Tag Archives: greens

Oat groats with roasted acorn squash, kale & Parmesan: $1.32/serving

Another acorn squash ripened last week, and though it was tempting to roast it and freeze it for baby food or another winter-squash soufflé, I knew I had enough on hand to turn it into a light meal on its own. Any whole grains would work here—barley, farro, rye berries, etc.—but you may need to add a little more liquid, as oat groats are on the quicker end of the whole-grain cooking scale. Likewise, other greens (chard, spinach, et al.) can be substituted for the kale. I’m not a huge fan of acorn squash (yes, yes, I know I’m growing it; it came out of a “harvest variety” packet of squash seeds, so I kind of got blindsided), but this dish really brings out its sweetness, and roasting really improves the texture. In fact, I fully anticipated to be either studiously avoiding or resignedly picking at the squash chunks in my bowl, but they ended up being my favorite part.

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Sausage and Dijon polenta: $1.65/serving

I do not, have never, and will never understand people who buy those tubes of pre-made polenta. It’s cornmeal—the same stuff you can get at the bulk bin for like 25 cents a pound. You want it sliceable? Cool it in a loaf pan lined with plastic wrap and invert it. You want it soft and creamy? Eat it right away. It’s versatile, filling, and can be as gourmet or lowbrow as you want to make it. This particular version happens to be an extremely flavorful last-minute way to use up some on-sale ($1.99/lb. kielbasa at Grocery Outlet!) or about-to-expire sausage—just add a cup of cornmeal, some stock, and some extras you probably already have kicking around your fridge, and you’ve got a meal.

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Beet gratin with goat cheese and greens: $2.03/serving

Do you grow beets? Do you like beets? Are you not a flag-waving fan of beets but still think they’re just OK, like Old Navy or the Golden State Warriors? If any of the aforementioned apply to you, you must drop everything right now and make this. (Unless you, like me, meal plan weeks in advance. In which case, add it to the queue as soon as possible.) Because aside from their discovery, this is the greatest thing that has ever happened in the history of beets. B. and I both were in the non-flag-waving camp, and we could’ve eaten two 9×13 dishes’ worth of this stuff, which consists of little more than caramelized beets, their greens sautéed in garlic and olive oil, goat cheese, bread crumbs and some herbs.

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