Tonight I prepared a simple adaptation of a recipe for Ancient-Grain Polenta with Mushrooms by Michael Chiarello, from his book, Bottega: Bold Italian Flavors from the Heart of California’s Wine Country. He recommends pairing with Sangiovese wine.
Author Archives: Alejandra
Sautéed Peppers and Arugula
I often sauté Padrón peppers as a quick side dish, but tonight I used a bunch of sweet peppers that I found at my neighborhood farmers’ market. Sweet peppers rank high on the Environmental Working Group’s Pesticides in Produce List, meaning high levels of pesticide residues are commonly found on them. Definitely good to choose organic!
Cinnamon French Toast
One of GC’s favorite breakfast foods is French Toast served with fresh fruit. We often make the following recipe using Rubicon Bakery’s Cinnamon Bread (available at Whole Foods).
Alejandra's Kitchen 