Healthy Dinner Menu

1. In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to ½ cup, about 8 minutes.

2. Heat 2 tablespoons of olive oil in a large, heavy skillet. Season the chicken breasts with salt and pepper; add half of them to the skillet. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with remaining breasts.

3. Add remaining tablespoon of olive oil to skillet. Add garlic and shallots, and cook over low heat for 5 minutes. Add the wine; boil until reduced to ¼ cup. Add the vinegar sauce and bring to a simmer.

4. Return the chicken to the skillet. Cover and simmer over low heat for 10 minutes; turn over and cook another 10 minutes. Transfer to serving plates and spoon sauce over.
   

Wild Mushrooms Porcini Bolognese

1. To rehydrate porcini mushrooms, place in a small bowl and add 3/4 cup boiling water. Soak for 30 minutes. Strain and reserve soaking liquid

2. In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery; season with salt and pepper; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

3. Add garlic and cook for 1 minute. Add fresh mushrooms, rehydrated porcini mushrooms, and thyme sprigs; cook, stirring frequently, until mushrooms are almost tender, about 3 minutes. Add tomato and tamari, and cook, about 2 minutes more.

4. Add reserved porcini mushroom soaking liquid and wine. Simmer until thickened, about 20-25 minutes (NOTE: Prepare polenta while mushrooms are simmering). Add balsamic vinegar and reduce another 2-3 minutes. Add salt and pepper to taste. Remove from heat and set Mushroom Bolognese aside to cool.

Polenta

1. Bring 4 cups water to boil in a medium saucepan over high heat. Add a pinch of salt to boiling water and slowly stir in polenta. Bring to a boil, stirring constantly, and immediately reduce to a simmer. Cook polenta, stirring occasionally, until no longer grainy, about 30 minutes. Remove from heat; stir in olive oil and season with salt.

Assembling Gratin

1. Preheat oven to 350 degrees. Spoon half of the polenta into an 8” square pan or deep pie dish. Cover with half of mushroom Bolognese. Top with remaining polenta and another layer of mushroom Bolognese. Sprinkle top with cheese.

   Bake until top is golden, about 25-30 minutes. 

1. Heat olive oil in pan and saute leek 3-4 minutes. Toss in chard. Add a few tablespoons of water or vegetable broth and cover the pan. Cook until just tender, but still bright colored, about 4-5 minutes. Do not overcook. Add splash of vinegar and serve.

1. Heat olive oil in a large deep skillet. Add the leeks, celery, onion and carrot and cook over low heat, stirring often, until softened but not browned, about 20 minutes. Add the garlic and cook until fragrant, about 1 minute.

2. Add the frozen artichokes, sliced fennel bulb, lemon juice, thyme, tarragon and bay leaves; season with salt and pepper. Add the wine and broth, cover partially and braise over moderately low heat until tender, about 15-20 minutes. Stir in peas and cook 2 more minutes. Discard the herbs.

3. Meanwhile, blanch the asparagus and beans separately in boiling salted water until crisp tender, about 3-4 minutes. Transfer vegetables to a bowl of ice water to stop cooking and retain bright colors.

4. Mound the asparagus and beans in soup plates and spoon braised artichokes and fennel on top. Scatter chopped tomatoes and fresh herbs on top.

1. Put coconut milk in a saucepan and stir until homogeneous. Stir in the mango and salt and simmer, covered, over medium-low heat until the mango is soft, 15-20 minutes.

2. Pour the mixture into a blender or food processor. Add agave nectar and lime juice, and blend until smooth. Spoon over fresh organic strawberries and serve garnished with mint if desired.