I have a major pet peeve when it comes to pasta served at restaurants. The bowl arrives only to see there’s just a speckle of vegetables lost among a see of pasta. My equation for pasta is usually 1/2 vegetables, 1/2 noodles. If you have the time, I recommend trying your hand at homemade pasta. There’s also a few companies making some lovely pasta from locally grown grains- look for these at your local Co-op or Whole Foods.
- Butter Butternut Squash Pasta
- Pasta with Roasted Cauliflower and Lemon-Almond Sauce
- Olive Pesto Pasta
- See all the pasta recipes >
I have a major weakness for a giant bowl of cheesy, creamy polenta. It’s a perfect base for a pile of roasted vegetables and occasionally a fried or poached egg. Polenta comes in different grinds of coarseness and I typically like a medium or coarser grind. The result is a polenta that has a bit more texture. One of my favorites is the organic polenta from Bob’s.
- Sweet Potato Polenta with Fried Eggs
- Balsamic Roasted Brussels Sprout over Polenta
- Cheesy Millet Polenta with Asparagus