fridge before the pizza can be assembled.
Continue reading Garden-fresh polenta pizza with homemade pesto
This pie is brought to you by my parents, who drove to Minnesota for our wedding with a 5 quart pail of freshly-picked blueberries and the gift of a Kitchenaid stand mixer (thanks, mom and dad!).
I don’t have a lot to say about this pie, except that it’s delicious and fairly simple to make. I mixed the pie crust in the Kitchenaid, and then put the filling together while the dough was chilling in the fridge. This pie does need to cool for about 2 hours after baking, so it pays to plan ahead with this recipe.
Continue reading Fresh blueberry pie
Michael made this simple and delicious stew for lunch today when we finally cleaned out our fridge after returning home from our honeymoon. We found an abundance of celery about to go bad, and 4 already-opened bags of baby carrots — and so immediately thought stew.
This delicious stew takes a couple hours to simmer on the stove, and so it would also be a perfect recipe to cook in a crockpot on a busy day. Michael and I enjoyed the hearty combination of flavors from the bratwurst, pork ribs, and shiitake mushrooms. We served this simple lunch with rye toast and baby dill pickles, and recommend that you give it a try too!
Continue reading Carrot, sausage, and rib stew