This is from Giada De Laurentiis cookbook “Everyday Italian”
The recipe is effortless, the dish is stocked full of flavor and with very low calories. I left out the zucchini because I don’t care for the vegetable. It’s a vegetarian dish, but vegans can eat it if they substitute the cheese with the same amount of bread crumbs and stir in a little olive oil. This dish is so easy, here’s my advice: create your casserole and put it in the oven. Take a shower, pour a glass of wine and by the time you’ve done those things….your dinner will be ready!

Serves 4

1 medium potato, peeled and cut into 1/2 inch pieces
1 medium sweet potato. peeled and cut into 1/2 inch pieces
2 carrots, peeled and cut into 1/2 pieces
1 red bell pepper, cored, seeded, and cut into 1/2 inch pieces (I used a yellow pepper)
4 Tbsp. olive oil
1 3/4 tsp. freshly ground black pepper
1 1/2 tsp. salt
1/2 red onion, thinly sliced into rings (I used 1 whole medium red onion)
1 large zucchini, cut crosswise into 1/4 inch thick slices
2 large ripe tomatoes, cut crosswise into 1/4 inch thick slices
1/2 cup freshly grated Parmesan cheese
2 Tbsp. Italian-style dried bread crumbs
Sprigs of fresh basil, for garnish

Preheat the oven to 450 degrees. In a 13X9X2 inch glass baking dish, toss the potato, sweet potato, carrots, bell pepper, 2 Tbsp. of the oil, 3/4 tsp. of pepper, and 1/2 tsp. of salt. Arrange the onion evenly on top, then top with zucchini. Drizzle with 1 Tbsp. of the oil and sprinkle with 1/2 tsp. each of salt and pepper. Arrange the tomato slices over the zucchini. Drizzle with the remaining 1 Tbsp. of oil and sprinkle with the remaining 1/2 tsp. each of salt and pepper.

In a small bowl, stir the Parmesan and bread crumbs to blend and sprinkle over the vegetables. Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes. Garnish with fresh basil sprigs and serve.

Wine served: Joel Taluau, St-Nicolas-De-Bourgueil, red Loire wine.

This polenta recipe was given to Sandy from the owner of Domani Star. She serves it with an arugula and apple salad with a homemade apple cider vinegarette.

2 cups water
3/4 cups medium polenta
1/2 stick (4 Tbsp) unsalted butter
Approx. 2 oz. fresh grated parmigianno regianno
1 tsp. finely chopped fresh rosemary
salt to taste
Approx. 1 oz. champagne vinegar

In a heavy pot add the water and stir in the polenta. Bring to a boil, then turn to low heat and stir for 40 minutes.
Add the butter, cheese, rosemary, salt and vinegar. Stir to combine.
Adjust seasoning.
Pour out onto a sheet pan and let cool.
Cut in desired shapes, lightly brush with olive oil.
Place in a hot pan with some olive oil and brown.
Put pan in 500 degree oven and cook for approx. 10-12 minutes.
Serve hot with mountain gorgonzola sauce and toasted breadcrumbs.

Gorgonzola sauce

2 cups heavy cream, with rosemary sprig.
Put in pan, heat and reduce by 1/2.
Add some crumbled mountain gorgonzola and pinch of salt.
Stir to dissolve. Put thru strainer and serve with polenta.

Served with: Blackburn, Paso Robles Cabernet Sauvignon

Pick up fresh pizza dough from you local pizzeria.
One acorn squash cut in half and roasted until tender (about 45 minutes). Scoop out squash and hand mash, adding about 1 Tbsp. extra virgin olive oil, salt and pepper.
1/4 pound pancetta (have deli cut into 1/8 inch thickness), cook in pan until crispy. Put on paper towel to drain off oil.
3 whites of leeks, cut into 1/4 inch rounds, cook until tender in the left over pancetta juices.
1 cup of grated fresh mozzerella.

Work pizza dough into shape, spread mashed squash over dough, then pancetta, leeks and cheese.
Bake in oven on pizza stone at 425 degrees for about 15-20 minutes or until dough is crisped and cheese is melted and bubbling.
Let pizza rest for 5 minutes on stone before cutting.

Served with: Shypoke, Napa Valley Charbono

Ingredients

1 cup plus 2 Tbsp. sugar
5 large egg whites (beaten lightly)
1/2 tsp. vanilla
10 ounces canned or packaged almond paste

1. In a bowl, mix together the sugar and the almond paste until the mixture is smooth, using the paddle attachment.
2. Stir in the eggs whites and the vanilla by adding slowly, until the mixture is combined well.
3. Transfer the mixture to a pastry bag that has been fitted with 1/2 inch plain tip. (I used a spoon instead of a bag)
4. Pipe 3/4 inch wide mounds 1 1/2 inches apart onto a baking sheet lined with parchment paper.
5. Bake the macaroons in the middle of a preheated 375 degree oven for 8-12 minutes, or until they are pale golden.
6. Transfer the macaroons while still on the paper to a rack, and let them cool completely.
Note: If using a non-commercial oven with only a bottom-heating element, use two cookie pans stacked together. This prevents scorching the bottom of the cookies.

Serve after meal with cheese, fruit and Port.

After working a full day outside in the cool fall weather….this was the perfect healthy comfort food.

Serves 6
(tweeked from Williams-Sonoma recipe)

7-8 cups vegetable stock
3 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1/3 cup finely chopped yellow onion
1 celery stalk. finely chopped
1 clove garlic, minced
12 oz. monkfish, cut into 2 inch chunks
3 cups Arborio rice (or Carnaroli rice)
1 cup dry white wine, at room temperature
1 small fennel bulb, trimmed and thinly sliced, fronds reserved for garnish
salt and freshly ground pepper

1. In a saucepan over medium heat, bring stock to a gentle simmer and maintain over low heat.
2. In a large, heavy saucepan over medium heat, melt 2 Tbsp. of butter with the oil. Add the onion, celery, and garlic and saute until softened, about 4 minutes. Add the monkfish and saute until firm and opaque, 4-5 minutes. Using a slotted spoon, transfer the monkfish mixure to a bowl and set aside.
3. Add the rice to the same pan and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
4. Stir in the fennel slices. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.
5. When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, gently stir in the monkfish, the reserved 1/4 cup stock, and the remaining 1 Tbsp. butter. Cook to heat through, about 1 minute. Season to taste with salt and pepper and spoon into warmed shallow bowls. Garnish with fennel fronds and serve at once.

Served with: 2010 Markham, Napa Valley Chardonnay

Serves 6

5 medium potatoes, cubed
4 medium leeks, chopped
4 cups chichen broth, divided
1 pint light cream
5 shallots, sliced
2 Tbsp. extra virgin olive oil
salt, pepper and dill to taste

1. Place cubed potatoes in large pot and cover with 2 inches of water. Boil until tender.
2. While potatoes are boiling, boil sliced leeks in 1 1/2 cups chicken broth until tender then set aside.
3. Preheat oven to 400 degrees.
4. Drain water from soft boiled potatoes, add remaining broth to potatoes, add leeks with broth, hand mash with potato masher.
5. Add light cream. Salt and pepper and add dill to taste. Put back on heat.
6. Mix sliced shallots with olive oil in a bowl. Seperate and place pieces of shallots on foil lined roasting tray. Roast until golden brown and crispy.
7. Serve heated soup garnished with roasted shallots.

Wine served: 2009 Joseph Drouhin Cote De Beaune-Villages (see wine review)