Polenta with Tofu, Dandelion Greens, Morel Mushrooms and Pumpkin Seed Oil, Ciabatta, Big Heart Artichokes
Polenta with Tofu, Dandelion Greens, Morel Mushrooms and Pumpkin Seed Oil
Big Heart Artichokes
The whole dish wasn't planned out that far in advance (maybe 10 minutes before serving), but it sure tasted like it... If we had a restaurant, this would go on the menu right away.
The dandelion greens were from our backyard (they were tiny and hadn't begun to flower), and were sauteed with a little olive oil and added a splash of very good balsamic vinegar at the end. Not bitter at all, and just a small enough amount to add the right accent to the dish.
The morels were again pristine, this time cut into rings and fried with a little olive oil, soy margarine, salt, pepper and a splash of tamari at the end for the umami boost. Surprisingly the kids loved them. They're usually not big mushroom eaters, but of course they like the stuff that's $20 a pound ;)
The tofu had been baked a day earlier, sliced up and quicky stir-fried in the leftover mushroom oil.
Then the whole thing was drizzled with Pumpkin Seed Oil which tied it all together.