Brown Rice Pilaf with Pine Nuts

A pile of brown rice doesn't have to be boring! Cooking it pilaf-style with onion in vegetable broth adds lots of flavor. Some lightly toasted pine nuts add more flavor along with some crunch.

RECIPE:

1 tablespoon pine nuts
1 tablespoon extra virgin olive oil
2 tablespoons chopped onion
1 cup uncooked long-grain brown rice
1 cup vegetable broth
1 cup water
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

In a medium saucepan, heat the olive oil over medium heat. Add the onion, and saute for 2-3 minutes, until soft. Stir in the rice, coating it well with the olive oil.

Add the broth, water, salt, and pepper, along with 1 tablespoon of the parsley. Raise heat to high, and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 40-55 minutes, or longer as needed, until the rice is tender and the liquid is absorbed. Drain any excess cooking liquid that has not been absorbed.

Uncover, add the pine nuts, and toss lightly.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4 servings

Polenta with Kale and Cannellini

This is a combination of two recipes from this website: My Pan-Grilled Polenta Rounds and my sauteed Kale and Cannellini. The combination makes for a delicious, light, and healthy meal.

For heartier appetites, add some crusty bread and some Roasted Carrots.

RECIPE:

1 tube of prepared polenta (plain)
1 bunch of kale (1/2 to 3/4 pound)
3 tablespoons extra virgin olive oil, divided
1 clove garlic, coarsely chopped
1/2 cup vegetable broth
1 can (15.5 ounces) cannellini beans, drained and rinsed
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, tear the kale leaves into bite-size pieces, discarding the tough center spines.

In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, until softened and fragrant. Do not let the garlic burn.

Add the kale to the skillet and saute until it cooks down slightly.

Add the vegetable broth.

Cover and simmer for 8-12 minutes, until the kale is tender.

Uncover. Add the cannellini. Season with salt and pepper to taste.

Saute, uncovered, for 5 minutes, until most of the liquid is reduced.

To serve, arrange polenta slices on serving plate(s). Top with the kale mixture.

-- 4 servings (2 polenta slices per serving)

Bowtie Pasta with Chickpeas, Sun-Dried Tomatoes, and Black Olives

For this recipe, I started with my Bowtie Pasta with Chickpeas and Sun-Dried Tomatoes and simply added some sliced black olives that I had on hand.

The extra flavor dimension made for a lovely variation.

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
1/4 cup extra virgin olive oil
1 small clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
1 can (15.5 ounces) chickpeas, drained but not rinsed
3 tablespoons oil-packed-dried tomatoes, drained and cut into julienne strips
3 tablespoons pitted sliced black olives
3 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using). Saute for a minute or two, until the garlic is fragrant. Do not let the garlic burn.

Add the pasta, chickpeas, sun-dried tomatoes, olives, and parsley to the skillet. Season with salt and pepper to taste.

Saute for 3-5 minutes, until heated through.

-- 4 servings

Spaghetti with Tomatoes and Mixed Olives

This is a variation of my recipe for Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives.

Here, I used a combination of green and black olives which I had on hand and needed to use up. It was delicious, and I'm not sure which version I like better!

RECIPE:

8 ounces dried spaghetti
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
1/3 cup sliced pimiento-stuffed green olives or plain pitted green olives
1/3 cup sliced black olives
1/2 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste

Cook the spaghetti according to the package directions. Drain.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic, along with the red pepper flakes (if using). Saute over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Add the remaining ingredients. Simmer, uncovered, over medium-low heat for 20 minutes, stirring occasionally.

Toss the sauce with the cooked/drained spaghetti, and serve.

-- 3-4 servings

Grand Mimosa

The popular Mimosa brunch cocktail takes on a fancier flair with the addition of a splash of Grand Marnier liqueur!

RECIPE:

Orange juice, chilled
Champagne or sparkling wine, chilled
Grand Marnier

Pour the orange juice into a champagne flute until it is almost 1/2 full.

Add the champagne until almost full.

Top with a splash of Grand Marnier.

-- 1 serving

Roasted Asparagus with Wine-Glazed Mushrooms

For this recipe, I started with my popular Roasted Asparagus and topped it with my Wine-Glazed Mushrooms. The combination is tasty and elegant - perfect as a holiday side dish, or anytime!

Sometimes I serve this with Pan-Grilled Polenta Rounds for a complete meal.

RECIPE:

1 pound fresh asparagus
4 tablespoons extra virgin olive oil, divided
1 small shallot, minced
1 small clove garlic, minced
1 pound white mushrooms or wild mushrooms, or a combination, sliced
Generous pinch of dried thyme leaves
1/2 cup dry white wine
1 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper

Preheat oven to 400 degrees Fahrenheit.

Rinse and trim the asparagus, and then line them up in a single layer in a baking dish or roasting pan.

Drizzle the asparagus with 1 tablespoon of the olive oil, turn to coat, and then sprinkle with salt and pepper.

Roast the asparagus for about 5-12 minutes, until they are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them at about 4 minutes.

Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium to medium-low heat. Add the shallot and garlic, and saute for 1-2 minutes, until soft and fragrant. Do not let the garlic burn.

Add the mushrooms to the skillet, along with the thyme, 1/2 tablespoon of the parsley, and salt and pepper to taste. Saute until the mushrooms are cooked through and lightly golden, approximately 6-8 minutes.

Add the wine, along with additional salt and pepper as needed. Raise the heat to medium-high, and saute for a minute or two, until the liquid has evaporated.

Arrange the asparagus on serving plate(s), lining up the spears attractively. Spoon the mushrooms across the middle of the row of asparagus, sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 4-6 servings

Polenta with Wine-Glazed Mushrooms

For this recipe, I simply topped some Pan-Grilled Polenta Rounds with my Wine-Glazed Mushrooms. The combination is elegant and delicious!

RECIPE:

1 tube of prepared polenta (plain)
4 tablespoons extra virgin olive oil, divided
1 small shallot, minced
1 small clove garlic, minced
1 pound fresh white or brown (crimini) mushrooms, or a mixture, sliced
Generous pinch of dried thyme leaves
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1/2 cup dry white wine
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the shallot and garlic, and saute for a minute or two, until fragrant. Do not let the shallot or garlic burn.

Add the mushrooms to the skillet, along with the thyme, 1/2 tablespoon of the parsley, and salt and pepper to taste. Saute until the mushrooms are lightly golden, approximately 6-8 minutes.

Add the white wine, along with additional salt and pepper as needed. Raise heat to medium-high, and saute until most of the wine has evaporated.

To serve, arrange polenta slices on serving plate(s). Top with the mushroom mixture, and sprinkle with the remaining 1/2 tablespoon of parsley.

-- 4 servings (2 polenta slices per serving)

Potato, Bell Pepper, and Chickpea Stew

For this hearty dish, I used my recipe for Eggplant, Tomato, and Chickpea Stew as a base. Since it was the middle of winter and eggplants were not in season, I substituted potatoes instead. The result was a delicious and comforting winter stew.

RECIPE:

1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 pound red potatoes, or other waxy potatoes, peeled or unpeeled as desired, cut into 1/2-inch dice
2 cups vegetable broth
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, plus additional for garnish as desired

In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the potatoes, broth, diced tomatoes, and chickpeas, along with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Reduce the heat to low. Cover, and simmer, stirring occasionally, for 60 minutes, or longer as needed, until the potatoes are tender.

Uncover, and stir in 1 tablespoon of the parsley. Simmer, uncovered, over medium heat for another 2-3 minutes, or longer as needed, to blend all the flavors and reduce the sauce to a nice stew consistency.

Sprinkle with additional parsley, as desired, and serve.

-- 4 servings

Roasted Potatoes with Oil-Cured Black Olives

One day, I found some oil-cured black olives in my pantry and thought about what to do with them. I decided to cut them up and add them to some roasted potatoes. The result was delicious!

RECIPE:

1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
3 tablespoons oil-cured black olives, pitted and quartered lengthwise
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, toss the potato cubes and onion wedges with the olive oil, salt, and pepper. Arrange the coated potatoes in a single layer in a deep baking dish or roasting pan.

Cover with foil, and roast for 15 minutes.

Uncover and stir.

Return to oven and roast uncovered, stirring occasionally, for another 20-30 minutes, or until the potatoes are tender and lightly golden.

Add the olives and 1/2 tablespoon of the chopped parsley to the potatoes, stir to combine, and roast uncovered for another 5-10 minutes to heat the olives and combine all the flavors.

Toss with the remaining 1/2 tablespoon of parsley, and serve.

-- 3-4 servings

Tarragon Wine-Glazed Mushrooms

Here I started with my recipe for Wine-Glazed Mushrooms but substituted tarragon for the thyme, giving the dish a sexy French accent. It's a delicious variation.

RECIPE:

1 pound white or brown (crimini) mushrooms, or a combination
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 small shallot, minced
1/2 cup dry white wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
Salt and freshly ground black pepper to taste

Clean the mushrooms. Cut larger mushrooms into quarters and cut smaller mushrooms in half.

Heat the olive oil in a large skillet over medium to medium-low heat. Add the shallot, and saute for 1-2 minutes, until soft and fragrant.

Add the mushrooms to the skillet, along with salt and pepper to taste. Saute until the mushrooms are lightly golden, approximately 6-8 minutes.

Add the white wine, along with 1/2 tablespoon of the parsley, the tarragon, and additional salt and pepper as needed. Raise heat to medium-high, and saute until most of the wine has evaporated.

Reduce heat to medium. Stir in the remaining 1/2 tablespoon of parsley. Saute for another minute or two, to blend all the flavors.

-- 4 servings

Rosemary Roasted Potatoes

For this recipe, I started with my basic recipe for Roasted Potatoes and Onions and added some fresh rosemary in place of the parsley, to give the dish a deeper and more earthy accent.

This is one of my favorite side dishes for fall and winter - or anytime!

RECIPE:

1 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 small or medium yellow onion, cut vertically into 6 or 8 wedges, depending on size
1 scant tablespoon extra virgin olive oil
1 teaspoon chopped fresh rosemary leaves, to taste*
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees.

In a large bowl, toss the potato cubes with the olive oil, rosemary, salt, and pepper. Arrange the potato mixture in a single layer in a deep baking dish or roasting pan.

Cover with foil, and roast for 15 minutes. Uncover and stir.

Return to oven and roast uncovered, stirring occasionally, for another 20-30 minutes, or until the potatoes are tender and golden.

-- 2-3 servings

* Note: Use a level teaspoon of chopped rosemary for a subtle herbal flavor. For a more assertive herbal taste, use a heaping teaspoon, or more as desired.

Roasted Brussels Sprouts with Garlic and Lemon

This is my latest variation for roasted Brussels sprouts. Here, garlic lends a deep, earthy flavor, while a splash of fresh lemon juice brightens it up. The combination is delightful.

RECIPE:

12 ounces fresh Brussels sprouts
1 (medium to large) clove garlic, thinly sliced
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste
1 lemon, cut into 6-8 wedges

Preheat oven to 400 degrees Fahrenheit.

Rinse the Brussels sprouts, trim the ends, and remove any of the outermost leaves that are yellow or discolored. Cut each sprout in half lengthwise.

In a large bowl, toss together all ingredients, and let sit for 15-20 minutes to allow the flavors to blend.

Pour the Brussels sprout mixture into a baking dish or roasting pan, and arrange the sprouts in a single layer.

Cover with foil and roast for 10 minutes.

Remove and discard the foil.

Stir the sprouts.

Return the sprouts to the oven and continue roasting, uncovered, for another 10-20 minutes, or longer as needed, stirring once or twice, until the sprouts are nicely golden on the outside and tender inside.

Squeeze one of the lemon wedges over the roasted sprouts.

Serve with the remaining lemon wedges for garnish and sprinkling, as desired.

-- 3-4 servings

Prunes Stuffed with Almonds

Prunes are dried plums, and fruits and nuts are a great combination.

In this recipe, I stuff each pitted prune with a whole roasted almond. The tender, sweet prune and the crisp almond combine in a delightful contrast of flavors and textures, especially if you pop the whole thing in your mouth at once.

This recipe does not list quantities, so you can make as many or as few as you need for any occasion. Just use one whole almond for each pitted prune.

RECIPE:

Pitted prunes (dried plums)
Roasted whole almonds

Cut each prune lengthwise along one side to "butterfly ".

Stuff each prune with a whole almond, and then lightly press to partially close the prune.

Serve immediately or refrigerate until ready to use. For best flavor, serve at room temperature.

White Bean Hummus

This recipe is a nice change of pace from the classic hummus made from chickpeas.

Canned cannellini beans typically contain more moisture than canned chickpeas, so less liquid is added to the hummus. Less olive oil makes this version naturally low in fat.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 can (15.5 ounces) cannellini beans, drained
1 small clove garlic, crushed through a press or finely minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil, plus more if needed
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor. Puree until fairly smooth. If too thick, add a bit more olive oil, one teaspoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Penne with Broccoli and Capers

This recipe was inspired by a dish I enjoyed when I was in Italy many years ago.

The family who served me this meal had taken me earlier that day to a gorgeous beach on the banks of the deep-blue Mediterranean Sea. It was a day that I will never forget - especially since I prepare this dish often, and relive that experience in my mind each time.

RECIPE:

8 ounces penne pasta
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
1/4 cup extra virgin olive oil
1 clove garlic, minced
2 tablespoons brine-packed capers, drained
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
Salt and fresh ground black pepper to taste

Cook the pasta according to package directions. Drain.

Blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain.

In a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic and saute for about 30 seconds, just until the aroma starts to emerge. Do not let the garlic get brown.

Add the capers to the garlic, along with the red pepper flakes, if using. Saute for about 30 seconds.

Add the broccoli to the skillet, and saute for a minute or two, stirring occasionally.

Add the drained pasta, along with salt and pepper to taste. (Go easy on the salt, as the capers are somewhat salty.)

Saute over medium heat for 3-4 minutes to blend all the flavors.

-- Serves 3-4

Polenta with Stewed Peppers, Tomatoes, and Green Beans

For this dish, I started with my beloved recipe for Polenta with Stewed Peppers, Tomatoes, and Chickpeas and substituted fresh green beans in place of the chickpeas. It turned out to be a delicious variation.

Serve with some crusty bread to soak up all the delicious sauce.

RECIPE:

1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 small yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
8 ounces fresh green beans, ends trimmed, and beans cut into 1-inch pieces (or slightly longer as desired)
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1-1/2 tablespoons chopped fresh parsley, divided
1 tube of prepared polenta (plain)

In a deep skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the diced tomatoes, green beans, and broth. Season with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 45 minutes, or longer as needed, until the green beans are tender.

Uncover, add 1/2 tablespoon of the parsley, and simmer over medium to medium-low heat for another 15-20 minutes, until the sauce thickens slightly.

Meanwhile, cut the polenta into 8 slices. Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides.

To serve, arrange polenta slices on serving plate(s). Top with the vegetable mixture.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4 servings (2 polenta slices per serving)

Potato Salad with Pimiento-Stuffed Green Olives

Olive lovers will enjoy this healthy, mayonnaise-free potato salad.

I started with my grandmother's classic Potato Salad with Olive Oil and Parsley and added some sliced pimento-stuffed green olives that I had on hand. The result was delicious.

Use 1/4 cup to 1/3 cup of sliced olives, to taste - or even more, if you like.

RECIPE:

1 pound medium-size red potatoes or other waxy potatoes, peeled
1/4 to 1/3 cup pimiento-stuffed green olives, sliced
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the olives, olive oil, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Hummus with Cumin

At a Philadelphia area restaurant recently, a friend and I enjoyed some hummus that was generously seasoned with cumin. This is my own version, which tastes very much like the restaurant's recipe.

RECIPE:

1 (15-ounce) can chickpeas, drained, reserving the chickpea liquid
1 clove garlic, crushed through a press or finely minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 to 1/2 teaspoon ground cumin, to taste
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Spinach Salad with Cannellini, Roasted Peppers, and Pine Nuts

This recipe was born when I had some leftover spinach, cannellini beans, and roasted peppers that I needed to use up. I combined them into a salad, and added some toasted pine nuts for crunch. The result was delicious, colorful, and healthy!

Serve it as a side dish, or add some crusty bread and maybe some soup for a light and satisfying lunch or dinner.

RECIPE:

1 tablespoon pine nuts
6-8 ounces fresh baby spinach leaves
2/3 cup cannellini beans, rinsed and drained
1/3 cup roasted red bell peppers, cut into julienne slices
3 to 6 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the spinach in a large bowl. Add the vinaigrette to the spinach, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Top the spinach with the cannellini, roasted peppers, and toasted pine nuts. Toss lightly, and serve.

-- 4 servings

Polenta with Spinach and Pine Nuts

For this dish, I started with my recipe for Polenta with Spinach, Raisins, and Pine Nuts and simply left out the raisins, since several of my friends dislike those sweet, chewy morsels.

This variation is just as good.

RECIPE:

1 tube of prepared polenta (plain)
2 tablespoon extra virgin olive oil, divided
1 pound fresh baby spinach
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.

In a separate large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.

Wipe any spinach liquid from the skillet, and then heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.

Return the spinach to the skillet, along with salt and pepper to taste.

Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.

To serve, arrange polenta slices on serving plate(s). Top with the spinach mixture.

-- 4 servings (2 polenta slices per serving)