Baked Italian CauliflowerFor when you're scrambling for a a quick to prepare side dish, try this. It'll save you some time to make the main dish for dinner while providing a nutritious boost.Blended Avocado Sauce with Lemon over FusilliThis blended avocado and herb sauce with lemon over fusilli is an excellent light and delicious dish for any summer evening. Fava Bean SoupThe mildly nutty flavor of a fresh fava bean pairs perfectly with the creamy mascarpone and basil oil in this delicious soup. Go for the fresh beans when you see them in the Spring.Salmon with Dill Waffles and Horseradish CreamYou've heard of chicken and waffles, how about salmon and waffles? Sweet, fluffy waffles combine with tangy horseradish cream and dill to give you this savory seafood breakfast and brunch entree.Lemon Poppy Seed MuffinsThese lemon poppy seed muffins as a basic staple for anyone who loves the warm texture of a good muffin. Great with a cup of coffee or with tea.Apple CrumblePut an Italian twist on an American cobbler by adding polenta to the topping. You may want to place a baking sheet underneath the crostata to catch any juices that bubble over the topping.Olive Oil CakeThis marmalade enriched olive oil cake not only satisfies your sugar craving, but also gives a little less guilt because it's made with fat free ingredients. Olive oil is the star ingredient in this lightened version of Dining Hall's cake.Braised ArtichokesPatient cooking will bring wonderful results. Spooning a little chicken broth into the oil during the initial cooking helps the artichokes cook evenly. If is important to get small artichokes, with crisp, not rubbery leaves. They are found at the peak of artichoke season, March and April.Spring Risotto with AsparagusClassic risotto is freshened up by the addition of fresh and tender asparagus along with fresh spring onions. Lemon zest adds a citrus note.Lemon Polenta Cake with Winter Fruit CompoteThis healthy olive oil lemon polenta cake uses grated lemon rind to give it that citrus flavor. It's paired with a nice blend of winter fruits, such as apples, cranberries, and pears that are, juiced and then mixed into a sweet compote.Toasted Polenta Cakes with Stone Fruit and Ice CreamThe addition of olive oil makes the ice cream extra smooth and creamy. Use fresh seasonal fruits. A moscato is the perfect accompaniment to the toasted polenta cake with balsamic-honey glazed stone fruit and vanilla ice cream. The moscato is delightfully perfumed with aromas of white peaches and rose. Good acidity leads to a long finish of creamy stone fruit and honeydew melon.Blueberry and Oat Polenta PancakesFrom our SuperFoods collection, these oat and polenta pancakes feature a nutritional superstar - blueberries. Combined with a rich balsamic syrup, this breakfast is both indulgent and good for you!
